These spicy green beans are bursting with flavor, and it's so easy to make them! Ready in just 20 minutes, this simple recipe requires only seven ingredients, making it an ideal choice for a weeknight dinner.
My family enjoys green beans, so I make them often. I make green beans almondine, Chinese green beans, and boiled green beans (simple but good). This recipe is a lovely variation of the sauteed 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.
Ingredients
The full list of ingredients and exact measurements are listed in the recipe card below. 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: 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.
Variations
- Sometimes, I use butter or ghee instead of avocado oil.
- You can use ½ teaspoon of garlic powder instead of fresh minced garlic. Fresh garlic is better, though.
- It's fine to omit the honey, although it nicely balances out the other flavors in this recipe.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
Your first step is to 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.
Expert Tip
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.
Recipe FAQs
This is completely up to you. I like to leave them 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, they are indeed 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.
Yes, although sauteing is a better method in this recipe. You can mix them in a bowl with the remaining ingredients, spread them on a baking sheet, and roast them in a 425°F oven for 15 minutes.
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
I also like to sometimes serve them alongside a couple of fried or poached eggs for a light meatless dinner.
Storing Leftovers
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. Kind of like spicy antipasti.
More Green Bean Recipes
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Recipe Card
20-Minute Spicy Green Beans
Video
Ingredients
- 2 tablespoons avocado oil
- 1 pound fresh green beans - ends trimmed
- 1 teaspoon Diamond Crystal kosher salt - see notes below
- ¼ teaspoon black pepper
- 1 tablespoon fresh garlic - minced
- ½ tablespoon hot pepper sauce - 1 tablespoon if you like your food spicy
- 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
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- 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.
- The leftovers keep quite well in the fridge, in an airtight container, 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. Kind of like spicy antipasti.
Nutrition per Serving
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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.