Black and Green Beans Zucchini Noodles

Black and Green Beans Zucchini Noodles
Black and Green Beans Zucchini Noodles

This Black and Green Beans Zucchini Noodles recipe is fresh, healthy, and takes less than 15 minutes to put together. Dinner panic? Never again with this easy, quick, and modifiable recipe, for your ultimate cooking pleasure. I couldn’t be more serious.

If you make this recipe, I’d love to see it. Please tag @LivityGardens on Instagram and use the hashtag #LivityGardens.

If you like zucchini noodles as much as I do, check out this Zoodles with Turkish Tomato and Avocado Sauce recipe.

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Black and Green Beans Zucchini Noodles

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 small red onion, diced
  • 1/2 red bell pepper, diced
  • 1 cup green beans, cut in 1/2″ pieces
  • 2 cloves garlic, peeled and smashed
  • 1” piece fresh ginger, smashed (optional)
  • 1” piece fresh turmeric, smashed (optional)
  • 1 can black beans, rinsed and drained
  • 1 full cup of kale, in a chiffonade
  • 4 zucchini, spiralized
  • Sea salt and pepper
  • Fresh herbs, olive oil, lemon juice (for my go-to vinaigrette, click here)

Instructions

In a large skillet, heat the oil over medium-high heat. Add the onions, bell pepper, green beans, garlic, ginger, turmeric, and generous pinches of sea salt and pepper. Sauté until the vegetables are starting to soften, 3-4 minutes. Add the beans and kale, and heat through. Take off the heat. Place zoodles at the bottom of a shallow bowl and top with the beans mixture. Top with fresh herbs, olive oil, and lemon juice, or your favorite vinaigrette. Bon appétit!

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Nouilles de zucchini aux haricots noirs et fèves vertes

  • Author: Karine K
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4 portions 1x

Ingredients

Scale
  • 1 c. à soupe d’huile de coconut
  • 1 petit oignon rouge, en dés
  • 1/2 poivron rouge, en dés
  • 1 tasse de fèves vertes, coupées en morceaux de 1/2 pouce
  • 2 gousses d’ail, pelées et écrasées
  • 1 bout de gingembre frais de 1 pouce, écrasé (optionnel)
  • 1 bout de curcuma frais, écrasé (optionnel)
  • 1 boîte de haricots noirs, rincés et égouttés
  • 1 tasse de kale, coupé en chiffonnade
  • 4 zucchinis, en juliennes
  • Sel de mer et poivre noir, au goût
  • Herbes fraîches, huile d’olive, jus de citron frais (ou cette vinaigrette tout usage)

Instructions

Dans une grande poêle, faire chauffer l’huile à feu moyen-élevé. Ajouter les oignons, le poivron, les fèves vertes, l’ail, le gingembre, le curcuma, et de généreuses pincées de sel de mer et poivre. Faire revenir pendant 3 à 4 minutes, jusqu’à ce que les légumes deviennent tendres. Ajouter les haricots noirs et le kale, réchauffer. Retirer du feu. Placer les zucchinis en juliennes sur un plat de service. Couvrir du mélange de légumes. Garnir d’herbes fraîches, d’un trait d’huile d’olive, et de jus de citron frais. Bon appétit!

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Share a photo and tag us — we can’t wait to see what you’ve made!

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