Peruvian Green Beans

These are the best green beans that I have ever eaten. They have a little bit of sesame flavor, mixed with a punch of ginger, garlic, soy (or coconut aminos), red bell peppers, and onion. Ready in less than 30 minutes - they are the most delicious dinner side dish.

You guys, I am not kidding. These green beans are SO GOOD. My husband said these might be one of the best recipes that I have come up with. They are healthy, delicious, and almost addicting. (And they are a vegetable! What?!)

These green beans remind me of the Peruvian Green Beans from the restaurant chain Viva Chicken - with a touch of extra ginger. I tested this recipe many times and made these with tamari, soy sauce, and coconut aminos - my husband couldn't tell the difference.

We just bought a house that came with a garden. It had a few things planted in it, so I gave it a little bit of love and the green beans started growing out of control. I'm not kidding - twice a week we are picking 3 - 4 pounds of green beans. This recipe is tied with my Instant Pot Southern Style Green Beans for my favorite way to cook them!

🥘 Ingredient Notes

• Green Beans (Fresh is best - if you buy frozen, try to get Haricot Verts or Thin French Green Beans - they cook faster.)
• Sesame Oil - I like to use Toasted Sesame Oil if I can find it - the flavor is much deeper. Kadoya is the brand I use but you can usually get it locally in an International Market for less than $10. In a pinch, I will use La Tourangelle or the WholeFoods 365 Brand.
• Sliced Onion
• Diced Red Bell Pepper
• Minced Garlic
• Grated Ginger (We like to use A LOT of ginger, but you can use as much as you know your family likes.)
• Tamari, Soy Sauce, or Coconut(Coco) Aminos - We like to use tamari because my body does not react negatively to it as it does with regular soy sauce. It is made from ONLY fermented soybeans (no additional grains or wheat) and has more nutritional value (protein and antioxidants) than regular soy sauce as well. For some reason, soy sauce gives me hiccups, but tamari does not. (This one is still a mystery to me. I can eat cookies made from all-purpose flour, but soy sauce with gluten gives me hiccups for hours.) If you have a complete intolerance to soy or are following a Paleo or Whole30 diet, you can use coconut aminos - just be sure to read the notes, as you will need to add a little more salt.
• Kosher Salt - I always use kosher salt - it measures consistently, salts well, and doesn't have additives.

🍽 Equipment Needed

All you need to make these green beans is a pot to boil water, a colander, a huge bowl to make an ice bath, and a wok or large frying pan.

🥣 How to Make It

This sautéed green bean recipe is a quick and easy side dish.

Begin by heating your wok or skillet over medium/low heat. I like to use a wok because the shape allows for optimal heating and stir-frying.

When the wok is hot, add the sesame oil. When it starts to become fragrant - it won't take long, about 30 seconds - add the onions and cook them until they are translucent and slightly caramelized. (Pictures 6 - 7)

Now add red peppers, then garlic, and ginger, cooking just briefly so that the ginger and garlic become fragrant and the bell pepper begins to soften. (Pictures 8 - 9)

Add the green beans and toss them in the garlic, oil, and ginger. (Picture 10) The flavor that develops when you sauté the green beans in garlic and ginger is delicious.

Let the green beans cook until they are your desired tenderness. We like to keep them a little crunchy so we cook for only 3 to 4 minutes. Near the very end, add soy sauce (or coconut aminos) and salt, cook for another minute or two then remove from heat. (If you want them to be softer, you can absolutely cook them longer.)

If you want to serve these green beans over rice, you can add an extra tablespoon of soy sauce to create more of a "sauce."

These green beans look delicious!

🙋‍♀️ Frequently Asked Questions

What Can Garlic/Ginger Green Beans be Served With?

We like to serve these green beans as a side dish with roasted chicken, Kalua Pork, fried chicken, Instant Pot Shredded Chicken - with a side of rice pilaf, there are so many tasty options.

🥫 Storage/Shelf Life/Reheating

Once the beans are cooled, store any leftovers in an air-tight container in the refrigerator for up to a week. The beans can be frozen as well, but they get a little mushy when reheated, so I would recommend just eating them within a week.

These garlicky green beans are just as good the next day. We reheat them by tossing them in a skillet on the stove or heating them in the microwave.

✏️ Helpful Tips

• When making these green beans, try to mince the garlic and grate the ginger instead of chopping it. The smaller bits will caramelize in the heat and will coat the beans with an amazing and intense flavor. (If you don't have a fancy grater as they use on TV - don't worry - pull out that box cheese grater that you have had forever and take a look at the sides. I guarantee one of those sides has tiny holes that are perfect for grating ginger and garlic - just be careful of your fingers!)
• Be sure to avoid over-blanching your green beans. They will cook some more when you sauté them, and you don't want them to become soggy and mushy.
• If you want to serve these green beans over rice, you can add an extra tablespoon of soy sauce to create more of a "sauce."

Looking for a recipe for Chinese Sautéed Green Beans?

This recipe is more of a Peruvian-inspired sautéed green bean recipe. For a more Asian-inspired recipe, Drive Me Hungry has a lot of options. Some of my favorites are Dry Sautéed or (Dry Fried) Green Beans and Panda Express Copycat String Beans and Chicken.

Other Side Dish Recipes

Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!

This recipe was originally published on November 9, 2020, but has been updated with new images and more helpful tips!