Garlic Green Beans is a quick and easy side dish and one of my favorite ways to eat green beans. The beans are crispy, garlicky, and ready in less than 15 minutes.
This is my usual go-to recipe when I have green beans. It’s also a dish I have on my Thanksgiving menu every year because it’s so easy and everyone always enjoys them. I don’t think I’ve ever had leftovers.
The green beans are cooked at high heat with some oil, garlic, and salt. That’s it! It is so simple and the beans come out very flavorful.
I also added some toasted garlic chips to this dish but that’s completely optional because the beans have plenty of garlic flavor even without the garlic chips.
- Trimmed green beans
- Minced garlic
- Canola oil
How to Make Them
For this recipe, you will want to use a deep pan or wok. Place the garlic and oil in the pan and heat them over high heat until the garlic is browned.
Add the green beans and stir them until they are evenly coated in oil. Add the salt and then cook the beans until they are tender.
If your pan starts to get dry before the beans are finished cooking, add a little water and cover pan with a lid until beans are fully cooked.
Optional Garlic Chips
I like to serve garlic green beans with garlic chips. It’s mostly for presentation and texture – the green beans have lots of garlic flavor without them.
They are easy to make if you want to try them. Thinly slice another clove of garlic and then add a little more oil to your pan and warm it over medium heat.
Add in garlic slices and turn them every few seconds until they are golden and crispy. Remove chips from oil and sprinkle them over the cooked green beans.
- This recipe works best with fresh green beans. There are a few varieties and any of them will work. I like to use French green beans because they are thinner and more elegant-looking.
- Be sure to dry the green beans after rinsing them. You don’t want any water going into the hot oil. It will make it splatter everywhere and you could burn yourself.
- Don’t use olive oil to cook the green beans. Olive oil doesn’t have a high smoke point and will turn bitter if cooked with too high of heat. Canola oil, vegetable oil, or other neutral high smoke point oil works best.
- This is an easy recipe to double for holiday meals. Leftover garlic green beans will also keep well for two to three days in the refrigerator.
More Holiday Side Dish Recipes
- Melting Potatoes
- Hasselback Maple Pecan Sweet Potatoes
- Roasted Delicata Squash
- Creamed Cauliflower
- Garlic Mushrooms
Garlic Green Beans
- 1 lb green beans trimmed (I used French green beans)
- 2 large garlic cloves minced
- 1 1/2 tbsp canola oil avoid using olive oil
- salt to taste
- Using a deep skillet or wok, add oil and garlic. You want to use a deep pan for this method of cooking to prevent oil from splattering out. Bring pan to high heat and cook garlic until lightly browned.
- Pat dry green beans and then add to oil (water will cause oil to splatter). Stir and cook green beans until they are evenly coated in oil. Season with salt. Cook until beans are tender. If your pan starts to get dry before the beans are finished cooking, add a little water and cover pan with a lid until beans are fully cooked.
- Serve beans warm. If you wish to garnish with garlic chips, thinly slice another clove of garlic. Add a little more oil to your pan and bring to medium heat. Add in garlic slices. Turn garlic slices every few seconds in oil until golden and crispy. Remove chips from oil and add to beans.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.