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    Home » Vegan recipes » Appetizers and side dishes

    Frizzled Green Beans Almondine with Black Peppercorns

    Last Modified: Apr 27, 2019 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print

    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.

    green beans on a red plate with BBQ tofu and beans and rice on the side
    Black beans and rice, frizzled green beans almandine, and BBQ baked tofu.

    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!

    frizzled green beans almondine ingredients on a white tabletop
    {almonds not pictured}

    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

    white bowl of green beans almondine

    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.

    overhead shot of green beans in a bowl topped with slivered almonds

    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 is a simple, 6-ingredient side dish that takes around 10 minutes to make.

    Frizzled Green Beans Almondine with Black Peppercorns

    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.
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    Course: Appetizer, Side Dish
    Cuisine: Vegan
    Keyword: almondine, green beans
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4
    Calories: 120kcal
    Author: Becky Striepe

    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
    • ¼ 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.

    Nutrition

    Calories: 120kcal
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

    1. Andrea

      March 15, 2016 at 2:21 pm

      Calling 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!

      Reply
      • Becky Striepe

        March 15, 2016 at 2:28 pm

        So true. The words make a big difference!

        Reply
    2. [email protected]

      October 12, 2013 at 9:59 pm

      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!

      Reply
      • Becky Striepe

        October 12, 2013 at 10:06 pm

        Ooh a bed of rice would be very nice with this!

        Reply
    3. luminousvegans

      October 08, 2013 at 9:35 am

      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.

      Reply
      • Becky Striepe

        October 08, 2013 at 10:23 am

        It's probably healthier than all of that take out anyway, right?

        Reply

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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