Green Beans Re-envisioned

Featured Article,In Season,Ingredient,Summer
June 24, 2011

Think outside the green bean casserole with these yummy green bean recipes.


In early June, after the possibility of frost, my husband planted a wedge-shape patch of cream-colored Tenderpick seeds and about eight weeks later, right on schedule, we had our first picking of green beans. They were humdingers—grassy green, slim and evenly shaped with tapered ends, and blemish-free. If you ran a finger along the side, it felt smooth and slightly nappy, almost velvety. I could have married those beans.

After our annual first-picking supper of beans with sweet butter, I made tabbouleh with beans and feta and lemon chicken with beans. I ransacked my side-dish collection and sautéed them with cheese, roasted them with soy and tossed them with tomatoes.  Eventually the plants got their tired end-of-season look and we had to call it quits.  

—By Jean Kressy

lemon chicken

Lemon Chicken with Green Beans and Mushrooms

This one-dish, old-fashioned chicken braise features the sunny flavors of Herbes de Provence.

green beans

Green Beans with Parmigiano Reggiano

A last-minute sprinkle of Parmigiano Reggiano, the glorious cheese from northern Italy, adds terrific flavor to a sauté of beans.

Green Beans with Roquefort and Walnuts

A quick-and-easy side dish for special occasions.

Green Beans with Shallots and Red Pepper

Fresh summery green beans with a colorful pop of peppers and shallots.

Beef with Green Beans

Black Pepper Beef with Green Beans

Just a few ingredients lend beef and beans an Asian flavor.

Greek Green Beans

Greek Green Beans

Fresh green beans combine with tomatoes in this savory, summery side.


Tabbouleh with Green Beans and Feta

Perfect as a vegetarian main course, this green bean salad also fills the bill as a great potluck dish.


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