These green beans are so good they basically taste like candy! Doused with garlic, lemon zest, shallots and a decent amount of spice, you’ll get anyone to love them!
There’s no denying it – I’m hooked. I know I say I’m obsessed with just about everything I make (I mean can you blame me?) but these green beans really stand out. They are doused with garlic, lemon zest, shallots and a decent amount of spice. And they are so good it’s basically like eating candy. Or french fries. That’s basically how I eat them. One by one, until all of a sudden the entire plate of Spicy Garlic Green Beans disappears.
Just as good as the decadent stuff, but not nearly as bad for you!
And these will win over any picky vegetable eater for SURE! Not to mention, the little extra spicy garlic infused olive oil makes for an excellent bread dip. Throw them on your ever growing Thanksgiving menu and you can thank me later.
PS – are you thinking of putting this on your Thanksgiving menu? Check out the full What’s Gaby Cooking menu here along with the master prep schedule to keep things organized and on track!
Spicy Garlic Green Beans
Description:
These green beans are so good they basically taste like candy! Doused with garlic, lemon zest, shallots and a decent amount of spice, you'll get anyone to love them!
Ingredients
- 1 pound haricot verts or green beans ends trimmed
- 2 tablespoons olive oil
- 6 cloves garlic chopped
- 1 shallot thinly sliced
- 1-2 teaspoons red pepper flakes depending on how spicy you like them
- flaky salt and lemon zest to garnish
Instructions
- Bring a large pot of water to a boil.
- Add the green beans and cook for 3 minutes. Drain the green beans and set aside.
- In a large heavy bottom skillet, heat the olive oil over medium high heat. Add the shallot, garlic and red pepper flakes and sauté for 2 minutes until the garlic becomes fragrant. Add the green beans and mix everything together, making sure the garlic and shallots are evenly distributed amongst the green beans.
- Season with salt and the lemon zest and serve immediately.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Prop Styling by Stephanie Hanes // Recipe by What’s Gaby Cooking
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Made these yesterday to serve as a side with Julia Child classic roast chicken. So, so good! I had some mushrooms in the frig that needed to be used so I sauteed them with the garlic and shallot in oil and spices. This is the only way I will combined green beans and mushrooms ever again. And I agree that these green beans are addictive. Thanks so much for the recipe!
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You had me at spicy! I just started my food blog and my goal when looking for new recipes just to cook for my family is food blogs. I will have to try your recipe and I love spicy food so I know I will love it!
lovethycook.com
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I LOVE LOVE LOVE these!!! One of my favorite vegetables! This recipe is so simple and flavorful.
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This looks like a recipe I can get hooked on too!
So fresh and tasty! love green beans!
These are the best green beans I’ve ever had!!
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These are really good and easy to make!!!!!
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Hi Gaby,
I’m thinking of adding these to my thanksgiving menu. Do you think the green beans could be blanched the night before or morning of thanksgiving to cut down on Kitchen madness immediately before the feast?
absolutely!
What a wonderfully flavorful side dish!
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Thanks for the idea. I had no shallots so used onions, no garlic so used a mild green chilli, no red pepper flakes so used smoked paprika. Really not the same recipe at all I suppose but bloody delicious nonetheless. Ate with a fresh tiger roll for lunch and transported to the Mediterranean. Yum!
This is a Thanksgiving staple in our house. Love the spiciness of this recipe.
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These are the BEST green beans of all time. That is no exaggeration.
Could you do these ahead(morning of, and reheat)? Or do a little before and leave at room temp? They sound delicious!
I blanch them the morning of, and then give them the quick saute right before serving!! But yes you could do the saute about an hour ahead of time no prob
Is there any way to make this ahead of time and reheat? We have to bring a vegetable to Thanksgiving, but will need to make in the morning, travel and then serve for dinner! Thanks so much!
you could blanch the green beans and shock them with cold water right after they come out. Then pack them up and take them to wherever you’re going and saute with the garlic/oil etc… that would be the best bet!
you could blanch the green beans and shock them in cold water to keep their color. Pack them up and saute with the garlic and red pepper flakes and lemon once you get to where you’re going! That would be the best bet!
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Made these as a side for ThanksGiving, they were a huge hit! Will be making again for our Christmas dinner. Love the spices and crunch!
Delicious, I added chopped roasted red bell peppers and tossed in for a nice Christmas touch.