These spicy green beans are bursting with flavor, and it's so easy to make them! Ready in 20 minutes, this simple recipe is an ideal choice for a weeknight dinner.
This recipe is a spicy variation of my basic recipe for sautéed green beans. Its unique flavor comes from a combination of hot sauce, garlic, and honey. It's one of those side dishes that you make for your family but can proudly serve to guests, too. Other good green bean recipes include green beans almondine, Chinese green beans, and boiled green beans (simple but good).
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Fresh green beans: Please use fresh beans in this recipe, not frozen, and definitely not canned.
- Hot pepper sauce: Use as much or as little as you like. This ingredient gives this dish its spiciness.
- Minced garlic: Freshly minced has the best flavor.
- Honey: I use just a little to balance out the other flavors.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Cook the green beans in avocado oil with salt and pepper until they start to soften.
Stir in the hot sauce, garlic, and honey. Cook, stirring often, until the beans are tender-crisp and coated in the sauce.
Serve immediately.
Recipe Tips
- When cooking hot peppers, including hot pepper sauce, you'll create chili fumes that can be quite irritating, depending on how sensitive you are. So keep your kitchen well-ventilated and your range hood fan running.
- I leave the green beans whole, simply trimming the ends. The diners can then cut them with a fork and a knife. But if you'd like to cut them in half before cooking, making them bite-size so they can be eaten with just a fork, that's fine, too.
- Prepared according to the recipe below, the beans are spicy but not overwhelmingly so. You can adjust the heat level to your liking by increasing or decreasing the hot pepper sauce. This would also depend on the type of sauce you use. A hot sauce with the first ingredient being pepper, not vinegar, usually packs more heat.
- Storage: The leftovers keep quite well in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power. I admit to sometimes snacking on them cold, straight from the fridge! They're surprisingly delicious this way.
Serving Suggestions
These delicious green beans are the perfect side dish for any meat or fish. However, they go particularly well with the following main courses:
- Spicy meatballs
- Sauteed shrimp
- Roasted pork tenderloin
- Baked cod
- Baked pork chops
- Ham steak
- Baked salmon
Sometimes, I serve them alongside a couple of fried or poached eggs for a light meatless dinner.
Recipe Card
Spicy Green Beans Recipe
Video
Ingredients
- 2 tablespoons avocado oil
- 1 pound fresh green beans - ends trimmed
- 1 teaspoon Diamond Crystal kosher salt - or ½ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh garlic - minced
- ½ tablespoon hot pepper sauce - 1 tablespoon if you like spicy food
- 1 tablespoon honey
Instructions
- Heat the oil in a large, deep skillet over medium-high heat. Add the green beans, salt, and pepper.
- Cook the green beans, stirring often, until they just begin to soften, for about 5 minutes.
- Reduce the heat to low. Stir in the hot sauce, garlic, and honey.
- Cook, stirring, until the beans are tender-crisp and coated in the sauce, 1-2 more minutes.
- Serve immediately.
Notes
- When cooking hot peppers, including hot pepper sauce, you'll create fumes that can be quite irritating, depending on how sensitive you are. So keep your kitchen well-ventilated and your range hood fan running on high.
- I leave the green beans whole, simply trimming the ends. The diners can then cut them with a fork and a knife. But if you'd like to cut them in half before cooking, making them bite-size so they can be eaten with just a fork, that's fine, too.
- Prepared according to the recipe below, the beans are spicy but not overwhelmingly so. You can adjust the heat level to your liking by increasing or decreasing the hot pepper sauce. This would also depend on the type of sauce you use. A hot sauce with the first ingredient being pepper, not vinegar, usually packs more heat.
- The leftovers keep quite well in an airtight container in the fridge for 3-4 days. Gently reheat them in the microwave at 50% power. I admit to sometimes snacking on them cold, straight from the fridge! They're surprisingly delicious this way.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
