Green Beans Recipe: Frizzled Green Beans with Black Peppercorns

Frizzled Green Beans Recipe

This green beans recipe is based on one of my favorite take-out dishes from the Whole Foods prepared food counter. Their frizzled green beans have more of an Asian twist, but I wanted to keep mine simple, so the green beans can really shine in this recipe.

Dave and I used to get take out from Whole Foods on a pretty regular basis. Wednesday nights are dog training class, and that leaves me with zero time to cook supper, so we would have take out – often from the Whole Foods prepared bar – every Wednesday. This frizzled green beans recipe is me trying to somewhat recreate that without having to spend so much for supper.

Our new plan is that I cook supper on Tuesday night for both Tuesday and Wednesday. It’s saving us a lot of money, and it really doesn’t take that much more time. Often I just double whatever recipe I’m making on Tuesday, so it will stretch for one more meal. This green beans recipe, it turns out, was only enough for Dave and I to eat at one meal, so double away if you’re trying to cook ahead!

What does frizzled mean?

You can frizzle and long, skinny soft veggie, like green beans, asparagus, or even peppers cut into strips. The method is quick and simple, and the results are super tasty.

Frizzled veggies are cooked with oil over medium high or high heat until they start to look, well, frizzled! They wilt a little, and the skin might blister as they soften. It takes maybe 10 minutes total for most veggies. Often less! This frizzled green beans recipe takes more like 6-8 minutes, depending on how hardy the beans you’re using are.

Frizzled Green Beans Recipe with Black Peppercorns

Yield: 2 servings


  • 2 tablespoons olive oil
  • 2 cloves garlic, sliced into thin rounds
  • 2 cups green beans, snapped into bite-sized pieces (or any kind of skinny pole beans!)
  • 1 teaspoon soy sauce
  • 1 teaspoon black peppercorns


  1. Heat the oil on medium high, and add the garlic and the green beans. Cook, stirring, until the beans soften and start to wilt, about 4-6 minutes.
  2. Add the soy sauce and peppercorns and cook for 1-2 minutes more.
4 comments on “Green Beans Recipe: Frizzled Green Beans with Black Peppercorns
  1. I’ve this weird obsession with grinding black peppercorns especially white peppercorns. I guess I missed my mortar & pestle in Oregon and already annoyed with the half-working pepper grinder in Buenos Aires. And I miss Whole Foods – back in Oregon, it is a 2-hour drive…and I wish there’s Whole Foods in that city. The “frizzled” green beans look so good, I bet they are great on rice with a bit of heat from the peppercorns!

  2. Yum! I love the word frizzle! I hear ya about cooking double times. Whenever I cook, I try to make as much as possible to serve as leftovers, etc. We used to eat out A LOT, but since times are tight, we cook a lot more.

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