Food Ingredients Vegetables Green Bean 18 Fantastic and Fresh Green Bean Recipes By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Trending Videos Close this video player Photo: Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford With green beans you can make a refreshing salad for lunch (Salmon Niçoise Salad!), a savory side dish (perhaps Gingered Green Beans), or even a satisfying entreé (Linguine with Frenched Green Beans and Parsley Pesto, anyone?). Try out all the different ways to enjoy this vegetable with our collection of multi-dimensional, fresh green bean recipes. 01 of 18 Linguine with Frenched Green Beans and Parsley Pesto Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson In this classic recipe, 1988 F&W Best New Chef Johanne Killen employs starchy pasta water to thicken her fresh pesto into a sauce that clings to and flavors each strand of linguine, instead of pooling in the bowl. Thinly sliced green beans intertwine with the pasta, offering a refreshing crunch. Get the Recipe 02 of 18 Dry-Fried Sichuan-Style Green Beans with Shrimp Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Missie Neville Crawford Instead of leaning on a sauce, "dry" stir-fries like this recipe use a small amount of liquid (in this case, fish sauce), relying on heat and movement in the wok to intensify each ingredient's flavors. To ensure that the beans blister, dry them thoroughly with a kitchen towel before cooking. Pickled sushi ginger adds mild, well-balanced sweetness and a hint of spice. Get the Recipe 03 of 18 Salmon Niçoise Salad Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Missie Crawford Tender salmon, briny olives, crisp-tender green beans, and satisfying potatoes all soak up the zippy, perfectly balanced dressing in this variation on a classic tuna Niçoise. Don't skip the anchovy garnish — it provides pops of umami saltiness that take this salad over the top. Get the Recipe 04 of 18 Green Bean Casserole with Almost-Burnt Almonds David Malosh This riff on a casserole classic features tender-crisp green beans in a silky vegetarian sauce. With incredible crunch and intense nutty flavor, almost-burnt almonds take this dish to the next level. Get the Recipe 05 of 18 Green Bean Slaw © Fredrika Stjärne In this alternative take on a classic coleslaw, tender haricots verts get tossed with crunchy strips of carrot, red pepper, and parsnip. Get the Recipe 06 of 18 Green Beans with Eggs, Chiles, and Cilantro © Martin Morrell This Georgian dish, called lobio, is typically served cool, but with its buttery scrambled eggs and tender green beans, it's equally delicious hot. It's great as part of a family-style menu and also makes an unusually tasty, light main course. Get the Recipe 07 of 18 Loobyeh (Braised Green Beans with Tomatoes and Garlic) © Christopher Testani Called loobyeh, this comforting vegetable stew is a staple in Lebanon. Style guru Rita Nakouzi's recipe is a combination of her mother's and aunt's versions; only as an adult was she finally able to add as much garlic as she wanted. After years of making what by her own admission was "a garlic attack," she says, "Now I've gotten better. It finally dawned on me, I don't think everyone else likes garlic as much as I do." Get the Recipe 08 of 18 Roasted Beets and Charred Green Beans Eva Kolenko Top Chef winner Kristen Kish pairs roasted beets and cast-iron-charred haricots verts with vinegar and hearty herbs (oregano and thyme) to make this salad. It's an homage to the jarred pickled beets and green bean salad she ate as a kid. Get the Recipe 09 of 18 Green Beans Two Ways © Lucy Schaeffer Instead of just steaming or boiling green beans, food writer Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth. For adults, she adds fresh herbs and citrus — both zest and juice — giving the beans a fresh, vibrant flavor. Get the Recipe 10 of 18 Green Bean Casserole with Goat Cheese, Almonds, and Smoked Paprika © Alexandra Rowley Inspired by classic green bean casseroles from his childhood, former F&W culinary director at large Justin Chapple puts a Spanish spin on this timeless favorite by topping the creamy beans with smoky pimentón de la Vera and toasted almonds. Get the Recipe 11 of 18 Farro and Green Bean Salad © John Kernick "The first time I tasted farro, it changed my life," says chef Melissa Kelly about the ancient grain. She's particularly fond of the nutty, chewy farro from Anson Mills, a Charleston-based company that's nationally famous for its grits. Get the Recipe 12 of 18 Bloody Mary–Pickled Green Beans © Eva Kolenko Justin Chapple loves drinking Bloody Marys, so he created a fantastic Bloody Mary "brine" — made with tomato juice, vinegar, horseradish, peppercorns, and garlic — which he boils and pours over green beans. Once they're chilled, the beans are completely irresistible. They're perfect eaten on their own and delicious served with an actual Bloody Mary. Get the Recipe 13 of 18 Gingered Green Beans © Petrina Tinslay Chef Scott Conant makes his crisp-tender beans with ground ginger, since freshly grated ginger invariably creates unappealing little chunks. Get the Recipe 14 of 18 Potato Salad with Green Beans and Salsa Verde © Coral Von Zumwalt A terrific salsa verde makes this velvety potato salad extraordinary. Here the salsa is made with parsley and chives; try making it with other summer herbs, like tarragon or basil, as well. Get the Recipe 15 of 18 Green Beans with Cremini Mushroom Sauce © William Meppem This simple and savory side dish is perfect for any dinner table. To make it ahead, refrigerate the assembled casserole overnight and let it return to room temperature before baking. Get the Recipe 16 of 18 Green Beans with Soffritto and Country Ham James Baigrie Chef Alex Roberts learned the secret to great soffritto — an aromatic vegetable mixture used as a base for many Italian soups and sauces — while traveling through Tuscany. "The trick is to cook it really slow — otherwise the vegetables scorch," he says. Get the Recipe 17 of 18 Summer Bulgur and Green Bean Salad © Maura McEvoy Chef Tyler Florence's lovely side dish of light, fluffy bulgur studded with bits of toasted almonds and crisp green beans is a wonderful alternative to rice. Get the Recipe 18 of 18 Curried Cauliflower and Green Bean Salad with Lemon Yogurt © Stephanie Foley For this delicious salad from the late James Beard Award-winning chef Mark Peel, roasted cauliflower and green beans are flavored with a mild curry powder. Get the Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit