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Sep 30, 2006 10:11 PM


Hey guys, I need your BEST green bean recipes for a side dish at Thanksgiving. Im looking for something different.. very flavourful.. maybe even with a fruity twist to it? I dont know, just mainly something tried and true and DELICOUS!

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  1. french the beans and steam till just before they get limp.

    In a heavy skillet, melt 1 T butter per cup of beans, add some roasted garlic smashed up, 1/4 tsp roasted ground cumin per cup of beans, and stir till beans are well-coated. Squeeze a bit of lemon or lime juice over and serve hot.

    3 Replies
    1. re: toodie jane

      This sounds really good. I wonder if you "shock" the beans in ice water after steaming.

      1. re: yayadave

        I think shocking green vegetable is a terrible thing to do. It gives the vegetable a washed out taste. The only positive of shocking is to preserve the green color which I do in a restaurant kitchen. I never do it when I am cooking at home...just steam or blanch, drain and immediately put them into a warm skillet. If not using immediately, I let them cool. If one blanch the vegetable in plenty of water, it has a less tendency to turn dark.

    2. i like to blanch the beans early in the day, then heat quickly in olive oil and toss with garam masala...people can never recognize the seasoning and always love it, even though they "don't like indian food!"...otherwise, my other favorite is reheat the blanched beans in toasted sesame oil and sprinkle with sesame seeds...i guess it's time to start planning for the holidays...a happy and healthy one to all the chowhounds...

      1. brown slivered almonds in butter, than toss with steamed green beans

        1. I have a big favorite. A nice variation on the "fried onions" theme.

          Take about 6-8 onions. Cut into very thin wedges (about 10 per onion) down vertically throught the top. Put in single layer on oil-sprayed pan. Dot with small bits of butter. Roast at 400 degrees until quite dark brown, about 35 minutes.
          Meanwhile in a sauce pan boil 2 c. low salt chicken broth until reduced to half a cup. Add 3 T sugar and 2 T red wine vinegar, and boil till sugar is dissolved.

          Add onions to sauce and simmer for about 5 minutes. This can be done ahead of time.

          Cook 2-3 lb green beans in large pot of boiling salted water about 5 minutes. Put in serving bowl or platter and top with onions.

          1. I always do green beans for Thanksgiving, and they are a good place to add spice and interes to the meal.


            1 lb green beans - trim and cut into 1" lengths
            4 Tbsp veg oil
            1 Tbsp black mustard seeds
            4 cloves garlic, minced
            1/2 tsp red pepper flakes
            1 tsp salt
            1/2 tsp sugar
            ground pepper

            Blanch beans in boiling water, about 3 min. Drain and rinse. Heat oil in a large pan or wok. Add mustard sees and wait till they pop - add garlic 30 sec, then chili. Add the rest of the ingredients and the beans, stir and cook on med-low for 7 more minutes.

            1 Reply
            1. re: majajam

              This is exactly what I do!!! it's Madhur Jaffrey's recipe, and it's really really good, and easy.