Fried green beans. Yes, it’s a little unconventional, but once you try these crisped beans that happen to be mingled with spices and almonds, you may just start frying all your vegetables. Healthy (ahem) never tasted to lovely.Angie Zoobkoff

An Indian-style platter with pan-fried green beans and almonds topped with ground coriander, nearby a serving fork and spoon

Pan-Fried Green Beans and Almonds

5 / 2 votes
For this pan-fried green beans side dish, green beans are quickly pan-fried and tossed with fried almonds, sauteed garlic, and ground coriander.
David Leite
CuisineMiddle Eastern
Servings6 to 8 servings
Calories321 kcal
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes


  • Vegetable oil, for frying
  • 1 cup slivered almonds
  • 2 pounds fresh green beans, trimmed and halved crosswise
  • 1/2 cup olive oil
  • 6 cloves garlic, chopped
  • 2 tablespoons ground coriander
  • 1 tablespoon freshly ground black pepper
  • Sea salt
  • Lemon wedges


  • Set a deep skillet over medium heat and fill halfway with vegetable oil. When it’s hot but not smoking, add the almonds and fry until just golden and fragrant, about 1 minute. Using a slotted spoon, remove them to a paper towel-lined plate.
  • Working in 2 or 3 batches, add the green beans to the oil and fry until tender and browned, 3 to 5 minutes. Remove the green beans with a slotted spoon, drain on a paper towel-lined plate, and then transfer to a serving plate.
  • Carefully drain the frying oil from the skillet and add the olive oil. Place the skillet over medium heat, add the garlic, and cook until golden brown, about 2 minutes. Add the coriander and black pepper, season with salt, and warm everything until you smell the coriander toasting, about 1 minute. Turn the heat off, add the reserved almonds, and stir to combine. Sprinkle the mixture over the green beans and serve with lemon wedges.


Roasting and Toasting Variation

If frying isn’t your thing, these beans can also be made in the oven. Toss the beans with 1/2 cup olive oil and roast them in a single layer on 1 or 2 baking sheets in a 500°F (260°C) oven, until tender and blistered, 15 to 20 minutes. The almonds can be toasted in a dry pan set over medium heat until golden and fragrant, about 5 minutes. Sauté the garlic, coriander, and pepper as described in the original recipe.
Levant Cookbook

Adapted From


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Serving: 1 portionCalories: 321 kcalCarbohydrates: 17 gProtein: 7 gFat: 28 gSaturated Fat: 3 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 19 gTrans Fat: 1 gSodium: 11 mgPotassium: 493 mgFiber: 7 gSugar: 6 gVitamin A: 1049 IUVitamin C: 20 mgCalcium: 125 mgIron: 3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2018 Rawia Bishara. Photo © 2018 Con Poulos. All rights reserved.

Recipe Testers’ Reviews

I chose the roasted and toasted option. Although I liked the flavor of the beans, I honestly feel like the fried version would be better for texture.

I used haricots verts. The garlic and spices on the beans are amazing, just be sure to watch the garlic as there’s nothing worse than bitter, burnt garlic in a dish (well, there are worse things, but…)

I was very impressed by this recipe for pan-fried green beans and almonds! I decided to do the oven-roasted version as I was getting ready to leave for a trip later that day. I added the garlic to the sheet pan with the green beans but with the high temp it may have been better to add it in afterwards as some got a bit too toasted. However, it was still absolutely delicious! I was very intrigued by the coriander flavor as I never would have thought to add that before. I can highly recommend this. The times were appropriate for doneness.

I have to admit that I really didn’t think I would like these pan-fried green beans and almonds. I was a bit skeptical looking through the recipe as it seemed like quite a bit of coriander and black pepper. Everything works beautifully, though, and it is delicious!

I haven’t tried it, but I think you could also blanch and then sauté the green beans and serve them that way if you didn’t want to fry or roast them.

These pan-fried green beans and almonds are absolutely delicious! The flavors, textures, and presentation are marvelous. I cannot wait to make it again (and again). I chose to roast the beans in olive oil. Their texture was wonderful.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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