322 green bean recipes

Homemade cayenne-spiked biscuit bowls cradling hearty ground beef chili loaded with kidney beans and stewed tomatoes. Pile on sharp cheddar, sour cream, and scallions for the ultimate cozy one-bowl dinner.

Build-your-own summer salad with fresh veggies, marinated artichokes, avocado, sprouts, shrimp, bacon bits, and cheese. A flexible no-cook recipe you can customize with whatever is in season.

Spicy cowboy beans bake pinto beans with smoked ham, green chilies, brown sugar, and chili powder for a smoky-sweet Tex-Mex baked bean side. A long-simmered chuckwagon classic.

Winter greens can be bitter but not when cooked this way. Perfectly complimentary flavors and belly filling warmness. If you've never tried collard greens before this recipe is more than worth the effort.

Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts of dried blackeyed peas, red kidney beans, white kidney beans (cannellini), green lentils, split peas, black beans, yellow split peas, navy beans, cranberry (Roman, shell, or shell out) beans, great Northern beans, pinto beans, small white limas, red lentils, cow peas (field peas), and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities.

Along the coast of the Southern US eating Hoppin' John on New Year's Day is thought to bring a year filled with luck and prosperity. The beans symbolize coins or pennies. Sometimes a penny is added to the pot or can be left under the bowls of Hoppin' John. Greens such as Collards, chard or kale can be added and symbolize the color of money and are said to add to ones wealth in the new year. The day after New Year's Day the leftovers are called "Skippin' Jenny," and further demonstrates one's frugality. A common tradition in the south US is each person at the meal should leave three peas on their plate to ensure the New Year will be filled with Luck, Fortune and Romance. Another tradition holds that counting the number of peas in a serving predicts the amount of luck (or wealth) that will be collected over the next year.

Tex-Mex beans with chickpeas and kidney beans simmered in chili-spiced tomato sauce with green chiles. A vegan side or burrito filler ready in 25 minutes from pantry staples.

Moong samosa filled with spiced mung beans, asafetida, mustard seeds, and amchur (green mango powder), deep-fried in ghee until golden. A vegetarian Indian snack with bold, tangy flavor.

Thai-style green papaya salad with cabbage, string beans, peanuts, lime, and chili. Som tum-inspired bright, spicy, crunchy summer salad in 20 minutes.

End of the garden pickle relish using whatever is left in the fall harvest: cucumbers, green tomatoes, cabbage, peppers, beans, and carrots in a sweet mustard brine.

Serve this tangy lemon yogurt dill sauce with grilled chicken or salmon. It also goes well with steamed vegetables, such as green beans, carrots, or broccoli.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

Beef and sausage chili built on a scratch-made ancho chile sauce, with green chiles, tomato, cumin and Mexican oregano. Rehydrated dried anchos give it deep, smoky flavor you can dial up to taste. No beans.

Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.

Festive vegetable bake from the microwave with broccoli, cream of broccoli soup, and crunchy french fried onions on top. The classic green bean casserole spirit, ready in under 25 minutes.

Piccalilli is a sweet-sour spiced relish of green tomatoes, peppers, onion and cabbage, salted overnight then simmered in cider vinegar, brown sugar and whole spices. A tangy condiment for hot dogs, beans and cold meats.