Heat the avocado oil in a large skillet over medium heat until shimmering.
Add the garlic and crushed red pepper flakes and cook, stirring constantly, 30 seconds, until fragrant.
Add the green beans, kosher salt, and pepper and stir to coat, about 1 minute.
Add the water and cover. Cook until the beans are bright green and crisp-tender, about 4 to 5 minutes.
Uncover and cook, stirring occasionally, until the water evaporates and the beans blister in spots, 2 to 3 minutes more.
Notes
I prefer slicing beans at an angle for even blistering.Store cooled beans in an airtight container in the refrigerator for up to 4 days. Reheat at 300°F for 5–7 minutes.
Nutrition
Serving: 150gCalories: 100kcalCarbohydrates: 5g
Keyword garlic beans, green beans side, skillet green beans, spicy garlic green beans, Thanksgiving Spicy Garlic Green Beans