green beans recipe

These zesty steamed green beans are the epitome of an easy side dish! This healthy recipe is the perfect side to go with salmon.

Easy Lemon Green Beans

green beans*

olive oil

lemon

teaspoon kosher salt

black pepper

Place 1 1/2 cups water into a saucepan or pot and bring it to a boil.

Once boiling, add the green beans in the steamer basket. Steam with the lid on 4 to 5 minutes until just tender (test with a fork).

Carefully remove the beans to a bowl. Toss with the olive oil, lemon juice, lemon zest, kosher salt, and plenty of fresh ground black pepper.

This is a wonderful,classic preparation for a green beans side dish - simmer beans until bright green then toss with garlic until golden and crispy. Serve as a side with everything, any cuisine, from Western to Italian, Middle Eastern to French!If serving with Asian food, I like to add the tiniest drizzle of sesame oil at the end and sometimes a sprinkle of sesame seeds. Just gives it that little Asian-esque finishing touch!Love green beans? So do I! See all my Green Bean Sides.

Sautéed Green Beans with Garlic

green beans (, trimmed (Note 1))

salt

tbsp extra virgin olive oil ((or... butter!))

garlic

Blanch beans: Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add beans, cook for 4 minutes (they will turn bright green), drain, then rinse under cold tap water to cool. (There&#39;s really no need to shock in ice water). Shake off excess water.

Sauté: Heat oil in a large skillet over medium high heat. Add green beans and garlic. Toss (or stir!) for 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss.

Serve: Transfer beans to serving dish. Serve warm!

Prepare ahead: Blanch beans per step 1, cool and dry, store in fridge until required. When ready to serve, just toss with garlic. It&#39;s an instant on-demand side!

All-star recipe for Greek Green Beans. Velvety, tender green beans &amp; potatoes, braised in a tomato-olive oil sauce. Flavor-packed, satisfying, vegan, and gluten-free.

Greek Green Beans (Fasolakia) 

Greek extra virgin olive oil

yellow onion, finely chopped

garlic cloves,

tsp cumin

oregano

tomato

water

bay leaf

Yukon Gold potatoes

Salt and black pepper

lemon juice

parsley leaves

In a large Dutch Oven, heat 1/4 cup extra virgin olive oil over medium heat. Add the onions and cook until tender, stirring occasionally (about 5 mins). Then add the garlic, cumin, and oregano. Cook another 2 mins, stirring regularly, until fragrant.

Add tomatoes, water, bay leaf, beans, and potatoes. Season with salt and pepper. Raise the heat and bring to a high simmer for 15 minutes, stirring occasionally.

Cover and transfer to the heated oven. Cook until the sauce slightly thickens, and the beans and potatoes can easily be cut with side of your fork; about 35 minutes or so. (It's a good idea to check once partway through cooking, add a little bit of water if needed.)

Remove from oven and stir in 2 tbsp lemon juice and chopped fresh parsley. Stir in a generous drizzle of olive oil (at least another 1/4 cup).

Serve immediately with Greek pita bread or your favorite rustic bread to sop up the sauce!

I've been searching for main dishes that are so stunning that no one would consider adding meat, and this is definitely one of those.  The search was in response to a question from a cooking group on Facebook from someone looking for meat-free meals.  I'm not a vegetarian but I love vegetables more than I love meat, plus respect the lives of animals, so  intend to steer myself in that direction.  Thanks for this lovely meal, and the others.

Oh wow - I made this for dinner tonight.  It is outstanding!  This recipe is a keeper and I will make it again. Easy with frozen green beans.

This is amazing! Sop up the juice with bread.

Hi I tried this one yesterday it was so nice my neighbours commented on the aromatic smell coming from my kitchen .
Thank you i loved it it was delicious

I made this tonight for dinner, frozen green beans and canned San Marzano tomatoes.  It was awesome!  I could have eaten the entire recipe, but excited to have it tomorrow.  I really love your recipes! ❤️

I made this for supper last night, exactly per recipe except I used small baby potatoes, canned San Marzano tomatoes and frozen beans, served with crusty bread.   It was absolutely delicious!   The spices were perfect.  I am looking forward to leftovers tonight.  I have enjoyed trying many of your recipes, each one is a winner.  My favorite site!

Hi Suzy, 

This recipe looks delicious, I was just wondering if I could add tender baby lamb chops to this recipe, would I need to increase the ingredients of your recipe to accommodate the chops? What would you recommend ?

Thank you

Suzy it was very good but .... 2 tsp oregano was 
too much. Next time I will use 1/2 tsp.

Real Greek fasolakia doesn’t use oregano in the 
dish. I replaced it with sweet red paprika is better.

This was incredible! I've eaten it 3 days in a row now with crumbled feta cheese on top. This recipe is a keeper.

This turned out beautifully!  Love it and will make again.

i been making this for ever  and every body ask for recipe

I recently found this site and made this green bean dish yesterday, following the recipe exactly. The dish was absolutely fantastic! My wife and I thought we were at a restaurant. The dish is just bursting with flavor. Thank you for expanding the Mediterranean dishes we can now make at home with your amazing site.

For my first recipe of 2022 I chose these garlic green beans (Kkeopjilkong maneul bokkeum: 껍질콩 마늘 볶음), something that I always make and that just happen to be healthy. When I need some green stuff as a side dish I often choose this or sigeumchi-namul. I love the texture of well-cooked green...

Garlic green beans (Kkeopjilkong maneul bokkeum: 껍질콩 마늘 볶음)

garlic cloves, sliced thinly

onion (½ cup), sliced

vegetable oil

soy sauce

sesame oil

Prepare beans

Bring 3 cups of water in a large pot to boil over medium high heat. Stir in the salt. Add the beans and cook for 7 minutes, stirring with a wooden spoon to cook evenly. Remove from the heat. Drain the beans through a strainer over a bowl. Reserve ½ cup of the bean cooked water for later use.

Prepare garlic

Put the same pot back on the stove. Turn on the heat to medium high. Add the vegetable oil and garlic, stirring with a wooden spoon for 1 minute, until the garlic start to get a little crispy and light brown.

Add green beans

Add the beans, the reserved ½ cup bean cooked water, soy sauce, and onion. Cook for about 5 to 6 minutes, occasionally turning and flipping with the wooden spoon, until the soy sauce mixture boils down and the beans turn savory and tender. Remove from the heat and stir in sesame oil.

Serve

Transfer to a serving bowl or plate and serve with rice. The leftovers can be refrigerated up to 1 week in the fridge.

For my first recipe of 2022 I chose these garlic green beans (Kkeopjilkong maneul bokkeum: 껍질콩 마늘 볶음), something that I always make and that just happen to be healthy. When I need some green stuff as a side dish I often choose this or sigeumchi-namul. I love the texture of well-cooked green beans stir fried with onions and lots of garlic. It&#039;s a great side dish for rice. When I lived in Korea green beans was an unusual ingredient, but these days it&#039;s a different story and many Koreans cook with them. Green beans are known as being full of vitamins, nutrients and fiber. They are also full of antioxidants and good for your heart and gut, low in calories and aid in a healthy pregnancy! So when I cook this dish I love the taste and texture and after eating it I feel very healthy. I usually make 2 pounds&#039; worth and eat a lot of them, but for the sake of this recipe I am making it with one pound. If you find you love them as much as I do, double the recipe next time! Ingredients. Serves 4 1 pound of trimmed green beans, washed, drained, and halved crosswise. 1 teaspoon kosher salt 8 to 12 garlic cloves, sliced thinly. 1 small onion (&frac12; cup), sliced. 1 tablespoon vegetable oil. 3 tablespoons soy sauce 1 tablespoon toasted sesame oil Directions. Bring 3 cups of water in a large pot to boil over medium high heat. Stir in the salt. Add the beans and cook for 7 minutes, stirring with a wooden spoon to cook evenly. Remove from the heat. Drain the beans through a strainer over a bowl. Reserve &frac12; cup of the bean cooked water for later use. Put the same pot back on the stove. Turn on the heat to medium high. Add the vegetable oil and garlic, stirring with a wooden spoon for 1 minute, until the garlic start to get a little crispy and light brown. Add the beans, the reserved &frac12; cup bean cooked water, soy sauce, and onion. Cook for about 5 to 6 minutes, occasionally turning and flipping with the wooden spoon, until the soy sauce mixture boils down and the beans turn savory and tender. Remove from the heat and stir in sesame oil. Transfer to a serving bowl or plate and serve with rice. The leftovers can be refrigerated up to 1 week.

In Northern Germany this recipe for green beans with pears and bacon is called “Birnen, Bohnen und Speck”. A unexpectedly delicious summer side dish.

Summer Green Beans with Pears and Bacon

green beans, (ends trimmed)

200 g smoked bacon, (finely chopped (preferably organic))

(peeled,

savory

red wine vinegar or sherry vinegar

Dijon mustard

garlic, (minced)

sea salt and pepper, (to taste)

Bring a large saucepan of salted water to a boil. Boil the green beans for about 2 minutes (they should be until crisp-tender, rather than fully cooked). Drain the green beans and plunge them directly into a bowl of ice water to stop the cooking. Cool thoroughly then drain well and set aside.

Shell the fava beans and cook in a medium saucepan of boiling salted water until tender, about 3 minutes. Drain and transfer immediately to a bowl of ice water. Allow the beans to cool for several minutes. Tear off a bit of the skin or split the skin with a sharp paring knife and slip off the translucent skin by squeezing gently (the waxy coating will slip right off).

In a small bowl, mix together the dressing ingredients until well combined.

In a large non-stick skillet, fry the diced bacon over medium heat until slightly crisp. Add the pear slices and sauté, stirring occasionally, for 2 minutes. Add the beans and cook for another minute until warmed.

Add the dressing to the skillet and gently toss to combine. Sprinkle with the chopped savory and transfer to a serving bowl. Enjoy warm or at room temperature.

2 quick and easy ways to cook fresh Instant Pot Green Beans with few healthy ingredients. Enjoy perfectly cooked steam green beans or tasty sauteed green beans with garlic for dinner, potluck, party, holiday meals, or BBQ.

Instant Pot Green Beans

(227 grams) green beans

½ cup (125 milliliters) cold tap water

(15 milliliters) peanut oil or olive oil

(16 grams) garlic cloves (, minced)

Season with Salt & Fish sauce

Pressure Cook Green Beans

Pressure Cook Green Beans: Pour ½ cup (125ml) cold water in Instant Pot. Place steamer basket in Instant Pot. Put green beans on steamer basket. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at Low Pressure for 0 (zero) [crunchy] to 2 minutes [tender], then Quick Release. Once the Floating Valve drops, remove the lid immediately.

Serve Steam Green Beans

Serve Steam Green Beans: Drain water, then set aside green beans to air dry. Option 1 - Steam Green Beans: If you&#39;re serving at this step, season with salt and black pepper. Then enjoy~Option 2 - Sauteed Green Beans: If you&#39;re proceeding with the optional stir-frying step, don&#39;t season the green beans at this step, and proceed to Step 3 below.

Saute Green Beans and Garlic

Optional - Sauté Garlic &amp; Green Beans: Remove the hot water and towel dry the inner pot. Press “Saute” button to “Sauté More” function to heat up your Instant Pot. Wait until it says “HOT” on the screen.Add 1 tbsp (15ml) peanut oil or olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot. Add in minced garlic, sauté for roughly 30 seconds. Don&#39;t let the garlic burn. Add in air-dried green beans, then saute for 30 seconds. Season with ~1.5 tsp to 2 tsp fish sauce and fine sea salt to taste. Saute for another 30 seconds. Amy + Jacky&#39;s Tips: The garlic should be golden brown at this point and very flavorful.

Serve Sauteed Green Beans

Serve Sauteed Green Beans: Serve the flavorful crunchy sauteed green beans with garlic immediately! Enjoy~

These Asian Green Beans are the perfect side dish featuring fresh green beans in an Asian style sweet and spicy sauce. They&#039;re perfectly tender-crisp and incredibly flavorful, ready in about 25 minutes from start to finish.

Asian Green Beans

green beans (cleaned and ends trimmed)

garlic (minced)

soy sauce (low sodium)

honey

chili garlic sauce (like sambal oelek)

chili oil

sesame seeds (toasted)

Sauté the beans.

Sauté the beans. Heat a wok over medium-high heat then add the sesame oil. Add the green beans and cook for 5 to 7 minutes, stirring occasionally.

Make the sauce and toss with beans.

Make the sauce and toss with beans. Combine all the sauce ingredients together then pour over the green beans and toss well. Cook for another 3 to 5 minutes, stirring occasionally.

Garnish and serve.

Garnish and serve. Garnish with sesame seeds and serve.

Garlic Green Beans are a simple, four ingredient side dish you can make for a busy weeknight or a special holiday.

Garlic Green Beans

beans,

unsalted butter

garlic, minced

sea salt,

Heat the butter in a large skillet over...

Heat the butter in a large skillet over medium heat. Add the green beans and allow them to cook, undisturbed, for 2-3 minutes. Toss the beans and allow them to cook again, undisturbed, for 1-2, or until they're starting to brown on multiple sides.

Lower the heat to low, cover the skillet,...

Lower the heat to low, cover the skillet, and cook for an additional 4-5 minutes, stirring every few minutes. When the beans are crisp-tender, stir in the garlic and saute for 20-30 seconds. Remove from heat. Season to taste with salt and serve immediately.

Slow Cooker Green Beans Recipe - These are the best slow cooker green beans and have everyone coming back for more!

Slow Cooker Green Beans Recipe

green beans (trimmed)

butter

brown sugar

garlic powder

soy sauce or coconut aminos

chicken stock

bacon (diced (optional))

green beans

Garlic powder is ground, dehydrated garlic. It is a very common seasoning. Applications include pasta, pizza, and grilled chicken. Garlic salt is simply salt plus garlic powder. (Pre-made products usually include an anti-caking agent.) Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

Whisk together the melted butter, brown sugar, salt, pepper, garlic, and the soy sauce or coconut aminos until smooth.

Add the green beans to at least a 4-quart slow cooker. Pour the marinade over the top. Toss to coat. Secure the lid of the slow cooker and cook for 3 hours on high or 6 hours on low. If you prefer a more tender green bean, add the optional chicken stock or water to the the slow cooker for cooking your green beans.

Cook the diced bacon until crispy, if using. Remove from the skillet with a slotted spoon and add to the top of your green beans once they have finished cooking for serving.

30 Best Sides for Salmon

This totally delectable roasted green beans recipe is a fresh, modern take on your everyday green beans! This recipe could not be easier, and gives you perfectly brown and tender beans tangled with caramelized shallots.

Roasted Green Beans with Shallots

extra virgin olive oil

shallot (thinly sliced (½ cup))

salt salt

black pepper (to taste)

lemon zest

Preheat the oven to 450 (225C) degrees and arrange a rack on the lowest shelf.

Pat the greens dry with a clean towel.

Put the beans on a large rimmed baking sheet. Add the oil, shallot, salt and pepper. Toss together and arrange the beans in an even layer.

Roast until the beans are beginning to blister, turn golden brown and the shallots are caramelized. To cook evenly, flip them around with tongs after they&#39;ve been in the oven about 10 minutes. Depending on your oven it should take 15-20 minutes until they&#39;re done.

To serve, transfer the beans to a serving bowl or platter and sprinkle the lemon zest over the top.

https://content.jwplatform.com/videos/pabjo01O.mp4

A roasted green beans recipe that could not be easier! Grab a sheet pan to make perfectly tasty beans tangled with caramelized shallots.

Roasted_Green_Beans_336434693_720x720_F30.mov

This sautéed green beans recipe is a delicious, easy side dish! A quick lemon dressing fills the beans with bright flavor.

Sautéed Green Beans

garlic (grated)

sea salt

thyme leaves

In a large bowl, whisk together the lemon juice, garlic, mustard, salt, and several grinds of pepper. Stir in the thyme leaves.

Heat the olive oil in a large skillet over medium heat. Add the green beans and toss to coat. Add the water, cover, and cook 5 for minutes, or until the beans are tender but still have a slight bite. Transfer to the bowl with the lemon mixture and toss. Season to taste and transfer to a serving platter, leaving any excess water behind.

Learn how to cook green beans to achieve the perfect texture and color every time. The blanch and shock method is the key to bright and crunchy beans.

How to Cook Green Beans

water (divided)

ice cubes

green beans (or haricot verts)

ice cube

Add 3 quarts of water and salt to a large pot. Heat pot over high heat until a rolling boil is reached and large bubbles break the surface.

In a medium-sized bowl combine 1-quart water and ice. Set the ice bath aside.

Add beans to the boiling water and cook until the green beans are bright green and crisp-tender, 2 to 3 minutes.

Immediately transfer beans to the ice bath for 5 minutes. Drain beans and use them as desired.

https://www.youtube.com/watch?v=hoRv_40VUfg

Master how to cook green beans and achieve the perfect texture and color every time. The simple blanch and shock method is the key to bright and crunchy beans.
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✅ INGREDIENTS:
• 4 quarts water divided
• 1 teaspoon kosher salt
• 4 cups ice cubes
• 1 pound green beans or haricot verts

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How to Cook Green Beans Like a Pro

Whether you serve it as a side or a main, you’re going to love this spicy sautéed green beans recipe! Fresh crisp green beans and sweet red bell and spicy long hot peppers are seared to a slight char and seasoned to a simple perfection for a fantastic flavor. This simple vegetarian green bean recipe might be your new favorite way to eat these lovely legumes!

Spicy Italian Green Beans Recipe

green beans (cut ends off, then weigh)

red bell pepper, thinly sliced* see notes

“long hot” pepper, minced

tsp garlic powder

tsp salt

tsp black pepper

water - divided. See instructions.

Heat a non-stick saute pan on medium high...

Heat a non-stick saute pan on medium high heat and carefully add 1 Tbsp olive oil. Then, add your green beans and peppers and use a spatula to roll them around so they’re coated in the oil. Then, add 2 Tbsp of water and cover the pan. Let the vegetables cook in the skillet for 5-6 minutes so they both steam and get a bit of a char. 

Next, drizzle them with 1 more Tbsp olive...

Next, drizzle them with 1 more Tbsp olive oil and stir until everything is coated again. Let them cook, covered, for another 3-4 minutes like this. Shake or stir every once in a while.

Finally, sprinkle the veggies with spices and carefully...

Finally, sprinkle the veggies with spices and carefully add 2 Tbsp water to the skillet to deglaze the pan (be careful not to breath in the steam that comes out of the skillet when you do this - the steam from the peppers may make you cough). Stir everything around once more and cook for another 2-4 minutes until the veggies are nice and charred and the beans are tender.

https://mediavine-res.cloudinary.com/video/upload/cvsoz5nrka8l4ypj2sli.mp4

Spicy Vegan Green Beans

This flavorful and easy-to-make recipe combines fresh green beans and earthy mushrooms for a delicious side dish. This dish is the perfect addition to any meal.

Green Beans and Mushrooms

brown mushrooms (½" thick slices)

onions

Prepare Green Beans

Prepare Green Beans - Wash the green beans thoroughly under cool water and drain well. Trim off the string ends. If the beans are very long, cut them in half. Set aside.

Cook the Mushrooms

Cook the Mushrooms - In a large skillet, heat the olive oil over medium heat. Add the mushrooms and ½ teaspoon salt. Saute until tender and lightly brown, 2 to 3 minutes.

Cook the Aromatics

Cook the Aromatics - Add the garlic, and cook until fragrant, 30 seconds. Add the onions, and saute until translucent, 1 to 2 minutes.

Top 15 green beans recipe recipes from across the web

The most viewed green beans recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Lemon Green Beans

Sautéed Green Beans with Garlic

Greek Green Beans (Fasolakia)

Garlic green beans (Kkeopjilkong ma...

Summer Green Beans with Pears and B...

Instant Pot Green Beans

Asian Green Beans

Garlic Green Beans

Slow Cooker Green Beans Recipe

30 Best Sides for Salmon

Roasted Green Beans with Shallots

Sautéed Green Beans

How to Cook Green Beans

Spicy Italian Green Beans Recipe

Green Beans and Mushrooms

Top 15 green beans recipe recipes from across the web

The most viewed green beans recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Lemon Green Beans

Sautéed Green Beans with Garlic

Greek Green Beans (Fasolakia)

Garlic green beans (Kkeopjilkong ma...

Summer Green Beans with Pears and B...

Instant Pot Green Beans

Asian Green Beans

Garlic Green Beans

Slow Cooker Green Beans Recipe

30 Best Sides for Salmon

Roasted Green Beans with Shallots

Sautéed Green Beans

How to Cook Green Beans

Spicy Italian Green Beans Recipe

Green Beans and Mushrooms

The most viewed green beans recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine