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 ,
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.
Nutritional Information:
Per serving (1 cup), 50 calories, 11 g carbohydrates, 3 g protein, 28 mg sodium, 4 g fiber, 5 g sugar
Note: Nutritional information is provided as an estimate only.
The smoked paprika totally makes this dish! Loved the beans with a side of corn and bean salad.
Lovely tasting beans! I made a bowl of rice, lemon tofu and these beans.
Very easy and tasty. Loved them