Green Beans Recipes


Make the pickled onions in advance for best flavor!

Cold Green Bean Salad with Yogurt Herb Dressing and Pickled Red Onions
  • 1 lb green beans trimmed
Dill Dressing
  • 8 ounces greek yogurt
  • 1 tbsp dried dill
  • 1 tbsp dijon mustard
  • 1/4 cup olive oil extra virgin
  • To taste salt and pepper
  • 1 lemon juice juiced and zested
Pickled Onions
  • 1/2 each onion thinly sliced
  • 1/2 cup water
  • 1/2 cup red wine vinegar
  • 1/4 cup salt
  • 1/2 cup Sugar
  1. Bring a large pot of water to boil and salt heavily. Clean up the ends of the green beans and get a medium sized bowl filled with water and ice.
  2. Once water comes to a boil, place green beans in the water and cook until bright green in color and slightly soft, about 3-5 minutes. When green beans are tender, remove from boiling water and place in ice water to stop the cooking process. Allow beans to cool and remove from water. Dry either with a paper towel or on a wire rack.
Dill Dressing
  1. Combine greek yogurt, dill, lemon juice, salt and pepper together and taste to adjust seasonings. Combine with green beans, add some pickled red onions and adjust seasonings.
Pickled Red Onion
  1. Bring the pickling ingredients to a boil in a small pot. Cool until room temperature. Once cool, slice the onion thin and add to liquid. Let set overnight to fully pickle.
Recipe Notes

Recipe from I Just Make Sandwiches

Roasted Green Beans with Basil and Parmesan
  • 1 pound of fresh green beans stem end snipped off, trimmed
  • 1 tablespoon extra virgin olive oil
  • 1-2 tbsp fresh basil finely minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly cracked pepper more or less to taste
  • 2 tablespoon grated parmesan
  1. Preheat oven to 425 degrees.
  2. Dry green beans well and spread on a rimmed baking sheet. Toss with olive oil (use your hands), so that all the beans are coated. Sprinkle with salt, pepper. Toss again to coat.
  3. Roast for 10 minutes, toss, and continue to roast for 5 more minutes. Immediately sprinkle with parmesan and basil and then toss and serve.
Recipe Notes

Recipe from Rachel Cooks

Country Ranch Green Beans and Potato
  • 4 tbsp bacon grease, butter or favorite oil
  • 1 lb red potatoes cut into a 1/2-inch dice
  • 1 small sweet onion diced
  • 1 lb green beans trimmed, cut
  • 1 1/2 teaspoons Ranch seasoning
  • 1/4 teaspoon black pepper
  • 4 slices bacon cooked and crumbled
  • 1/4 to 1/2 teaspoon Tabasco sauce optional
  1. In a pot of boiling water, cook green beans until tender. Drain and set aside.
  2. Cook bacon until cook through. Reserve bacon grease if using.
  3. Heat bacon grease/butter over medium-high heat in a large pan.
  4. Add potatoes and cook for 7 minutes, flipping them over halfway through.
  5. Add onion and cook 3 to 5 more minutes, until potatoes are soft.
  6. Add remaining ingredients and stir. Let everything warm through and then remove from heat and serve.
  7. Add tabasco sauce if desired.

Recipe Notes

Make your own Ranch Mix or use your favorite store brand.

Recipe from Spicy Southern Kitchen


This is a great recipe that can be used with any veggies! I use this recipe to clean out the fridge and pantry of anything at the end of the week. Potatoes, carrots, eggplant, green beans, onions, cabbage, collards, kale, swiss chard… really anything goes!

Fried Rice with Veggies
  • 1 tbsp choice of cooking oil
  • 2 cup of your favorite protein
  • 2 cup short-grain rice rinsed and cooked according to instructions
  • 4 cloves garlic minced
  • 1 cup chopped green white or red onion
  • 1 lb green beans
  • 1/2 cup carrots
  • 1 cup any other veggies you like!
  • 3 Tbsp tamari or soy sauce divided (plus more for veggies + to taste)
  • 1 tsp toasted sesame oil
  • Black pepper
  • Sriracha sauce optional
  1. Cook rice according to instructions.
  2. Heat a large metal pot over medium heat. Salt and pepper your protein. Add oil and cook your protein for 3-4 minutes, stirring occasionally, until deep golden brown on all sides. Lower heat if browning too quickly. Remove from pan and set aside.
  3. To the still hot pan add garlic, onion, green beans, carrots and any other veggies. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce.
  4. Add cooked rice, and remaining soy sauce and sesame oil and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently. Season with black pepper.
  5. Serve immediately with sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish.
Recipe Notes

Recipe adapted from Minimalist Baker



Crispy Green Bean Fries
  • 1 lb fresh green beans washed and trimmed
  • 2 tbsp all-purpose flour
  • 1 egg
  • 3/4 cup panko bread crumbs
  • 3 tbsp grated parmesan cheese
  • 1/2 tsp salt
  • Garlic powder red pepper flakes, optional
  1. Preheat the oven to 425
  2. Wash the green beans and trim the ends off
  3. Toss the green beans in the flour to lightly coat them
  4. Mix the panko crumbs with the Parmesan, salt and any spices you want to use.
  5. Beat the egg in a shallow baking dish.
  6. Dip the green beans in the egg, then coat with the panko bread crumb mixture.
  7. Spray a baking sheet with non-stick spray, then line the green beans up in a single layer across the pan.
  8. Bake for 10-12 minutes or until the coating begins to brown.
  9. Serve immediately!
Recipe Notes

Recipe from I Heart Vegetables

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