Fresh Green Bean Recipes
Green beans have a place at the table, not as the left over or unwanted dinner guest, but to shine for their fresh, grassy, vibrant flavor when roasted, sautéed or for their softened cooked down comfort food.
Here’s the skinny on green beans. No matter what anyone says, green beans taste best when softened up, not to mush, but not too crispy either. That doesn’t mean you can’t have that gorgeous bright green color. Boil them properly, and slip a little butter and salt and pepper and not one bean will be left at the table.
How to Cook Green Beans
Buy brightly colored green beans that aren’t shriveled, or have brown spots. You also don’t want them too large or they can be stringy.
Trim the ends. Boil in unsalted water just until the crispness is gone. You may have to give a taste test for this. I have the kind of pot that requires very little water, so my beans aren’t water logged. You might not have that, but still don’t use a lot of water, or steam them.
Once cooked to just tender, immediately drain and shock in an ice bath to maintain that green color.
You can skip boiling and go straight to sautéeing, but in most recipes, I like to pre-cook them.
Ideas for Fresh Green Bean Recipes
Cut in half and put in a pasta dish like this classic Italian Genovese pasta dish.
Drizzle with walnut oil and top with toasted walnuts.
Drizzle with sesame oil and toasted sesame seeds.
Instead of making green bean casserole, make this tart an interpretation of that famous dish.
Mix with fresh corn. You can add boiled potatoes to that for a real old fashioned meal.
Of course, you can cook them to death and make Green Beans, Southern Style with Salt Pork. Sometimes I do like this too.
Braise green beans in this special tomato butter onion sauce for two hours or until very soft. You will be surprised how delicious this is. You can also use this simple tomato sauce. I’ve been known to eat the whole pot. Growing up we had this with porkchops braised in the sauce. One day, I’ll bring you that recipe.
Boil, steam or roast them with olive oil, lemon, salt and pepper. This was the most frequently prepared in our house growing up, and often green beans found their way into Italian style salads.
Sauté Green Beans in a Spicy Szechuan Sauce. I used yard long green beans for this recipe. (no pre-boiling).
Make one of my favorite recipes, my interpretation of green beans almondine, Green Beans made with Almonds and Almond Butter. This is so easy, yet so decadent. I don’t know why I never thought of this before.
A few weeks ago I made this dish and once I ate one bean, I ate them all. It’s that kind of dish, so make plenty. In the recipe below, I give you an idea of how much almond butter and sliced almonds. You can make your own adjustments.
I’m not including that dreadful green bean casserole. Green beans should still taste like green beans, not canned soup. Make this recipe instead. It’s easier, healthier and just damn delicious.
- Trim the ends of the green beans.
- Place in cold water, allowing water to come 2 inches above.
- Bring to boil and cook about ten minutes or until just tender. You may have to taste.
- Immediately drain, and put in ice bath to shock. This will keep the green color.
- In a medium frying pan that will fit the green beans, melt butter, add in almonds until toasted. Put into a bowl. Set aside.
- Add in green beans and continue to stir on low heat until heated through. Season with salt and pepper. Add in almond butter until it melts over the green beans.
- Put in serving bowl. Top with almonds.