This skillet green bean recipe with caramelized onions and mushrooms is the ultimate healthy side dish. Nutritious, flavorful, and ready in under 30 minutes. Gluten free, dairy free, real food.
Looking for a simple yet flavorful side dish to add to your meals? This skillet green beans with onions and mushrooms might just be the perfect answer. This dish combines fresh, crisp green beans with the rich, savory flavors of caramelized onions, mushrooms, and garlic.
While I really do love green beans with just a little bit of butter and salt, I really wanted a recipe that elevates the classic green bean recipes out there. Not only is this recipe super easy to make, it's also packed with nutrients and full of flavor.
These green beans are ideal for busy weeknights or especially for something colorful, and healthy, to add to your holiday dinner table. Cauliflower steaks, apple arugula salad, air fryer sweet potatoes, and Brussels sprouts with goat cheese are other great options to try, too!
Ingredients Needed
A complete list of ingredients and amounts can be found in the recipe card below. Here are some specific notes to help with selecting ingredients.
- Mushrooms - Cremini or button mushrooms are most likely what you'll find at the grocery store and either one of these works.
- Sweet onion - Most yellow varieties are on the sweeter side, so any yellow onion will work.
- Extra-virgin olive oil - Either EVOO or avocado oil can be used.
Clean food tips:
-Because green beans are on the dirty dozen list, I recommend using organic green beans.
-Organic vegetable broth is recommended. Read the ingredient label and look for ones without any added sugars or refined oils.
-Almonds are known to be treated with high amounts of pesticides and herbicides, so if you can find organic sliced almonds, those would be best. However, they are hard to find and I rarely use organic, but just wanted to share 🙂
How To Make
Step 1: In a small skillet, sauté the sliced onions over medium-low heat, until soft and lightly browned. Add coconut sugar and continue cooking for 1-2 minutes. Remove from heat and set aside.
Step 2: In a separate, large skillet, sauté the mushrooms and garlic, over medium heat, until mushrooms are tender and browned. About 5 minutes.
Step 3: Add the green beans and broth to the skillet with the mushrooms. Bring broth to a boil, cover, and reduce heat to a simmer. Simmer for 8-10 minutes, or until green beans are fork tender.
Step 4: While the beans are cooking, toast the almonds. Place almonds in a single layer on a baking sheet and bake at 350-degrees F for 7-8 minutes, stirring halfway through. Alternatively, you can toast them on the stovetop. See full recipe below for instructions.
Step 5: Once beans are cooked, add the sauteed onions to the skillet, mix, and sprinkle with the toasted almonds. Season with salt and pepper.
⭐Expert Tips & Notes⭐
If not serving right away, cover and keep on low heat until ready to serve. Wait to add the toasted almonds right before serving.
If serving directly from the skillet, you can drain any leftover broth before serving.
Feel free to play around with some add-ins, like shaved parmesan (add right before serving) or bacon.
I highly recommend using toasted almonds (as the recipe is written), but you can skip this step and just use raw almonds as well.
You can serve these skillet green beans directly from the skillet, or transfer to a serving dish right before serving.
What to Serve with These Skillet Green Beans
- These skillet green beans make a healthy and nutritious side dish with air fryer turkey burgers, pulled pork, or cast iron lasagna.
- They are a lovely addition to any holiday table, including Thanksgiving, Christmas, and Easter.
- For super a easy and healthy meal, serve them alongside a simple protein, like steak or chicken.
Storing & Making Ahead
Storing: Store leftovers in an airtight container in the fridge. They will stay good for up to 5 days. Just know that if stored with the almonds, the almonds will get soggy.
Making ahead: If you want to make these in advance of meal time (especially if you're prepping a holiday dinner), you can follow the directions as is, but hold off on adding the toasted almonds. Keep the beans, onions, and mushrooms in a covered skillet over low heat until ready to serve and add almonds right before serving.
More Vegetable Side Dishes to Try!
If you make this recipe, please let me know what you think! I would so appreciate you leaving a star rating and/or comment below. And don't forget to share a photo on Instagram or Facebook and mention @CleanPlateMama!
Eat Clean.Be Well!
-Sara
Skillet Green Beans with Mushrooms and Onions
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Equipment
- 2 skillets
- 1 Baking sheet
Ingredients
- 1 tbsp. extra-virgin olive oil (or avocado oil)
- 1 sweet onion, thinly sliced
- ½ tsp. coconut sugar (or brown sugar)
- 8 oz. cremini or button mushrooms, cut into slices
- 2 cloves fresh garlic, minced
- ½ cup vegetable broth
- 2 -12 oz packages green beans
- ¼ cup sliced almonds
- salt and pepper, to taste
Instructions
- Heat the olive oil in a small/medium skillet (I recommend cast iron) over medium-low heat. Add the sliced onions and sauté for about 20 minutes, stirring every few minutes, or until onions are soft and golden brown. Stir in the coconut sugar and cook for an additional minute. Turn off heat and set aside until beans are ready.
- While the onions are sautéing, make the green beans and the toasted almonds.
- To a large skillet (again, I recommend cast iron), add the sliced mushrooms and garlic. Drizzle with a little bit of avocado or olive oil. Cook over medium heat, 5-7 minutes, stirring occasionally, until mushrooms are browned and tender.
- Add the vegetable broth and green beans to the skillet with the mushrooms. Bring to a boil and then reduce heat to low, cover, and simmer 7-10 minutes, or until green beans are slightly softened and can easily be pierced with a fork.
- To toast the almonds, preheat the oven to 350-degrees F. Spread almonds out on a baking sheet and bake for 7-8 minutes, stirring halfway through. Alternatively, you can toast them on the stovetop. Place sliced almonds in a skillet over medium heat. Cook, stirring frequently, for 3-4 minutes, or until fragrant and golden brown. Remove from heat and set aside.
- After the beans and onions are cooked, add the sauteed onions to the beans and mushrooms, season to taste with salt and pepper, and stir to combine. Sprinkle with the toasted almonds.
- Transfer to a serving plate, or serve directly from the skillet. Enjoy!
Notes
- I like my green beans slightly crunchy still, but if you want softer beans, continue simmering until you reach desired texture.
- I love the additional flavor the toasted almonds adds to this dish, but you can use raw almonds if you prefer.
- If serving directly from the skillet, you can drain any leftover broth before serving. Or you can bring the broth back to a boil and allow to evaporate.
Save This Recipe For Later!
We'll email this post to you, so you can come back to it later. Plus, enjoy weekly clean eating recipes as a bonus.
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