Green beans go by a couple of nicknames, both of which tell you a lot about the vegetable. One is string bean, which refers to the string running along the seam (less noticeable in modern varieties). The other, snap bean, predicts what happens when you bend a bean in half. Snap!
We love this vegetable for its color (especially as the weather gets drearier), quick cooking time (a few minutes in boiling water is all you need), and next-level versatility. Here are 28 of our favorite recipes starring green beans.
In this community favorite from 2010, Plum Pie makes a creamy mushroom gravy (bolstered with good stuff like white wine and vegetable broth) to blanket crisp-tender green beans.
Another take on the classic green bean casserole: this time, all stovetop. In true Big Little Recipes style, the ingredient list here is as short as can be: green beans, cream, mushrooms, and shallots.
Okay, okay, one more variation on the green bean casserole, because you can never have too many. And anyway, this one is practically a salad with crème fraîche, sherry vinegar, and toasted hazelnuts.
Adapted from Zahav by Michael Solomonov, this Israeli side dish hinges on creamy tehina, chewy lentils, and crispy garlic chips.
This green bean salad has a lot going for it: goat cheese, prosciutto, and a lemony honey dressing. Try it with a roast chicken, if you'd like.
Green beans and pork are like two peas in a pod (pun intended). The orangey cranberry sauce makes this a dreamy accompaniment for a cold fall night.
For when you want to treat yourself to something special: juicy-charred steak dressed up with a umami-laden lime butter and blistered green beans.
This green bean salad’s ingredient list may seem unexpected, but that’s exactly what makes it so delicious: dried apricots, green grapes, Serrano ham, and chives.
Green beans and a tangy vinaigrette are hard combination to beat. If you want to skip the ice bath and serve them warm, just cut the cooking time by a couple minutes.
Consider these glazed green beans an invitation to experiment. Try: “chunks of ginger and a finish of lime zest; a few shakes of fish sauce, brown sugar, and that rosé you're drinking; or olive oil, fresh herbs, and anchovy.”
Agave nectar is this salad’s secret weapon. Its not-too-sweet sweetness tames the sour lemon, salty feta, and sharp red onion—and makes us go right back for seconds.
Fermenting green beans turns them into a bolder, brasher version of themselves. We love how the salty, funky flavor pairs next to rich dishes, like roast beef.
These garlicky, gingery, spicy green beans would be happy to live next to whatever you’re having for dinner. Or you can crumble in some ground pork or tofu and call it a meal.
“This technique looks embarrassingly simple, and it is,” writes our resident Genius Kristen Miglore. “But it shakes up our habits, and with four ingredients, lets green beans become their best selves.”
Remember this ratio: 1 pound of green beans to 3 cloves of garlic. If you dare, pick oversized ones (we dare).
Bitter greens (in this case, escarole and radicchio) give this green bean salad a feisty personality. Crumbling some sharp cheese on top wouldn’t be a bad idea, either.
Garlic, fresh mint, and Greek yogurt team up to create a dressing that’s as appealing to green beans as it is to cucumbers and fennel.
A small splash of salty, funky soy sauce does the trick here. We’d add a big bowl of rice and call this dinner.
This dish is as much about the green beans as it is about onions and garlic—and we wouldn’t want it any other way.
Wanna know a secret? We’d happily make this dish all year round. And if you’re hosting a vegetarian Thanksgiving, it would even make a showstopper main.
Store-bought cheese tortellini to the rescue! Sausage, tomato sauce, and green beans make this a hearty one-dish dinner.
“I wonder if Mahin Joon ever knew that years and years later, 2500 miles away from her old apartment in Scott’s Valley, I still dream of her lubiah polo,” our Director of Revenue Operations Azora Zoe Paknad writes.
The Genius here is in the ease: You cook the pasta and green beans and potatoes all in the same pot. An herby pesto brings them all together.
If you don’t have an outdoor grill (or it’s too cool to use one), don’t hesitate to adapt this for a stovetop grill pan. The smoky-spicy mayo, though, is nonnegotiable.
Keep a tab on this salad especially as the weather gets colder (and the food, browner). We love the mix of purple potatoes, ruby radishes, and emerald green beans.
Take a break from your turkey-Swiss and swap in this marinated green bean and mozzarella wunderkid.
A sandwich version of salad Nicoise that’s as much about the roughage (hi, artichokes, olives, and, yes, green beans) as it is about the tuna.
“I tried this rice pilaf and tomato-onion raita when I went over to my boyfriend's parents' house for dinner for the first time,” our assistant editor of partner content Erin Alexander writes. “Of all the food we had that evening, this dish was easily my favorite.”
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