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Sep 14, 2012 05:41 AM

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 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