Green Beans

By Food & Wine
Updated January 10, 2017
These incredible recipes for crisp green beans include a vibrant slaw, creamy casserole and more.
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Warm Green Beans and Lettuce in Anchovy Butter

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Melissa and Jasmine Hemsley serve their skillet-tossed lettuce and green bean salad warm, topped with a buttery, tangy anchovy dressing. “I could eat this for breakfast, lunch and dinner,” says Melissa. “When vegetables are served this way, there’s no way to feel like, ‘Oh, greens, I have to eat them.’ ”

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Blistered Green Beans with XO Sauce

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Pim Techamuanvivit makes her own version of the Hong Kong-style condiment XO sauce. The briny, funky flavors transform green beans.

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Green Bean Slaw

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In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip. You can also make this recipe with bacon, but it's just as delicious without.

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Sauteed Sesame Green Beans

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5 of 21

Green Bean-and-Tomato Salad with Tarragon Dressing

John Kernick
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This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics.

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Grilled Green Bean Salad with Lentil Vinaigrette

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Most cooks boil, steam or sauté green beans, but grilling them—as Alex Seidel does here—gives them a delicious char that's superb with the lentils, pancetta and baked tomatoes in this salad.

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7 of 21

Green Beans with Eggs, Chiles and Cilantro

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This Georgian dish, called lobio (bean dish), is typically served cool, but with its buttery scrambled eggs and tender green beans, it's equally delicious hot. It's great as part of a family-style menu and also makes an unusually tasty, light main course.

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Green Beans with Mustard-Seed Butter

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9 of 21

Slow-Cooked Green and Yellow Beans

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This flavorful long-simmered dish is a nice change from the usual quick sautés, and it's an especially good method for overgrown beans that can be a little woody.

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10 of 21

Indian-Spiced String Beans

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In the Indian state of Kerala, this curry-scented dish is a type of mezhukkupuratti, which means "coated in oil." It can be prepared with any type of vegetable. The hot green chiles and a full teaspoon of ground black pepper give this side dish an extra burst of heat; you can reduce the amount of both for a less spicy dish.

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Haricots Verts and Chestnuts with Date Vinaigrette

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Barbara Lynch serves a haricots verts salad with a hazelnut vinaigrette. Here, she adds fresh chestnuts to give the dish a meaty fall flavor. Finely chopped dates in the cider vinegar dressing lend a lovely, subtle sweetness.

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Braised Green Beans with Tomatoes and Garlic

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Called loobyeh (pronounced LOO-beh), this comforting vegetable stew is a staple in Lebanon. Rita Nakouzi’s recipe is a combination of her mother’s and aunt’s versions; only as an adult was she finally able to add as much garlic as she wanted. After years of making what by her own admission was “a garlic attack,” she says, “Now I’ve gotten better. It finally dawned on me, I don’t think everyone else likes garlic as much as I do.”

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13 of 21

Green Beans with Soffritto and Country Ham

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Alex Roberts learned the secret to great soffritto—an aromatic vegetable mixture used as a base for many Italian soups and sauces—while traveling through Tuscany. “The trick is to cook it really slow—otherwise the vegetables scorch,” he says.

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Sweet-and-Sour Green Beans

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These simple steamed green beans get a tangy kick from a quick cider vinegar sauce.

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Green Bean Casserole with Goat Cheese and Smoked Paprika

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These creamy green beans feature a modern Spanish twist: goat cheese and smoky pimentón de la Vera in the sauce, plus a topping of toasted almonds.

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Spaghetti with Clams and Green Beans

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This is Australian chef Neil Perry's variation on the Italian classic spaghetti vongole (pasta with clams). He adds green beans to make the dish fresher-tasting, and then finishes it with a sprinkling of Parmigiano-Reggiano.

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Spicy Green Bean with Bacon and Tomatoes

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18 of 21

Green Bean-and-Blood Orange Salad

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"Blood oranges are part of my Sicily fascination," Renato Poliafito says. He uses the segments to add color and tang to green beans and reduces the juice with balsamic vinegar to make the dressing.

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Gingered Green Beans

Petrina Tinslay
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Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappealing little chunks.

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Green Beans and Salsify with Country Ham and Pecans

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For his simple side dish, Dean Fearing sautés crisp green beans with caramelized salsify, toasted pecans and strips of intense country ham. At home, he jokingly calls them "all-day" green beans—in fact, they take about half an hour to prepare.

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Green Beans Two Ways

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Instead of just steaming or boiling green beans, Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth. For adults, she adds fresh herbs and citrus—both zest and juice—giving the beans a fresh, vibrant flavor.

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