Easy Sautéed Green Beans with Almonds and Garlic
Crispy-tender sautéed green beans with toasted almonds, garlic, and a touch of brown sugar. This quick 25-minute side dish pairs perfectly with any main course and will make green beans your family's new favorite vegetable.
Ingredients
- 1 pound fresh green beans ends trimmed
- 1 tablespoon sesame oil toasted kind preferred
- 1 tablespoon olive oil extra virgin
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon black pepper fresh ground preferred
- 2 teaspoons minced garlic fresh cloves only
- 2 teaspoons brown sugar light or dark
- 1/3 cup sliced almonds slivered or shaved work too
Instructions
- Rinse green beans under cold water and shake off excess water. Pat completely dry with a clean kitchen towel or paper towels. Trim off the stem ends with a sharp knife.
- Heat your largest skillet over medium heat for about 1 minute. Add both sesame oil and olive oil, swirling to coat the bottom of the pan. The oils should shimmer but not smoke.
- Add all the green beans to the hot skillet. Listen for the sizzle. Let them sit for 1-2 minutes without stirring to develop caramelized spots.
- Add garlic, salt, pepper, brown sugar, and almonds all at once. Toss everything together with tongs or a wooden spoon to coat the beans evenly.
- Continue cooking for 10 more minutes, tossing every couple of minutes. Beans are done when a fork slides through easily but they still have a slight bite. Almonds should be golden and fragrant.
- Remove from heat and let rest for 2-3 minutes before serving. Taste and adjust seasoning if needed.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days. Do not freeze as texture becomes mushy.
Reheating: Reheat in a skillet over medium-low heat with a splash of water or oil for 2-3 minutes. Avoid microwave for best texture.
Variations: Substitute walnuts, pecans, or cashews for almonds. Add yellow wax beans for color contrast. Try Italian seasonings, red pepper flakes, or lemon juice for different flavor profiles.
Tips: Use medium heat to prevent burning. Cook in batches if skillet is crowded. Add almonds 5 minutes into cooking if they burn too quickly.