Green Beans With Lime and Red Onions

By Melissa Clark

Updated November 20, 2024

  • Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(267)
Comments
Read comments

Snappy and bright, these green beans are ready in minutes and full of tangy lime, garlic and coriander. The streamlined technique makes these very easy to do in one pan. Just add the beans and a little water to the skillet to steam them. Then, after the water cooks off, add the oil and aromatics and sauté until the garlic turns golden at the edges and the beans absorb all of the flavors. These beans are great both warm and at room temperature, so feel free to make them a few hours ahead, and garnish with herbs and onions just before serving.

Featured in: 4 Colorful Thanksgiving Veggie Sides to Brighten Your Table

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 to 8 servings

  • 1 pound green beans, stem ends trimmed

  • 3 tablespoons water

  • 2 tablespoons extra-virgin olive oil, more for drizzling

  • 4 garlic cloves, thinly sliced

  • 1 ¼ teaspoons ground coriander

  • ½ teaspoon fine sea or table salt, more to taste

  • Pinch of crushed red pepper

  • Finely grated zest and juice of 1 lime

  • ½ red onion, thinly sliced

  • ½ cup chopped cilantro, parsley or mint

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

6 grams carbs; 56 calories; 3 grams monosaturated fat; 1 gram saturated fat; 4 grams fat; 2 grams fiber; 150 milligrams sodium; 1 gram protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine green beans and water in a large skillet over medium-high heat. Cook, stirring and shaking the pan, until the beans are bright green and the water has evaporated from the skillet, 3 to 6 minutes.

  2. Step 2

    Raise the heat to high and add the olive oil, garlic, ground coriander, salt and crushed red pepper. Cook for 1 to 2 minutes, or until the green beans are just cooked through but still crisp-tender.

  3. Step 3

    Stir in the lime zest and the juice of ½ lime. Taste for seasoning and add more salt or lime juice, as needed.

  4. Step 4

    Slide the green beans onto a platter and top with red onion and cilantro. Drizzle with more olive oil. Serve hot or at room temperature.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
267 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Kyle

It was fine. I'd recommend adding the onions to the pot with the beans right before the end, instead of just putting them on top raw.

Chris B.

Put the sliced red onions in a bowl with salted water to soften their bite before adding to the beans.

Anne from CT

You could prep the beans ahead of time - trim the beans, then steam to al dente, plunge into ice water and drain until dry. Then proceed with the recipe from step 2. As red onions can be either sweet or blow your head apart strong, slice them VERY thinly ahead of time with a mandolin.

Ann

I used shallot instead of red onion, and sliced very thin. Tasted great and a little more mild vs red onion. I love this recipe as is otherwise.

Jonathan

It's ok, but I probably won't make it again. For the number of ingredients it fell flat for me.

Hd

Cilantro & lime take it from good to amazing.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.