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A fun variation on just sauteing them, 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 7 ingredients, making it an ideal choice for a weeknight dinner.
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 is a lovely variation of the basic sauteed green beans.
Although I must admit that with all these tasty variations, including the wonderful green beans almondine, my favorite way to make them is still the simplest - boiled green beans.
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- Ingredients
- Instructions
- Expert tip
- Frequently asked questions
- Variations
- Serving suggestions
- Storing leftovers
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Ingredients
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.
Instructions
Making spicy green beans is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:
- Your first step is to cook the green beans in avocado oil with some salt and pepper until they start to soften.
- Now, stir in the hot sauce, garlic, and honey.
- Cook, stirring often, until the beans are tender-crisp and coated in the sauce.
Expert tip
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.
Frequently asked questions
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.
Are these beans very spicy?
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.
Can you bake the beans instead of sauteing them?
Yes, although sauteing is a better method in this particular 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.
Variations
I love this recipe as is and almost always make it as written. But in case you'd like to vary the basic recipe, here are a few ideas for you:
- Use butter or ghee instead of avocado oil.
- You can use garlic powder instead of fresh minced garlic. Try using ½ teaspoon.
- It's fine to omit the honey, although it does nicely balance out the other flavors in this recipe.
Serving suggestions
These green beans are very versatile! I think they are the perfect side dish for 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.
Storing leftovers
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.
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Recipe Card
4.99 from 55 votes
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Spicy Green Beans
A fun variation on just sauteing them, these spicy green beans are bursting with flavor - and it's so easy to make them!
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 119kcal
Author: Vered DeLeeuw
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, garlic, and honey. Cook, stirring, until the beans are tender-crisp and coated in the sauce, 1-2 more minutes. Serve immediately.
Video
Notes
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.
Nutrition per Serving
Serving: 0.25recipe | Calories: 119kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 100mg | Fiber: 4g | Sugar: 8g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
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. Click to learn more about Vered.
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