Garlic Green Beans the Right Way

Ingredients

Vegetables

• 1½–2 pounds frozen whole green beans

• 1/4 cup red bell pepper strips

Toasted Almonds

• 1 cup sliced or slivered almonds

• 1 teaspoon extra virgin olive oil

• 1 tablespoon unsalted butter

Honey Garlic Glaze

• 1 tablespoon garlic paste
  
  (or 2 cloves fresh garlic, minced)

• 1 tablespoon soy sauce

• 1 tablespoon honey

• 1 teaspoon lemon juice

• 1 tablespoon Dijon mustard (Grey Poupon preferred)

• 2 tablespoons chicken stock

Finish

• 3 tablespoons unsalted butter

• Kosher salt, to taste

• Black pepper, to taste

Instructions

1. Toast the Almonds

Heat:

• 1 teaspoon olive oil

• 1 tablespoon butter

Add almonds.

Cook over medium heat until lightly toasted and fragrant.

Remove and reserve.

2. Start the Green Beans

Add a small drizzle of olive oil to the same pan.

Add:

• 1½–2 pounds frozen whole green beans

Season with:

• kosher salt

• black pepper

Add:

• red pepper strips

Cook over low simmer for 3–5 minutes.

3. Build the Glaze

Add:

• garlic paste

• soy sauce

• honey

• lemon juice

• 1 tablespoon Dijon mustard

Stir well.

Add:

• chicken stock

Mix thoroughly.

4. Reduce

Continue cooking over low heat.

Allow liquid to reduce until the glaze begins coating the green beans.

Approximately:

• 5 minutes

5. Finish Like a Restaurant Chef

Turn heat off.

Add:

• 3 tablespoons unsalted butter

Stir until melted and glossy.

Fold in:

• toasted almonds

6. Serve

Transfer to serving platter.

Spoon any remaining glaze over the top.

Serve immediately.

Chef Brian's Pro Tips

Frozen Green Beans Work Great

The frozen whole green beans hold their shape beautifully and save prep time.

Toast the Almonds First

This creates the first layer of flavor and gives the dish that steakhouse-quality nuttiness.

Dijon Mustard Matters

The mustard balances:

• honey sweetness

• garlic intensity

• soy sauce richness

It ties everything together.

Butter Goes In Last

Adding butter off the heat creates a silky restaurant-style finish.