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What to do with green beans?

I've ended up with a giormous (2 or 3 lb) bag of French style green beans in my fridge that needs to die. I was thinking of green bean salad, but alot of them are too tangy for me. Maybe soup? Recipes for either and other green bean delivery vehicles would be well appreciated.

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  1. Green Bean salad is still a great idea but untang the dressing for yourself. Try a bit of mayo, same bit of yogurt, some chopped red onion, green apple and curry powder, and if you like them some chopped red peppers. Green beans with a warm sweet sour bacon dressingm yum.

      1. A simple green been salad would work great with a nice vinaigrette. But personally being from the south I love mine made with Pepsi. They are amazing after you slow cook them in the cola and black pepper.

        1. Blanch for 30 seconds, serve cold with miso mixed with a bit of sugar and lemon juice, OR with homemade yogurt or mayo mixed with a bit of powdered Coleman's, OR mixed with thinly sliced red onion and dressed with red wine vinegar, olive oil, bit of honey, salt and pepper.

          3 Replies
          1. re: Sam Fujisaka

            Yum, lobe the miso idea, I never think of it often enough. I bet that woudl have been nice on my corn on the cob! keep those great ideas coming Sam!

            1. re: Quine

              A couple of evenings ago I steamed green beans until al dente and stirred in some pesto - basil, garlic, olive oil and a little salt that I'd just whirred in the food processor. Good warm, good cold left overs the next day.

              1. re: Quine

                >>Yum, lobe the miso idea<<

                Now that's thinking about what you eat - make sure it's the right lobe! :) More irony - aside from miso being a fermented soybean paste, it is also a Japanese slang word, referring to smarts or brains...

                Been finding green beans and haricots verts in abundance at the local farmers markets. The most simple version we've been taking it is blanching the beans for 30-60 seconds, rinsing with cold water or dipping in an ice bath, then just dipping the beans in gado gado dressing - made from the little blocks that one can buy off the shelf at the local Asian groceries.

            2. Quinoa, adzuki beans, with ginger, tamari, and green beans....

              1. I made a nice salad last week with blanched green beans, roasted beets, roasted corn, mint, and a little vinegrette.

                1. Dilly beans, an easy canning project and so tasty!

                  1. roasted green beens are delicious, toss with evoo and roast till slightly wrinkled, then toss with some more oil, salt and pepper and fresh snipped dill. also very homey are blanched green beans added to a sauce made from fresh chopped tomatoes stewed in sweet butter (sautee onions first). Also love green beens tossed with sauteed shallots and chopped roasted hazelnuts, sauteed shallots and mushrooms, or just toasted almonds in brown butter.

                    1. One of my favorites dishes is roasted onions, sliced mushrooms, halved grape tomatoes and green beans. But you would need to start the mushrooms and tomatoes first since the greens will not take long. I toss in s/p and balsamic and roast at 400.

                      A light mayo, lemon and dill vinaigrette is great with roasted red potatoes, green beans and roasted red pepper. It makes a great light salad.

                      Never made this, but had it at a BBQ this weekend. It was awesome

                      Another favorite is a can of chick peas, green beans, 1 onion sliced, and 1 can of whole tomatoes lightly chopped and fresh basil.

                      Potato soup with green beans and tomatoes is great in a light vegetable broth

                      1. Well, they are classically part of linguine (or, to be more local to Liguira, trenette) and potatoes and pesto alla genovese. So, if you have some fresh, young basil, try that. A lot of Americans have no clue that potatoes are served in any other way than gnocchi in Italy.

                        Beyond that, I would recommend adding some to a very smooth tomato sauce and using that with robust long pasta like linguine, bucatini/perciatelli, thick spaghetti, fettuccine.

                        1. Here are a couple things I like to do with green beans ... hope you enjoy

                          Green Bean and Tomato Salad
                          2 C of blanched green beans, cut bite size
                          1 C grape tomato, cut in half
                          1 lg Shallot Sliced
                          3 oz goat cheese, crumbled
                          (I like goat cheese, so I have a tendency to use way to much!)
                          1 tsp White wine Vinegar
                          3 tbsp of good olive oil
                          1 tbsp of Herbs de Provence
                          S&P to taste

                          In a large pot bring water to a boil; add some salt and blanch the green beans in the water for 2 ½ minutes. Remove and shock in an ice bath, after a minute in the ice bath remove and drain on a towel.

                          Mix together the dried green beans, tomatoes, shallot, cheese vinegar, olive oil herbs and S&P. Mix well and allow it to sit for at least an hour.

                          Garlic Almond Green Beans
                          1lb green beans, washed and trimmed
                          3 cloves garlic, sliced thin
                          1 C, chopped and cleaned leaks
                          ¼ C toasted slivered almonds
                          2 tbsp olive oil, separated
                          1 tsp lemon juice

                          In a sauce pan sauté the leeks in 1 tbsp of olive oil for about 7 minutes over med to high heat, now add the green beans and garlic and toss with the remaining olive oil and sauté for another 5 to 6 minutes, now add the almonds and lemon juice and place in preheated over (350) for 15 minutes, give a nice toss when removing from oven serve.

                          1 Reply
                          1. re: bermudagourmetgoddess

                            Mmmm, these sound yummy. I'm going to have to try soon. =)

                          2. roast them up with sliced vidalia onions, garlic, olive oil, s&p. Simple and delicious!

                            1 Reply
                            1. re: Divadrea

                              chop up some kielbasa, stir fry well, then add to Divadrea's recipe.

                            2. I love this recipe for string beans with shallots.


                              1. I had a gazillion haricot vert green beans once which I tossed in olive oil & placed in a mesh pan and BBQ'd until nice and crisp; then sprinkled with Kosher salt. People who hate green beans couldn't stop eating them--they called them "green bean French fries"! (Can also roast them in the oven.)

                                3 Replies
                                1. re: Funwithfood

                                  Recently did this in the oven--everyone fought over my 'green bean fries'. (Much easier in the oven--no stray green beans falling to their burning death on the grill!)

                                  1. re: Funwithfood

                                    That sounds good! What temperature did you use, and how long did it take?

                                    1. re: BobB

                                      Usually at 400 degrees (or higher if I'm in a hurry), tossing it occasionally for even cooking...until it's the 'crispness' I prefer (maybe 20 minutes or so). Then sprinkle with plenty of Kosher salt.

                                2. Classic (thanks, Julia!) is blanch five minutes (or less) in large pot of boiling salted water, then drain and dump into ice water, swishing around to chill immediately. Drain and shake dry in mesh colander. Before serving, melt a glob of butter over high heat in a big sauté pan and toss the beans in this until they are just cooked. Season and serve.

                                  Classic Southern US method (adaptation): cook a small handful of chopped bacon and onion in a little oil in a largeish sauté pan. When bacon is crisp, put in freshly washed beans and toss around, sprinkling in a little salt and pepper, then add about 1/2 cup of water per pound of beans and put the lid on. Cook over low heat maybe ten minutes or less for skinny little things, fifteen or twenty for full-size.

                                  4 Replies
                                  1. re: Will Owen

                                    Willie, try one to two minutes max. One max for skinny little things.

                                    1. re: Sam Fujisaka

                                      From dead raw? I know the less-than-quarter-inch haricots verts cook very quickly, but one minute of steaming after just a brief toss in the fat will leave them still crunchy, or that has been my experience. And while Mrs. O doesn't mind a bit of crispness to the bite, crunchy doesn't sell around here.

                                      If I but could, I would return to the best mess of green beans I ever had, at Chez Julien in Paris. Steamed to that fine point between crisp and tender, seasoned with just a ladling of butter, it was easily the high point of an otherwise very good meal. Never have managed that point of perfection, even with the perfect beans a friend in Tennessee raised on his truck farm, but I sure do love shooting for it.

                                      1. re: Will Owen

                                        I hope this phase has passed, but it used to be the In-Thing in our local trendy CA style restaurants to cook green veggies just barely so they were way crisper than al dente. You needed to use your steak knife to deal with the beans or broccoli.

                                        1. re: Sharuf

                                          "This phase" has been with me since growing up in the 50s. Helps to pick young beans in the back yard.

                                  2. I love Green Beans with black mustard seeds and roasted sesame! salt-parboil the beans and chill rince. heat some oil, 1T black mustard seeds, when they start to pop 1T minced ginger, 1T minced garlic, stir, throw in the beans, salt, pepper, cayenne pepper squeeze in 1T lemon juice and toss with ground roasted sesame and chopped coriander, serve with a little dollop of yogourt!

                                    1. A traditional Japanese side dish is Green Beans Goma ae- green beans simply seasoned with roasted crushed sesame seeds, soy and dashi http://japanesefood.about.com/od/vege.... Quick to make and tasty. I love the nutty sweetness of the dish. This treatment can be done with spinach too.

                                      1. I like to stir-fry them in olive oil with minced garlic and roma tomatoes (cut into 6 or 8 wedges) with a splash of balsamic vinegar until wrinkled, s/p to taste. If I want a bit more acid, I might add a spritz of fresh lemon at the very end.

                                        1. I love green beans tossed with crumbled gorgonzola (it kinds of melts on to them) and toasted pecans & fleur de sel. I usually blanch the beans, then shock them & reheat in a little butter & then throw in the cheese & pecans. I have some Haricort Vert from Costco & will be making that this weekend.

                                          1. I saw this once somewhere - it's supposed to be a diet thing. Take steamed green beans and whirl in the blender for a green counterpart to mashed potatoes.

                                            1 Reply
                                            1. re: Sharuf

                                              Add enough butter and that sounds pretty good! ;-)

                                            2. I actually love green beans as they make a great foil for other delicious flavours. Here are some favourite recipes.

                                              Lynn Rosetto Kasper's Garlic Bread, Green Bean and Tomato Salad

                                              Grilled Green Beans With Gorgonzola Vinaigrette

                                              Gourmet Magazine's Green Beans With Sweet Onion Vinaigrette

                                              Bon Appetit's Green Bean and Red Onion Salad With Warm Cider Vinaigrette

                                              Food & Wine's Green Bean–and–Tomato Salad with Tarragon Dressing

                                              I agree with Corneygirl, dilly beans are great (especially when you have a glut of beans).

                                              1. I par boil then toss them in hoisin sauce with a touch of dark sesame oil.

                                                1. They're good in chickpea vindaloo or chickpea tikka masala. But those might be too tangy for you.

                                                  1. Green Bean Dip

                                                    * 2 tablespoons butter
                                                    * 2 tablespoons olive oil
                                                    * 1 3/4 cups chopped onion
                                                    * 6 large garlic cloves, minced
                                                    * 2 tablespoons all purpose flour
                                                    * 1/2 cup chicken stock or canned low-salt chicken broth
                                                    * 1/2 cup whipping cream
                                                    * 2 1/2 - 3 cups (or a few handfuls) of green beans, trimmed
                                                    * 1 cup (packed) grated Parmesan cheese
                                                    * 1/4 cup sour cream
                                                    * 1/2 teaspoon cayenne pepper

                                                    Cook green beans til very tender. Melt butter with oil over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat and let cool a bit. Puree grean beans, then mix in mixture from stove. Stir in cheese, sour cream and cayenne. Season with salt and pepper.

                                                    ** I like to add gruyere sometimes, or experiment with other cheeses