Recipes with green beans
539 recipes
Sweet-And-Sour Green Beans
Sweet and sour green beans with bay leaf, cloves, and vinegar. Diabetic-friendly vegetarian side dish ready in 13 minutes with sugar substitute.
Fatfree 3 Bean Salad
Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.
Rotini Nicoise with Lemon Vinaigrette
Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.
Three Ingredients Green Bean Casserole
Add a green look to your kitchen with this scrumptious casserole made from cream of mushroom soup and green beans.
Garlicky Spicy Green Beans with Tomato
Indian-style green beans with ginger-garlic paste, cumin seeds, dried red chili, coriander, and tomato. Vegan, gluten-free, and brimming with warm spice. Goes with everything.
Chunky Mustard Beans with Red Peppers
Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.
Three-Green Pasta with Scallops & Pesto Sauce
Three-green pasta with scallops and pesto sauce: fettuccine tossed with seared sea scallops, asparagus, green beans, peas, pesto, and cream. A quick spring pasta for six ready in 40 minutes.
Green Bean & New Potato Salad
Green bean and new potato salad with garlic-tarragon mayo. Steamed and tossed warm so the dressing sinks in, the kind of bright, crisp summer side that goes with everything off the grill.
Cold Dilly Beans
Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.
Green Beans
Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.
Chicken Monterey
Browned chicken breasts baked in a creamy rosemary sauce with artichoke hearts and green beans. A hearty casserole that feeds six with California flair.
Four-Bean Casserole
Four-bean casserole with pork and beans, pinto, kidney, and green beans baked in chili sauce and brown sugar. A dump-and-bake potluck side dish for a crowd.
Orzo with Feta, Green Beans, & Tomatoes
Orzo with feta, green beans, and vine-ripened tomatoes tossed in white wine vinegar and olive oil. A fresh, Mediterranean pasta side dish or light main course ready in 20 minutes.
String Beans & Coconut Koora
String beans and coconut koora, a South Indian stir-fry with green beans, toasted chana dal, urad dal, mustard seeds, and coconut. A quick vegetable side dish with a crunchy tadka topping.
Spicy Mixed Vegetable Stew
Ethiopian-style mixed vegetable stew (atkilt alicha) built on berbere spice and ghee. Green beans, carrots and potatoes simmered in tomato broth, ready in 45 minutes. Vegetarian, deeply spiced.
Green Beans with Mint
Tender green beans tossed with caramelized onions, fresh mint, and parsley in olive oil. A bright squeeze of lemon brings everything together in this simple Mediterranean side.
Sweet and sour green beans with bay leaf, cloves, and vinegar. Diabetic-friendly vegetarian side dish ready in 13 minutes with sugar substitute.
Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.
Rotini pasta salad Nicoise-style with chicken, white beans, artichoke hearts, and a Dijon lemon vinaigrette. A hearty, protein-packed cold salad for summer.
Add a green look to your kitchen with this scrumptious casserole made from cream of mushroom soup and green beans.
Indian-style green beans with ginger-garlic paste, cumin seeds, dried red chili, coriander, and tomato. Vegan, gluten-free, and brimming with warm spice. Goes with everything.
Chunky mustard beans with red peppers blanch green beans, peppers, and onions, then bind them in a turmeric-mustard pickling sauce with celery seed and mustard seed. A bright, tangy pickled relish for water-bath canning.
Three-green pasta with scallops and pesto sauce: fettuccine tossed with seared sea scallops, asparagus, green beans, peas, pesto, and cream. A quick spring pasta for six ready in 40 minutes.
Green bean and new potato salad with garlic-tarragon mayo. Steamed and tossed warm so the dressing sinks in, the kind of bright, crisp summer side that goes with everything off the grill.
Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.
Southern-style green beans simmered low with smoked turkey wing, onion, garlic, and red potatoes. Pork-free soul food classic with deep smoky flavor.
Browned chicken breasts baked in a creamy rosemary sauce with artichoke hearts and green beans. A hearty casserole that feeds six with California flair.
Four-bean casserole with pork and beans, pinto, kidney, and green beans baked in chili sauce and brown sugar. A dump-and-bake potluck side dish for a crowd.
Orzo with feta, green beans, and vine-ripened tomatoes tossed in white wine vinegar and olive oil. A fresh, Mediterranean pasta side dish or light main course ready in 20 minutes.
String beans and coconut koora, a South Indian stir-fry with green beans, toasted chana dal, urad dal, mustard seeds, and coconut. A quick vegetable side dish with a crunchy tadka topping.
Ethiopian-style mixed vegetable stew (atkilt alicha) built on berbere spice and ghee. Green beans, carrots and potatoes simmered in tomato broth, ready in 45 minutes. Vegetarian, deeply spiced.
Tender green beans tossed with caramelized onions, fresh mint, and parsley in olive oil. A bright squeeze of lemon brings everything together in this simple Mediterranean side.
