31 Green Bean Recipes for Easy Side Dishes (and Mains!) All Year Long
- 1/31
Green Bean and Tuna Salad With Basil Dressing
This easy, herby green bean recipe has everything you want in a summertime weeknight dinner: minimal cooking, fresh vegetables, and enough protein for the dish to feel filling. (This salad is no green bean side; it’s a meal!) See recipe.Photo by Joseph De Leo, Food Styling by Anna Stockwell - 2/31
3-Ingredient Charred Green Beans With Ricotta and Lemon
This is an easy recipe that's also elegant enough for a dinner party: blistered, crisp-tender green beans on a blanket of whipped ricotta. The ingredient list is minimal, so you want to make sure everything down to the extra virgin olive oil is good quality. See recipe.Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson - 3/31
Citrusy Haricots Verts
It doesn’t take much to make slender, tender green beans memorable—lemon zest and orange zest warmed in olive oil provide sensational sparkle to this “lost” Gourmet Christmas recipe. See recipe.Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell - 4/31
Smashed Green Bean Salad With Crispy Shallots
Umami-rich fish sauce gives depth to a delicious citrusy dressing, and smashing the green beans with a rolling pin helps them absorb the flavors, no boiling required. See recipe.Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini - 5/31
Stir-Fried Green Beans With Coconut
No one complains when the answer to "What's for dinner?" is "a stir-fry"—especially not the cook. All you need is one large skillet and some high heat. See recipe.Photo by Chelsea Kyle, Food Styling by Ali Nardi - 6/31
10-Minute Shrimp With Green Beans and Creamy Lemon-Dill Dip
This picnic dinner is easy to pack up and take to the park, and everything can be eaten with your hands. Feel free to sub in any fresh vegetables you like to dip: radishes, bell peppers, cucumber spears, etc. See recipe.Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini - 7/31
Green Bean and Mushroom Casserole With Crispy Fried Onions
A mix of wild mushrooms lends an earthy touch to this creamy classic, but it’s the paprika, coriander, and cumin-spiked fried red onions that truly set this casserole apart. See recipe.Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi - 8/31
Green Beans in Pork Stock
This classic Gourmet recipe for braised green beans comes from legendary cook Edna Lewis. Save any leftover stock to use for soups, or cooking risotto. See recipe.Photo by Joseph De Leo, Prop Styling by Megan Hedgpeth, Food Styling by Rebecca Jurkevich - 9/31
Roasted Niçoise Salad With Halibut
Roast jarred marinated artichoke hearts and cubed potatoes until crispy, then toss a thick halibut fillet and a handful of green beans onto the same pan for this simple sheet-pan dinner. See recipe.Photo by Chelsea Kyle, Food Styling by Anna Stockwell - 10/31
Haricots Verts With Herb Butter
You can make the vibrant lemon, tarragon, and parsley butter up to three days in advance and then toss at the last second with bright green blanched beans for an easy summer side dish. See recipe.Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi - 11/31
Green Bean Salad With Fennel and Toasted Pecan Dukkah
Make a big batch of dukkah—a Middle Eastern blend of nuts and spices—to lend texture to any salad. Here, it’s sprinkled over blanched green beans and shaved fennel. See recipe.Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell - 12/31
Basil-Cashew-Lime Vermicelli Bowls With Pork and Green Beans
Every part of this dish is flavorfully sauced: The pork chops marinate in a mixture of turmeric, black pepper, salt, and brown sugar; the sautéed green beans are cooked in the drippings from the pork; and the noodles get tossed in a basil-lime mixture that gets its creamy texture from cashews. See recipe.Photo by Chelsea Kyle, Food Styling by Anna Stockwell - 13/31
Green Beans Amandine
Is it green beans almondine or amandine? However you spell it, this classic French dish cries out to be served alongside a light, bright fish fillet. See recipe.Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell - 14/31
Green Bean Niçoise Salad
This vegetarian version of the classic French salad doesn't have any meat or fish, but it's got tons of flavor. Crispy fried capers are a particularly ingenious addition. See recipe.Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell - 15/31
3-Ingredient Lemony Green Beans With Frizzled Leeks
Remember green bean casserole? This lighter spin on the classic skips the canned, condensed soup and amps things up with fried leeks. See recipe.Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton - 16/31
Green Beans With Za'atar and Lemon
This dish of steamed green beans is dusted with a savory spice mix often made with sesame seeds, oregano, and sumac. See recipe.Gieves Anderson, food styling by Anna Hampton - 17/31
"Nextover" Chile-Orange Pork Stir-Fry
Reheat leftover meats on the stovetop and level them up with lots of vegetables: It's a way of life. Here, you'll fry shreds of leftover slow-cooked pork—this chipotle-orange pork would be great—to an irresistible crisp for a quick stir-fry. See recipe.Photo by Chelsea Kyle, Food Styling by Anna Stockwell - 18/31
Grilled Green Bean Salad With Thai Dressing
This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, soy sauce, and loads of cilantro. Zesty grilled tofu and creamy avocado round out the meal for a delicious weeknight vegetarian dinner. See recipe.Photo by Emma Fishman - 19/31
French's Green Bean Casserole
This classic Thanksgiving green bean dish is one of our favorite back-of-the-box recipes. Made with a can of creamy mushroom soup and store-bought crispy onions, it couldn’t be easier to assemble. See recipe.Photo by Chelsea Kyle, Food Styling by Kat Boytsova - 20/31
Green Beans With Shallots, Hazelnuts, and Tarragon
This simple dish employs the French technique of cooking vegetables in a mixture of water and butter. The water eventually cooks out after steaming the vegetables, leaving them glazed with the butter. See recipe.Charles Masters, food styling by Chelsea Zimmer - 21/31
Skillet-Charred Summer Beans With Miso Butter
Charring the beans in a cast-iron skillet gives them an irresistible smokiness that plays off the rich flavors of the buttery miso sauce, but you could also grill them or simply blanch them instead. See recipe.Photo by Chelsie Craig, Food Styling by Frances Boswell - 22/31
Green Vegetable Salad
Toss thinly sliced Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing—creamy, herby, lemony, and overall delicious—for a crunchy and verdant salad. See recipe.Photo by Chris Court and William Meppem - 23/31
Slow-Cooked Green Beans With Harissa and Cumin
These roasted green beans don’t require much effort: Simply toss the beans with olive oil and aromatics, stick them in the oven, and come back an hour later to impossibly soft, caramelized vegetables. See recipe.Photo by Chelsie Craig, Food Styling by Claire Saffitz - 24/31
Haricots Verts and Freekeh With Minty Tahini Dressing
Cook green beans and grains in separate pots of boiling salted water and then unite them with this creamy tahini take on ranch dressing. See recipe.Marcus Nilsson - 25/31
Spring Chicken Dinner Salad
Poaching boneless, skinless chicken breasts in well-salted water yields juicy, flavorful meat that won’t dry out. Crunchy veggies and a punchy Dijon vinaigrette complete this meal-worthy salad. See recipe.Photo by Laura Murray - 26/31
Bean Salad With Lemon and Herbs
Toss snappy green beans with cooked fresh shell beans, canned white beans or chickpeas, briny capers, zippy lemon, and crushed red pepper flakes for a punchy cold side. See recipe.Photo by Christopher Testani - 27/31
The Crunchiest Vegetable Salad
The key to this show-stopping salad is a bowl of ice water. Seriously. It stops the blanched vegetables from cooking and ensures that they stay bright and crisp. See recipe.Photo by Alex Lau - 28/31
Penne With Almond Pesto and Green Beans
You didn't think we'd get through this collection without a pasta dish, a.k.a. a reason to eat lots of Parmesan cheese, did you? Save yourself time by cooking the green beans in the same boiling water used for the penne. See recipe.Photo by Danny Kim, food and prop styling by Ali Nardi - 29/31
Green Beans With Mushroom XO Sauce
In Hong Kong, where XO sauce was invented, dried shrimp or scallops and Chinese ham combine with chiles to create a powerhouse condiment. This recipe swaps the meat for king trumpet or maitake mushrooms. See recipe.Photo by Gentl & Hyers - 30/31
Seafood Sinigang (Sour and Savory Seafood Soup)
This soup gets a kick from what its creator, Jacqueline Chio-Lauri, calls "Filipinized gremolata." It's a mildly modified version of the Italian condiment made with parsley, lemon zest, and fried garlic. See recipe.Photo by Rowena Dumlao-Giardina - 31/31
Cashew Chicken
While chicken may be the star of this green bean recipe, the dish would not be as satisfying and delicious as it is without the snappy vegetable (or, let's face it, the savory oyster sauce). See recipe.Photo by Chelsea Kyle, Food Styling by Kate Buckens
Joe Sevier, The Editors of Epicurious
From delicately blanched to blistery charred, our best green bean recipes make the most of summer’s most slender vegetable.
Originally Appeared on Epicurious