Garlic and chili green beans (pre-birthday Gressingham duck-fest)

These beans are a combination of my garlicky green beans and the green beans in mustard seeds. They can easily be made the day before and then microwaved, or you can make them on the day. They are very quick to cook and are a great side dish to just about anything!

These beans were a part of my pre-birthday Gressingham duck fest. Read more about the evening here.


Trimmed and ready

  • 2 tbsp olive oil
  • 500g green beans, washed, ends trimmed and chopped into 1-inch pieces
  • 1 tsp garlic paste
  • 1/4 tsp chili powder
  • 1 tsp salt
  • 1/2 cup water
  • 3 tbsp lemon juice

Heat the olive oil in a non-stick frying pan and add the garlic paste. Spread it around in the pan and add the beans, chili powder and salt. Stir-fry for 3-4 minutes and then add the water. Lower the heat to medium and let the beans simmer until they are crisp-tender (around 7-8 minutes).

Add the lemon juice just before serving (if you are making these the day before, simply add before re-heating).

En Guete!