Get the most flavor and nutrition out of your green beans with this simple recipe for Fried Green Beans.
Toss out the boiling water, forget the microwave, and pull out a skillet to make the tastiest green beans you can sink your fork into. These fried green beans are not battered and dumped in a pot of oil. They are stir-fried quickly over medium-high heat to maintain a crispy texture yet tender bite. As the green beans cook, they get a slight brown char on the outside, imparting fantastic flavor.
Making flavorful and healthy side dishes does not have to be time-consuming. You can even find bags of trimmed and washed fresh green beans at most grocery stores. Although some of these bags might say to microwave the veggies in them, avoid that temptation. Believe me, once you try these perfectly crisp green beauties, you’ll be making them like this again and again!
Are Fried Green Beans Healthy?
Green beans are one of the first foods introduced to babies, often in a puréed form. Canned-cooked green beans, while low on the nutrition scale, are fun for little hands to eat. However, as we age, it is essential to look at the best ways to maximize nutrition in the food we consume. This recipe for pan-fried green beans delivers maximum nutritional value and taste.
By avoiding boiling, steaming, or microwaving, you also help the green beans preserve their fiber, protein, potassium, folate, vitamins, and antioxidants. You can even use these fried green beans in other green bean recipes to boost any dish’s health values.
No Need to Blanch or Deep-Fry Green Beans First
I have found recipes that call for blanching the green beans in water, draining them, and then sautéing them in oil or butter. Wow, that’s a lot of steps. Other recipes recommend deep-frying in a pot of oil before pan-frying. Why? Again, I’m not a fan of unnecessary steps that only diminish the vegetable’s nutrition.
This recipe for pan-fried green beans lets you do it all in one skillet or wok. Heat a little oil (just enough to coat the veggies as you turn them in the pan), then cook and stir occasionally. Sprinkle in some seasonings and watch the magic unfold before your eyes. These green beans look as good as they taste—or taste as good as they look!
INGREDIENTS
- 1 pound fresh green beans, ends trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
Heat
Prepare skillet with olive oil.
Cook
Fry green beans with seasonings until tender.
Serve
Enjoy your delicious fried green beans hot.
Devour!
How to Make Ahead and Store
Can you make these fried green beans in advance? Yes. Are they better when freshly prepared? Yes, again. That straight-from-the-skillet texture is amazing. However, since they last 3 to 4 days in an airtight container in the refrigerator, do what is most convenient for you. I’m not a fan of freezing cooked vegetables, as they often become mushy after defrosting, but they can be used in soups or stews. You can freeze them for up to 3 months if you want to do that.
Serving Suggestions
Fried green beans go great with Teriyaki Chicken. I like to add a little crushed garlic and grated ginger while cooking, then a dash of coconut aminos or soy sauce at the end. If you promise not to tell anyone I like to do this, I’ll share another suggestion. Since these green beans are long, I think they make the perfect finger food to enjoy with some chicken wings. Two great recipes to try are Dry Rub Chicken Wings and Grilled Chicken Wings.
Ingredients
- 1 pound fresh green beans ends trimmed
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add the green beans to the skillet and sprinkle with garlic powder, salt, and pepper. Cook, stirring occasionally, until the beans are tender and slightly browned, about 10-12 minutes.
- Remove from heat and serve immediately.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment