string beans

Finding an easy side dish for dinner every night can take a lot of work, but these Fresh Green Beans with Bacon pair perfectly with any meal!

Easy Green Beans with Bacon

lb Green Beans (, ends trimmed and broken into pieces)

Teaspoon Olive Oil

Teaspoons Butter

Teaspoons Garlic Spread Seasoning with parsley

Teaspoon Brown Sugar ((optional))

Bacon

Prepare an ice bath by placing ice and water in a large bowl.

Wash the beans, snap the ends, and snap into pieces and drop into a pot of boiling water.

Cook for 4-5 minutes and then place in an ice bath.

Cook the bacon until crispy and remove to a paper towel-lined plate, reserving the bacon grease.

To the skillet with the bacon grease, add a drizzle of oil if needed and the butter.

Bring to a medium heat and add the green beans, brown sugar, and seasoning, stirring to coat.

Crumble the bacon and return to the frying pan (you can sop up the extra grease, or leave a little bit for extra flavor).

Serve immediately.

A hearty, one-pot, traditional Pennsylvania Dutch meal great for using up left-over ham from holiday dinners.

Pennsylvania Dutch Ham And String Beans

ham hocks OR a 3 to 4 pound bone-in ham end

water

green beans

onion, large dice

Optional when cooking - small splash cider, white, or red wine vinegar

Salt and pepper

Pennsylvania Dutch Ham and String Beans

Place ham in a large pot with lid, cover with water, and bring to boil. Reduce to simmer and cook 1-1/2 to 2 hours to get nicely tender ham and a rich broth. Ham hocks may take longer to cook to fall-apart tender, but that is the stage you want them at.

Remove ham from pot, set aside, and allow to cool enough to handle. When cool, pull ham from bone and cut into chunks or pull into shreds.

Taste broth. You want a nice rich broth, if necessary, add some ham bouillon to enrich to your taste.

Place chunks of ham, diced onion, green beans, and potatoes into pot with broth and bring to boil. Reduce to simmer and cook slowly until beans and potatoes are very tender, about 45 minutes to an hour.

Serve in bowls with plenty of broth and, if desired, vinegar on the side to add to taste.

These simple skillet green beans are a perfect healthy side dish. They are made in one pot with garlic, olive oil and a little spice. They are vegan, paleo and naturally gluten-free.

simple skillet green beans

extra virgin olive oil

red pepper flake,

green beans,

garlic,

½ teaspoon coarse kosher salt

Heat oil in a large skillet over medium-high heat. Add red pepper flake and stir to coat the pepper in the oil. Add green beans and cook, stirring often until the beans are blistering and browning in areas, 5 to 7 minutes. Add garlic and salt and cook, stirring constantly until the garlic is fragrant and browning, about 30 seconds. Add water and immediately cover. Cook covered until the beans are bright green and crisp tender, 1 to 2 minutes. Serve immediately.

My family loved these green beans! Delicious!

Wonderful recipe! This one is perfect, delicious and easy. Thank you for sharing.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1531340461/ccjcbmhfl6ch0loirizd.mp4

These simple skillet green beans are a perfect healthy side dish. They are made in one pot with garlic, olive oil and a little spice. They’re vegan, paleo and naturally gluten-free.

Simple Skillet Green Beans

In this elegant variation of the classic French salad, seared fresh tuna stands in for the conventional canned sort. The rest of the salad can be assembled a few hours ahead, but the tuna should be cooked and placed on top of the salad just before it is served.

Salade Niçoise With Fresh Tuna

red potatoes

Dijon mustard

garlic, peeled, crushed and chopped (1 1/2 tablespoons)

red-wine vinegar

olive oil

salt

pepper

beans

yellow pepper

tomatoes

red onions

olives

tuna

canola oil

red lettuce leaves

basil

Place the potatoes in a saucepan, cover with cool water and bring the water to a boil over high heat. Cover, reduce the heat to low and boil gently for 25 to 35 minutes, until the potatoes are tender but still firm when pierced with a fork. Drain off the water and set the potatoes aside until cool enough to slice.

Meanwhile, prepare the dressing. In a large bowl, mix together the mustard, garlic, vinegar, olive oil, 1 teaspoon of salt and 1 teaspoon of pepper. Whisk until it comes together.

Peel the potatoes, if desired, and cut into 1/2-inch slices. Toss with the dressing.

Bring the 1 1/2 cups of water to a boil in a saucepan. Add the beans, cover and return to a boil. Boil over high heat for 1 to 3 minutes (less for haricot verts and more for larger beans) until just tender but slightly firm to the bite. Drain and run under cold water for a few seconds to stop the cooking and preserve the bright green color. Cut the beans in half.

Peel the yellow pepper as best you can with a vegetable peeler (much easier to do if the pepper is firm and thick-walled). Then cut the pepper through the pleats, remove and discard the seeds and continue peeling the skin from the pieces. Pile up the peeled pepper wedges and cut them into thin julienne strips (about 1 1/2 cups). Cut the tomatoes in half crosswise, press out the seeds and cut the unpeeled flesh into 1-inch pieces.

No more than 1 hour before serving, add the beans, yellow pepper, red onions, tomatoes and black olives to the potatoes. Mix well.

When almost ready to serve, heat 1 large cast-iron or heavy skillet over high heat for about 2 minutes, until very hot. Sprinkle the tuna with the remaining 2 teaspoons of black pepper and 1 teaspoon of salt and then roll in the canola oil. Place the tuna steak in the hot skillet and sauté over high heat for about 2 minutes, turning once, until lightly browned on the outside and cooked until rare on the inside. Cut into 1/2-inch slices.

To serve, line a large platter with the lettuce leaves. Mound the salade niçoise in the center of the platter and place the sliced tuna and the basil leaves on top. Serve immediately.

The fastest homemade curry paste and handfuls of charred beans and peas transform skinless, boneless chicken breasts into a quick, highly craveable dinner.

Chicken and Green Bean Stir-Fry

garlic cloves, thinly sliced

soy sauce

Tbsp. white miso

curry powder

ginger

Tbsp. extra-virgin olive oil, divided

lb. skinless, boneless chicken breasts

Kosher salt

sugar

peas

baby peas, thawed

scallions, thinly sliced

This fast miso-curry paste and handfuls of charred green beans and peas transform skinless, boneless chicken breasts into a highly craveable dinner.

Bon Appétit

Mix garlic, soy sauce, miso, curry powder, ginger, and 1 Tbsp. oil in a small bowl; set aside.

Slice chicken breasts crosswise into ½"-thick strips. Season with salt and sprinkle with sugar. Heat 1 Tbsp. oil in a large nonstick skillet over medium-high. Cook chicken in a single layer, undisturbed, until well browned, 2–3 minutes. Turn and continue to cook just until exterior of chicken is opaque (it won’t be cooked through and the second side won’t get much if any color, and that is fine!), about 30 seconds longer. Transfer to a plate.

Cook beans and remaining 1 Tbsp. oil in same skillet over medium-high heat, tossing often, until beans are bright green and lightly charred in spots, about 2 minutes. Transfer to plate with chicken. Reduce heat to medium. Add reserved curry paste and cook, stirring constantly, until paste darkens and garlic softens, about 1 minute. Add peas and ½ cup water. Return chicken and beans to skillet and cook, tossing occasionally, until sauce is reduced by more than half and thickens, 2–3 minutes.

Transfer chicken and vegetables to a platter. Top with scallions.

This simple summer salad pairs beautifully with practically any grilled meat or fish, and it's quite easy to make. Just blanch the green beans until crisp tender, then toss with wedges of ripe tomato and a bright vinaigrette of Dijon mustard, red wine vinegar, garlic, shallots and olive oil. A shower of chopped fresh basil across the top finishes it off.

Green Bean and Tomato Salad

shallots

garlic

Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.

Cut away the core of each tomato, and cut it into wedges.

In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

Celery, an underappreciated vegetable relegated to making stocks and mirepoix, rarely gets the attention it deserves. It’s available in the grocery store year-round. Come late summer, it starts popping up in farmers' markets everywhere, and it deserves to shine. In this dish, its pleasantly bitter leaves are used in a unique take on gremolata, a fresh herb condiment traditionally made with Italian parsley (which you can also use here). Snappy green beans, also readily available in late summer, round out this unassuming, but impressive pasta you’ll want to make again and again no matter what the season.

Pasta With Green Beans and Almond Gremolata

almonds

celery leaves or parsley leaves

lemon

garlic clove, grated

gemelli, campanelle

beans,

olive oil,

red-pepper flakes

unsalted butter

Pecorino

Kosher salt,

Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Meanwhile, in a large skillet over medium-low heat, toast the almonds, stirring frequently so they don’t burn, about 4 to 5 minutes. Remove from heat. In a medium bowl, combine the almonds, celery or parsley leaves, lemon zest, garlic and a pinch of salt. Set aside and wipe out skillet.

Add pasta to boiling water and cook until it is al dente, according to package directions. About 2 minutes before it’s done, add the beans to the pasta pot. Reserve 1 cup of the pasta cooking water, and drain the pasta and beans.

While the pasta and beans drain, make the sauce: Heat the olive oil in the large skillet over medium heat. Add the garlic and red-pepper flakes and cook until the garlic is golden in color, about 1 to 2 minutes. Turn heat to low and add 1/2 cup of the reserved pasta water to the skillet (be careful of splattering) and cook until it is reduced by about half, 1 to 2 minutes more. Turn heat to medium and add the pasta, green beans and butter to the skillet and toss until the butter melts. Add the cheese and an additional 1/4 cup water and toss until the cheese is emulsified and the pasta is glossy with sauce. If needed, add an additional 1/4 cup pasta water to loosen. Season with kosher salt, to taste.

Transfer the pasta to a large bowl, top with gremolata and drizzle with more olive oil. Pass additional grated cheese at the table, if desired.

Fresh green beans and potatoes cooked low and slow the Southern way with bacon and onion - recipe includes both stove-top and crock pot instructions.

Southern Style Green Beans & Potatoes

bacon

onion, diced

chicken broth

butter

salt +

The trick to making perfectly cooked Southern-style green beans with canned beans - the beans don&#8217;t fall apart but taste like they&#8217;ve cooked all day!

Southern-Style Canned Green Beans

50-oz can cut green beans

brown sugar (optional)

It doesn't get any simpler than this. Quick and healthy, this holiday recipe doesn't try to dress up the veggies with fatty or complicated sauces — but still tastes delicious.

String Beans with Shallots

French string beans (haricots verts)

Say hello to your broiler, that super-intense direct heat source in your oven that, like a grill, crisps food fast. (It’s either in the top of your oven or in the pull-out drawer below.) While it heats, toss shrimp and green beans in a fiery sauce of gochujang (a Korean fermented chile paste), soy sauce and honey, then broil for mere minutes. Just five minutes! The shrimp and green beans emerge with blistered outsides and snappy insides, reminiscent of Sichuan dry-fried green beans, while the sauce and the caramelized char make quick work of building deep, addictive flavors. Serve with rice, noodles or lettuce leaves. To make it vegetarian, swap shrimp for quick-cooking vegetables, edamame or well-drained tofu.

Sheet-Pan Gochujang Shrimp and Green Beans

gochujang

honey

shrimp,

Place an oven rack as close to the broiler as possible. (If your broiler is in a drawer below the oven, skip this step.) Heat broiler for at least 5 minutes.

Meanwhile, in a large bowl, whisk together the gochujang, olive oil, soy sauce and honey until smooth and emulsified. Add the shrimp and green beans and stir to coat.

On a foil-lined baking sheet, spread the shrimp and string beans evenly in a single layer, leaving behind any excess marinade. Broil until the beans are charred in spots and the shrimp is cooked through, about 5 minutes. (Depending on your broiler, you may need to rotate the pan after 2 or 3 minutes so all the food gets exposure under the heat source.)

Stir-fried String Beans With Tofu in Black Bean Sauce - Chinese Black Bean Sauce, whether homemade or store-bought, adds incredible umami flavor to a stir-fry of string beans and tofu. A simple, plant-forward meal, this recipe comes from Chinese Homestyle by Maggie Zhu.

Stir-fried String Beans with Tofu in Black Bean Sauce

Shaoxing wine (or dry sherry)

cornstarch

*Black Bean Sauce (see below)

peanut oil (or vegetable oil) (divided,

(454 g) green beans

garlic (chopped)

scallions (sliced)

Prepared rice (for serving (optional))

(240 g) fermented black beans

Chinese chili peppers

onion

60 ml Shaoxing wine

60 ml light soy sauce

50 g sugar (or brown sugar)

garlic (8 to 10 large cloves) (finely minced)

thumb ginger (finely minced)

Sichuan chili flakes

Chinese five-spice powder

sesame seeds

Sichuan peppercorns

star anise

bay leaves

(240 ml) vegetable oil

Pat the tofu dry with paper towels. In a large bowl, combine the tofu, 1 tablespoon wine, salt, and 2 teaspoons cornstarch and stir to mix well. Let stand for 15 minutes to marinate while you prepare the other ingredients.

Prepare Tofu

In a medium bowl, combine 1⁄3 cup (80 ml) of water with the soy sauce, 2 tablespoons wine, black bean sauce, sugar, and 2 teaspoons cornstarch. Stir to mix well.

Make Sauce

In a large skillet, heat 1 tablespoon of the oil over medium-high heat until hot. Strain the tofu and add it to the skillet without overlapping. Let cook undisturbed until the bottoms turn golden, 2 to 3 minutes. Flip over and cook the other sides until golden. Transfer to a large plate.

Add the remaining 1 tablespoon oil and the green beans to the pan and reduce the heat to medium. Cook the green beans, stirring and flipping occasionally, until they are browned and tender, 10 minutes or so. Reduce the heat to medium-low if the pan starts to smoke.

Increase the heat to medium-high and add the garlic, ginger, and scallions. Drizzle with the 1 teaspoon oil and cook and stir for 1 minute to release the fragrance.

Add the tofu back into the skillet. Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the pan. Stir a few times until the sauce thickens and coats the ingredients.

Immediately transfer the contents of the pan to a large plate and serve hot over rice (if using).

Make Stir Fry

Rinse the fermented black beans with water, then strain and coarsely chop them. I like to leave some bigger pieces of beans to give the sauce more texture.

In a medium saucepan, heat the oil and chili peppers over medium heat until warm. Reduce the heat to medium-low and cook until the chili peppers turn dark but not black, stirring occasionally, 1 to 2 minutes. Scoop out the chili peppers and discard them.

Add the black beans and onion. Cook and stir until the sauce looks a bit dry (the beans will absorb oil at first but release it once they are cooked), 6 to 8 minutes.

Add the Shaoxing wine, soy sauce, and sugar. Let simmer, stirring constantly, until the onion turns tender, about 10 minutes. (The sauce can easily burn, so keep the heat low and stir the sauce constantly to ensure even cooking.)

Add the garlic and ginger and continue to cook and stir the sauce until the onion turns extremely tender and is melting into the sauce texture, 5 minutes or so. You should see oil floating on top. Transfer the sauce to a large bowl to cool completely.

Store the sauce in an airtight container in the refrigerator for up to 6 months.

*Homemade Black Bean Sauce*

Add the chili flakes, five-spice powder, sesame seeds, Sichuan pepper, star anise, and bay leaves to a heatproof ceramic bowl that can hold at least 2 cups (480 ml) of liquid. Place the bowl on a heat-resistant coaster or trivet.

In a small skillet or saucepan, heat the oil over medium-high heat until it reaches 370°F (190°C) and no higher than 400°F (205°C). Remove from the heat immediately.

Carefully pour the oil or use a ladle to transfer it into the bowl of mixed spices. The oil will bubble for a few seconds and cook the spices. While the oil is bubbling, use a metal spoon to gently stir the spices so that they cook thoroughly.

Once the oil has cooled a bit, scoop out and discard the star anise and bay leaves. The oil is now ready to use; its flavor will mature if you let it rest at room temperature for a day, allowing the spices to infuse into the oil.

Store the oil in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 6 months

*Homemade Chili Oil*

Chicken Black Rice with Beans is a simple recipe for a healthy family meal. It's flavorful, easy to make, and delicious. Easy to make it meatless too.

Chicken Black Rice with Beans

300 g (1 1/2 cup) black rice

250 g (1/2 pound) green beans (string beans)

garlic, diced

lemon juice

tsp grated lemon zest

500 g (1 pound) chicken breast

cumin powder

paprika powder

olive oil (for cooking)

Cook the black rice according to the package instructions. Each type of rice cooks differently, so it's best to follow the package instructions. While the rice cooks, prepare the rest of the ingredients.

Cut the green beans or string beans into 3 cm (1-inch) chunks. Pour water into a saucepan and season lightly with salt. Place over medium heat and bring to a boil, then add in the beans. Cook for 6 - 8 minutes or until the beans are cooked al dente, until almost soft.

Cut the chicken breast into chicken cutlets, and place in a bowl. Add the cumin powder, paprika powder, olive oil, lemon zest, and season with salt and pepper. Using the kitchen thongs, coat the meat in the spice mix to combine.

Place a large grill pan over high heat. Add the olive oil and a few of the chicken cutlets; make sure not to overcrowd the pan. Pan-fry the meat for 2 - 3 minutes per side. Repeat the process until all the meat is pan-fried.

Place a separate pan over medium heat. Add 3 tbsp olive oil and diced garlic. Saute for a minute, then add the cooked black rice and drained beans. Stir, and saute for a minute or two. Stir in the lemon juice, and lemon zest. Cut the cutlets into strips and add to the rice in a pan. Stir to combine, then divide between four plates and serve.

Top 18 string beans recipes from across the web

The most viewed string beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Green Beans with Bacon

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Southern Style Green Beans & Potato...

Southern-Style Canned Green Beans

String Beans with Shallots

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Top 18 string beans recipes from across the web

The most viewed string beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Green Beans with Bacon

Pennsylvania Dutch Ham And String B...

simple skillet green beans

Salade Niçoise With Fresh Tuna

Chicken and Green Bean Stir-Fry

Green Bean and Tomato Salad

Pasta With Green Beans and Almond G...

Southern Style Green Beans & Potato...

Southern-Style Canned Green Beans

String Beans with Shallots

Sheet-Pan Gochujang Shrimp and Gree...

Stir-fried String Beans with Tofu i...

Chicken Black Rice with Beans

Flank Steak with Potatoes & Green B...

Tangy Four Bean Salad with Rosemary...

Best Southern Crockpot Green Beans ...

String Bean and Potato Salad

15-Minute Blistered Haricots Verts ...

The most viewed string beans recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine