I’m always on the lookout for new and exciting ways to prepare this versatile veggie. I’m thrilled to share 9 some favorite green bean recipes with you today. From classic French-inspired dishes to bold, Asian-inspired flavors, these recipes will have you rethinking the humble green bean and adding it to your regular rotation.
Let’s dive in…
1. Sautéed Green Beans with Garlic
Here’s a simple and delicious recipe for Sautéed Green Beans with Garlic:
Ingredients:
- 1 pound fresh green beans, trimmed
- 3 tablespoons olive oil
- 3-4 cloves garlic, finely minced
- Salt and pepper to taste
- Optional: a squeeze of lemon juice or a sprinkle of red pepper flakes for extra flavor
Instructions:
- Prepare the Green Beans:
- Rinse the green beans thoroughly and trim the ends. Pat them dry with a clean kitchen towel or paper towels to remove excess moisture.
- Blanch the Green Beans (Optional but Recommended):
- Bring a large pot of water to a boil. Add a generous pinch of salt.
- Add the green beans to the boiling water and blanch for 2-3 minutes until they are bright green and slightly tender.
- Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process. This helps maintain their vibrant color and crisp texture.
- Drain the beans again and pat them dry.
- Sauté the Green Beans:
- In a large skillet or sauté pan, heat the olive oil over medium heat.
- Add the minced garlic to the pan and sauté for about 1 minute, stirring frequently, until the garlic is fragrant and just beginning to turn golden. Be careful not to burn the garlic, as it can become bitter.
- Add the blanched green beans to the pan. Toss to coat the beans evenly with the garlic and oil.
- Season with salt and pepper to taste.
- Cook the Green Beans:
- Continue to sauté the green beans for 5-7 minutes, stirring occasionally, until they are tender-crisp and have a slight char in some spots.
- Finish and Serve:
- If desired, add a squeeze of lemon juice or a sprinkle of red pepper flakes for added flavor.
- Serve the sautéed green beans hot as a side dish.
Tips:
- For an extra burst of flavor, you can add a handful of toasted almonds or a sprinkle of grated Parmesan cheese just before serving.
- Adjust the cooking time according to your preference for the tenderness of the green beans.
Enjoy your Sautéed Green Beans with Garlic!
2. Grilled Green Bean Salad with Red Peppers and Radishes
Here’s a recipe for Grilled Green Bean Salad with Red Peppers and Radishes using the ingredients you provided:
Ingredients:
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 4 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 scallions, white and light green parts only, thinly sliced
- 1 red bell pepper, thinly sliced (about 4 oz)
- 6-8 small radishes, thinly sliced (about 3 oz)
- 1 pound green beans, trimmed
- Small handful minced fresh parsley leaves
Instructions:
- Prepare the Vinaigrette:
- In a small bowl, whisk together the lemon juice and Dijon mustard.
- Gradually whisk in 3 tablespoons of the extra-virgin olive oil until the mixture is emulsified.
- Season with kosher salt and freshly ground black pepper to taste. Set aside.
- Prepare the Vegetables:
- Rinse and trim the green beans, pat them dry.
- Thinly slice the scallions, red bell pepper, and radishes.
- Toss the green beans with the remaining 1 tablespoon of olive oil, and season with salt and pepper.
- Grill the Green Beans:
- Preheat your grill to medium-high heat.
- Place the green beans directly on the grill grates or use a grill basket.
- Grill the green beans for about 5-7 minutes, turning occasionally, until they are tender-crisp and have a slight char. Remove from the grill and let cool slightly.
- Assemble the Salad:
- In a large bowl, combine the grilled green beans, sliced scallions, red bell pepper, and radishes.
- Pour the vinaigrette over the salad and toss to coat the vegetables evenly.
- Finish and Serve:
- Sprinkle the minced fresh parsley leaves over the salad.
- Adjust the seasoning with additional salt and pepper if needed.
- Serve the salad at room temperature or slightly chilled.
3. Fried Rice with Blistered Green Beans and Basil
Ingredients:
- 2 tablespoons (30ml) vegetable oil, divided
- 2 cups (350g) cooked white or jasmine rice, chilled
- 1/2 lb (225g) green beans, trimmed and cut into 3/4-inch pieces
- 3 garlic cloves, minced
- 2 scallions, thinly sliced, white and green parts separated
- 1-2 Thai chiles, thinly sliced (or 1 serrano chile)
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- 1 teaspoon sugar
- 1/4 teaspoon ground white pepper
- 1 large egg, lightly beaten
- 1 cup loosely packed fresh Thai basil leaves, torn if large
Instructions:
- Prepare the Ingredients:
- Trim and cut the green beans into 3/4-inch pieces.
- Mince the garlic and thinly slice the scallions, separating the white and green parts.
- Thinly slice the Thai chiles (or serrano chile).
- Lightly beat the egg in a small bowl.
- Cook the Green Beans:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add the green beans and cook, stirring occasionally, until they are blistered and tender-crisp, about 5-7 minutes. Remove the green beans from the skillet and set aside.
- Cook the Aromatics:
- In the same skillet, add the remaining 1 tablespoon of vegetable oil.
- Add the minced garlic, white parts of the scallions, and sliced chiles. Cook, stirring constantly, until fragrant, about 30 seconds.
- Add the Rice:
- Increase the heat to high and add the chilled rice to the skillet.
- Stir-fry the rice, breaking up any clumps, until heated through and starting to brown slightly, about 3-4 minutes.
- Season the Rice:
- Add the soy sauce, fish sauce, sugar, and ground white pepper to the rice. Stir well to combine.
- Add the Egg:
- Push the rice to one side of the skillet and pour the beaten egg into the empty side.
- Scramble the egg until just set, then mix it into the rice.
- Combine and Finish:
- Return the blistered green beans to the skillet and toss to combine with the rice and egg.
- Stir in the green parts of the scallions and the torn Thai basil leaves. Cook for another 1-2 minutes until everything is well combined and heated through.
- Serve:
- Serve the fried rice hot, garnished with additional Thai basil leaves if desired.
4. Spicy Thai-Style Pomelo, Green Bean, & Zucchini Salad
Ingredients:
- Kosher salt
- 3 medium cloves garlic
- 2 teaspoons Thai red pepper flakes (or 1 1/2 teaspoons red pepper flakes + 1/2 teaspoon ancho chili powder)
- 1 small green Thai chili or 1/2 small serrano chili, finely chopped
- 1 tablespoon lime juice, plus more to taste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 12 ounces green beans, trimmed and cut into 1-inch pieces
- 1 medium zucchini, halved lengthwise and thinly sliced
- 1 pomelo or white grapefruit, segmented (about 1 cup segments)
- 2 shallots, thinly sliced (about 1/2 cup)
- 1/2 cup loosely packed fresh mint leaves
Instructions:
- Prepare the Dressing:
- In a mortar and pestle, add a pinch of kosher salt and the garlic cloves. Pound into a rough paste.
- Add the Thai red pepper flakes (or the combination of red pepper flakes and ancho chili powder) and the finely chopped Thai chili or serrano chili. Pound until well combined.
- Add the lime juice, fish sauce, and brown sugar. Mix well to combine. Adjust the seasoning with more lime juice, fish sauce, or brown sugar to taste. Set aside.
- Blanch the Green Beans:
- Bring a large pot of salted water to a boil.
- Add the green beans and blanch for 2-3 minutes until they are bright green and tender-crisp.
- Drain and immediately transfer the green beans to a bowl of ice water to stop the cooking process. Drain again and pat dry.
- Prepare the Zucchini and Pomelo:
- Halve the zucchini lengthwise and thinly slice.
- Segment the pomelo or white grapefruit, removing any seeds and membrane.
- Assemble the Salad:
- In a large bowl, combine the blanched green beans, sliced zucchini, pomelo segments, and thinly sliced shallots.
- Pour the dressing over the salad and toss to coat the vegetables and pomelo evenly.
- Finish and Serve:
- Add the fresh mint leaves and toss gently to combine.
- Serve the salad immediately, garnished with additional mint leaves if desired.
5. Green Bean Salad With Pickled Peppers & Anchovy Dressing
This green bean salad combines crisp, blanched green beans with a creamy anchovy-Parmesan dressing, toasted pine nuts, and pickled peppers for a flavorful and refreshing dish. First, cook the green beans until crisp-tender, then transfer them to an ice bath.
Prepare the dressing by whisking together mayonnaise, finely chopped anchovies, grated Parmesan, Worcestershire sauce, and black pepper. Toss the green beans with the dressing and top with thinly sliced pickled peppers and toasted pine nuts.
Serve immediately or refrigerate for up to two days.
6. Easy Sichuan Dry-Fried Green Beans
These Sichuan-style green beans are broiled until charred and blistered, then tossed in a fragrant peppercorn oil. Start by preheating the broiler and spreading the green beans on a baking sheet with oil and salt.
Broil the beans until charred, turning halfway through. Meanwhile, toast Sichuan peppercorns and combine with garlic, red pepper flakes, soy sauce, and sesame oil in a skillet to create the dressing. Finally, toss the broiled green beans in the peppercorn oil and serve hot.
7. Chacarero Chileno (Chilean Steak & Bean Sandwiches)
Chacarero Chileno is a classic Chilean sandwich featuring grilled steak, green beans, tomatoes, and a garlic-mayo spread on soft rolls. First, blanch the green beans with baking soda until tender-crisp, then set aside.
Prepare a garlic-mayo mixture and season the steak before grilling it until cooked to your liking. After resting, slice the steak thinly and brush the rolls with more garlic-mayo.
Assemble the sandwiches by layering the steak, tomato slices, and green beans, then serve immediately.
8. Best Ever Green Beans
These Best Ever Green Beans are skillet-cooked to tender-crisp perfection and finished with a lemon-butter sauce and toasted almonds. Start by melting butter in a skillet, then add sliced almonds and cook until browned, followed by shallots, lemon juice, and a bit of water until the mixture thickens.
Set this mixture aside and cook the green beans with water and salt until nearly tender. Remove the lid and let the liquid evaporate, then mix in the reserved almond mixture. Season to taste with salt and pepper before serving.
9. Green Beans Amandine
Green Beans Amandine is a classic French dish featuring tender green beans tossed with buttery toasted almonds, sautéed shallots, and a squeeze of lemon. Begin by blanching the green beans until crisp-tender, then transfer them to an ice bath to cool.
In a skillet, toast the almonds in butter until browned, then set them aside. Sauté the shallots in the same skillet, add the blanched green beans and garlic, and cook until heated through.
Finally, mix in lemon juice, salt, and pepper, then serve topped with the toasted almonds.
