Green beans. For some they may bring up traumatic memories of childhood dinners, for others they may have grown to love these nutrient packed veggies. These beans have been a staple in my families meals for a while now. Luckily my son loves them and always asks for seconds so we eat them almost weekly. This recipe is super simple and uses only a few ingredients you probably already have on hand. I use French beans in this recipe because they have a thinner and more tender skin than traditional green bean varieties. Green beans are packed with Vitamin A + C and K. They are high in fibre, contain calcium and iron. They also contain approximately 2 grams of protein per 1 cup serving. With this dish you will also get additional nutritional benefits from the garlic and nutritional yeast. Nutritional Yeast or as us Vegans like to refer to it as “nooch” is an inactive dry yeast that has a cheesy flavour and is packed with B Vitamins, Folic Acid and has 3 grams of protein per tablespoon. You can find it at most grocery stores, health food markets or online. If you don’t have any in your pantry I highly recommend you order some and start putting it on everything!

These beans are a great addition to any meal as a side dish or as a side for your weekly meal prep. I remember a long time ago when I decided to do a fitness competition I ate a lot of green beans since they were macro friendly. I got pretty tired of everything else I had to eat, but never my green beans!

Cheezy Green Beans

Gluten Free, Soy Free, Dairy Free


1 Package trimmed French Beans (organic if you can find them)
1 Tablespoons of Extra Virgin Olive oil
2 heaping Tablespoons of Nutritional yeast
2-3 cloves of garlic
3 Tablespoons of water
1/4 tea spoon sea salt


1) Wash and trim the beans.

2) Place a sauté pan on the stove and set the heat to medium-high.

3) Add the olive oil to the pan and then the beans. Mix the beans so they are evenly coated with the olive oil.

4) Once the oil starts to sizzle turn the heat down to medium-low and add the water and garlic to the pan. Place a lid over the beans and allow to simmer for several minutes.

5) Remove the lid and check to see if the beans are tender. I prefer mine still slightly crunchy, but if you don’t place the lid back on and allow to cook for another several minutes.

6) Once the beans are cooked turn the heat to low and add the nutritional yeast and sea salt to the pan. Stir well so the beans are evenly coated. They should not be dry, if you need to add a splash of water to the pan.

6) Remove from heat and serve.

If the beans are not cheesy enough to your liking add more nutritional yeast. If you are craving something spicy try adding a spoonful of chilli garlic sauce.

These last for about 3-4 days in the fridge.