These Garlic Pickled Green Beans Crispy, full of rich garlic flavor, and cooked until tender. This is an easy one-pot side dish that's perfect for everything from weeknight dinners to holiday dinners!
Made with just five ingredients in a large skillet, these garlic green beans are not only nutritious, but gluten free, dairy free, Nut free, antiquityand Overall 30also!
The Best Garlic Pickled Green Beans
Original recipe from my recipesthese mung beans are so delicious that I can’t bear to share them with everyone! Originally, I created the recipe with the holidays in mind and planned to use it in place of my Green Bean Casserole. However, it was so popular that it became a weekly side dish for my family!
The tender texture and tangy garlic flavor are always on point. Even my kids love it! As if the flavor wasn't enough, it starts on the stovetop and ends in the oven, making it a fairly hands-off recipe that leaves you free to finish the rest of the meal.
Try it for yourself and I can almost guarantee it will become a must-have in your weekday and holiday lineup!
Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- butter: I like to use ghee because it tastes similar to butter and has health benefits. However, if you prefer, you can keep this recipe dairy-free by using unsalted butter or olive oil.
- garlic: Make sure to use whole garlic cloves, not pre-chopped garlic!
- green beans: Use fresh green beans that are bright green in color and have no discoloration or dead spots.
- Fine sea salt and black pepper: Adjust to taste.
Prepare mung beans
Before starting, I like to wash and trim my green beans. After cleaning, simply snap them off, or use a sharp knife to slide off the ends.
How to Make Garlic Pickled Green Beans Recipe
- hot: Add the ghee to a large oven-safe skillet and allow to melt over medium heat.
- saute: Add garlic and sauté until fragrant, stirring constantly to prevent burning. Then, add the green beans and continue to sauté, stirring frequently, until they are tender.
- season: Season the green beans with salt and pepper.
- bake: Place a rack in the center of the oven and turn the oven to high. Place skillet in oven and roast until green beans are slightly crisp and brown. Be careful not to let them burn!
FAQ
Leftover garlic green beans will stay fresh in the refrigerator for 1-2 days when stored in an airtight container.
I don't recommend it! Once thawed, they may become soggy.
Feel free to add a little soy sauce, balsamic vinegar, Parmesan cheese, or even a pinch of red pepper flakes!
More vegetable side dishes
Watch the video:
- 1/4 cup Ghee or unsalted butter or extra virgin olive oil for dairy-free and vegetarian options
- 8 clove garlic slice
- 2 pound green beans trimmed
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
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In a large oven-safe skillet, heat ghee over medium heat for 1 minute.
1/4 cup ghee or unsalted butter
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Add the garlic and sauté for 2 minutes until fragrant, stirring to avoid burning.
8 cloves garlic
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Add the green beans and sauté, stirring frequently, until fork tender, about 10 minutes. Sprinkle with salt and pepper.
2 pounds green beans, 1 teaspoon fine sea salt, 1/2 teaspoon freshly ground black pepper
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Place a rack in the center of the oven and turn the oven to high.
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Place the skillet in the oven and roast the green beans until slightly crispy and brown, 3 to 5 minutes, taking care to avoid burning.
- Store leftovers in an airtight place Place in the refrigerator for 1-2 days.
- I don't recommend it! Once thawed, they may become soggy.
Serve: 1ServeCalories: 178kilocaloriescarbohydrate: 18gramprotein: 5gramFat: 12gramSaturated fat: 7gramPolyunsaturated fats: 1gramMonounsaturated fats: 3gramcholesterol: 29milligramssodium: Chapter 596milligramsPotassium: 506milligramsfiber: 6gramsugar: 7gramVitamin A: Chapter 1567IUVitamin C: 30milligramscalcium: 96milligramsiron: 2milligrams
