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Overhead shot of half a plate of green beans and peppers with a large serving spoon and black and white plaid linen in the top left corner

Spicy Italian Green Beans Recipe

Terrence Roche
Whether you serve it as a side or a main, you’re going to love this spicy sautéed green beans recipe! Fresh crisp green beans and sweet red bell and spicy long hot peppers are seared to a slight char and seasoned to a simple perfection for a fantastic flavor. This simple vegetarian green bean recipe might be your new favorite way to eat these lovely legumes!
4.50 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Vegan Side Dishes
Cuisine Pan fried
Servings 4 -6 servings
Calories 94 kcal

Equipment

Ingredients
  

  • 1/2 pound trimmed green beans cut ends off, then weigh
  • 1 red bell pepper thinly sliced* see notes
  • 1/2 “long hot” pepper minced
  • 2 Tbsp olive oil
  • 1/2 tsp granulated garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup water - divided. See instructions.

Instructions
 

  • Heat a non-stick saute pan on medium high heat and carefully add 1 Tbsp olive oil. Then, add your green beans and peppers and use a spatula to roll them around so they’re coated in the oil. Then, add 2 Tbsp of water and cover the pan. Let the vegetables cook in the skillet for 5-6 minutes so they both steam and get a bit of a char. 
  • Next, drizzle them with 1 more Tbsp olive oil and stir until everything is coated again. Let them cook, covered, for another 3-4 minutes like this. Shake or stir every once in a while.
  • Finally, sprinkle the veggies with spices and carefully add 2 Tbsp water to the skillet to deglaze the pan (be careful not to breath in the steam that comes out of the skillet when you do this - the steam from the peppers may make you cough). Stir everything around once more and cook for another 2-4 minutes until the veggies are nice and charred and the beans are tender.

Video

Notes

*Split the bell pepper in half lengthwise, then split it again so you have four long pieces. Then slice those thinly to add to the beans.
If you’re using roasted red peppers from a jar, add them in the final section with the spices and last 2 Tbsp of water.
Storage: These green beans are best eaten immediately, but will last in the refrigerator for 3-4 days when stored in an airtight container.
Green Bean Tip: Green beans should be smooth and audibly snap when bent. If your beans are a little limp, they can be revived by placing them in ice water for 15-20 minutes.

Serving ideas:

Nutrition

Serving: 1/4 the recipeCalories: 94kcalCarbohydrates: 8gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gSodium: 149mgFiber: 2gSugar: 4g
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