Green beans are one of my favorite veggies. My kids also like them, which is a huge bonus! These green beans are extra special because they are simmered, drained, and then lightly charred and tossed with a delicious Asian sauce.
The char + the sauce give the best flavor to these green beans! It’ll even cure a Chinese takeout fix, whiiiiccchhhh I just so happen to get on the reg, TBH.
Here’s the situation with these green beans:
- Simmer them in a covered pan for about 8-10 minutes until they are slightly tender but still have a bite
- Drain, add some coconut oil to the same pan over medium high – high heat and add the beans back in
- Cook, not messing with them or stirring them often so they will get a light char, for a few minutes
- Then add your sauce! A DELISH mixture of garlic, ginger, curry paste, coconut aminos, rice vinegar, and sesame oil
- Let that cook for just a minute and then top with chopped cashews and serve!
You make the sauce while the green beans are simmering, and it all comes together in a snap!
I tend to like my green beans to be a little soft – if you like yours crunchier, take them out of the water a little early (closer to the 8 minute mark) and be quick with your char!
This yummy side dish is also whole 30 and paleo compliant! Which is great for us since we’re wrapping up our first week of whole 30 tomorrow! I’ll update you on all that in separate post 🙂. Happy Tuesday, friends!Print
Charred Asian Green Beans
This Whole 30 and paleo side dish will kick those takeout cravings in the healthiest way!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 4 servings 1x
- 2 pounds green beans, tops and bottoms trimmed off
- 2 cloves garlic, finely minced
- 2 teaspoons fresh ginger, finely minced
- 1 teaspoon red curry paste
- 2 tablespoons coconut aminos
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon coconut oil
- 1/3 cup roasted cashews, chopped
- Add the green beans to a large skillet and cover about half way with water. Bring to a simmer, cover, and simmer for 8-10 minutes, until the beans are tender but still have a bite
- Meanwhile, make your sauce. In a bowl, combine the garlic, ginger, curry paste, coconut aminos, rice vinegar, and sesame oil – whisk to combine. Set aside
- Drain the green beans in a colander and set aside. Add your coconut oil to your same skillet over medium or medium high heat. When hot, add your green beans back in
- This is the char step, so you don’t want to mess with the beans much. Leave them alone until they have a light char on the bottom, toss them around, let one more char develop, and then add your sauce
- Stir constantly for about a minute (maybe less) until the sauce has reduced and is coating the green beans. Season to taste!
- Serve and top with your chopped cashews!
I like my greens to be on the softer side. If you like them with more of a bite, simmer them closer to the 8 minute mark and do a quick char!
- Serving Size: 1 cup of green beans
- Calories: 192
- Sugar: 6 g
- Sodium: 54 mg
- Fat: 10 g
- Carbohydrates: 14 g
- Fiber: 8 g
- Protein: 6 g
- Cholesterol: 0 mg
If you make this or any of my other recipes, be sure to Instagram it and tag @thegarlicdiaries on Instagram so I can see!