A delicious Easy Skillet Green Bean recipe. Fresh green beans roasted with savory garlic and just a pinch of red pepper flakes. It’s one amazing healthy holiday side dish. And, you only need 1 pan and 4 ingredients. Vegan, gluten-free & oil-free.
Ah, green beans. So simple, yet profound enough to have their own casserole. But, they do just fine on their own as well. Green beans, when cooked with just a few simple ingredients, can be a flavor powerhouse.
This easy skillet green bean recipe is also a super healthy green bean recipe. Because it’s completely oil free! Which means no unnecessary fat or calories. So, you can munch until your little heart’s content.
Why are we making skillet green beans? Because I hate boiling things, especially green beans. It takes more time and takes away flavor during the boiling process. But, both issues are solved when you cook green beans in a skillet. It’s faster, tastier, and easier. You can have a gourmet side dish on the table in just 15 minutes that is absolutely delicious!
And, if you have a green thumb, and I don’t, think about growing your own green beans. Here’s a very helpful article.
Let’s make it!
How To Make Skillet Green Beans
First, start by rinsing and trimming the stems and rough ends off the green beans. Go ahead and preheat your cast iron skillet or nonstick pan preheat while you do this. That way it’ll be ready to go when you’re done.
Once the nonstick pan is ready, toss in the red pepper flakes and let them toast for just a few seconds. Then, add the green beans and cook. You want the string beans to char and brown in places. This usually takes about 8-10 minutes. But, be sure and stir often.
You can add 1-2 tablespoon of water or extra veggie broth if needed, while you cook to prevent sticking.
Now, add the garlic, season with a little salt and pepper, and stir to combine everything. Cook until the garlic begins to slightly brown. This should take less than a minute.
FYI, the best way to mince garlic is with a garlic press. You can dice it with a knife by hand, but it can be very tedious and hazardous for your fingers. YIKES! Personally, I use a garlic press as much as possible. It’s quick and safe.
Finally, pour in the low-sodium vegetable broth then cover and let everything cook for just a minute or two. I tend to let my green beans cook a little longer because I love the “burnt” spots. But, hey, that’s just me.
That’s it! Easy Skillet Green Beans.
What Should I Serve With Green Beans
These Easy Skillet Green Beans pair well with so many things. Here are just a few…
- Vegan Chickpea Meatloaf
- Easy Cornbread Dressing
- Oil-Free Oven Roasted Potatoes
- Vegan Sweet Potato Casserole
You’re going to love these Easy Skillet Green Beans. They’re…
- Simple to make
- Fast
- Full of flavor
- Savory
- Gluten Free
- Oil Free
- Vegan
- & Delicious
Speaking of Green Beans. You should also try my Vegan Green Bean Casserole with Onion Rings. It’s pretty amazing!
Did you make this recipe? Please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work!
Easy Skillet Green Beans
- Total Time22 minutes
- Yield4 servings 1x
- DietVegan
A delicious Easy Skillet Green Bean recipe. Fresh green beans roasted with savory garlic and just a pinch of red pepper flakes. It’s one amazing healthy holiday side dish. And, you only need 1 pan and 4 ingredients. Vegan, gluten-free & oil-free.
Ingredients
- 1 lb. fresh green beans
- Pinch of red pepper flakes (optional)
- 2 cloves of garlic or 1 tsp. of garlic powder
- Salt to taste
- ¼ cup low sodium vegetable broth
Instructions
- Preheat nonstick pan over medium high heat.
- While the pan is heating up wash and rinse the green beans. Then, trim off the stems and any rough ends.
- Once the pan is ready toss in the red pepper flakes and let them toast for just a few seconds. Then, add the green beans and cook until you see them start to char and brown in places. Usually about 8-10 minutes. Be sure and stir often. You can add 1-2 tablespoon of water or extra veggie broth if needed to prevent sticking.
- Add the garlic, season with salt and pepper, stir to combine everything and let cook until the garlic begins to slightly brown. This should take less than a minute.
- Pour in the low-sodium vegetable broth then cover and let cook for just a minute or two.
- Serve immediately. This dish is best served when fresh. Leftover skillet green beans can be stored in the fridge for 2-3 days, but not the freezer. To reheat simply microwave or toss into skillet over medium heat.
Notes
I like my green beans really charred so I tend to let them cook a little longer. But, that is simply my preference and indicated by the photos.
Nutrition
- Serving Size:
- Calories: 43
- Sugar: 3.8 g
- Sodium: 15.7 mg
- Fat: 0.3 g
- Carbohydrates: 9.6 g
- Fiber: 3.3 g
- Protein: 2.4 g
- Cholesterol: 0 mg
- Prep Time: 10 mins.
- Cook Time: 12 mins.
- Category: Side Dish
- Method: Stovetop
- Cuisine: Vegan
Delicious! Perfectly crisp and charred. Thanks so much!
Thank you!
Is it wrong that I ate the whole thing myself?
Absolutely not:)
This was so easy and tasty! Thank you for another great recipe! You should make a cookbook!
Thank you, Brandi! And, you never know what the new year might bring. 🙂
How can I substitute frozen for fresh green beans? would you thaw them first or cook them from frozen. I always have frozen veggies on hand
Preheat the skillet then just toss them in and cook them. You can cook them frozen.
Yummy! Quick, easy and delicious!
Great with my (mostly) plant based Christmas dinner and had more tonight! So good and quick!
I have made this recipe twice and we love it. Very tasty and easy to fix.
Hey is it okay to substitute the veggie broth with water? Or do you have any recommendation to substitute the veggie broth?
Yes, absolutely!
These were the perfect addition to our first Nearly 100% WFPB Christmas. I only have one family favorite to replace. Anyways, It was easy to prepare and delicious. I love how easy your directions are to follow in all of your recipes.
Thank you, Jeannie! Happy New Year!
I’ve made this my whole adult life, but with plenty of olive oil. I’m glad to see that the oil isn’t necessary! At the end, I add fresh parsley & fresh squeezed lemon. This adds incredible freshness to the dish.
Kris, thank you! And, love your additions at the end. I hope you enjoy it.