Spicy Braised Green Beans

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Spicy green beans slow cooked in coconut milk and chili garlic sauce, these Braised Green Beans are melt-in-your-mouth delicious and super easy to make!

This recipe was  originally published in January 2017. It has been updated for photos and content. For a good laugh, scroll down below the recipe card and check out the old photo!

Honestly, these are my favorite green beans ever. No, they don't contain bacon like these Sauteed Green Beans, or that yummy tongue numbing spice like these Sichuan Green Beans, but good god are they delicious.

The key to getting soft, melt in your mouth beans is to cook the beans on low heat for an extended period of time. They're not mushy, they're just tender. And the coconut milk gives them that silky mouth feel.

The chili garlic sauce provides just the right amount of spice that complements the richness of the coconut milk. These braised green beans are bomb guys. Yes, they're so good a 40 year old woman is saying "bomb."

I love braised food. Braising is just cooking something (typically in some liquid) over low heat for an extended period of time. Whether it be meat like these Braised Beef Short Ribs and Braised Chicken Feet, or vegetables like these Braised Brussels Sprouts, braising is one of my favorite cooking methods!

And if you like your green beans a little more firm, you may want to try these sous vide green beans.

Jump to:

• Ingredients
• Step by Step Instructions
• Expert Tips
• Recipe
• 💬 Comments

Ingredients

I prefer to use fresh green beans as canned or frozen tend to get mushy when braised. However, you can use frozen just note they may be softer than you prefer. You can reduce the cook time by 5 minutes to try and account for it.

Full fat coconut milk is always recommended. The light version just doesn't have the richness of the regular. You can buy coconut milk HERE on Amazon (affiliate link).

Most stores carry chili garlic sauce now. However, if you can't find it or feel like some online shopping, you can also buy it HERE on Amazon (affiliate link).

Step by Step Instructions

Trim the stems off of the beans and rinse them well in cold water. Heat the coconut oil over medium heat and add the green beans. Cook for about 2 minutes, stirring a couple times.

Add the salt and pepper and cook another 5 minutes, stirring periodically.

Add the coconut milk and chili garlic sauce and stir to combine. Bring to a boil, reduce heat and simmer, covered for 25-30 minutes.

**Green beans should be tender but not mushy when done. Add additional salt to taste if desired.

Remove from heat and serve.

You may also like this Spicy Braised Cabbage or this Spicy Braised Kale. 

Serving Suggestion

These green beans would go great as a side dish to almost anything. Here are some of my favorites:

• Instant Pot Oxtail;
• Chinese BBQ Pork;
• Sweet Chili Shrimp;
• Chinese Salt and Pepper Chicken.

Expert Tips

1. Cut the beans in half to make them easier to eat if desired. They won't look as pretty, but they are easier to eat!
2. For a crisper bean, reduce the cook time by 5 minutes. For a softer bean, increase the cook time by 5-10 minutes.
3. To make them spicier, add an additional 1-2 teaspoons of chili garlic sauce. You can also dice 1-2 Thai chilies and put them in with the beans.

Did you make this recipe? Leave me a comment below and let me know what you think!

Recipe

Check out this oldie!