Spicy Green Beans Recipe

These spicy green beans are bursting with flavor, and it's so easy to make them! They're ready in 20 minutes.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 119kcal

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

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.

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.