I made these sauteed green beans as a quick and easy side dish for a college get-together with a few friends. Everybody loved them. Chili pepper flakes add a nice kick and everything is good with garlic.

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Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
6
Yield:
6 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a 10-inch saute pan over medium-high heat. Add onion and cook until it starts to become translucent, 2 to 3 minutes. Add garlic and saute for 1 minute. Add vinegar and scrape and stir the brown bits from the pan.

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  • Add green beans, butter, red pepper flakes, salt, and pepper; toss several times to mix with onions and garlic. Cook until beans are heated through and just start to lose their bright green color, about 5 minutes. Serve immediately.

Cook's Note:

You can use frozen beans instead of fresh, but don't use canned beans. If using frozen, you may need to cook them a few minutes longer.

Nutrition Facts

88 calories; protein 1.6g; carbohydrates 7.2g; fat 6.6g; cholesterol 5.1mg; sodium 44.8mg. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/25/2020
Made as written and these turned out really good. They were very spicy but good. I love that the recipe didn't call for over-cooking the beans like most do. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/25/2020
Made as written and these turned out really good. They were very spicy but good. I love that the recipe didn't call for over-cooking the beans like most do. Read More
Rating: 4 stars
01/24/2021
I've made this twice and both times I cooked it longer over medium heat , approximately 20 minutes. I also used shallots rather than red onion - overall, this is our favorite new way of making fresh green beans. We sprinkled on grated parmesan as well - very flexible recipe. Thank you! Read More
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