15 Yummy and Simple Green Bean Recipes

Grilled Green Bean Salad

INGREDIENTS

• 1 lemon
• 1 tiny sliced red onion Kosher salt and pepper
• 3 tablespoons olive oil
• 1 rinsed 19-ounce can of white beans
• 1 tablespoon chopped chives
• 2 tablespoons roasted sesame seeds
• 8 oz. trimmed green beans

DIRECTIONS

STEP 1

Squeeze lemon juice into a medium bowl after zesting it (you should get 3 tablespoons). Toss with onion and 1/2 teaspoon salt and pepper to taste.

STEP 2

Toss white beans with oil, then chives and sesame seeds. Place in a jar or bowl.

STEP 3

Preheat the grill to medium-high heat. Toss green beans with white bean mixture after grilling until soft and browned in spots.

Blanched Green Beans

INGREDIENTS

• Salt kosher
• 2 pounds green beans, trimmed 4 slices thick-cut bacon, diced 1 small onion, diced 3 tablespoons sherry vinegar
• 2 teaspoon Dijon mustard
• 3 tablespoons olive oil, split 1 tablespoon pure maple syrup

DIRECTIONS

STEP 1

Boil a large kettle of water. Fill a big basin halfway with ice water. 1 tablespoon salt to boiling water; cook green beans in 2 batches until barely tender, 3 to 4 minutes.

STEP 2

Transfer beans to ice water with a slotted spoon. Remove when completely cool. Rep with the remaining beans.

STEP 3

In the meantime, fry bacon in a medium pan over medium heat, turning periodically, until crisp, 8 to 10 minutes. Transfer to a plate lined with paper towels using a slotted spoon.

STEP 4

Remove all except 2 tablespoons of the drippings. Cook, covered, for 8 to 10 minutes, or until the onion is very soft.

STEP 5

Cook, scraping off any browned bits, for 1 minute, until vinegar and mustard are combined. Remove from heat and stir in 2 tablespoons oil and maple syrup.

STEP 6

Preheat a large Dutch oven to medium-high when ready to serve. Cook, stirring occasionally until the beans are cooked through, 2 to 3 minutes. Remove from the heat and combine with the remaining bacon vinaigrette.

Green Bean and Asparagus Casserole

VEGETABLE INGREDIENTS

• 2 ounces dried mushrooms (a mix of morels and chanterelles)
• salt kosher
• 1 pound green beans, peeled and cut into 1-inch pieces
• 1/2 pound asparagus, peeled and chopped into 1-inch pieces
• 2 tablespoons olive oil
• 4 garlic cloves, finely chopped
• 1/2 cup peas, fresh or frozen (thawed)

ABOUT BÉCHAMEL

• 4 tablespoons unsalted butter
• 1/4 cup coarsely chopped yellow onion
• 1 tablespoon all-purpose flour
• 1 c. milk
• 1 cup chicken broth or stock
• 1/2 cup concentrated canned cream of mushroom soup (such as Pacific)
• 2 tablespoons reduced-sodium soy sauce
• 1/2 cup coarsely grated smoked Gouda
• a quarter cup of fresh goat cheese
• 1/4 cup coarsely grated Parmesan, plus extra for garnish
• 2 tablespoons panko
• To serve, fried onions

DIRECTIONS

STEP 1

Preheat the oven to 400°F. Make the vegetables: Fill a medium basin halfway with hot tap water; add the mushrooms and soak for 10 minutes. With a slotted spoon, remove the mushrooms, pat dry, and set aside. (If the mushrooms appear gritty, rinse thoroughly before patting dry.)

STEP 2

In the meantime, heat a medium saucepan of salted water to a boil. Cook for 2 minutes after adding green beans. Remove the beans with a slotted spoon and set aside. Return the water to a boil, add the asparagus, and simmer for 10 seconds, or until brilliant green. Drain thoroughly and set aside.

STEP 3

Heat the oil in a medium skillet over medium heat. Simmer until the garlic begins to turn golden brown, then add the peas, mushrooms, asparagus, and beans, season with 14 tsp salt, and cook, turning, for 2 minutes.

STEP 4

Make the béchamel: Melt 1 tablespoon of butter in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is transparent, about 3 minutes. Allow the remaining 3 tablespoons of butter to melt before folding in the flour and cooking until golden brown, 3 to 5 minutes. Cook until the milk, stock, soup, and soy sauce begins to simmer. Remove from heat after folding in the cheeses.

STEP 5

Spread vegetables in an even layer in a deep 6-inch cast-iron skillet or 112- to the 2-quart casserole dish, then pour béchamel over top. Sprinkle with panko and Parmesan cheese. Bake for 20 to 25 minutes, or until the filling is bubbling and the top is gently browned. If desired, garnish with fried onions.

Lemony Pasta Salad with Green Beans and Arugula

INGREDIENTS

• 8 ounces spiral pasta (such as cavatappi)
• 8 ounces of green beans
• 1 lemon
• 2 tablespoons olive oil
• 2 tablespoons Parmesan 2 tablespoons Dijon mustard
• 1 splatter Sauce with Worcestershire sauce
• 1 garlic clove
• salt kosher
• 2 cups baby arugula, pepper

DIRECTIONS

STEP 1

Cook the pasta according to package directions, adding the green beans in the last 3 minutes. Drain and chill under cold water.

STEP 2

In the meantime, thinly slice 3 strips of lemon zest with a vegetable peeler. 2 tablespoon lemon juice in a large mixing bowl Whisk in the olive oil, Parmesan, mustard, Worcestershire sauce, garlic, and 1/4 teaspoon salt and pepper to taste.

STEP 3

Toss in the pasta, green beans, and lemon zest to coat. Mix in the arugula and feta.

Three-Bean Salad

INGREDIENTS

• Kosher salt with black pepper
• 1 pound trimmed green beans
• 1 tablespoon olive oil
• 1 garlic clove, coarsely grated
• 1 tablespoon cherry tomatoes
• 2 teaspoon orange zest (from 1 orange)
• 2 tablespoons orange juice (from 1 orange)
• 1 tablespoon of white wine vinegar
• 2 tablespoons toasted sesame oil
• 1 tablespoon of roasted sesame seeds
• 1 washed 15-oz can of chickpeas
• 1 cannellini bean (15 oz.) washed 2 scallions, sliced

DIRECTIONS

STEP 1

Heat a large kettle of water. Add 1 teaspoon salt, followed by the green beans, and cook until crisp-tender, 3 to 4 minutes. Transfer immediately to a dish of ice water to chill for 5 minutes. Pat dry after draining.

STEP 2

In the meantime, heat the oil in a medium skillet over medium heat. Cook, stirring constantly, until the garlic begins to brown, about 1 minute. Cook, stirring periodically, until the tomatoes begin to split, 3 to 4 minutes. Remove from heat and combine with orange juice, vinegar, sesame oil, sesame seeds, and orange zest.

STEP 3

Toss green beans with chickpeas, cannellini beans, and scallions in a large mixing bowl. Toss beans with tomato sauce and 1/2 teaspoon salt and pepper just before serving.

Green Beans with Garlic-Herb Butter

INGREDIENTS

• 6 tablespoons unsalted butter, room temperature
• 1 garlic clove, finely chopped Kosher salt and pepper
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/2 cup fresh chives, finely chopped
• 2-pound trimmed green beans

DIRECTIONS

STEP 1

Heat a large kettle of water.

STEP 2

In the meantime, combine the butter, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Mix in the parsley and chives.

STEP 3

Season the saucepan with 1 tablespoon salt. Cook until half of the green beans are cooked, 3 to 4 minutes. Transfer the beans to a serving bowl with a slotted spoon, reserving the water. Prepare the remaining beans.

STEP 4

Return the beans to the pot. Toss in tiny spoonfuls of the butter mixture.

Green Bean Salad

INGREDIENTS

• 2 pound trimmed green beans kosher salt
• 1/2 finely sliced red onion
• 1 tablespoon rice vinegar
• 2 tbsp. Sauce de Soja
• 1 teaspoon honey
• 1 tablespoon Sriracha (or other hot sauce)
• 1 tablespoon peanut oil
• 1 cup grape tomatoes, halved 1/2 cup cilantro, chopped 1/4 cup chopped peanuts, plus extra for garnish

DIRECTIONS

STEP 1

Heat a large kettle of water. Cook until the green beans are just soft, 2 to 3 minutes, with 1 teaspoon salt. Transfer immediately to a dish of ice water to chill. Drain.

STEP 2

In the meantime, mix the onion and vinegar in a small bowl. Allow standing for 5 minutes, turning once.

STEP 3

Whisk together the soy sauce, honey, Sriracha, and peanut oil in a large mixing bowl. Toss in the green beans to coat, then add the tomatoes, onion, cilantro, and peanuts.

Green Bean, Corn, and Radish Salad

INGREDIENTS

• 8 ounces green beans and 8 ounces yellow wax beans
• 2 fresh ears of corn
• 1 tablespoon crème fraîche
• 1/2 teaspoon cumin powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 radishes, tiny (thinly sliced)
• 1/2 cup cilantro leaves (chopped)
• 1 tablespoon olive oil

DIRECTIONS

STEP 1

Cook green beans, yellow wax beans, and corn in batches in boiling salted water for 3 minutes, or until just tender. Drain and wipe dry after transferring to a bowl of ice water to cool. Remove the kernels from the cob.

STEP 2

In a large mixing bowl, combine crème fraîche, ground cumin, salt, and pepper. Toss veggies and radishes in dressing; fold in cilantro leaves. Dress with olive oil.

Potato and Green Bean Salad

INGREDIENTS

• salt kosher
• Pepper
• 1/2 pound green beans 2 1/2 pounds little fresh potatoes
• 8 slices of bacon
• 1/4 cup vinegar (red or white)
• 3 tablespoons olive oil
• 3 tablespoons whole-grain mustard
• 1/2 cup flat-leaf parsley, fresh
• 2 tbsp fresh tarragon, chopped (optional)

DIRECTIONS

STEP 1

Bring 3 inches of water to a boil in a big pot. Cook until the green beans are barely soft, 3 to 5 minutes, after adding 1 teaspoon salt. Transfer the beans to a dish of ice water to cool; drain.

STEP 2

Place the potatoes in the pot and cover them with cold water; come to a boil. Reduce the heat to low and simmer for 15 to 18 minutes, or until the vegetables are soft. Drain and chop the potatoes in half while they are still warm but cool enough to handle (or quarter if large).

STEP 3

Meanwhile, in a large skillet over medium heat, fry the bacon until crisp, 6 to 8 minutes. Transfer to a plate lined with paper towels. Let cool, then break into pieces.

STEP 4

Whisk together the vinegar, oil, mustard, and 1/2 teaspoon salt and pepper in a large mixing basin. Toss the potatoes in the bowl to coat. Combine the green beans, bacon, parsley, and tarragon in a mixing bowl (if using).

Cod with Crispy Green Beans

INGREDIENTS

• 1 pound of beans (green, wax, or a combination)
• two tablespoons extra-virgin olive oil
• kosher salt 1/4 cup grated Parmesan
• black pepper, freshly ground
• 1 1/4 pounds skinless cod, split into four pieces
• 2 tablespoons basil pesto

DIRECTIONS

STEP 1

Preheat the oven to 425°F. Toss the beans with 1 tablespoon oil, then the Parmesan and 14 tsp salt and pepper on a wide-rimmed baking sheet. 10 to 12 minutes till light golden brown

STEP 2

Meanwhile, in a large skillet over medium-high heat, heat the remaining tablespoon of oil. Season the cod with 14 tsp salt and pepper and heat for 3 minutes per side, or until golden brown and opaque throughout. Transfer to plates.

STEP 3

Spread the pesto on top and serve with the beans.

Green Beans with Orange and Almond Gremolata

INGREDIENTS

• 2 pounds of green beans
• 2 tablespoons olive oil
• 1 garlic clove, coarsely chopped
• 1 teaspoon fresh rosemary, chopped
• 1/2 cup roasted almonds, chopped
• 1 teaspoon orange zest
• 1/2 cup chopped flat-leaf parsley

DIRECTIONS

STEP 1

Heat a large kettle of water. Fill a large mixing basin halfway with ice water. 1 tablespoon salt to boiling water, then cooks green beans in batches until just tender, 3 to 4 minutes. Place the green beans in a bowl of ice water to cool; drain and set aside.

STEP 2

Heat the oil, garlic, and rosemary in a small skillet over medium heat until the garlic sizzles around the edges and begins to turn golden about 2 minutes. Remove from the fire and stir in the almonds and orange zest and after that parsley.

STEP 3

Serve over warm or room-temperature green beans.

Green Beans with Orange and Thyme

INGREDIENTS

• 2 pound trimmed green beans Kosher salt and pepper
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves, chopped
• 1 garlic clove, coarsely chopped
• 1/2 teaspoon orange zest
• 3 tablespoons fresh orange juice

DIRECTIONS

STEP 1

Heat a large kettle of water. 1 teaspoon salt and green beans Cook for 6 to 7 minutes, or until the vegetables are soft. Drain.

STEP 2

Heat the oil in a large skillet over medium heat. Combine the beans, thyme, garlic, half of the orange zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a mixing bowl.

STEP 3

Cook, stirring regularly, for 2 to 3 minutes, or until garlic is just barely brown. Cook until the juice has mostly evaporated, 30 seconds to 1 minute more. Finish with the remaining zest.

Green Bean Casserole with Crispy Sausage

INGREDIENTS

• 3 tablespoons olive oil
• salt kosher
• 2 pounds pepper green beans
• 6 ounces of Italian sausage
• 1 cup freshly made bread crumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons grated Parmesan
• 1 onion
• 1 garlic clove
• 3/4 cup of 2% milk
• 4 oz. reduced-fat cream cheese
• nutmeg, freshly grated
• cayenne pepper pinch
• 2 teaspoons fresh lemon zest
• 1 spinach bunch

DIRECTIONS

STEP 1

Preheat the oven to 375°F. Grease a 2-quart baking dish. A big saucepan of salted water should be brought to a boil. Cook until the beans are barely soft, 3 to 4 minutes. Drain and chill under cold water.

STEP 2

Meanwhile, in a large skillet over medium heat, heat 1 tablespoon of oil. Cook, breaking up the sausage with a spoon, until browned, about 5 minutes. Toss the bread crumbs and 2 tablespoons Parmesan in a mixing bowl.

STEP 3

Wipe the skillet clean, then heat the remaining 2 tablespoons of oil over medium heat. Cook, covered, stirring occasionally, until the onion is very soft, 6 to 8 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 1 minute after adding the garlic.

STEP 4

Stir in the milk and bring it to a boil. Stir in the cream cheese, nutmeg, cayenne pepper, and the remaining 1/4 cup Parmesan and cook, stirring periodically, until slightly thickened, 2 to 3 minutes. Toss in the green beans with the lemon zest.

STEP 5

Fold in the spinach and put it in the baking dish that has been prepared. Bake for 15 to 20 minutes, or until the sausage mixture is golden brown.

Green Beans with Chorizo and Almond Crumbs

INGREDIENTS

• 1/2 cup almonds, sliced
• 2 oz. dried chorizo, cut into quarter-inch cubes
• 1/2 cup chopped fresh flat-leaf parsley
• 1 tablespoon orange zest
• 2-pound trimmed green beans
• 2 tablespoons olive oil
• 2 garlic cloves, finely chopped
• Kosher salt with black pepper

DIRECTIONS

STEP 1

Heat a large kettle of water.

STEP 2

In the meantime, roast almonds in a large skillet over medium heat, stirring occasionally, until golden brown, 4–6 MINUTES; TRANSFER TO A PLATE.

STEP 3

Return the pan to medium heat and cook the chorizo for 2 to 3 minutes, or until crisp. Transfer to a plate lined with paper towels using a slotted spoon. Toss with almonds, parsley, and orange zest once cold.

STEP 4

Fill a large mixing basin halfway with ice water. Add 1Add 1 tablespoon salt to the boiling water, then half the green beans, and cook for 3 to 4 minutes, or until just tender. Transfer the beans to the icy water using a slotted spoon. Remove when completely cool. Rep with the remaining beans.

Green Beans with Toasted Garlic and Almonds

INGREDIENTS

• salt kosher
• Pepper
• 2 pounds green beans
• 3 tablespoons olive oil
• 2 garlic cloves c. sliced almonds

DIRECTIONS

STEP 1

Heat a large kettle of water. Cook for 3 to 4 minutes, or until the green beans are barely soft. Drain.

STEP 2

Meanwhile, in a large skillet over medium heat, heat the oil. Cook, stirring constantly, for 1 minute. Cook, stirring periodically until the almonds are golden brown, 2 to 3 minutes.

STEP 3

Toss the green beans in the skillet with 1/2 teaspoon salt and 1/4 teaspoon pepper to coat. Warm or at room temperature, serve.