I love French green beans and was delighted to receive these beauties as a gift. After blanching, I typically sauté them in olive oil and slivered almonds so they come out crunchy. My family loves them, and we eat them like French fries. Here I’ve changed them up a bit and used pepitos, which are pumpkin seeds.

In the summer, I use a French green bean, and in the winter this would be great with frozen green beans. And don’t forget about my delicious Green Beans Almondine in the cookbook! If you don’t have time to chop garlic, or are out of garlic, Garlic Confit is also spectacular in this dish. Just remember it’s already cooked, so if you use it, once the beans are done just fold the garlic confit in, instead of sautéing it.

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Vegan French Green Beans with Garlic and Pepitas

French Green Beans with Garlic and Pepitas


I love French Green Beans! These would also be delicious with my Garlic Tahini Avocado Dressing!


3 teaspoons kosher salt, or more to taste, divided

3 cups French green beans 

¼ cup pepitas 

2 tablespoons extra virgin olive oil, divided

6 garlic cloves, thinly sliced (you could also use Garlic Confit)

½ teaspoon freshly ground black pepper 


In a large pot over high heat, bring water and 2 teaspoons salt to a boil. Meanwhile, prepare an ice water bath in a large bowl. Set aside.


Add the green beans to the boiling water and parboil for 3 minutes. Immediately remove, drain, and add to the ice water bath. Let cool in the ice water for 5 minutes. Drain and dry. Set aside.


In a small sauté pan, over medium heat, add the pepitas. Stirring constantly, cook until fragrant and slightly changing color, about 2 to 3 minutes. Remove immediately and set aside in a bowl.

Note: Watch carefully because the cook time depends on your nuts. When done, pull off the nuts and pulse in the food processor for 1 second to a nutty crumble. 


In a medium sauté pan, heat the olive oil over medium heat. Add the garlic cook until slightly crispy for about 1 minute and 15 seconds. Remove with a slotted spoon. In the same pan, add the green beans and 1 teaspoon salt and the pepper, and sauté until golden, about 2 – 3 minutes. 


When done, remove from the pan, and place on a serving plate. Top with the garlic and pepitas and serve! 

Recipes can be tricky because everyone uses different products and equipment. The green bean I get is likely quite different than the green bean you get, and my oven temp is different than your oven temp. Recipes are good as a guide, and for ideas, but what is important is not to get locked into it. Listen to your own wisdom when cooking. For me, cooking is a meditation, and a way to disconnect from everything else and connect to my deepest self. My recipes are meant to be guides that you can use as a resource. Please report back and share your experience. I often hesitate to write a recipe, because for me, it can be difficult to capture the alchemy of that cooking moment. If I could have you walk away with one thing it would be to use this as a guide, but don’t be locked into it. Cooking completely depends on the contents of your unique cupboard and your refrigerator. Take this as an idea and do your own riff on it. Here’s the reality: when your green beans are done, take them off–it could be 3 minutes for me, 6 minutes for you. Cooking is a time to completely let go, listen to your own voice, have some fun, and create beautiful food.