A fun variation on sauteed green beans, these spicy green beans are as delicious as a spicy, salty snack – and it’s so easy to make them.
To make this tasty side dish, I lightly steam the beans first, in the microwave. I steam them just until they’re no longer raw.
After steaming the green beans, I saute them in seasoned olive oil until they are tender-crisp. Yum! These spicy green beans taste like a salty, spicy snack.
These spicy green beans are the perfect side dish to any meat or fish. They go particularly well with these spicy baked meatballs. I also like to serve them alongside a couple of fried eggs for a light, meatless dinner.
Leftovers keep well in the fridge for several days. Gently reheat them in the microwave (although I admit to sometimes snacking on them cold, straight from the fridge!)
Spicy Green Beans
- 1 lb. fresh green beans, ends trimmed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/4 teaspoon cayenne pepper
- Place the green beans in a large microwave-safe bowl. Add 2 tablespoons water. Cover and microwave on high for 5 minutes. Drain into a colander.
- In a large bowl, mix together the olive oil, kosher salt, garlic powder, chili powder and cayenne. Add the green beans and toss to coat.
- Heat a very large saute pan over medium-high heat, about 2 minutes. Add the green beans, using a spatula to scrape every last bit of the yummy seasoned oil off the bowl and into the pan. Cook, stirring, 2 minutes. Serve the spicy green beans immediately.