In a small bowl, whisk together honey, minced garlic, reduced-sodium soy sauce, salt, and crushed red pepper flakes. Set aside.

Bring a large stockpot of water to a rolling boil. Working in 3–4 batches, add green beans and cook each batch for 3 minutes. Remove the beans from the boiling water and transfer to a strainer or colander to drain. Repeat until all green beans have been cooked. There is no need to transfer the beans to an ice bath; just let them drain well.

Drain the water from the stockpot and coat the inside of the pot with nonstick cooking spray. Return the drained green beans to the pot.

Cook the green beans over high heat, stirring constantly, until they begin to blister and develop browned spots.

Reduce heat to medium and pour the prepared honey garlic sauce over the green beans. Stir until the beans are evenly coated and the sauce is heated through. Serve immediately.