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- Makes 6 cups
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Smoked paprika and crushed red pepper give these saucy, tender Southern-style green beans a delicious kick of heat. Tangy red onion adds bright flavor, while a dusting of freshly ground black pepper right before serving amplifies all the savory ingredients. Make this quick and simple side dish for a vegan holiday feast or whenever you’re craving healthy comfort food.
- 1 cup chopped red onion
- 6 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- 1½ lb. fresh green beans, trimmed
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper
- Freshly ground black pepper, to taste
- 1 tablespoon apple cider vinegar (optional)
- In a large pot or deep extra-large skillet cook onion and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding vegetable broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add remaining broth, the green beans, paprika, and crushed red pepper. Increase heat to high. Bring to boiling; reduce heat. Cover and simmer 20 minutes or until green beans are very tender, tossing occasionally.
- Season with black pepper. If desired, sprinkle with vinegar.