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Green bean recipes

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Cooking with green beans

Green beans are at their freshest from late summer through early fall so now is the perfect time to enjoy them in cool summer salads and warm autumn dishes. Green beans are not only delicious, they are healthy and versatile and can be combined with a variety of flavorful ingredients for a tasty meal.

Green Beans

Tips for cooking green beans

Get the best green beans

Selecting green beans are pretty simple. Buy loose green beans as opposed to bagged so you can sort through them, making sure there are no bruises or brown spots. The best green beans will be firm (they should snap when broken in half) and bright green with a smooth, unbruised shell.

Keep green beans cold

When you get your green beans home, leave them unwashed and place them in a plastic bag and store in the refrigerator. Kept cold, they will stay fresh for five to seven days. Wash green beans right before use, and snap or slice off the tough ends before eating.

Serving suggestions for green beans

Green beans can be eaten raw, steamed, sauteed or roasted, and deliciously combined with other vegetables, fruits and grains. They also make a simple side for any cooked meat or seafood.

Green beans can be tossed in a salad, mixed with pasta, and even added to an omelet. Red peppers, raisins, mushrooms, garlic and nuts partner particularly well with these crisp tender vegetables.

A fresh salad with green beans is the perfect picnic dish for summer while a warm casserole with steamed green beans is a delicious way to stay cozy during the cooler autumn months.

Green bean recipes

Green Bean & Tomato Salad with Citrus Basil Dressing

Makes 6 servings

Green Bean & Tomato Salad with Citrus Basil Dressing Ingredients:
1 pound green beans, ends sliced off
1 pound grape tomatoes, halved
1 large shallot, diced
Salt and freshly ground black pepper to taste
1/4 cup fresh basil leaves
1 tablespoon lemon juice, freshly squeezed
1 garlic clove, peeled
1/4 cup extra virgin olive oil

Directions:
1. Combine green beans, tomatoes and shallot in a large bowl. Season to taste with salt and pepper.

2. Combine basil leaves, lemon juice and garlic in a food processor or blender. Blend until mixture is just combined. Drizzle olive oil into blender and continue blending until a dressing is made. Season to taste with salt and pepper.

3. Pour dressing over green bean mixture and gently toss.

Green Bean and Potato Salad

Makes 4 servings

Ingredients:
12 small new potatoes, halved
Salt and freshly ground black pepper to taste
2 teaspoons dried oregano
1/2 cup extra virgin olive oil, divided
1/4 cup chopped pecans
2/3 pound thin green beans, trimmed
1/4 cup fresh tarragon, minced
1 tablespoon red wine vinegar
2 tablespoons Dijon mustard
2 cloves garlic, minced
1/2 teaspoon honey
5 ounces watercress
6 ounces crumbled goat cheese

Directions:
1. Preheat oven to 325 degrees F. Arrange potatoes on a sheet pan and season with salt, pepper and oregano. Drizzle 1/4 cup olive oil over potatoes. Roast until fork tender, about 1 hour. Remove potatoes from the oven and set aside.

2. Spread pecans on a sheet pan and place in the oven for 3 to 4 minutes to toast. Meanwhile, steam green beans in a pot until crisp tender, about 3 minutes. Strain beans then dunk in ice water.

3. In a small bowl, whisk tarragon with red wine vinegar, mustard, garlic, honey and olive oil.

4. Combine watercress with potatoes and green beans then top with pecans and goat cheese. Drizzle dressing over vegetables and gently toss to coat.

Green Beans and Prosciutto

Makes 6 servings

Ingredients:
2 pounds fresh green beans
8 slices thickly sliced prosciutto
2 tablespoons balsamic vinegar
2 tablespoons extra virgin olive oil
Salt to taste
1/2 teaspoon freshly ground black pepper
3 green onions, finely chopped (white and green parts)
1/2 cup fresh grated Parmesan cheese

Directions:
1. Saute green beans with prosciutto in a pot until beans are heated through and prosciutto is crispy.

2. In a large bowl, whisk together vinegar, oil, salt, pepper and green onions.

3. Add green bean mixture to bowl and toss with dressing to coat. Sprinkle with Parmesan to serve.

More ways to eat green beans

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