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Overhead image of a serving platter of garlic green beans.

Garlic Parmesan Green Beans

Print Recipe
Simply seasoned and gently sautéed, these garlic parmesan green beans are tender with the perfect bite. Tossed with vegan Parmesan and finished with nutty sesame seeds, they're ready for the holidays.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 servings
Calories 116
Author Jessica Hylton

Ingredients

  • 1 lb green beans washed, 454g
  • 2 tablespoons neutral oil 30ml
  • 1 teaspoon garlic powder 3g
  • ½ teaspoon kosher salt approximately 1.5g
  • ½ teaspoon ground black pepper 1g
  • 1 teaspoon vegan parmesan cheese grated, approximately 2g
  • 1 tablespoon sesame seeds 9g

Instructions

  • Set a pot of water to boil. Once boiling, blanch the green beans for about 1-2 minutes to brighten the beans.
  • Remove from the hot water and immerse in cold water immediately to stop the cooking process (you still want the beans to be crispy). Pat dry with a paper towel.
  • In a pan over medium-high heat, heat the oil. Sauté the green beans in the oil for about 1-2 minutes to heat them up.
  • Sprinkle the garlic powder, sea salt, ground black pepper, and vegan parmesan cheese over the green beans and stir to combine. Sauté for 3 minutes, until tender.
  • Add the sesame seeds and toss in the pan, then remove from the heat. Serve immediately.

Notes

  • Be prepared. Get your bowl of ice-cold water ready as your green beans blanch so you can dunk the beans in the cold water immediately. This will help keep them from overcooking.
  • Don't overcook. These green beans need 1-2 minutes in the boiling water and 3 minutes (less if they’re thin) in the pan. Do not overcook them. They will come out limp and soggy.
  • Dry your green beans. Pat the beans dry with a paper towel before you sauté them. If they're wet, the oil will splatter, and they will steam.
  • Don’t crowd the skillet. Make sure your skillet is large enough so the green beans aren't all crowded and stacked on top of each other. If the pan is too crowded, they'll steam. Sauté in batches if you need to.
  • Storage. Seal fully cooled leftover green beans in an airtight container. They'll keep in the fridge for up to 4 days or in the freezer for up to 3 months. Thaw in the fridge (if applicable) before reheating over medium heat in a skillet with a little oil. You can also microwave leftover green beans in 30-second intervals until heated through.

Nutrition

Serving: 0.25recipe | Calories: 116kcal | Carbohydrates: 9g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 311mg | Potassium: 261mg | Fiber: 3g | Sugar: 4g | Vitamin A: 784IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 2mg