Sauteed Spanish Green Beans
These Spanish green beans are an easy sautéed green bean recipe inspired by the bold flavors of Spanish cuisine. Fresh green beans are cooked until perfectly crisp-tender, then finished with shallots, toasted almonds, and a splash of red wine vinegar for a vibrant vegetable side dish that's ready in under 25 minutes. Perfect for weeknight dinners, holiday meals, or whenever you want to upgrade fresh green beans
Servings: 4 servings
Calories: 163kcal
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.
- 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.
- 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.
- 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.
- 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.
Notes
🌡️ Storing Leftovers
- Store leftover green beans in an airtight container in the fridge for up to 4 days.
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