favorite green bean recipes

Some good ideas here. But I'm wondering if anyone has some good inspiration/recipes for use of frozen green beans? I have a bunch from a bumper harvest this summer that I blanched and froze. But it seems like every good recipe for beans calls for them fresh/crisp. Any ideas?

I like them grilled/broiled. Just a touch so that they are still fresh and crispy with good EVO, balsamic and sometimes prosciutto or pancetta. We make these two dishes quite bit in the summer: http://food52.com/recipes/18837_grilled_string_beans_with_mozzarella_and_olive_pure and http://food52.com/recipes/18853_grilled_summer_vegetables_with_rosemaryraisin_bread_crumbs

I am sorry - I just read that you don't like the tomato and green bean combo. But this recipe might change your mind ;-)

I am sorry - I just read that you don't like the tomato and green bean combo. But this recipe might change your mind ;-)

I like sdebrango's recipe: http://food52.com/recipes/13923_warm_salad_with_cherry_tomatoharicot_vert_and_pancetta

It's colorful and very good. I sometimes take the tomatoes and haricots verts out of the sauce after they are cooked, and then reduce the sauce to make it thicker and to intensify the flavors. It's a great recipe.

love all of these suggestions! I'm definitely going to try a bunch of them, especially when they're in season

I love to roast them with a little olive oil and salt, and even put them on the grill in summer in a pan with holes. In the alternative, I like to make a vinaigrette with preserved lemon and use them raw.

Green bean and pear salad with walnuts and sherry vinaigrette... I believe it's on epicurious. Completely delicious. It's become my green bean thanksgiving dish I like it so much.

I love the green bean recipe in Amanda's book, Cooking for Mr. Latte: Haricots Verts with Walnuts and Walnut Oil. Green beans are steamed and then dressed with walnut oil, chopped walnuts, sea salt and grains of paradise. I usually add a few drops of sherry vinegar to meld the flavors. So simple, but really delicious. I also often make thirschfeld's Three Bean Salad with just green beans http://food52.com/recipes/4767_three_bean_salad_the_bonafide_farm_way. The dressing, which contains celery leaves (the secret ingredient, IMO), a tiny bit of red onion, parsley, chives, mustard, champagne vinegar and walnut oil is really fabulous.

these slow roasted green beans are my favorite http://www.bonappetit.com/recipes/2012/11/slow-roasted-green-beans-with-sage the roasting combined with the herbs gives them a nice, complex flavor. sometimes i'll sprinkle them with fried shallots for an extra punch.

I think the lemon caper dressing on the site would ne nice. I use that dressing so much for a variety of veggies & salads.

Green Beans with Basil Dressing from Shirley Corriher. Here is the link, scroll down for the recipe. Amazing, wonderful, always a hit. http://www.npr.org/templates/story/story.php?storyId=106604562

Oh..you can omit the tomato if you wish in the above..maybe some walnuts or dried apricots softened in hot water instead.

Small green beans. The ones you don't really have to snap..but the big ones can work on this but need a bit more blanching time:
Lightly blanch them..shock them in ice water (taste) they should still be a bit crunchy but not grassy if they're older beans. Reserve those for a bit.

Heat up a pan of olive oil..to just on the hot side of warm..and put in a sprig of rosemary..and few slightly smashed garlic cloves. Warm that until it extracts flavors and smells nice (not burned..nope..slow and low for quiet a bit).
Chop up some prosciutto..in thick matchstick cuts. Chop some sundried tomatoes.
Remove the herb and garlic form the oil..Crank up the heat a bit and fry the ham sticks in the oil...add the sundried tomatoes. Reduce heat and add the green beans to flavored oil and ham mix.
Toss that around a bit and add bread crumbs. So it all the flavoring of the oil sticks to the beans. Finish on the plate with a bit of shaved Parmigiano-Reggiano. This is good served even at room temp. A splash of balsamic vinegar is nice addition too.