Buttery Green Beans and Radishes

Buttery Green Beans and Radishes {Gluten-Free} | Wheat-Free Meat-Free

This recipe comes from my dad. You can tell because it involves lots of butter.

My parents have “Monday Night Dinner” with some good friends–they take turns making dinner for each other every week. Sometimes I weasel my way into free dinner. ;)

My dad made green beans like this last week. While we were eating he mentioned it would be really good to add radishes to the dish. I was already loving just the green beans and almonds, but once I heard about adding radishes I knew I had to make it for the blog. As I mentioned in my cucumber radish salad recipe, I love radishes and feel that they don’t get used enough. Judging by the comments on the post, it’s probably because many people don’t like them. Poor radishes. If you are a radish skeptic, this is the recipe to try. Cooking mellows the radishes out. Plus you get to enjoy fresh summery green beans.

Buttery Green Beans and Radishes

  • 1 pound green beans, washed and trimmed
  • ½ pound radishes, washed and sliced
  • ½ medium red onion, diced
  • 1 ounce (about 2 tablespoons) slivered almonds
  • 1 tablespoon butter
  • sea salt and freshly cracked black pepper

  1. Bring a medium-large pot of water to boil. Once boiling, add the green beans. Cook for 1-2 minutes until beans are bright green. Drain and run under cold water until beans are cool. (Or shock the beans in an ice bath.) Set aside.
  2. Heat a large skillet over high heat. Add the slivered almonds to the pan. Toast for a couple minutes, until almonds are fragrant and slightly brown. Remove from heat and set aside.
  3. Return the skillet to the stove and set over medium-low heat. Add the butter. Once butter is melted and has started to bubble, add the onion. Cook until the onion is softened, about 5 minutes.
  4. Add the green beans and radishes. Add a large pinch of salt and a generous sprinkle of pepper. Stir well and allow the green beans to heat through, about 5 minutes. Check seasoning. Remove from heat and garnish with the toasted almonds. Serve.

Serves 4

I am submitting this recipe to My Legume Love Affair–a monthly event featuring all things legume hosted by Susan at The Well-Seasoned Cook. This month is the 4-year anniversary of the event. It is open through July 31. Check Susan’s site in early August for the entire roundup.

This recipe is also being shared in Full Plate Thursday, Seasonal Sunday and Slightly Indulgent Tuesday.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


  1. Laureen @Fox-in-the-Kitchen says

    Cooking radishes, what a neat idea. I’m not a huge fan of radishes but my husband is. Bookmarking this page so I can give this recipe a try.
    Thanks for sharing

  2. Kalinda, I can’t tell you how thrilled I am to see green beans represented for MLLA. While I very much will always love dried pulses, other legumes often are overlooked. This is a lovely recipe and a nice way to tame radishes, too. They are very good with butter. : }

  3. Laureen: This was my first time trying cooked radishes. In my mind, the more ways I can eat them the better.

    Susan: Thank you. I’m excited to see the big line-up.

  4. I love radishes. I planted them in my garden last year and we have tons, but this year they didn’t grow. Looks delicious though!! I’ll get some radishes at the farmers market and give this a try.

  5. It’s also nice to switch to raw daikon if you’re not a huge radish fan– it’s has a smaller bite and more refreshment. Excellent timing on the beans recipes, though; my plants are going to town!

    I don’t have radishes on hand, though, so I think this batch is headed for the center of some onigiri sandwiches!

  6. Hi Kalinda,
    This is a great idea and really different for me. I think it will be a great combination. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon. Hope you are having a great week!
    Miz Helen

  7. Elsa: What a bummer about your radishes. I always loved homegrown radishes as a kid because they were always the spiciest.

    Stephanie: Good call on the daikon. Although like I just said, I want my radishes to have the most bite possible.

    Miz Helen: It’s probably not a combination I would have thought up on my own. It is quite good though.

  8. I’ve never thought of cooking radishes but it makes so much sense! Thanks for the tip! I cook dishes for people to try at our CSA pick-ups and this sounds like it might be a good one!

  9. That sounds like a fun gig. And so helpful too. I know when I had CSA boxes there was definitely an element of “what do I do with all this stuff?” I hope it works for you.

  10. This looks lovely. I enjoy radishes in all sorts of places – cooked or raw!

  11. Thanks Alta!

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