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Tuesday, June 7, 2011

Call for Recipes: Green Beans

We haven’t done a real honest-to-goodness Call for Recipes in ages. It’s about time, don’t you think? I love getting you all to share your favorite recipes and I really should make you do it more often!

I have a big old bag of green beans sitting in my fridge from last week’s CSA bag. They want to be eaten, and they want to be eaten well. I usually just steam green beans then sauté them with olive oil, salt and pepper. It’s delicious. But today I was thinking, green beans have so much more potential!

So let’s tap into that potential, folks. Summer is here. Green beans are too (or will be soon!). Share your best most favorite recipes with green beans or your favorite way to prepare them. Nate loves green beans, so I have a feeling he’s going to be very happy with today’s post!

P.S. If your recipe involves a can or frozen bag of green beans, bring it on! We are equal opportunity green beaners around here.


  1. 1

    I am a little bit of a rut with green beans so looking to see what others are doing. I generally saute them with garlic and olive oil. Sometimes I add either lemon zest or preserved lemons.

  2. I love just roasting (or baking) them in the oven and munching them like fries 🙂

  3. 3

    I LOVE fresh green beans and here’s my favorite way to make them:

    1 to 1 1/2 lbs fresh green beans
    1 sm onion, chopped chunky
    4 slices of uncooked bacon, chopped
    water for steaming

    Clean and string the green beans and put them in a steamer basket (either microwave or stovetop) and steam the beans for about 5 or 6 minutes, just enough to get the “snap” out of them.

    In the meantime, cook the bacon in a large frying pan. Remove bacon pieces from the pan and drain fat leaving about 2 Tbsp in the pan. Saute’ the onions in the bacon fat for one minute, then add the steamed green beans to the pan. Saute’ the beans and onions for 3 to 4 minutes or until the beans are done to your personal taste.

    Season with sea salt and fresh cracked pepper. (0=

    • Trixie

      Oh, I forgot to say, add the cooked bacon back to the beans before serving. Serves 4 or 5 people.

    • You totally described our favorite way to have green beans!!

    • This is how we make the green beans at our house, too. They are soooo good. I would easily second this recipe if you are looking for something really tasty.

    • We love them with bacon as well. My kids call them Bacon Beans, and complain if I make them any other way. We usually do not use onion, but also add sliced almonds or pine nuts to the skillet once the bacon is almost done. Then sprinkle with garlic powder once the nuts are toasted (garlic powder burns easily, so wait until the very end to add this).

  4. I make them a lot like Trixie but sometimes using shallot instead of onion. It’s also great to add toasted slivered almonds on top to serve.

    We eat a lot of green beans round here and I tried a new recipe the other day from the Giada DeLaurentis cookbook.

    1.5 lbs green beans trimmed
    2 T. Unsalted Butter
    1 T. Olive Oil
    3 Large Shallots
    2 Garlic cloves minced
    1 (14.5 oz) can diced tomatoes in juice
    1/4 Dry white wine
    2 T. Thinly sliced fresh Basil
    salt & ground black pepper

    Cook beans in a large pot of boiling water until just crisp-tender, about 3 minutes. **I steamed them in the microwave** Drain and rinse in cold water. Drain again very well and set the beans aside.
    Melt the butter and oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and their juices and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper to taste. YUM!

  5. Garlic Mushroom Green Beans:

    2 large handfuls fresh green beans, trimmed if necessary
    4-5 large mushrooms, sliced
    1 shallot or 1/2 small red onion onion diced
    1-2 cloves garlic, minced or crushed (I love my pampered chef garlic press)
    1/3-1/2 c beef broth
    3 tbsp butter, divided
    1 tbsp oil
    salt and pepper

    In a large sautee pan (LARGE and at least 1-2 inches deep), melt 2 tbsp butter and 1 tbsp olive oil & cook the shallot/onion until translucent. Add mushrooms and cook until soft and browning. Add garlic and stir until fragrant, 30 seconds or so. Toss in washed trimmed beans (those skinny ones from Costco do not even need trimming) and stir. Pour in beef broth and stir, put a lid on and cook the beans until crisp tender (you may need more broth or water for this). Add last tbsp butter and salt and pepper to taste. Toss together one last time and serve immediately.

  6. 6

    Basil Green Beans & Tomatoes is my favorite! You can make it with butter, or just olive oil so it’s vegan.

  7. 7

    We like to keep it simple. Place green beans on a baking sheet and turn the oven to 350. Sprinkle with garlic and olive oil, or lemon zest and olive oil, or red pepper flakes and olive oil, or balsamic vinegar and olive oil…all depends on what flavor will work with the main dish and cook for maybe 20 minutes, or until they are as done as you would like them. My husband likes them good and brown so I usually do about 30 minutes.

    During the summer we also use the vegetable pan on the grill and grill them instead.

  8. Simple and delicious: snip stems, and steam to desired level of doneness.
    Drain beans and toss with a tablespoon of butter per pound of beans. Season with salt and pepper or seasoning of choice. Sprinkle with a small quantity of breadcrumbs (I like Panko), perhaps a couple tablespoons per pound of beans.

  9. 9

    My favorite is fresh greenbeans and new potatoes. I make this in the crockpot. Clean bean, snip the ends, and break in half. Wash potatoes and quarter them. Slice an onion; mince a few cloves of garlic. Place everything in crockpot with enough chicken or vegetable broth to cover everything. Season with garlic powder and fresh ground pepper. Add salt if desired; I usually don’t. Cook on low 7-8 hours or until potatoes are fork tender. Taste and re-season around hour 5 or 6. I hope y’all enjoy them as much as I do!

  10. 10

    We usually do the olive oil, salt, pepper, and garlic route as that is my kids’ favorite. Growing up we always had them with garlic, onion, bacon, tomatoes, and whatever herbs are fresh on hand. That’s still my favorite. My sister-in-law does swiss green beans. She steams them and then drizzles a garlic cream sauce over them then tops with swiss cheese and bakes/broils until bubbly.

  11. 11

    Since we were also invited to provide ideas for canned greenbeans. Here’s an easy way that I really enjoy. Open a can of greenbeans and drain. Place in a pot. Open a can of Italian style, no salt added canned tomatoes and pour over greenbeans. Stir to combine and heat through. Easy and very delicious.

  12. 12

    Stir-Fried Szechuan Green Beans – is a really popular at our house. Here is a link to the recipe I use.

  13. 13

    I’ve got a simple recipe for Orangey Green Beans that my kids love — it’s on this page of my site:

    Also, I like to use them in a great potato salad: Red potatoes, lightly steamed green beans, and sundried tomatoes. Make a vinaigrette using the oil from the tomatoes, some garlic, a bit of dijon mustard, and red wine vinegar. So easy and delicious, and holds great for picnics!

  14. 14

    Green bean bundles.

    Coat beans with olive oil, salt and pepper. Take bacon and cut into long thin strips and tie around a “bundle” of beans and roast until desired level of tenderness. We like ours crunchier, so it’s about 15-25 minutes depending on size of bundles. Once cooked, broil so that bacon gets crispy.


  15. 16

    Jane, this is fabulous! So happy to have found it … excited to get some new recipes!!

  16. 17

    I love making “chinese buffet” green beans… yum

    1 tablespoon oil, peanut or sesame
    2 cloves garlic, thinly sliced
    1 pound fresh green beans, trimmed
    1 tablespoon white sugar
    2 tablespoons oyster sauce (room temp or else it clumps)
    2 teaspoons soy sauce


    1.Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

  17. 19

    Just finished eating the leftover roasted potato salad with green beans I made from this blog: she also has a roasted green bean recipe that sounds yummy.

  18. 20

    My favorite is to saute some shallots with a little olive oil until they are crispy. In the meantime, blanch your green beans and set aside. Add the blanched green beans to the shallot mixture and saute for 1-2 minutes (or until the beans are warmed if they cooled too much waiting for the shallots to cook!). Top with some kosher salt and a bit of pepper. Yum!

    Dh and kids’ favorite is the classic green bean casserole. Did you know that you can get french fried onions at Trader Joes? They are much better than the Frenchs.


  19. 21

    Indian style green beans [with slight variations]: Blanch green beans in water and set aside. Heat a little canola oil in pan. Add some mustard and cumin to hot oil. [Add curry leaves if available] When that starts to splutter add in the green beans. Stir fry for a couple of minutes. Add salt to taste. [Add a tiny bit of sugar… tiny! OR a splash of lemon OR a sprinkling of grated coconut OR chopped roasted peanuts OR….]

  20. 22

    This are my favorite green bean recipe hands down!
    (frozen green beans can be used)

  21. 23

    We do green bean bundles as well. However, we add a sauce. This is requested at every family holiday and I never have leftovers (even after doubling and sometimes tripling) the recipe).

    Bacon-wrapped beans with soy sauce
    1 lb. green beans, trimmed
    bacon (about half a pound)
    3 Tbsp. butter, melted
    1/4 c. packed brown sugar
    2 cloves of garlic, minced
    1/2 tsp. soy sauce

    Boil the green beans in water for about 6 minutes uncovered until crisp tender. Slice bacon in half lengthwise. Wrap around bundles of about 10 beans. Place bundles in a 9×13 casserole dish. Mix other ingredients together and pour on top of beans. Bake at 400 degrees for 20 minutes (or until bacon is crispy.

  22. 24

    You could also just grill them with some garlic, olive oil and some sea salt. If you had some basalmic glaze I would put that over them.
    So easy and yummy!

  23. I love this Martha recipe. Super easy and simple flavors.

    4 skinless salmon fillets, (6 ounces each)
    3/4 pound green beans, trimmed
    12 wide strips lemon zest (from 2 lemons)
    4 teaspoons capers, rinsed and drained (chopped if large)
    Coarse salt and ground pepper
    4 teaspoons extra-virgin olive oil

    Preheat oven to 400 degrees. Place salmon fillets in center of four 16-inch-long pieces of parchment. Top with green beans, lemon zest, and capers. Season with salt and pepper and drizzle each with 1 teaspoon oil. Fold parchment into a twist or envelope shape.

    Place packets on a rimmed baking sheet and bake until packets are puffed up and salmon is cooked through, 12 to 15 minutes.

  24. 26

    I have two favorite ways. One is a cold salad of steamed baby potatoes, steamed green beans, and pesto. Also good with tomato and feta added.

    The other is to simmer green beans, fresh tomatoes (chunked), garlic and onion. For a long time. And then top with feta. Scoop up with fresh french bread.

  25. 27

    For this gourmet take on a potluck classic, the casserole is assembled and the shallots are cooked ahead of time. Just before serving, pop the dish under the broiler for about 10 minutes.


    Serves 8
    6 tablespoons unsalted butter, plus more for dish
    1 medium onion, cut into 1/4-inch dice
    1 red bell pepper, seeded and cut into 1/2-inch dice
    1 pound button mushrooms, stems trimmed, quartered
    2 teaspoons coarse salt
    1/2 teaspoon freshly ground pepper
    1 1/2 pounds green beans, trimmed and cut into 2-inch pieces
    6 tablespoons all-purpose flour
    2 cups milk
    1 pinch cayenne pepper
    1 pinch grated nutmeg
    1 cup grated Parmesan cheese
    1/4 cup breadcrumbs
    1/4 cup canola oil
    4 shallots, cut crosswise into 1/4-inch rings

    In a large skillet over medium heat, melt 2 tablespoons butter. Add onion, and saute until it begins to soften, about 4 minutes. Add bell pepper and mushrooms, and cook until softened and most of the liquid has evaporated, about 8 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.
    Prepare an ice bath: Fill a large bowl with ice and water; set aside. Bring a saucepan of water to a boil. Add beans, and cook until bright green and just tender, 4 to 5 minutes. (Check for doneness) Drain, and plunge into ice bath to stop cooking. When cooled, toss drained beans with mushroom mixture; set aside.
    Melt the remaining 4 tablespoons butter in a medium saucepan over medium-low heat. Add 1/4 cup flour, whisk constantly until mixture begins to turn golden, about 2 minutes. Pour in milk, and continue whisking until mixture has thickened, about 3 minutes. Stir in cayenne, nutmeg, and the remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat, and let cool to room temperature, stirring occasionally. Pour over beans, and toss to combine.
    Butter a 9-by-13-inch glass or ceramic baking pan. Spread half the green-bean mixture over the bottom. Sprinkle on half the grated Parmesan, and spread with the remaining green beans. Combine the remaining Parmesan and the breadcrumbs, and sprinkle over casserole. Cover with foil, and refrigerate until just before serving.
    Heat canola oil in a medium skillet over medium-high heat. Toss shallot rings with the remaining 2 tablespoons flour. Fry the shallots in batches, turning frequently, until golden brown. Transfer to paper towels to drain. Place in an airtight container, and set aside until ready to serve.Cover with foil, bake at 350 for 15-20 minutes.  Sprinkle fried shallots over top, and serve immediately.

  26. 28

    I love the idea of roasting green beans, will be giving that a go soon.

    I like to sautee mine with finely chopped shallots and bacon then toss in a little creme fraiche and red wine vinegar.

  27. 29

    We don’t do anything too fancy–usually just steam them and then add a little salt and/or butter. But sometimes I’ll steam them and then drizzle them with olive oil, salt, and add dried cranberries and almond slices. Simple, but really good.

  28. 30

    Southern Style!

    A mess of fresh beans
    1 smoked ham hock
    chopped onions in any amount you like
    spices to suit your fancy

    Adjust the portions to suit yourself. I do these beans in massive quantities in a huge pot because they disappear so fast that sometimes I don’t get any! Since there are only two of us, I think I know who the bean thief is. Ahem. Snap (Please snap them. If they are too limp to snap, feed them to the chickens or compost them.) the beans into the size you like them. Throw them into a pot with the rest of the ingredients. Make sure you have lots of water. Now bring to a boil and then simmer for what seems forever until the green beans are nice and tender and the ham hock is falling apart. Nothing crisp-tender about this recipe, Folks. Man, they’re good this way!

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