Now, let’s shake up your green bean game! Whether you’re craving quick weeknight dinners, seasonal favorites, or cozy comfort food, we’ve got 20 creative, unique recipes that transform this humble veggie into something spectacular. From crispy snacks to hearty mains, there’s a delicious twist for every taste. Ready to get cooking? Dive into our roundup and discover your new go-to green bean dish!
Garlic Parmesan Green Bean Casserole
A classic holiday side dish gets a flavorful upgrade with this Garlic Parmesan Green Bean Casserole. Assembling it is straightforward, and the result is a creamy, savory bake that pairs perfectly with any main course. Let’s walk through each step methodically to ensure success.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Green beans – 1 lb
– Garlic – 3 cloves
– Parmesan cheese – ½ cup
– Heavy cream – 1 cup
– Butter – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Trim the ends off the green beans and cut them into 2-inch pieces for even cooking.
3. Bring a large pot of salted water to a boil over high heat.
4. Add the green beans to the boiling water and cook for 5 minutes until bright green and tender-crisp.
5. Drain the green beans in a colander and immediately rinse with cold water to stop the cooking process, which helps retain their vibrant color.
6. Mince the garlic cloves finely to distribute flavor evenly throughout the dish.
7. In a large skillet, melt the butter over medium heat until it bubbles slightly.
8. Add the minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it to avoid bitterness.
9. Pour the heavy cream into the skillet and stir to combine with the garlic and butter.
10. Bring the cream mixture to a gentle simmer over medium-low heat, stirring occasionally.
11. Stir in the Parmesan cheese until fully melted and the sauce is smooth, about 2 minutes.
12. Season the sauce with salt and black pepper, tasting to adjust if needed.
13. Add the blanched green beans to the skillet and toss to coat them evenly in the sauce.
14. Transfer the mixture to a greased baking dish, spreading it out in an even layer.
15. Bake in the preheated oven for 20 minutes until the top is golden and bubbly.
16. Remove from the oven and let it cool for 5 minutes before serving to allow the flavors to meld.
Warm and comforting, this casserole features tender green beans enveloped in a rich, garlicky Parmesan sauce with a subtle creaminess. For a creative twist, top it with crispy breadcrumbs or serve alongside roasted chicken to soak up the savory juices.
Spicy Szechuan Green Bean Stir-Fry
Just when you need a quick, flavorful side dish that packs a punch, this Spicy Szechuan Green Bean Stir-Fry delivers. Join me as we walk through each simple step to create a restaurant-quality favorite right at home.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– Green beans – 1 lb
– Vegetable oil – 2 tbsp
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, minced
– Soy sauce – 2 tbsp
– Rice vinegar – 1 tbsp
– Szechuan peppercorns – 1 tsp, crushed
– Red pepper flakes – ½ tsp
– Sesame oil – 1 tsp
Instructions
1. Trim the ends off the green beans and cut them into 2-inch pieces.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
3. Add the green beans to the hot oil and stir-fry for 5–6 minutes until they are bright green and slightly blistered.
4. Push the green beans to the side of the skillet and add the minced garlic and ginger to the center, cooking for 30 seconds until fragrant.
5. Stir in the soy sauce, rice vinegar, crushed Szechuan peppercorns, and red pepper flakes, mixing everything together thoroughly.
6. Continue cooking for 2–3 minutes until the sauce thickens slightly and coats the beans evenly.
7. Remove the skillet from the heat and drizzle with sesame oil, tossing to combine.
8. Transfer the stir-fry to a serving dish immediately.
Enjoy the crisp-tender texture of the beans paired with the bold, numbing heat from the Szechuan peppercorns. For a creative twist, serve it over steamed rice or toss with noodles to make it a hearty main course.
Lemon Herb Roasted Green Beans
Just in time for holiday gatherings or a simple weeknight side, these lemon herb roasted green beans transform a basic vegetable into a vibrant, flavorful dish that’s both easy to prepare and impressive to serve. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Green beans – 1 lb
– Olive oil – 2 tbsp
– Lemon – 1
– Garlic – 2 cloves
– Fresh rosemary – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper.
2. Trim the ends from 1 lb of green beans and pat them dry with a paper towel to ensure they roast instead of steam.
3. Mince 2 cloves of garlic and finely chop 1 tsp of fresh rosemary.
4. Zest the entire lemon, then cut it in half to juice it, aiming for about 2 tbsp of juice.
5. In a large bowl, toss the green beans with 2 tbsp of olive oil, the minced garlic, chopped rosemary, ½ tsp of salt, and ¼ tsp of black pepper until evenly coated.
6. Spread the green beans in a single layer on the prepared baking sheet, avoiding overcrowding for even browning.
7. Roast in the preheated oven for 15–20 minutes, shaking the pan halfway through, until the beans are tender and slightly blistered at the edges.
8. Immediately after removing from the oven, toss the hot green beans with the lemon zest and 2 tbsp of lemon juice to brighten the flavors.
9. Transfer to a serving dish and let rest for 2–3 minutes before serving to allow the juices to absorb. Crisp-tender with a caramelized edge, these beans offer a zesty, herby punch that pairs beautifully with roasted chicken or fish. For a creative twist, sprinkle with toasted almonds or shaved Parmesan just before serving to add crunch and richness.
Green Bean and Almond Salad
Venturing into a fresh, crunchy salad doesn’t have to be complicated. This Green Bean and Almond Salad is a vibrant, no-cook option perfect for busy weeknights or a quick, healthy side. Let’s walk through the simple steps together to create a dish that’s both satisfying and straightforward.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Green beans – 1 lb
– Slivered almonds – ½ cup
– Olive oil – 3 tbsp
– Lemon juice – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Wash 1 lb of green beans thoroughly under cold running water.
2. Trim the ends off each green bean using a sharp knife.
3. Place the trimmed green beans in a large mixing bowl.
4. Add ½ cup of slivered almonds to the bowl with the green beans.
5. In a small separate bowl, whisk together 3 tbsp of olive oil and 2 tbsp of lemon juice until fully combined.
6. Pour the olive oil and lemon juice mixture over the green beans and almonds in the large bowl.
7. Sprinkle ½ tsp of salt and ¼ tsp of black pepper evenly over the ingredients in the bowl.
8. Toss all the ingredients in the bowl gently but thoroughly for about 1 minute to ensure everything is well-coated. Tip: Tossing by hand helps distribute the dressing more evenly without crushing the beans.
9. Let the salad sit at room temperature for 5 minutes to allow the flavors to meld. Tip: This resting time softens the beans slightly for a more pleasant texture.
10. Transfer the salad to a serving platter or individual plates immediately. Tip: For extra crunch, you can toast the almonds in a dry skillet over medium heat for 3-4 minutes until golden before step 4, but it’s optional.
Offering a delightful contrast, this salad boasts crisp green beans paired with the nutty crunch of almonds, all brightened by a zesty lemon dressing. Its light, refreshing flavor makes it an ideal accompaniment to grilled chicken or fish, or try serving it over a bed of quinoa for a heartier meal.
Thai Coconut Curry Green Beans
Ready to transform ordinary green beans into a vibrant Thai-inspired side dish? This coconut curry version comes together quickly with pantry staples, delivering a creamy, aromatic sauce that clings to crisp-tender beans. Let’s walk through each step methodically so you can confidently recreate this flavorful weeknight favorite.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Green beans – 1 lb
– Coconut milk – 1 cup
– Thai green curry paste – 2 tbsp
– Vegetable oil – 1 tbsp
– Garlic – 2 cloves, minced
– Salt – ½ tsp
– Lime – 1, juiced
Instructions
1. Trim the ends off 1 lb of green beans and rinse them under cold water, then pat dry thoroughly with a towel to prevent splattering.
2. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the trimmed green beans to the hot skillet and sauté for 5 minutes, stirring occasionally, until they start to blister and turn bright green.
4. Push the beans to one side of the skillet and add 2 tbsp of Thai green curry paste and 2 minced garlic cloves to the empty space, cooking for 30 seconds to toast the paste and release its aromas.
5. Stir the curry paste and garlic into the green beans until evenly coated, then pour in 1 cup of coconut milk, scraping any browned bits from the bottom of the skillet.
6. Reduce the heat to medium-low, cover the skillet, and simmer for 8 minutes, stirring halfway through, until the beans are tender but still crisp.
7. Uncover the skillet, stir in ½ tsp of salt and the juice of 1 lime, then cook uncovered for 1 more minute to slightly thicken the sauce.
8. Remove from heat and let rest for 2 minutes before serving to allow the flavors to meld.
Fresh from the skillet, these beans offer a satisfying crunch enveloped in a creamy, mildly spicy coconut sauce with bright lime notes. For a heartier meal, serve over jasmine rice or alongside grilled chicken, garnished with extra lime wedges and fresh cilantro if desired.
Balsamic Glazed Green Beans with Goat Cheese
Now, let’s create a simple yet elegant side dish that transforms basic green beans into something special with just a few ingredients. This balsamic glazed version with creamy goat cheese is perfect for holidays or weeknight dinners, and I’ll guide you through each step to ensure success.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Green beans – 1 lb
– Olive oil – 2 tbsp
– Balsamic vinegar – ¼ cup
– Honey – 1 tbsp
– Goat cheese – 2 oz
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Trim the ends off the green beans by lining them up and cutting with a sharp knife for efficiency.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the green beans to the boiling water and cook for 4 minutes until bright green and crisp-tender.
4. Drain the green beans in a colander and immediately rinse under cold water to stop the cooking process, which helps retain their vibrant color.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Add the green beans to the skillet and sauté for 5 minutes, stirring occasionally, until they start to brown slightly.
7. Reduce the heat to medium and pour in the balsamic vinegar and honey, stirring to coat the beans evenly.
8. Simmer the mixture for 3-4 minutes until the glaze thickens and coats the back of a spoon, being careful not to let it burn.
9. Season with salt and black pepper, then remove the skillet from the heat.
10. Crumble the goat cheese over the warm green beans just before serving to allow it to soften slightly without melting completely.
Melted goat cheese adds a creamy contrast to the crisp-tender beans, while the sweet-tart balsamic glaze caramelizes into a sticky, flavorful coating. For a creative twist, serve these beans topped with toasted almonds or alongside roasted chicken for a complete meal.
Green Bean and Mushroom Risotto
Let’s create a comforting, creamy risotto that’s perfect for a cozy dinner. This Green Bean and Mushroom Risotto is a simple, one-pot meal that builds flavor gradually, making it ideal for beginners to master the risotto technique.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Arborio rice – 1½ cups
– Olive oil – 2 tbsp
– Unsalted butter – 2 tbsp
– Yellow onion – 1 medium, finely chopped
– Garlic – 2 cloves, minced
– Cremini mushrooms – 8 oz, sliced
– Fresh green beans – 8 oz, trimmed and cut into 1-inch pieces
– Dry white wine – ½ cup
– Vegetable broth – 4 cups, warmed
– Parmesan cheese – ½ cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat 1 tbsp olive oil and 1 tbsp butter in a large, heavy-bottomed pot or Dutch oven over medium heat until the butter melts.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms and cook for 8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Add the remaining 1 tbsp olive oil and the Arborio rice to the pot, stirring to coat the rice in the oil for 2 minutes until the edges turn slightly translucent.
6. Pour in the white wine and cook, stirring constantly, until the wine is fully absorbed, about 2 minutes.
7. Add 1 cup of the warmed vegetable broth to the rice, stirring continuously until the liquid is nearly absorbed, about 5 minutes. Tip: Keep the broth warm in a separate saucepan to maintain a steady cooking temperature.
8. Stir in the green beans and another 1 cup of broth, continuing to stir until absorbed, about 5 minutes.
9. Repeat adding the remaining broth ½ cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next, for about 15 minutes total. Tip: Taste the rice after 20 minutes; it should be tender but slightly firm in the center (al dente).
10. Remove the pot from the heat and stir in the remaining 1 tbsp butter, grated Parmesan cheese, salt, and black pepper until creamy and well combined. Tip: Let the risotto rest off the heat for 2 minutes before serving to allow the flavors to meld.
11. Serve immediately in shallow bowls.
Buttery and rich, this risotto has a velvety texture with tender green beans and earthy mushrooms in every bite. For a creative twist, top it with a fried egg or crispy prosciutto for added depth and a satisfying crunch.
Maple Glazed Green Beans with Bacon
There’s something magical about combining sweet maple syrup with savory bacon to elevate simple green beans into a standout holiday side dish. This recipe walks you through each step methodically, ensuring even beginners can achieve perfectly glazed beans with crispy bacon bits. You’ll find the process straightforward and the results impressive for any festive table.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– Green beans – 1½ lbs
– Bacon – 6 slices
– Maple syrup – ¼ cup
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Water – ¼ cup
Instructions
1. Trim the ends off 1½ lbs of green beans and rinse them under cold water in a colander.
2. Place 6 slices of bacon in a single layer in a large skillet over medium heat.
3. Cook the bacon for 8–10 minutes, flipping halfway, until crispy and browned.
4. Transfer the cooked bacon to a paper towel-lined plate to drain, leaving 2 tbsp of bacon fat in the skillet.
5. Add the trimmed green beans to the skillet with the bacon fat and sauté over medium-high heat for 5 minutes, stirring occasionally.
6. Pour ¼ cup of water into the skillet, cover with a lid, and let the beans steam for 4–5 minutes until tender-crisp.
7. While the beans steam, crumble the cooled bacon into small pieces.
8. Remove the lid from the skillet and continue cooking the beans for 2–3 minutes until any remaining water evaporates.
9. Stir in ¼ cup of maple syrup, ½ tsp of salt, and ¼ tsp of black pepper, coating the beans evenly.
10. Cook the mixture for 2–3 minutes over medium heat until the maple syrup thickens into a glossy glaze.
11. Turn off the heat and fold in the crumbled bacon pieces.
12. Transfer the glazed green beans to a serving dish immediately.
So, you’ll love the contrast of tender-crisp beans coated in a sticky-sweet maple glaze against the salty, crunchy bacon bits. For a festive twist, sprinkle with toasted pecans or serve alongside roasted turkey to soak up the extra glaze. This dish holds up well if made ahead—just reheat gently to maintain that perfect texture.
Green Bean and Tomato Medley
Crafting a vibrant side dish for your holiday table doesn’t have to be complicated. This Green Bean and Tomato Medley is a simple, fresh combination that comes together in minutes, perfect for complementing richer main courses.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Green beans – 1 lb
– Cherry tomatoes – 1 pint
– Olive oil – 2 tbsp
– Garlic – 3 cloves
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Wash the green beans thoroughly and trim off the stem ends.
2. Wash the cherry tomatoes and pat them dry with a clean kitchen towel.
3. Mince the garlic cloves finely.
4. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
5. Add the trimmed green beans to the hot skillet in a single layer.
6. Cook the green beans for 8-10 minutes, stirring occasionally, until they are bright green and slightly tender with a few charred spots.
7. Add the minced garlic to the skillet with the green beans and cook for 1 minute, stirring constantly, until fragrant.
8. Add the whole cherry tomatoes to the skillet.
9. Cook the mixture for 3-4 minutes, gently stirring, until the tomato skins just begin to wrinkle and split.
10. Sprinkle the salt and black pepper evenly over the vegetables in the skillet.
11. Toss everything together gently for 1 minute to combine and heat through.
12. Remove the skillet from the heat immediately.
This medley offers a delightful contrast: the green beans retain a pleasant crunch while the tomatoes burst with juicy sweetness. The garlic-infused oil ties it all together for a light, savory flavor that pairs beautifully with roasted meats or can be tossed with pasta for a quick vegetarian meal.
Green Bean Tempura with Dipping Sauce
Often overlooked in favor of flashier vegetables, green beans transform into a surprisingly elegant appetizer when given the crispy tempura treatment. Our methodical guide will walk you through creating light, airy-crusted beans served with a savory-sweet dipping sauce, perfect for holiday gatherings or a simple weeknight upgrade.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– Green beans – 1 lb
– All-purpose flour – 1 cup
– Cornstarch – ¼ cup
– Baking powder – 1 tsp
– Ice water – 1 cup
– Soy sauce – ¼ cup
– Mirin – 2 tbsp
– Granulated sugar – 1 tsp
– Vegetable oil – 4 cups
Instructions
1. Trim the ends from 1 lb of green beans and pat them completely dry with paper towels.
2. In a small saucepan over medium heat, combine ¼ cup soy sauce, 2 tbsp mirin, and 1 tsp granulated sugar.
3. Stir the sauce constantly until the sugar dissolves completely, about 2 minutes, then remove it from the heat and set it aside to cool.
4. Pour 4 cups of vegetable oil into a heavy-bottomed pot or Dutch oven and attach a deep-fry thermometer to the side.
5. Heat the oil over medium-high heat until the thermometer reads 350°F.
6. While the oil heats, whisk together 1 cup all-purpose flour, ¼ cup cornstarch, and 1 tsp baking powder in a large mixing bowl.
7. Add 1 cup of ice water to the dry ingredients and whisk just until combined; the batter should be lumpy and thin, like pancake batter.
8. Working in batches of 8-10 beans, dip each dry green bean into the batter, letting the excess drip back into the bowl.
9. Carefully lower the battered beans into the 350°F oil using tongs, frying for 2-3 minutes until they are pale golden and crispy.
10. Transfer the fried beans to a wire rack set over a baking sheet to drain; repeat with remaining beans, ensuring the oil returns to 350°F between batches.
11. Serve the tempura green beans immediately with the cooled dipping sauce on the side.
Serve these tempura green beans hot for the ultimate contrast: the exterior shatters with a delicate crunch, giving way to a tender, bright-green bean inside. The salty-sweet dipping sauce adds a glossy, umami-rich finish that makes each bite irresistible. For a creative twist, arrange them standing upright in a tall glass for a dramatic, shareable centerpiece.
Green Bean and Feta Stuffed Peppers
Diving into a vibrant, protein-packed meal that’s as simple as it is satisfying, these stuffed peppers bring together crisp green beans and tangy feta in a cozy, oven-baked package perfect for a weeknight dinner or a festive side. Let’s walk through each step methodically to ensure success, even if you’re new to the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Bell peppers – 4 large
– Green beans – 2 cups, trimmed
– Feta cheese – 1 cup, crumbled
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Slice each bell pepper in half lengthwise and remove the seeds and membranes, creating 8 hollow halves.
3. Trim the green beans and cut them into 1-inch pieces for even cooking.
4. In a mixing bowl, combine the green beans, crumbled feta cheese, olive oil, salt, and black pepper, tossing gently to coat everything evenly.
5. Spoon the green bean and feta mixture into each pepper half, filling them generously but not overflowing.
6. Place the stuffed peppers on the prepared baking sheet, arranging them in a single layer to allow for proper air circulation.
7. Bake in the preheated oven for 25–30 minutes, or until the peppers are tender and slightly charred at the edges, and the filling is heated through.
8. Remove from the oven and let the peppers rest for 5 minutes before serving to allow the flavors to meld.
9. Lightly browned and aromatic, these peppers offer a delightful contrast of soft, sweet bell peppers with the crisp-tender green beans and creamy, salty feta. Serve them warm as a standalone meal or alongside grilled chicken for a heartier option, and consider topping with a drizzle of balsamic glaze for an extra touch of sweetness.
Green Bean and Quinoa Pilaf
Just in time for holiday gatherings, this Green Bean and Quinoa Pilaf is a vibrant, nutritious side dish that comes together with minimal fuss. Join me as we walk through each simple step to create a fluffy, flavorful pilaf perfect for any table.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Quinoa – 1 cup
– Water – 2 cups
– Green beans – 8 oz
– Olive oil – 2 tbsp
– Garlic – 2 cloves
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove its natural bitterness.
2. Place the rinsed quinoa and 2 cups of water in a medium saucepan.
3. Bring the mixture to a boil over high heat.
4. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 15 minutes.
5. While the quinoa cooks, trim the ends from 8 oz of green beans and cut them into 1-inch pieces.
6. Mince 2 cloves of garlic finely.
7. After 15 minutes, remove the saucepan from heat and let the quinoa sit, covered, for 5 minutes to steam and fluff up.
8. Heat 2 tbsp of olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
9. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.
10. Add the green bean pieces to the skillet and cook, stirring occasionally, for 5–7 minutes until they are bright green and tender-crisp.
11. Fluff the cooked quinoa with a fork to separate the grains.
12. Add the fluffed quinoa to the skillet with the green beans.
13. Sprinkle in ½ tsp of salt and ¼ tsp of black pepper.
14. Gently stir everything together over low heat for 2 minutes to combine and warm through.
15. Remove the skillet from heat and transfer the pilaf to a serving dish.
16. Ready to serve, this pilaf offers a delightful contrast of fluffy quinoa and crisp-tender green beans, with a savory garlic undertone. For a creative twist, top it with toasted almonds or crumbled feta cheese just before serving to add extra crunch and creaminess.
Green Bean and Sweet Potato Hash
Let’s create a simple, hearty breakfast hash that transforms humble vegetables into a satisfying meal. This Green Bean and Sweet Potato Hash is perfect for using up leftover produce and comes together quickly with minimal prep.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Sweet potatoes – 2 cups, diced into ½-inch cubes
– Green beans – 1 cup, trimmed and cut into 1-inch pieces
– Olive oil – 2 tbsp
– Onion – ½ cup, diced
– Garlic – 2 cloves, minced
– Smoked paprika – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Eggs – 4
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add diced sweet potatoes to the skillet in a single layer, spreading them out so they brown evenly.
3. Cook sweet potatoes undisturbed for 5 minutes to develop a golden crust on one side, then stir and cook for another 5 minutes until they begin to soften.
4. Add diced onion and cook for 3 minutes, stirring occasionally, until translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn.
6. Add green beans, smoked paprika, salt, and black pepper, then stir to coat everything evenly.
7. Reduce heat to medium, cover the skillet, and cook for 8 minutes, stirring halfway through, until green beans are tender-crisp and sweet potatoes are fork-tender.
8. Create 4 small wells in the hash mixture using the back of a spoon.
9. Crack one egg into each well, being careful to keep the yolks intact.
10. Cover the skillet again and cook for 4-5 minutes until egg whites are fully set but yolks are still slightly runny, or cook longer if you prefer firmer yolks.
11. Remove from heat and let rest for 1 minute before serving.
Creating this hash yields a wonderful contrast between the caramelized sweet potatoes and crisp-tender green beans, all brought together by the smoky paprika. Consider topping it with crumbled feta or avocado slices for extra creaminess, or serve it alongside whole-grain toast to soak up the flavorful juices.
Green Bean and Corn Chowder
Warm up your kitchen with this comforting Green Bean and Corn Chowder, perfect for a cozy winter meal. This straightforward recipe walks you through each stage, ensuring a creamy, satisfying result even if you’re new to soup-making. Let’s begin by gathering our minimal ingredients and following these clear steps.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Butter – 2 tbsp
– Onion – 1, diced
– Garlic – 2 cloves, minced
– All-purpose flour – ¼ cup
– Chicken broth – 4 cups
– Potatoes – 2 medium, peeled and cubed
– Fresh green beans – 1 cup, trimmed and cut into 1-inch pieces
– Corn kernels – 1 cup (fresh or frozen)
– Heavy cream – 1 cup
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Sprinkle the flour over the onion mixture and cook for 2 minutes, stirring constantly to form a roux.
5. Gradually whisk in the chicken broth until smooth, then bring to a simmer.
6. Add the cubed potatoes, reduce heat to medium-low, and simmer for 10 minutes.
7. Stir in the green beans and corn kernels, and simmer for an additional 8 minutes.
8. Pour in the heavy cream and season with salt and black pepper.
9. Simmer for 5 more minutes, stirring occasionally, until the vegetables are tender and the chowder has thickened slightly.
10. Remove from heat and let cool for 2 minutes before serving.
Enjoy this chowder’s creamy texture and sweet corn flavor balanced by the tender green beans. For a creative twist, top it with crispy bacon bits or serve alongside crusty bread for dipping.
Green Bean and Chickpea Curry
Gathering fresh ingredients for a satisfying vegetarian meal doesn’t have to be complicated. This Green Bean and Chickpea Curry is a one-pot wonder that delivers hearty flavor with minimal effort, perfect for a weeknight dinner or meal prep.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Canned chickpeas – 15 oz, drained and rinsed
– Fresh green beans – 1 lb, trimmed and cut into 1-inch pieces
– Canned diced tomatoes – 14.5 oz
– Coconut milk – 13.5 oz
– Salt – 1 tsp
– Water – ½ cup
Instructions
1. Heat olive oil in a large pot over medium heat for 1 minute.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add curry powder and toast for 30 seconds to release its aroma.
5. Pour in diced tomatoes with their juices, scraping the bottom of the pot to deglaze.
6. Add drained chickpeas, green beans, coconut milk, salt, and water, stirring to combine.
7. Bring the mixture to a simmer over medium-high heat, then reduce to low.
8. Cover the pot and simmer for 20 minutes, stirring halfway through, until green beans are tender but still crisp.
9. Remove from heat and let sit for 5 minutes to allow flavors to meld.
Offering a creamy texture from the coconut milk with a slight bite from the green beans, this curry balances earthy chickpeas and aromatic spices. Serve it over steamed rice for a complete meal, or enjoy it with naan to scoop up every last bit of the flavorful sauce.
Green Bean and Caramelized Onion Tart
Every holiday season calls for a showstopping vegetarian centerpiece that’s both elegant and approachable. This savory tart combines crisp green beans with sweet, deeply caramelized onions in a flaky, buttery crust—a dish that feels special yet is straightforward enough for a confident beginner to master.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– All-purpose flour – 1¼ cups
– Unsalted butter – ½ cup (cold, cubed)
– Ice water – 3–4 tbsp
– Salt – ½ tsp
– Yellow onions – 2 large (thinly sliced)
– Olive oil – 2 tbsp
– Fresh green beans – 1 lb (trimmed)
– Eggs – 2 large
– Heavy cream – ¾ cup
– Gruyère cheese – 1 cup (shredded)
– Black pepper – ¼ tsp
Instructions
1. In a food processor, pulse the flour and salt to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. Tip: Keep the butter very cold for a flaky crust.
2. Gradually add ice water, 1 tablespoon at a time, pulsing just until the dough begins to clump together. Turn the dough out onto a floured surface and shape it into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
3. While the crust chills, heat olive oil in a large skillet over medium-low heat. Add the thinly sliced onions and cook, stirring occasionally, for 25–30 minutes until they are deeply golden brown and caramelized. Tip: Low, slow cooking prevents burning and develops maximum sweetness.
4. Bring a pot of salted water to a boil. Add the trimmed green beans and blanch for 3 minutes, then immediately transfer them to an ice bath to stop the cooking and preserve their bright green color. Drain and pat dry.
5. Preheat your oven to 375°F. On a floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch tart pan, pressing it into the edges. Trim any excess dough and prick the bottom all over with a fork. Line with parchment paper and pie weights, then blind bake for 15 minutes. Remove the weights and parchment and bake for another 5 minutes until lightly golden.
6. In a medium bowl, whisk together the eggs, heavy cream, shredded Gruyère, salt, and black pepper until smooth.
7. Spread the caramelized onions evenly over the pre-baked crust. Arrange the blanched green beans in a single layer over the onions. Tip: For a decorative look, lay the beans in concentric circles.
8. Carefully pour the egg and cream mixture over the green beans and onions, ensuring it seeps into all the gaps.
9. Bake the tart at 375°F for 30–35 minutes, or until the filling is set and the top is golden brown. Let it cool on a wire rack for 10 minutes before slicing.
Rich, savory, and satisfying, this tart features a crisp, buttery crust that contrasts beautifully with the creamy, cheesy filling. The caramelized onions add a deep sweetness that balances the fresh snap of the green beans, making it a versatile dish that’s perfect for a holiday brunch or a light dinner with a simple side salad.
Green Bean and Avocado Salad
Venturing into fresh, vibrant salads doesn’t require complicated techniques or a pantry full of ingredients. This Green Bean and Avocado Salad is a perfect example—a crisp, creamy, and tangy dish that comes together with just a few simple steps, ideal for a quick lunch or a refreshing side.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– Green beans – 1 lb
– Avocado – 1 large
– Lemon – 1
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Fill a large pot with water, bring it to a boil over high heat, and add ½ tsp of salt.
2. Trim the ends off 1 lb of green beans, add them to the boiling water, and cook for 4-5 minutes until they turn bright green and are tender-crisp.
3. Immediately drain the green beans in a colander and transfer them to a bowl of ice water for 2 minutes to stop the cooking process and lock in their vibrant color.
4. Drain the green beans again, pat them dry thoroughly with a clean kitchen towel to prevent a watery salad, and place them in a large mixing bowl.
5. Cut 1 large avocado in half, remove the pit, scoop out the flesh with a spoon, and dice it into ½-inch cubes directly into the bowl with the green beans.
6. Juice 1 lemon to yield about 2 tbsp of juice, ensuring no seeds fall in, and pour it over the avocado immediately to prevent browning.
7. Drizzle 2 tbsp of olive oil over the mixture, then season with ¼ tsp of black pepper.
8. Gently toss all the ingredients together with your hands or a spatula until the avocado and green beans are evenly coated, being careful not to mash the avocado.
9. Taste the salad and adjust the seasoning with a pinch more salt only if needed, as the lemon juice already provides brightness.
10. Transfer the salad to a serving dish and serve immediately for the best texture.
Here, the crisp-tender green beans contrast beautifully with the creamy avocado, while the lemon juice adds a zesty tang that brightens every bite. For a creative twist, try serving it over grilled chicken or alongside crusty bread to soak up the flavorful dressing.
Green Bean and Shrimp Stir-Fry
For a quick, healthy meal that comes together in minutes, this Green Bean and Shrimp Stir-Fry is your answer. Follow these simple steps for a vibrant dish packed with flavor and crunch.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– Fresh green beans – 8 oz
– Raw shrimp, peeled and deveined – ½ lb
– Garlic – 2 cloves
– Soy sauce – 2 tbsp
– Vegetable oil – 1 tbsp
– Salt – ¼ tsp
Instructions
1. Trim the ends off the green beans and cut them into 2-inch pieces.
2. Mince the garlic cloves finely.
3. Pat the shrimp dry with a paper towel to ensure they sear properly instead of steaming.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
5. Add the green beans to the skillet and stir-fry for 4–5 minutes until they are bright green and slightly tender but still crisp.
6. Push the green beans to one side of the skillet.
7. Add the shrimp to the empty side of the skillet in a single layer.
8. Cook the shrimp for 2 minutes without stirring to allow them to develop a golden sear on one side.
9. Flip the shrimp and cook for an additional 1–2 minutes until they turn pink and opaque throughout.
10. Stir the green beans and shrimp together in the skillet.
11. Add the minced garlic and stir-fry for 30 seconds until fragrant, being careful not to burn it.
12. Pour the soy sauce evenly over the mixture and sprinkle with salt.
13. Toss everything together and cook for 1 more minute to combine the flavors.
14. Remove the skillet from the heat immediately to prevent overcooking.
Great served hot over steamed rice or noodles, this stir-fry offers a delightful contrast of tender shrimp and crisp-tender green beans, with a savory garlic-soy sauce that ties it all together. For a creative twist, sprinkle with sesame seeds or a squeeze of fresh lime juice just before serving to brighten the dish.
Green Bean and Walnut Pesto Pasta
Let’s make a vibrant, nutty pasta dish that’s perfect for a quick weeknight dinner or a light lunch. This Green Bean and Walnut Pesto Pasta combines fresh vegetables with a homemade pesto for a satisfying meal that comes together in under 30 minutes. You’ll appreciate how the crisp-tender green beans contrast with the creamy sauce and al dente pasta.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– Pasta – 12 oz
– Green beans – 1 lb
– Walnuts – ½ cup
– Garlic – 2 cloves
– Parmesan cheese – ½ cup, grated
– Olive oil – ½ cup
– Salt – 1 tsp
– Black pepper – ¼ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the pasta to the boiling water and cook according to package directions until al dente, about 10-12 minutes.
3. While the pasta cooks, trim the ends off the green beans and cut them into 2-inch pieces.
4. In a food processor, combine the walnuts, garlic, Parmesan cheese, and ¼ teaspoon of salt.
5. Pulse the mixture 5-7 times until coarsely chopped, then scrape down the sides with a spatula.
6. With the processor running on low speed, slowly drizzle in the olive oil until a thick pesto forms, about 30 seconds.
7. Transfer the pesto to a small bowl and set aside.
8. During the last 4 minutes of pasta cooking time, add the green beans to the boiling water.
9. Drain the pasta and green beans together in a colander, reserving ½ cup of the pasta water.
10. Return the drained pasta and green beans to the pot over low heat.
11. Add the pesto and ¼ cup of the reserved pasta water to the pot, stirring gently to coat everything evenly.
12. If the sauce seems too thick, add more pasta water 1 tablespoon at a time until desired consistency is reached.
13. Season with the remaining ¾ teaspoon of salt and the black pepper, stirring to combine.
14. Remove from heat and serve immediately.
Using the pasta water to thin the pesto helps it cling beautifully to the noodles while adding a subtle starchiness. You’ll notice the pesto has a rich, earthy flavor from the walnuts that pairs wonderfully with the sweet crunch of the green beans. For a creative twist, try serving this pasta topped with extra grated Parmesan and a sprinkle of toasted walnut pieces for added texture.
Green Bean and Blue Cheese Gratin
Gratins are the ultimate comfort food for chilly evenings, and this Green Bean and Blue Cheese Gratin transforms simple ingredients into a creamy, savory side dish. Gather your ingredients and follow these steps for a foolproof result that will impress any holiday table.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– Green beans – 1 lb
– Heavy cream – 1 cup
– Blue cheese – ½ cup, crumbled
– Breadcrumbs – ½ cup
– Butter – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Trim the ends off the green beans.
3. Bring a large pot of salted water to a boil.
4. Blanch the green beans in the boiling water for 4 minutes.
5. Drain the green beans and immediately transfer them to a bowl of ice water to stop the cooking process—this tip helps retain their vibrant green color and crisp texture.
6. Pat the green beans dry with a paper towel.
7. Arrange the green beans in a single layer in a 9×13-inch baking dish.
8. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 3 minutes.
9. Stir in the blue cheese until melted and smooth.
10. Season the cream mixture with salt and black pepper.
11. Pour the cream mixture evenly over the green beans in the baking dish.
12. In a separate bowl, combine the breadcrumbs with melted butter.
13. Sprinkle the buttered breadcrumbs over the green beans and cream mixture—for extra crunch, press the breadcrumbs lightly with your fingers to help them adhere.
14. Bake in the preheated oven for 25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
15. Let the gratin rest for 5 minutes before serving to allow the sauce to thicken slightly, which prevents it from being too runny.
Finally, this gratin emerges from the oven with a crispy, golden topping that gives way to tender green beans enveloped in a rich, tangy blue cheese sauce. For a creative twist, serve it alongside roasted meats or as a decadent vegetarian main with a side of crusty bread to soak up every last bit of sauce.
Summary
Brimming with inspiration, these 20 unique green bean recipes prove this humble veggie can be the star of any meal. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the delicious ideas. Happy cooking!
