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An overhead photo of sauteed green beans on a serving platter with a spoon. Surrounding this is a lemon half, kitchen towel, parsley, and bowls of salt, black pepper and pine nuts.
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4 from 4 votes

Sauteed Green Beans

For this easy vegan side, green beans get the star treatment. They're first sautéed to soften their tough exterior and enhance their natural sweetness, then simmered with Mediterranean spices until perfectly tender yet snappy. Serve with just about anything, from roast meats, to fish, to cauliflower–you really can't go wrong.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side
Cuisine: American/Mediterranean
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 6 people, as a side
Author: Suzy Karadsheh

Ingredients

  • Extra virgin olive oil
  • 1 medium yellow onion, chopped
  • Kosher salt
  • 2 pounds green beans, trimmed and halved on the diagonal
  • 3 garlic cloves, minced
  • 2 large tomatoes on the vine, diced
  • 1/4 cup water
  • 1 teaspoon ground coriander
  • 1/2 teaspoon paprika
  • Ground black pepper
  • 3 tablespoons pine nuts (optional)
  • 1 lemon, juiced
  • 1/4 cup finely chopped parsley

Instructions

  • Saute the onions. Coat a large skillet with a thin layer of olive oil (about 2 tablespoons) and set over medium-high heat. When the oil begins to shimmer, add the onions and a big pinch of salt and cook, tossing regularly, until fragrant and golden, about 5 minutes.
  • Saute the green beans. Add the green beans and cook for about 2 to 3 minutes, tossing regularly until they just begin to soften.
  • Add the flavor-makers. Add the garlic, tomatoes, and water. Season with the coriander, paprika, and a big pinch of salt and pepper.
  • Simmer. Turn the heat to medium-low and cover the pan with a lid. Simmer for about 25 minutes, checking and stirring occasionally, until the green beans and tomatoes have both softened, released their liquid, and created a delicious pan sauce.
  • Meanwhile, toast the pine nuts (if using). In a small skillet set over medium heat, add a drizzle of olive oil (about 1 teaspoon). Once the oil begins to shimmer, add the pine nuts and toss with a wooden spoon until they’ve turned a faint golden brown (watch carefully and do not leave the pine nuts unattended as they will burn). Transfer to a plate and set aside.
  • Finish and serve. Remove the green beans from the heat and transfer to a serving platter, drizzling any pan juices over top. Finish with lemon juice, a drizzle of olive oil, chopped parsley, and pine nuts (if using).

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, paprika, and coriander used in this recipe.
  • Store green beans, covered in your refrigerator, for up to 5 days. Reheat gently until just warmed through. 

Nutrition

Calories: 105.1kcal | Carbohydrates: 17.1g | Protein: 4.4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 14.7mg | Potassium: 525.5mg | Fiber: 5.9g | Sugar: 7.5g | Vitamin A: 1683.4IU | Vitamin C: 38.9mg | Calcium: 78.9mg | Iron: 2.4mg

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