These sautéed Spanish green beans turn fresh green beans into a vibrant side dish with bold flavors. Shallots, Calabrian chili, a splash of vinegar, and toasted almonds create layers of flavor, while my tried-and-true skillet method keeps the beans crisp-tender every time. It's a simple yet satisfying vegetable side dish that is anything but boring.
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I first tasted a version of these green beans at a Spanish tapas restaurant and immediately knew I wanted to recreate those flavors at home. Instead of making an exact copy, I paired those bold Basque-inspired ingredients with my favorite method for cooking sauteed green beans.
Steaming them briefly in broth before reducing the liquid gives you tender beans with plenty of bite and a lovely pan sauce. Because I love a good sauce! The result is a side dish that feels a little unexpected while using ingredients you can easily find at the grocery store.
📖Why My Recipe Works
- My skillet method steams the beans first, then finishes them uncovered so they stay bright green and crisp-tender instead of soggy.
- No tomatoes, this is a northern Spanish preparation.
- A splash of vinegar adds some much-needed acid to the dish.
🧾Ingredient Notes
- Fresh Green Beans - Stick to fresh green beans. Use any variety; french green beans, string beans etc. Canned will get too mushy, and frozen green beans release too much water.
- Shallot - Or use ¼ cup finely diced white onion plus two minced cloves of garlic.
- Chicken Broth - Use stock or broth. You can absolutely sub vegetable stock. Out of stock? Sub bullion plus water, or just use regular water. When using water, I like to add a tablespoon of butter to deepen the flavor.
- Red Wine Vinegar - During recipe testing, I preferred sherry vinegar for its traditional Spanish flavor, but readers consistently told me they were more likely to keep red wine vinegar on hand. It delivers the same bright finish with ingredients you're already using. Skip apple cider vinegar, which can overpower the dish
- Ground Cumin - Just enough cumin adds an earthy note commonly found in Spanish cooking without making the dish taste heavily spiced.
⏲️How to Make Spanish Green Beans
- Cook the shallots gently in butter until they're softened and lightly sweet before adding the cumin. Blooming the spice for just a few seconds wakes up its flavor without letting it scorch.
- Once the green beans are coated in the butter, add the broth and cover the skillet. Finish the beans by uncovering the skillet and stirring in the vinegar and Calabrian chili. As the liquid evaporates, the flavors concentrate and lightly glaze the beans instead of leaving them watery.
- Toast the almonds in a separate dry skillet while the beans cook. Stir frequently and remove them as soon as they're fragrant since they continue cooking from the residual heat.
👩🏻🍳Jen's Testing Notes
- Since the recipe comes together quickly, it's worth having all of your ingredients prepped and measured before turning on the stove.
- When the green beans are ALMOST done, remove the lid and add the remaining ingredients.
- You can blanch the green beans to keep them extra green and reduce the cooking time by a few minutes.
- If the green beans get too dry, you can add a few tablespoons of water to help them finish cooking.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Sauteed Spanish Green Beans
Ingredients
- 1 pound fresh green beans
- 2 Tablespoons unsalted butter
- 1 small shallot sliced (about half a cup)
- ¼ teaspoon ground cumin
- ¼ teaspoon kosher salt
- ⅓ cup chicken broth or vegetable broth
- 1 teaspoon calabrian chili paste sub crushed red pepper flakes
- 2 Tablespoons red wine vinegar
- ⅓ cup chopped almonds
Instructions
- Wash and trim the ends of the green beans.1 pound fresh green beans
- Heat the butter in a large skillet over medium-low heat. Add the shallot, cumin, and salt. Cook for 3 to 4 minutes. Increase the heat to medium and cook for another 30 seconds. Add the green beans and toss to coat.2 Tablespoons unsalted butter, 1 small shallot, ¼ teaspoon ground cumin, ¼ teaspoon kosher salt, 1 pound fresh green beans
- Add the chicken (or vegetable) broth and cover the skillet. Cook for 6 to 8 minutes, or until the green beans are bright green and al dente.⅓ cup chicken broth
- While the beans are cooking, toast the almonds in a dry skillet over medium heat, stirring frequently, until golden and fragrant, 4 to 6 minutes.⅓ cup chopped almonds
- Uncover the skillet and add the vinegar and chili. Cook until the liquid has evaporated and the beans are fork-tender. Season with salt and pepper to taste. Transfer to a serving dish and top with the toasted almonds.2 Tablespoons red wine vinegar, 1 teaspoon calabrian chili paste
Notes
🌡️ Storing Leftovers
- Store leftover green beans in an airtight container in the fridge for up to 4 days.
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