Spiced Green Beans

Long days like the ones during this long weekend call for some simple fresh eats. Rather than take off and escape to the lake, I’ve been spending every available moment getting caught up on some much needed yard maintenance. Next, the exterior of my house is receiving a total facelift – oy.

To keep spirits up during my property overhaul…LOTS of snacking. I have to keep my crew healthy and endurance levels steady. What I love about these lightly crisp Spiced Green Beans – they’re a low calorie munchie full of fibre, Vitamin C + K, folate, and many more goodies. They also only take minutes to prep, so little time is lost in the kitchen (more time for getting dirty…in the dirt – there’s just SO much of it!).

Spiced Green Beans
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

Simple lightly spiced crisp snack that makes it easy to eat your greens. 

Course: appetizer, side, snack
Cuisine: *plant based + gluten free
Keyword: green beans, spiced, crispy
Servings: 2 cups
Author: thecrimsonsink
  • 250 g organic green beans
  • 1&1/2 tbsp organic corn starch
  • 1/2 tsp sea salt
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • grapeseed oil
  1. Wash and dry the green beans. If you prefer, trim off the ends.
  2. In a separate small bowl, add the corn starch, sea salt, cumin, cayenne, garlic powder, and paprika. Whisk to combine.
  3. Place the prepped green beans into a large bowl. Lightly spritz the beans with grapeseed oil and toss to coat.
  4. Place half of the lightly oiled green beans onto a plate, and leave the remaining beans in the bowl. *Dust over the beans in the bowl half of the prepared spice mixture, gently tossing as you dust. Toss a few times to coat.
  5. Swap places with the oiled green beans on the plate and the dusted green beans in the bowl. Repeat step so the remaining beans are dusted in the remaining spiced mixture.
  6. Heat a large skillet over med. heat with about 1tbsp of grapeseed oil – more if needed. Ensure the oil is spread throughout the skillet before adding the green beans.
  7. Once up to temperature, add either all or a half portion of the green beans – depends on size of skillet (mine were overcrowded in the featured photo). 
  8. Gently stirring/rolling often, cook for about 5mins or until the coating on the beans is golden in colour. The cooking time will vary depending on the size of your skillet, and the amount of beans added. The green beans should be cooked just shy of tender still holding their shape – not floppy.

  9. *If halved, cook the remaining beans after the first batch is cooked. Just allow a little time for the skillet to cool slightly.

  10. Remove from heat and plate allowing some space between the beans to release steam. The coating may become soft if stacked too densely.
  11. Serve warm.
  12. Best when eaten warm right after cooking. Store any leftovers in an airtight container in the fridge. Good for 1-2days.

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