Pan-Fried Green Beans and Almonds

For this pan-fried green beans side dish, green beans are quickly pan-fried and tossed with fried almonds, sauteed garlic, and ground coriander.

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

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

Pan-Fried Green Beans and Almonds

  • Quick Glance
  • 20 M
  • 25 M
  • Serves 6 to 8
Print RecipeBuy the Levant cookbook

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Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.


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