Eat Your Vegetables: Magic Green Beans

Magic beans. Guaranteed to make your dreams come true.

Or at least give you a dose of veggies and a full tummy.

Green Beans combined with Olive Oil, Garlic and Mint

Step 1

If your green beans are fresh: blanch them. That means you drop them into boiling water for, like, 5 minutes tops. Then drain them and move quickly onto step 3 so they stay hot.

If your green beans are frozen and/or are in a steamable bag: Steam them in the microwave and move quickly to step 3 when they’re done.

Step 2

Heat a little extra virgin olive oil in a non-stick skillet. Use your discretion for the amount: somewhere between 1 teaspoon and 1 tablespoon should be about right. When the oil starts to shimmer, throw in a small handful of the mint leaves and a crushed clove of garlic (two cloves, if that’s the way you roll). Sautee ’til fragrant — this is less than a minute so be ready for step 3.

Step 3

Toss the hot green beans into the pan and stir ’til coated. Sprinkle with salt & pepper. Eat immediately. Prepare for compliments.

Magic Green Beans: The Remix

Finely dice one or two fresh tomatoes and add to step 3. It’s a bold move, but you can handle it.

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  • Erin Clare says:

    Mmm….that sounds yummy. And what a cute post! 🙂

  • Laura says:

    Long live Mel, queen of Spices!

    Thank you for this and all your so-tempting-I-wish-I-could-eat-several-meals-at-a-time recipes. Just a quick question about this one: are you supposed to do step 1 and 2 in parallel? Looks like from both of them you need to move quickly to step 3.

    • Mel says:

      Yes, you can do them in parallel, but it’s not required — unless you want your beans super, piping hot when you eat them. I usually blanch them, drain, and set aside while I heat the olive oil, then toss.

  • Al says:

    Love green beans, never tried them with mint, so looking forward to trying this. Got both your cookbooks, love all the ideas, so many quick and easy options. If I’m roasting something I always toss in a pile of green beans, little bit of oil, (no need if they are on the tray with the meat) and a few grinds of sea salt about 10 mins from the end. Do the same with chunks of broccoli or cauli, such a different flavour. Another favourite is half inch cubes of pumpkin, cherry tomatoes, whole or halved and green beans, tossed in a little oil, salt and in the oven until done.

  • Susan says:

    Made this recipe last night with a few tweaks – coconut butter in place of the olive oil and dried rosemary in place of the mint. OMG! Delicious delicious delicious! This will certainly become my new go to recipe for green beans!

  • Sherri says:


    What kind of quantities of green beans are we talking about here? Can I use dried mint ( and how much?)


    • Anywhere from 1/2 pound to 1 pound of green beans and yes, you can use dried mint, but it’s very strong, so start with 1/4 teaspoon, taste, and add more, if you want it punchier.