29 Green Bean Recipes That Go Beyond the Simple Sauté
![29 Best Green Bean Recipes to Add a Fresh Bite to Every Meal](https://assets.epicurious.com/photos/5f9b1e965e221e8ae0a2917d/16:9/w_320%2Cc_limit/3-ingredient-thanksgiving-lemony-green-beans-with-Frizzled-Leeks-01092016_VOG_test.jpg)
You can never have too many great green bean recipes. Though you’ll often see them blanched (flashed in boiling water until snappy yet tender, almost like al dente pasta), this long, lean legume is versatile beyond belief. Sear them in a hot pan for the ultimategarlic green beans, fire up the grill for a summeryvegetarian salad, or smash the raw beans to make a Thai-inspiredside dish.
Green beans are in season for half the year (May to October), though they can be found at grocery stores year-round. In the summer add theblanched green beansto agrain saladfor a quick lunch. In the fall serve them warm in aroasted niçoise sheet-pan dinnerwith hearty potatoes and jarred artichoke hearts. And once the winter holidays roll around, we’ve got two ways to make the highly nostalgic green bean casserole: entirelyfrom scratch, or with a little help from theprepared food aisleat the grocery store. Whichever method you choose, don’t forget thecrispy onions.
-
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich1/29
Three Green Bean and Bulgur Salad
Of all the below green bean recipes, this is one of the most adaptable. Green beans team up with a medley of spring legumes and herbs—if you spot some local fresh pods at the farmers market, feel free to change it up. We recommend nutty bulgur to complement the toasted hazelnuts, but swap in quinoa or wild rice if it’s what you have on hand.
-
Photo by Maggie Zhu2/29
Stir-Fried String Beans With Tofu
When making this stir-fry, fight the temptation to shuffle the green beans too much to ensure they get a nice sear. A little bit of blistering is a good thing.
-
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell3/29
Green Beans Amandine
Whether you spell it green beans almondine or amandine, this classic French dish is best served alongside a light, brightfish fillet. Try it withsole meunière.
-
Photo by Linda Xiao4/29
One-Pot Crispy Chicken Thighs With Puttanesca Green Beans
Streamline yourweeknight dinnerswith this one-pot meal, made entirely in the ever-versatileDutch oven. Sear chicken thighs and sauté green beans before tossing the whole pot in the oven to finish cooking.
-
-
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi5/29
Green Bean and Mushroom Casserole With Crispy Fried Onions
A mix of wild mushrooms lends an earthy touch to this creamy casserole, but it’s the paprika, coriander, and cumin-spiced fried red onions that truly set this recipe apart.
-
Photo by Joseph De Leo, Food Styling by Judy Haubert6/29
Garlicky Green Beans
Blanch fresh green beans quickly to maintain their vibrant green color, then finish in a hot pan with lots of fresh garlic and black pepper. This simple side dish is sure to keep your attention.
-
Photo by Andrea Bemis7/29
Green Bean Casserole With Walnut Bacon Crumble
Though green bean casserole is most often associated with the winter holidays, this casserole recipe is great year-round. For a pop of texture, top roasted green beans with agremolata-like topping of crispy bacon and fatty walnuts.
-
Photo by Joseph De Leo, Food Styling by Erika Joyce8/29
Citrus-Oil-Marinated Spring Vegetables
Once you’ve prepped a batch of these citrus-marinated veggies, we can think of a million ways to use them: Spoon over toast spread with ricotta for a quick desk lunch, or toss with orecchiette (or whateverpasta shapesuits you) and feta for impromptu pasta salad. For the best flavor, use high-quality extra-virginolive oilin the citrusy marinade.
-
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Mariana Velasquez9/29
Easy General Tso's Chicken
This easy recipe relies mostly on pantry staples and it comes together faster than it takes to wait for delivery.
-
Photo by Joseph De Leo, Food Styling by Anna Stockwell10/29
Green Bean and Tuna Salad With Basil Dressing
This easy, herby green bean dish has everything you want in asummertime dinner: minimal cooking, fresh vegetables, and enough protein to feel filling.
-
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson11/29
3-Ingredient Charred Green Beans With Ricotta and Lemon
In this simple recipe, which happens to be elegant enough for a dinner party, blistered, crisp-tender green beans sit atop a blanket of whipped ricotta.
-
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell12/29
Citrusy Haricots Verts
It doesn’t take much to make slender, tender green beans memorable. Lemon and orange zest, warmed in olive oil, bring a bit of sparkle to this“lost”GourmetChristmas recipe.
-
Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini13/29
Smashed Green Bean Salad With Crispy Shallots
Cookbook authorAnna Stockwellis making a case for smashing raw green beans. The Thai technique, most often used with cucumbers, opens up the pods, allowing them to soak in more flavor from the citrusyfish saucedressing.
-
Photo by Chelsea Kyle, Food Styling by Ali Nardi14/29
Stir-Fried Green Beans With Coconut
No one complains when the answer to “what's for dinner?” is “stir-fry”—especially not the cook. All you need is one large skillet, a stovetop, and a few minutes on high heat.
-
Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini15/29
10-Minute Shrimp With Green Beans and Creamy Lemon-Dill Dip
Thispicnic mealis easy to pack up and take to the park—everything can be eaten with your hands. Feel free to sub in any fresh vegetables for dipping: radishes, red peppers, cucumber spears, and so on.
-
Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich16/29
Green Beans in Pork Stock
This classicGourmetrecipe for braised green beans comes from legendary Southern chef and cookbook authorEdna Lewis. Save any leftover pork stock to use insoupsorrisotto.
-
Photo by Chelsea Kyle, Food Styling by Anna Stockwell17/29
Roasted Niçoise Salad With Halibut
Here’s your formula for turning aclassic niçoise saladinto a simplesheet-pan dinner. Roastjarred marinated artichoke heartsand cubed potatoes until crispy, then add a thick halibut fillet and a handful of green beans to the pan and finish in the oven.
-
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi18/29
Haricots Verts (Thin French Green Beans) With Herb Butter
You can make the lemon, tarragon, and parsley butter up to three days in advance; toss it with bright blanched green beans just before serving for an easysummer side dish.
-
Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell19/29
Green Bean Salad With Fennel and Toasted Pecan Dukkah
Dunk blanched green beans in anice water bathto stop the cooking process. This technique, known as “shocking”, keeps the beans crisp and bright green.
-
Photo by Chelsea Kyle, Food Styling by Anna Stockwell20/29
Basil-Cashew-Lime Vermicelli Bowls With Pork and Green Beans
这道菜是辉煌的每一部分漂亮:The pork chops marinate in a mixture of turmeric, black pepper, salt, and brown sugar; the sautéed green beans cook in the drippings from the pork; and the noodles get tossed in a creamy basil-lime cashew sauce.
-
Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell21/29
Green Bean Niçoise Salad
This vegetarian version of the classic French salad doesn’t have any meat or fish, but it’s got tons of flavor from briny olives, crispy friedcapers, and lemony Dijon dressing.
-
Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton22/29
3-Ingredient Lemony Green Beans With Frizzled Leeks
Finishing a simple side dish with a crunchy topping (in this case, shoestring-style fried leeks) lets the simple elegance of the vegetable shine, while adding plenty of texture.
-
Gieves Anderson, food styling by Anna Hampton23/29
Green Beans With Za'atar and Lemon
A signature spice blend of Middle Eastern cooking, za’atar blends can vary slightly, but often consist of cumin, coriander, sesame seeds, thyme, and sumac. This tangy, earthy mix of spices adds pizzazz to any simple dish—these lemony green beans included.
-
Photo by Emma Fishman24/29
Grilled Green Bean Salad With Thai Dressing
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, soy sauce, and loads of cilantro. Zesty grilled tofu and creamy avocado round out the meal for a deliciousvegetarian weeknight dinner.
-
Charles Masters, food styling by Chelsea Zimmer25/29
Green Beans With Shallots, Hazelnuts, and Tarragon
Cook green beans with the French technique of steaming vegetables in a mixture of water and butter. The water eventually evaporates completely, leaving the beans glazed in a buttery sauce.
-
Photo by Chris Court and William Meppem26/29
Green Vegetable Salad
Toss thinly sliced brussels sprouts,asparagus, green beans, and fennel with creamy, herby, lemony green goddess dressing for a vibrant salad with lots of fresh crunch.
-
Photo by Danny Kim, food and prop styling by Ali Nardi27/29
Penne With Almond Pesto and Green Beans
Consider this Italian-inspired pesto pasta dish a very good reason to eat lots of Parmesan cheese. Save time and resources by cooking the green beans in the same boiling water used for the penne (to make it gluten-free—and sneak in extra protein—usechickpea pasta). No need to reheat the leftovers: they’re just as good cold.
-
Photo by Chelsea Kyle, Food Styling by Kate Buckens28/29
Cashew Chicken
Cashew chicken is a simple, delicious weeknight meal that tastes like it took longer to make than 35 minutes, thanks to theoyster sauce: a rich, thick condiment with layers of flavor.
-
Photo by Chelsea Kyle, Food Styling by Kat Boytsova29/29
French's Green Bean Casserole
No list of the best green bean recipes would be complete without this classic version of aThanksgivingstaple. While it’s possible to make this dish with all homemade components, we cherish thisback-of-the-box recipefor its ultra-nostalgic flavor.
BySheela Prakash
ByThe Editors of Epicurious
ByKristi KelloggandJoe Sevier
BySean Kenniff
ByJoe Sevier
ByJoe Sevier
ByJoe Sevier
ByZoe Denenberg