This sauteed green beans recipe is filled with garlic, red peppers, parmesan cheese and toasted slivered almonds. A mouthwatering vegetable side dish that will add a pop of colour and flavour to any feast and can be prepared in less than 20 minutes! Perfect for the holidays, or to compliment any week day meal! {Vegetarian and gluten-free}
No plain ol’ limp and lifeless green beans here! These sauteed green beans are one of my favourite green vegetable side dishes, and they’re perfect to serve at any holiday table.
Aren’t they festive? I love how they look so Christmas-y with the red and green. And the parmesan cheese almost looks like snow!
This veggie dish has a nice flavour and crunch with the addition of the parmesan cheese and almonds and it pairs perfectly with the rest of the holiday feast. It’s always such a great way to add a fresh pop of colour and flavour to any meal!
If you are a green bean lover, be sure to also check out my Green Bean Almondine Recipe!
Why Make this Recipe
- Healthy side dish: These sauteed green beans are a tasty way to get a dose of nutritional goodness! Green beans are a great source of silicon and the red peppers are loaded with vitamin C, while the almonds and olive oil are rich in monounsaturated fats.
- Vegetarian: This is a great holiday side if you are catering to anyone who is meat-free. These beans can also easily be made vegan by omitting the cheese.
- Quick: Easy to prep and cook, this side is ready to serve in less than 20 minutes.
- Crowd pleaser: Everyone always loves this sauteed green beans recipe, and for good reason — they are pretty darn delicious!
Ingredient Notes
- Green beans: Green beans form the perfect base for this recipe as they are a great source of essential vitamins and minerals, including folate and fiber. They are are also low in calories and fat. You can use regular or French green beans, although keep in mind that French have a more pronounced flavour.
- Slivered almonds: Almonds add a great nutty flavour and texture to this side dish, especially when you toast them!
- Oil: A healthier alternative to butter, which is typically used in many vegetable side dishes. I used olive oil, but vegetable or canola will work well too.
- Shallots and garlic: Incorporated for more depth of flavour. You an also sub in thinly sliced onion instead of the shallots if that’s what you have on hand.
- Red bell pepper: I love the pop of colour that the pepper adds to this dish, and it’s cooked for only a few minutes so it still has a nice crunch to it. You can sub in another colour bell pepper too, but I used red to keep it bright and festive.
- Parmesan: Use freshly grated parmesan for the best flavour. Pre-grated tends to be quite dry and more grainy in texture.
Step by Step Instructions
Step 1 – Over high heat, bring a medium-sized saucepan filled with water to a boil. Add beans and cook for 4 to 5 minutes or until tender-crisp. Drain. Place beans in a bowl of ice cold water for a minute or so. Drain well.
Step 2 – Meanwhile, in a large nonstick frying pan, cook almonds over medium heat until golden and fragrant, stirring frequently, about 5 minutes. Transfer to a small dish.
Step 3 – Add oil to the pan; heat over medium-high heat. Cook shallots until softened, about 2 to 3 minutes.
Step 4 – Stir in red peppers, garlic, green beans and salt and pepper; cook, stirring occasionally, until peppers are tender-crisp and beans are hot, about 4 to 5 minutes. Stir in almonds. Transfer to serving bowl. Sprinkle the sauteed green beans and peppers with parmesan cheese and serve warm.
Recipe Tips
- When shopping for green beans, choose ones that are free from brown spots, feel firm, and snap when broken.
- Make sure that you don’t overcook the beans. They only require a few short minutes in the boiling water so that they get only slightly tender and stay green and crisp.
- Immerse the beans in a bowl of ice water to stop the cooking process after placing the beans in boiling water. This will ensure that the beans stay firm and are not overcooked and mushy.
- Keep an eye on the slivered almonds when toasting them in the frying pan as they can burn very easily. It also helps if you toss them frequently to prevent them from browning too much on one side.
Recipe FAQs
What is the best way to cook fresh green beans?
The secret to the best green beans is to not overcook them. To get them tender, we boil them for 5 minutes, before plunging into ice water to stop the cooking process. This step also helps ensure that they maintain that bright green colour and crisp texture. They are then quickly sauteed to allow them to take on additional flavour and get them nice and crisp.
How to store
This dish can be stored in the fridge for up to four days. Place the dish in an airtight container or in a bowl covered tightly with plastic wrap to keep them nice and fresh.
Can this green bean recipe be made ahead of time?
Yes! This is a great make ahead side dish for the holidays. It can be made several days in advance. Just leave out the grated parmesan and add that once the beans are reheated and ready to serve.
How to reheat
To reheat, place the sauteed green beans in a large frying pan and heat on the stove top over low heat until warmed through, stirring frequently. If reheating, you may wish to add additional parmesan cheese right before serving.
Serving Suggestions
These sauteed beans are perfect to serve up with roasted meats, fish and vegetarian dishes, and of course, along with all your other favourite sides for the holidays!
Try them with:
- Cranberry & Pistachio Stuffed Turkey Breast
- Slow Cooker Chicken Cacciatore
- Walnut Crusted Salmon
- Cranberry Meatballs
- Vegan 3-Bean Chili
More similar recipes
- Green Bean Almondine Recipe
- Maple Balsamic Roasted Brussel Sprouts with Bacon
- Squash Apple Cranberry Bake
- Roasted Beet & Carrot Kale Salad
- Roasted Ranch Carrots
Did you make this recipe? Scroll down to leave a rating and review!
Sauteed Green Beans with Red Peppers & Almonds
Ingredients
- 1 lb green beans ends trimmed
- ¼ cup slivered almonds
- 2 tbsp olive oil
- 2 shallots thinly sliced
- 1 sweet red pepper thinly sliced
- 2 garlic cloves minced
- salt and pepper to taste
- 1/4 cup grated parmesan cheese
Instructions
- Over high heat, bring a medium-sized saucepan filled with water to a boil. Add beans and cook for 4 to 5 minutes or until tender-crisp. Drain. Place beans in a bowl of ice cold water for a minute or so. Drain well.
- Meanwhile, in a large nonstick frying pan, cook almonds over medium heat until golden and fragrant, stirring frequently, about 5 minutes. Transfer to small dish.
- Add oil to the pan; heat over medium-high heat. Cook shallots until softened, about 2 to 3 minutes.
- Stir in red peppers, garlic, green beans and salt and pepper; cook, stirring occasionally, until peppers are tender-crisp and beans are hot, about 4 to 5 minutes. Stir in almonds. Transfer to serving bowl. Sprinkle with parmesan cheese and serve warm.
Notes
- When shopping for green beans, choose ones that are free from brown spots, feel firm, and snap when broken.
- Make sure that you don’t overcook the beans. They only require a few short minutes in the boiling water so that they get only slightly tender and stay green and crisp.
- Immerse the beans in a bowl of ice water to stop the cooking process after placing the beans in boiling water. This will ensure that the beans stay firm and are not overcooked and mushy.
- Keep an eye on the slivered almonds when toasting them in the frying pan as they can burn very easily. It also helps if you toss them frequently to prevent them from browning too much on one side.
Nutrition
This recipe was originally published in November 2015 and was updated November 2020 to include more helpful tips and photos.
This post may contain affiliate links which means that I may make a small commission at no extra cost to you. I only promote products that I love and feel will benefit my readers :)
Leave A Review: