Name: Vegan Southern Green Beans
Prep time: 15 min
Total time: 35 min
Ingredients: 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)

Prep-time: 15 minutes / Ready In: 35 minutes
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.

By Nancy Macklin, RDN, Dec 24, 2021

Ingredients

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)

Instructions

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.

tags:

Holidays

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Kelly8 months ago

Lovely tasting beans! I made a bowl of rice, lemon tofu and these beans.

Jenny9 months ago

Very easy and tasty. Loved them

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about the author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.

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