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Green Beans

I have been asked to bring a green bean side dish for a buffet dinner party. They will need to be served at room temperature. Does anyone have a recipe that would be good to bring? Thanks in advance.

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  1. Roasted green beans with whole cloves of garlic are delicious hot, warm or cold. I even love them on sandwiches - they are 'meatier' than steamed green beans. Toss the beans and garlic cloves in olive oil, s&p and herbs if you like. Roast at 425 for 15 - 25 min til blistered with some browned spots.

    3 Replies
    1. re: ElsieB

      I make this once a week- usually with cherry tomatoes tossed in. I use a deep roasting pan and cook for maybe 30 minutes.

        1. re: JonParker

          I've added shallots. My family usually picks them out, so I usually skip it.

    2. I don't think you can go wrong with steamed or sauteed green beans (just until tender-crisp) tossed with crumbled bacon, with a bit of feta cheese sprinkled over top.

      Or perhaps a gremolata of lemon zest, minced garlic and minced parsley mixed with a bit of grated Parm-Reg cheese sprinkled on top of the beans?

      1. I love this recipe for string beans with shallots. It's good at room temp too.


        2 Replies
        1. re: valerie

          I learned something similar from my grandma that I do a lot - blanched, cooled beans, tossed with sliced shallots and halved cherry tomatoes, with balsamic vinegar, olive oil, basil, oregano, salt and pepper.

          1. re: katecm

            I make something very similar, with some roasted garlic in the dressing. Fr company, cut the string beans in pieces, so it's easier to serve and eat.

        2. I have had rave reviews of the recipe in the first post of this thread http://chowhound.chow.com/topics/840342 and it is best served at room temp!

          1 Reply
          1. re: eepi

            Second on this (Turkish Green Beans) although I would up the olive oil and skip the sugar and serve with lemon wedges. Completely agree that this is best served at room temp. It is also better the day after it has cooked. I sometimes sneak in an anchovy which will not make it taste like anchovies but does add umami.

          2. If you can find romano or cranberry beans this is a wonderful treat

            1. You might consider the 3-hour Braised Green Beans with Tomato & Fennel from 150 Best American Recipes. Simple, easy to do ahead, & I always double this, since it takes so long. Here, I believe, is roughly the same recipe:

              1. This sesame dressing makes a great green bean salad; Delica uses green beans when asparagus is out of season locally. The carrots are very finely julienned, and the quantity is more for color/garnish than as an ingredient. http://www.foodandwine.com/recipes/as...

                1 Reply
                1. re: foodeye

                  I make a green bean salad from 101 cookbooks, blanched, served cold or room temp, with cherry tomatoes, toasted hazelnuts and frisee (or any lettuce works). it is with a lovely shallot, thyme dressing. It is my favorite way to eat fresh beans from the garden and always gets great reviews.


                2. The Chinese dish "Dry-Fried String Beans" is very good, here are a couple of links:




                  1. We love blackened string beans and I make on occasion. Blanch your beans for two minutes then chill in ice cold water and drain. Dry them some then coat lightly with EVOO and toss with something like Emerald's essence, or make something spicy and flavorful up. The into a very hot wok or skillet(s) till just blackened on the skins - really delicious - everyone who has them loves them.

                    Another is Greek string beans - prep your beans. Thinly slice some garlic and heat EVOO in a pot. Add the garlic, salt, pepper and after this sweats some add the beans, Tbs of oregano (fresh is possible, dry is OK too), juice of one lemon per two lbs of beans and a 15oz can of crushed tomatoes. Stir well and let cook till tender then remove from heat and let rest. These are delicious at room temp and I make them every time I make a Greek meal.