A fun variation on just sauteing them, these spicy green beans are bursting with flavor - and it's so easy to make them!
I make green bean recipes quite often. We all like them (even the picky eater!), so I try to vary the recipes I make. This recipe for spicy green beans is a lovely variation on basic sauteed green beans.
Although I must admit that with all these tasty variations, my favorite way to make them is still the simplest - boiled green beans.
The ingredients needed to make this recipe
You'll only need a few ingredients to make spicy green beans. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
Fresh green beans: This is not a good recipe to make with frozen green beans. And you DEFINITELY don't want to use canned beans in this recipe. Fresh is the way to go!
Avocado oil: I love using this versatile oil. It has a neutral flavor and a high smoke point. Another tasty option is to use butter or ghee.
Kosher salt and black pepper: If you opt for using fine salt, you should reduce the amount you use. Otherwise, the dish could end up being too salty.
Hot pepper sauce: Use as much or as little as you like. This is the ingredient that gives this dish its spiciness.
Minced garlic: Mince it yourself or use the stuff that comes in a jar. Both work.
Honey: I use just a little to balance out the other flavors. It's not strictly needed, but I think it adds a nice flavor.
How to make spicy green beans
It's easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Cook the green beans in avocado oil with some salt and pepper until they start to soften.
2. Now stir in the hot sauce, the garlic, and the honey. Cook, stirring, until the beans are tender-crisp and coated in the sauce.
You can make them as spicy or as mild as you want
Prepared according to the recipe below, these green beans are quite 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 where the first ingredient is pepper, not vinegar, usually packs more heat.
When cooking hot peppers, and this includes 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 kitchen hood fan running. However, if you're sensitive to chili vapors, perhaps this recipe is not the best option for you.
Should I cut the beans in half?
This is completely up to you. I like to leave them whole, simply trimming the ends. The diners can then use a fork and a knife to cut them. But if you'd like to cut them in half before cooking, making them bite-size so that they can be eaten with just a fork, that's certainly an option.
How to serve spicy green beans
They are very versatile! I think they are the perfect side dish to any meat or fish. However, they do go particularly well with these spicy meatballs. I also like to sometimes serve them alongside a couple of fried eggs for a light, meatless dinner.
What about leftovers?
Leftovers keep quite well in the fridge, in an airtight container, for 3-4 days. Gently reheat them in the microwave on 50% power.
I admit to sometimes snacking on them cold, straight from the fridge! They're surprisingly delicious this way. Kind of like spicy antipasti.
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Spicy Green Beans
INGREDIENTS
- 2 tablespoons avocado oil
- 1 lb. fresh green beans, ends trimmed
- 1 teaspoon Diamond Crystal kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon minced fresh garlic
- ½ tablespoon hot pepper sauce (1 tablespoon if you like your food spicy)
- 1 tablespoon honey
INSTRUCTIONS
- In a large, deep skillet, heat the oil over medium-high heat. Add the green beans, salt and pepper.
- Cook the green beans, stirring often, until they just begin to soften, about 5 minutes.
- Reduce the heat to low. Stir in the hot sauce, the garlic and the honey. Cook, stirring, until the beans are tender-crisp and coated in the sauce, 1-2 more minutes. Serve immediately.
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NOTES
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living.