favorite green bean recipes

I find that green beans never absorb the flavor I'm hoping they would. I'm not a huge fan of the green bean, tomato combo. Other than that, what are some favorite green bean recipes?

  • Posted by: ATG117
  • January 16, 2013


kayakgirl January 18, 2013
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?
Sam1148 January 18, 2013
The one I posted, I originally used frozen green beans. If you blanched them before freezing they probably just need defrosting. It should be good with larger beans as long as they're tender and not too grassy tasting...but really better with the thin ones.
Sadassa_Ulna January 19, 2013
This recipe would probably work with frozen green beans, just skip the blanching perhaps, it is delicious. http://food52.com/recipes/7875_homemade_green_bean_casserole
QueenSashy January 18, 2013
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
Bevi January 17, 2013
I am sorry - I just read that you don't like the tomato and green bean combo. But this recipe might change your mind ;-)
Bevi January 17, 2013
I am sorry - I just read that you don't like the tomato and green bean combo. But this recipe might change your mind ;-)
Bevi January 17, 2013
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.
ATG117 January 17, 2013
love all of these suggestions! I'm definitely going to try a bunch of them, especially when they're in season
Sam1148 January 17, 2013
Birds-eye used to make a gold foil wrapped green bean product that had excellent whole green beans. Thin with the little pointy bit and just needed defrosting for the application I suggested. I think they stopped making it, foil and microwaves don't get along, and replaced with a steam bag product that just isn't as good of quality bean.
healthierkitchen January 17, 2013
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.
FutureChef January 17, 2013
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.
cookinginvictoria January 17, 2013
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.
sweetlolo January 17, 2013
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.
sexyLAMBCHOPx January 17, 2013
I think the lemon caper dressing on the site would ne nice. I use that dressing so much for a variety of veggies & salads.
SKK January 17, 2013
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
Sam1148 January 16, 2013
Oh..you can omit the tomato if you wish in the above..maybe some walnuts or dried apricots softened in hot water instead.
Sam1148 January 16, 2013
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.
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