Frizzled green beans almondine is a simple, 6-ingredient side dish that takes around 20 minutes to make. Serve it with baked tofu and rice or mashed potatoes for a quick, easy supper.
A Green Bean Recipe for People Who Don’t Like Green Beans
Food blogger confession time: I am not generally a green beans fan. But y’all. I LOVE frizzled green beans and green beans almondine.
This recipe is a mashup of my two preferred green beans cooking methods, and I. am. OBSESSED! If you don’t tend to love green beans, I encourage you to give this recipe a try – it may just change your heart and mind!
You can serve these up hot as a side dish for supper, and I also like the leftovers cold the next day. You can eat them on their own or use them to top a lunch-sized salad.
More Veggie-Forward Side Dishes: Air Fryer Roasted Butternut Squash, Addictive Sauteed Collard Greens
What does frizzled mean?
You can frizzle any 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.
To frizzle veggies, you just cook them up with oil over medium high or high heat until they start to look, well, frizzled!
They wilt a little bit, and the skin might blister as they soften and blacken slightly. It takes between five and 10 minutes to frizzle veggies.
Frizzled green beans take anywhere from six to eight minutes, depending on how hardy the beans you’re using are.
Since you’re going for a blackened-but-not-burnt situation, it’s important that you stir constantly while these cook. Don’t walk away! They can go from perfect to overly-charred pretty quickly, so keep an eye on them.
Frizzled Green Beans Almondine with Black Peppercorns
Ingredients
- 2 tablespoons olive oil
- 4 cups green beans – or any kind of skinny pole beans, tough ends trimmed off
- 3 cloves garlic – sliced into thin rounds
- 2 teaspoons soy sauce
- 2 teaspoons whole black peppercorns
- 1/4 cup sliced almonds
Instructions
- Heat the oil on high heat, add the green beans. Cook, stirring constantly, until the beans soften and you’re seeing some browned spots, 4-6 minutes (fatter green beans will need to cook the full 6 minutes. Young, skinny beans will need closer to 4.).
- Add the garlic, soy sauce, and peppercorns and cook for 1-2 minutes more. Same thing here: fat beans will need 2 minutes, skinny ones might just need 1. Keep a close eye, because they can go from frizzled to straight up burnt pretty quickly. Your beans are done when the skin begins to wrinkle, and all of the beans in the pan are at least slightly browned. The skin will wrinkle more after they’re out of the pan, so don’t wait for that fully-done, frizzled look while they’re in the pan.
- Top the beans with the almonds, and serve.
Andrea
March 15, 2016 at 2:21 pmCalling the beans ‘frizzled’ makes all the difference from thinking of them as shriveled.:D It’s amazing how delicious foods can be prepared with the simplest of ingredients. I’m looking forward to the first crop of local green beans!
Becky Striepe
March 15, 2016 at 2:28 pmSo true. The words make a big difference!
rika@veganmiam
October 12, 2013 at 9:59 pmI’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!
Becky Striepe
October 12, 2013 at 10:06 pmOoh a bed of rice would be very nice with this!
luminousvegans
October 8, 2013 at 9:35 amYum! 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.
Becky Striepe
October 8, 2013 at 10:23 amIt’s probably healthier than all of that take out anyway, right?