1,762 green bean recipes

The ultimate dump-and-bake chicken casserole. Wild rice, cream of celery soup, green beans, water chestnuts, and mayo get mixed with chicken and baked uncovered in 30 minutes flat.

Layered chicken casserole with green beans, water chestnuts, and a creamy sauce of chicken soup, mayo, and lemon juice, baked bubbly under melted cheddar. Comfort food in six ingredients.

Australian-style macaroni salad with green beans, red bell pepper, celery, and shallots tossed in fat-free mayo. A light, crunchy, healthy side that comes together in 10 minutes flat.

Maryland crab soup with green beans, corn, carrots, and tomatoes in an Old Bay broth. A Chesapeake classic that uses sweet claw meat instead of pricey lump for big crab flavor.

Creamy and tangy coconut milk, Thai red curry paste and coconut milk make this delicious stir fry that has chunks of flavorful chickens and veggies. A quick yet tasty week day dinner.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Lamb marinated in red wine, and served with a mash made with Alpine Pepper.

Green salad with a bright, oil-free orange juice dressing, blended with lemon, mint, and fennel seed. Tossed with feta, black beans, and crunchy almonds for a light, fat-free citrus salad.

Spicy vegetarian chili simmers kidney and pinto beans with tomatoes, jalapeños, and bell peppers in a bloomed chili-cumin base. Ready in under an hour, hearty without the meat.

A gallon-jar fermented vegetable pickle with cauliflower, green beans, peppers, onions, green tomatoes, and olives cured in a garlicky dill brine. Ready after 10 days of room-temperature fermentation.

Ethiopian vegetable stew (Yetakelt W'Et) with potatoes, carrots, green beans, and tomatoes simmered in berbere and ghee. A warming vegetarian dish ready in 40 minutes.

Best spicy meatball soup simmers tender salsa-and-cumin beef meatballs right in a Tex-Mex broth of tomatoes, kidney beans, corn, and salsa. Poached, not fried, then loaded with cilantro, scallions, and sour cream.

Casserole de Santa Fe layers spiced cornmeal cornbread batter with pinto beans, tomato sauce, and cheese for a hearty vegetarian Southwestern bake. Cumin and chili powder built in.

Pantry-friendly vegetable salad made from canned green beans, baby carrots, and beets, tossed in a lemon-tarragon vinaigrette with fresh cucumber and green onions.

Classic Italian minestrone loaded with great northern beans, spinach, cabbage, zucchini, potatoes, tomatoes, and elbow macaroni in a herb-scented broth. The ultimate hearty vegetable soup.

Vegetarian stuffed peppers filled with brown rice, red kidney beans, sauteed vegetables, and Italian herbs, topped with diced tomatoes and roasted until tender.