0 from 12 votes
Best Ever Skillet Green Beans (Easy + Savory)
This Skillet Green Beans recipe takes green beans to the next level with the savory flavor of anchovies and a hint of spice from red pepper flakes. The garlic and breadcrumbs make it taste even better!
Prep Time
5 mins
Cook Time
5 mins
Servings: 4
Calories: 201 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 tablespoon anchovy oil
- 4 anchovy fillets in oil
- 3 cloves garlic finely minced
- ½ c panko breadcrumbs
- 2 tablespoon avocado oil or olive oil
- 1 lb green beans trimmed
- ¼ teaspoon red pepper flakes
- ¼ teaspoon salt
- 3 tablespoon water
Instructions
- Heat anchovy oil in a medium skillet over medium heat. Add anchovies and garlic and cook, stirring for 1-2 minutes, until the garlic is fragrant and the anchovies start to disintegrate. Make sure not to burn the garlic.
- Add breadcrumbs and stir until lightly toasted, about 2-3 minutes. Transfer to a plate.
- Add avocado oil and green beans to a pan. Saute for 3-5 minutes until the beans start to brown slightly. Add water, red pepper flakes, and salt, cover the beans with a lid, and simmer for about 20 minutes until the beans are tender but still have some crunch.
- If there’s water left in a skillet, carefully drain it.
- Transfer the beans to a serving plate, top with anchovy breadcrumbs, and serve.
Cup of Yum
Notes
- Keep an Eye on Your Garlic: Garlic can easily turn from fragrant to burnt. Make sure to stir frequently and watch it closely to prevent it from burning and becoming bitter.
- Don't Overcook Your Green Beans: You want your green beans to be tender, but not mushy. Sauté them until they're just starting to brown, then add your liquids and simmer until they're perfectly crisp-tender.
- Drain Excess Liquid: If there's any water left in the pan after your beans are cooked, be sure to drain it off. This will keep your beans from becoming soggy and keep your breadcrumb topping crisp.
- Storage: Let your skillet green beans cool down. Once at room temperature, transfer them into an airtight container. They'll stay fresh and crisp-tender in the fridge for 3-4 days.
- Reheating: To reheat, you can use a pan or a large skillet over medium heat. Add a little olive oil or butter to the pan to prevent the beans from getting mushy. Stir them gently until they're heated through. You can also sprinkle some water before reheating to maintain the moisture. Alternatively, you can reheat the green beans in a microwave.
- Freezing: While it is technically possible to freeze your sautéed green beans, we wouldn't recommend it as it can affect the texture. Frozen and then thawed green beans may lose their crisp-tenderness and become a bit mushy.
Nutrition Information
Calories
201kcal
(10%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Cholesterol
3mg
(1%)
Sodium
357mg
(15%)
Potassium
287mg
(8%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
821IU
(16%)
Vitamin C
15mg
(17%)
Calcium
70mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 201
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 3mg | 1% |
| Sodium | 357mg | 15% |
| Potassium | 287mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 821IU | 16% |
| Vitamin C | 15mg | 17% |
| Calcium | 70mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.