Omnivore loving vegan, gluten-free & beverage recipes
Life’s Little Sweets celebrates seasonal cooking and local food pathways. Find inspiration from farms, CSAs, and home gardens with recipes that highlight fresh ingredients, community, and the joy of cooking through the seasons. Continue Reading
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This Sautéed Green Beans Recipe has olive oil, fresh garlic, fresh seasonal local green beans, soy sauce, and sesame seeds.
Estimated reading time: 4 minutes
Hi Everyone, this Sautéed Green Beans Recipe exhibits my usual go-to flavors for a nice veggie sauté: olive oil, garlic, and soy sauce.
Guess what? They couldn't be easier to make in your large skillet or wok.
Green beans are available in the grocery store throughout the year and fresh, local green beans are available during the Summer months.
I made this recipe from the green beans mentioned in my recent Organic CSA Share Box Week 4 post.
This Sautéed Green Beans Recipe can be served as a side dish or put on top of a salad to dress it up. I could also see them used in eggs for a scramble.
I would love to know how you like to make green beans, please let me know in the comments at the end of the post.
You can leave out the soy sauce and garlic if you want more plain flavor in your greens beans. Alternately, you can add a drizzle of sesame oil and/or chili oil or red pepper flakes for some heat.
You can leave the green beans long or cut them up into 1-2 inch pieces like I did in the recipe photos. I suggest trimming the tough ends of the green beans off.
If you make This Sautéed Green Beans Recipe and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.
Thank you for reading and following along!
This Sautéed Green Beans Recipe has olive oil, fresh garlic, fresh seasonal local green beans, soy sauce, and sesame seeds.
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Please note that the Calculated Nutrition is an estimate at best.
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Betsy says
I noticed that the garlic is not in the ingredients list. I used 2 minced cloves. Sesame oil listed as optional but shouldnt be...it made a difference. Also, I added about a 1/4 cup of water so my garlic wouldnt burn. Nice taste, will make again.
Sara Maniez says
I appreciate you and your feedback and suggestions, I made that change in the recipe card about the sesame oil because I do agree with you!