Garlic and Chive String Beans with Cashews

Every summer, when the string beans start coming in strong from my garden, I look forward to building simple, flavor-forward dishes like this one. This Garlic and Chive String Beans with Cashews recipe is part of my #InSeason series, which celebrates seasonal ingredients I grow or source locally that inspire everyday cooking at home.

I used my homemade chive and garlic butter as the flavor base for this recipe, but if you haven’t made that one yet, don’t worry—salted butter or olive oil works just fine. Toasted cashews bring nutty richness and a lovely texture contrast to the tender beans. Finished with a touch of lemon zest (and a little juice if you like), this dish is quick, fresh, and satisfying.

Though not traditional Caribbean, this recipe reflects the way I cook in real life—rooted in fresh ingredients, flavor-building, and always nourishing. Whether you serve this as a side dish to grilled fish, roasted chicken, or enjoy it as a stand-alone veggie bowl, this recipe brings seasonal joy to your plate.

Ingredient Guide

• Raw Cashew Nuts – Brings crunch and a nutty depth to balance the buttery beans.
• Chive Garlic Butter – Adds bold flavor from chives and garlic blended into butter.
• String Beans – Fresh, tender beans are the base of this seasonal side dish.
• Sea Salt – Enhances the natural flavors of all the ingredients.
• Black Pepper – Adds a mild heat and balance to the butteriness.
• Garlic – Sliced for a mellow aromatic base that infuses the butter.
• Water – Helps steam the beans briefly to get them just tender.
• Lemon Zest – Brightens the dish and offsets the richness.
• Chili Flakes (Optional) – Adds a little extra heat, if desired.
• Lemon Juice (Optional) – Offers an extra pop of acidity to cut through the fat.

Shopping Made Easy

• Most grocery stores carry fresh string beans year-round, but they’re best during summer.
• Raw cashews are available in the baking or snack aisle—look for unsalted to control the flavor.
• You can use salted butter if chive garlic butter isn’t available, or substitute with olive oil for a vegan version.
• Fresh garlic and lemon are pantry staples that add essential flavor.

Cooking Notes from the Kitchen

• Toasting the cashews first enhances their flavor and ensures they stay crisp in the final dish.
• Don’t overcook the string beans—you want them bright green with a little bite.
• Feel free to add the lemon juice right at the end to cut the richness from the butter.
• This recipe is adaptable—great with asparagus or snap peas when string beans aren’t in season.
• You can prep the garlic and zest the lemon while the cashews are toasting to save time.

What can I use instead of cashews in this recipe?

If you don’t have cashews or need a nut-free option, try using sunflower seeds or slivered almonds. Roasted chickpeas can also add crunch without the allergens.

How do I make garlic and chive butter from scratch?

To make your own, blend softened salted butter with minced garlic and finely chopped fresh chives. Store in the fridge and use for veggies, seafood, or grilled meats.

Can I make this recipe vegan?

Absolutely. Just replace the chive garlic butter with olive oil or a plant-based butter. The flavor will still be excellent with the garlic, lemon, and cashews.

Should I blanch the string beans first?

It’s not necessary for this recipe since the steaming step in the skillet keeps the beans crisp-tender. But blanching and shocking in cold water can be done if you prefer extra crunch.

Can I use frozen string beans?

Yes, but be sure to thaw and pat them dry first. Frozen beans may release more moisture, so adjust the water in the steaming step accordingly.