Fresh Green Bean Recipes

In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip. When TV personality Rachael Ray (who is originally from upstate New York) visited the Beekman farm, Lee Woolver made a version of this salad with bacon, but it's just as delicious without.

This simple and savory side dish is perfect for any dinner table. 

"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.

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.

Inspired by classic green bean casseroles from his childhood, F&W's Justin Chapple put a Spanish spin on this timeless favorite by topping the creamy beans with smoky pimentón de la Vera and toasted almonds.

This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics, like the kind Paul Virant's mother would prepare when he was a child. "She would make tomato salad, potato salad and fried chicken the night before, so we'd have everything ready the next day," he says.

Store-bought red curry paste and coconut milk put a Thai spin on this green-bean-and-mushroom holiday classic. For a vegetarian main dish, simply stir in cubes of tofu.

The Good News "The first time I tasted farro, it changed my life," says Melissa Kelly about the ancient grain that's rich in fiber, complex carbohydrates and magnesium. She's particularly fond of the nutty, chewy farro from Anson Mills, a Charleston-based company that's nationally famous for its grits (ansonmills.com).

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.

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.’ ”

This reimagined pesto, made with parsley instead of basil, is fast, fresh and delicious.

Many cultures use meat as a flavoring instead of as the main ingredient. Here, ground bison adds substance and richness to the tofu and green beans in a chile sauce–spiked stir-fry. For the most sustainable and humane option, buy grass-finished bison.