You know that one side dish that’s so good everyone keeps asking you to make it for every get-together? These Green Beans with Almonds and Pomegranate seeds are so good they will be requested time and time again! Made with only 10 ingredients this easy, gluten-free, grain-free side dish is perfect for any occasion!
I partnered with The Ginger People to create this post. While I was compensated for my time, all opinions are my own.
Garlic green beans with almonds
These pan-fried green beans are loaded with garlic, caramelized in a gingery brown sugar glaze, and garnished with bits of almonds and pomegranates. If you love garlic, this one is for you! But honestly, who doesn’t love garlic?
Thie recipe features The Ginger People’s ginger juice in the sauce. I recently tried this product and I am so happy with it! The juice is fabulous in tea, cooking, baking, and cocktails! Make sure to check out their website for some more creative ideas too! The ginger juice is amazing because it has such a fresh flavor. It’s spicy, aromatic, and saves on prep time too! You’ll only need a little bit of it because it packs a big ginger kick!
Once the green beans are done cooking, garnish them with chopped almonds and pomegranate seeds. If you have a nut allergy, feel free to omit them or use sunflower or pumpkin seeds instead for a nice crunchy texture!
What to serve with these green beans almonds and pomegranate seeds
While this recipe is simple, it can help create a well-balanced meal when paired with a dish like these vegan hasselback potatoes and a protein. It also makes a great warm salad! Simply double the recipe, add in your favorite protein, mixed greens, and toss with a ginger dressing. The options are endless for these pan-fried fresh green beans.
Why we love this easy green bean side dish
I am not exaggerating when I say I get requests for this side dish all the time! I’m almost embarrassed because it’s easy and receives so much praise. But, we don’t have to let them know how easy it is right? Honestly, the number one reason why we love these green beans with almonds and pomegranate seeds is because they’re simple and the dish turns out so beautiful! If you geek out on the color wheel like me, red and green are complimentary colors and when they come together in this dish they are magical! We think you’ll love this recipe because it’s:
FAQ & Substitutions:
Can this recipe be made refined sugar-free?
Absolutly! Coconut sugar is a great alternative for this recipe or date sugar!
What’s the best way to store leftovers?
I like to use reusable silicone ziplock bags. This keeps my fridge organized and makes meal prepping easy!
What’s the best way to reheat this dish?
I highly recommend reheating this green bean side dish by sauteing it. Simply add the leftovers to a pan and heat on medium until warm. I do not recommend using a microwave as this makes the green beans chewy.
If you recreate these Green Beans with Almonds and Pomegranate Seeds please let me know how you liked it by leaving a comment and rating below and don’t forget to tag me on Instagram @flaxandsugar, I love seeing all of your tasty recreations! Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram and Pinterest for more deliciousness!Print
Green beans with pomegranate seeds and almonds are pan-fried in a garlicky ginger sauce for a super easy and delicious side dish!
- 1 lb fresh green beans or about 3 cups
- 1/4 cup onion, chopped
- 2 Tablespoons olive oil
- 2 Tablespoons coconut aminos*
- 1 1/4 teaspoon ginger juice or 1 teaspoon of fresh ginger minced + 1 teaspoon of water
- 2 teaspoon brown sugar*
- 2 Tablespoons garlic, minced
- 1/4 teaspoon black pepper
- 3 Tablespoons almonds, chopped
- 2 Tablespoons pomegranate seeds
- Additional salt & pepper to taste
- First, wash the fresh green beans well and cut off the stems on both sides of the bean. Finely chop the onion, garlic cloves, and almonds. Then remove the seeds from one half of a pomegranate. Keep the pomegranate seeds and chopped almonds to the side for garnishing.
- Then add 2 tablespoons of olive oil to a medium saute pan and turn the pan on medium heat.
- Add the onions and cook for 1-2 minutes until aromatic. Then add the green beans to the pan and drizzle with 2 tablespoons coconut aminos and 1 1/4 teaspoons of ginger juice, and stir well.
- After the beans are evenly coated, add in 2 teaspoons of brown sugar, 2 tablespoons of garlic, and 1/4 teaspoon of black pepper. Stir the beans again to evenly coat and reduce the heat to meduim low. Cover the pan and let the beans cook for 5 minutes.
- After 5 minutes, remove the lid, and stir the beans. Then recover and continue cooking for another 5 minutes. You want the beans to have a caramelized outer layer but do not want to burn them or the garlic! If they are getting too cooked, reduce the heat and add in 1 teaspoon of water.
- After about 10-15 minutes the beans will be fully cooked and you can remove them from the pan.
- Garnish the green beans with chopped almonds and fresh pomegranate seeds.
- Serve, salt and pepper to taste, and enjoy!
Substitutions: Coconut sugar or date sugar can be used instead of brown sugar.
Tamari or soy sauce can be used instead of coconut aminos- if replacing the coconut aminos decrease amount to 1 1/2 tablespoons of tamaria or soy sauce, add 1/2 tablespoon water, and increase the sweetener to 3 teaspoons.
- Serving Size: 3/4 cup
- Calories: 105
Keywords: green beans, side dish, garlic green bean, ginger, pomegranate seeds, almonds, healthy,
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