Green beans, string beans, snap beans, haricots verts—whatever you like to call ’em-are the simple, stringy veggies that have graced practically every dinner table. Especially around the holidays. (For me, Thanksgiving doesn’t start until there’s a green bean casserole present.) And what’s not to love about green beans? They’re available year-round, they’re quick to cook and they complement almost any meal. Try our best-ever green bean recipes.
Spring Pea & Radish SaladWinters can be very long here in New Hampshire. I always look forward to the first veggies of spring and making some lighter dishes like this fresh salad. —Jolene Martinelli, Derry, New Hampshire
Grilled Green BeansI cook almost everything outdoors, including grilled green beans. I prepare this snappy side dish while the entree is cooking. The recipe has won over my picky eaters. —Carol Traupman-Carr, Breinigsville, Pennsylvania
Lemony Almond-Feta Green BeansWhen you find a vegetable recipe that demands second helpings, it's definitely worth sharing. I made these
green beans for a dinner party, and that's exactly what happened! I like to use haricots verts, the skinny type of green bean. —Samantha Bowman, Houston, Texas
Roasted Potato & Green Bean SaladI made this salad to take advantage of seasonal potatoes, onions and green beans. It’s a perfect twist on the tangy German potato salad my mom used to make. Readers of my blog, The Seasoned Mom, are big fans. —Blair Lonergan, Rochelle, Virginia
Fresh Green Bean SaladI had a green bean salad at a local deli and enjoyed it so much that I tried to re-create it at home. The result was yummy! It lasts for several days in the fridge, and the taste keeps getting better. —Allison Brooks, Fort Collins, Colorado
Green Beans and Radish Salad with Tarragon PestoWhichever way my garden grows, I usually build my salad with green beans, radishes and a pesto made with tarragon. That adds a hint of licorice. —Lily Julow, Lawrenceville, Georgia
Lemony Green BeansYou can throw together this dish in minutes using ingredients you probably already have on hand. That’s the beauty of it. —Jennifer Tarantino, Rutherford, New Jersey
Green Beans in Red Pepper SauceFor easy veggies, I make a simple sauce of sweet red peppers, almonds and parsley. We also like this sauce with zucchini or roasted cauliflower. —Elisabeth Larsen, Pleasant Grove, Utah
Old-Fashioned Green BeansMom would prepare home-grown green beans using this recipe, and boy did they ever taste good. The bacon provides rich flavor and the brown sugar adds a touch of sweetness. This is one irresistible side dish. —Willa Govoro, St. Clair, Missouri
Creamed Green BeansA family favorite for years, this special green bean recipe is a cinch to double and can be assembled ahead of time. When my nephews are coming for dinner, it’s an absolute must! —Betty Shaw, Weirton, West Virginia
Roasted Green Beans with Lemon & WalnutsI first tasted roasted green beans in a Chinese restaurant and fell in love with the texture and flavor. This is my Americanized version and it's always a big hit at our holiday table. —Lily Julow, Lawrenceville, Georgia
Balsamic Three-Bean SaladHere's my little girl's favorite salad. She devours it just about as fast as I can make it. I suggest preparing it ahead of time so the flavors can get to know each other. —Stacey Feather, Jay, Oklahoma
Ranch Green BeansYears ago, I discovered this handwritten recipe on a note card and decided to give it a try. It's deliciously different from the usual green bean casserole and quickly became a favorite. —Carol Conn, Aurora, Colorado
Slow-Cooked Green BeansI spent hours in search of sides for a cooking demo to present to women from my church. These easy green beans became my star attraction. —Alice White, Willow Spring, North Carolina
German-Style Cabbage and BeansThis is one of my greatest hits for a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty. —Winifred Winch, Wetmore, Michigan
Saucy Green Bean BakeHere's a different way to serve green beans. It's a nice change of pace from plain vegetables. —June Formanek, Belle Plaine, Iowa
Green Beans with ShallotsA package of frozen green beans makes these “dill-icious” green beans a fast and tasty accompaniment to almost any main course. —Linda Rabbit, Charles City, Iowa
Balsamic Green Bean SaladServe up those green beans in a whole new way–with a green bean salad recipe! The tangy flavors and crunch of these balsamic green beans complement any special meal or holiday potluck. —Megan Spencer, Farmington Hills, Michigan
Southern Green Beans with ApricotsGreen beans and apricots have become a family tradition. Enhanced with balsamic vinegar, this dish will make your taste buds pop. —Ashley Davis, Easley, South Carolina
Tomato-Onion Green BeansFresh green beans are the stars of this healthy side. Serve with grilled chicken, pork tenderloin or seafood for a delicious end to a busy day. —David Feder, Buffalo Grove, Illinois
Green Bean and Potato SaladFor family reunions, my mom would make everybody's favorite green bean and potato salad. Now I'm the one who brings it. —Connie Dicavoli, Shawnee, Kansas
Zesty Garlic Green BeansThese green beans travel so well because they can either be served at room temperature or reheated at the party. —Christine Bergman, Suwanee, Georgia
Green Bean CasseroleThis green bean casserole is so easy to put together and is one of my all-time favorite dishes! You can make it before any guests arrive and keep it refrigerated until baking time. —Anna Baker, Blaine, Washington
Pickled Green BeansThis recipe produces zippy little pickled green beans, preserving my veggies for months to come ... if they last that long. I crank up the heat a bit with cayenne pepper. —Marisa McClellan, Philadelphia, Pennsylvania
Fabulous Green BeansMy family loves this buttery sauce over green beans, whether they’re garden fresh or frozen. Another greeny option: Try sugar snap peas. —Lori Daniels, Beverly, West Virginia
Garlic-Sesame Green BeansSauteed bits of garlic and shallot, with a sprinkling of toasted sesame seeds, turn ordinary beans into something special. Keep the recipe in mind for your garden crop in summer. —Deirdre Cox, Kansas City, Missouri
Italian Artichoke-Green Bean CasseroleMy mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. —Denise Klibert, Shreveport, Louisiana
Tangy Bacon Green BeansMy grandmother’s Pennsylvania Dutch-style recipe turns plain old green beans into a tangy cross between three-bean and German potato salads. —Sharon Tipton, Casselberry, Florida
Pepper Parmesan BeansA colorful mixture of peppers and green beans gets an Italian treatment with basil and Parmesan cheese in this delightful vegetable dish. The garlic adds a savory zip. —Marian Platt, Sequim, Washington
Warm Green Bean & Potato SaladThe combination of green beans and red potatoes, sometimes known as green beans Pierre, is one of my go-to side dishes. It's terrific with chicken.— Preci D'Silva, Dubai
Hungarian-Style Green BeansA vacation to Hungary inspired this flavorful side of green beans with paprika and mushrooms. Being a vegetarian, I welcome these tasty ideas. —Sherry Johnston, Green Cove Springs, Florida
Fresh Green Beans & GarlicI am a firm believer that fresh is best. I developed this recipe to take advantage of our garden veggies. It really shows off the full flavor of the green beans. —Carol Mayer, Sparta, Illinois
Lemon-Garlic Green Beans"My brother made this stove top side dish as his contribution to Christmas dinner one year. We liked it so much that it became a mainstay in our household. -Gail Orsillo of Lynnwood, Washington
Bacon and Garlic Green BeansAdding white wine, lemon juice and garlic gives a little kick to green beans. It was enough to turn our old, traditional holiday side into a year-round favorite. —Shannon Reynoso, Bakersfield, California
Roasted Green Vegetable MedleyRoasting vegetables such as broccoli, green beans and Brussels sprouts is a fantastic way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas
Beans 'n' Caramelized OnionsBrown sugar, bacon and cider vinegar season this simple side. I often make it for family and friends, and it never fails to please!—Jill Heatwole, Pittsville, Maryland
Buttery Almond Green BeansToasted almonds add crunch to this no-fuss treatment for fresh beans. They get extra flavor from convenient onion soup mix and Parmesan cheese. —Edna Hoffman, Hebron, Indiana
Honey Garlic Green BeansGreen beans are a reliable standby, but they can seem ordinary on their own. Just a couple of extra ingredients give them a sweet and salty attitude. This is definitely my family's favorite way to enjoy them. —Shannon Dobos, Calgary, Alberta
Roasted Green Bean SaladThis easy recipe turns homegrown green beans into something special. A tangy dill and Dijon vinaigrette coats the beans without overpowering them so the fresh-picked flavor comes through. —Kathy Shell, San Diego, California
Spiced Green BeansThese yummy green beans have just the right amount of kick to spice up any meal. —Howard Pierce, Naperville, Illinois
Looking to serve a bunch of green beans tonight? Test Kitchen expert Nick Iverson explains the four basic methods for how to cook fresh, tasty, lick-your-plate-clean green beans. Follow along as we walk step-by-step through each easy method.
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Steam and Saute
Perhaps the easiest way to cook green beans is to prepare them on the stovetop. This one-pan method is quick and results in a dreamy caramelized dish.
Ingredients:
- 1 pound fresh green beans
- 1/2 cup water
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Step 1: Trim the ends off the beans
Before you get cooking, remove the tough, withered ends from the beans. You can do this with a knife or scissors-but your hands work just as well. Psst! This is a great task to get your kids involved.
Step 2: Steam
Next, you’ll want to steam the beans. Many cooks rely on a steamer basket, but we find steaming green beans directly in the skillet works just as well (and spares us from cleaning extra dishes later on.)
Grab a large skillet (like this one from our new cookware and bakeware line) with a lid and add the beans and water. It’s okay if the beans aren’t covered-they’ll be gently cooked by the steam that evaporates from the water. Bring the water to a boil and cook, covered, until the beans are slightly tender. This will take about 4-6 minutes. (Try to refrain from peeking, as the lid traps the steam to help the beans cook quickly.) Remove from heat and drain.
Test Kitchen tip: We recommend steaming green beans before sauteing. This ensures that the beans are partially cooked before we bring in more flavor. Sauteing finishes off the cooking process and adds caramelization-that flavorful browning we love so much.
Step 3: Saute
In the empty skillet, melt butter over medium-high heat. Add the green beans. Cook and stir until the beans are tender, for about 1-2 minutes. Sprinkle with salt and paper, then serve.
Test Kitchen tip: You can saute in butter, oil or a combination of the two. The caveat to using butter is that it offers more flavor, but it tends to burn more quickly. If you are sauteing at a higher temperature, oil is a better bet.
Another Test Kitchen tip: Spices are an easy way to add flavor. Feel free to add a dash of your favorite blend (think: paprika, red pepper, garlic powder) as the beans cook. However, save adding fresh herbs until the end.
Blanch and Shock
This method is a great way to preserve green beans’ freshness-especially if you’re preparing them in advance for a party or using them in a salad for lunch. The blanch-and-chill technique partially cooks the green beans so that they still taste snappy, but they’re not raw. Find out if you can eat raw green beans.
Ingredients:
- 1 pound fresh green beans, trimmed
- 1 quart water
- 1 tablespoon salt
Step 1: Blanch the beans
Place water and salt in a large pot, and bring it to a boil. Then, carefully add the beans. Cook until the beans are just tender, for about 3-5 minutes. Then, remove them from heat and drain.
Did you know? Contrary to popular belief, adding salt to water does not make it boil faster. The purpose is to give extra flavor to the beans.
Step 2: Shock in cold water
Quickly transfer the beans to a large bowl of ice water. Let stand until beans are cool. Remove beans from water and pat dry. Blanched beans can be stored in an airtight container for up to 2 days.
Test Kitchen tip: Shocking the beans in ice water stops the cooking process and helps set the vibrant green color.
Roast
For this technique, we’ll bake the green beans in the oven at a high temperature. This crisps the beans up, creating an amazing depth of flavor (with almost no effort on our part!) Opt for roasting when you already have a dish-say, chicken, roasting in the oven. The oven’s already hot, so crank up the heat and roast them while the chicken is resting.
Ingredients:
- 1 pound fresh green beans, trimmed
- 1 tablespoon oil (canola, olive or coconut oil works great)
- ½ teaspoon salt
- ½ teaspoon pepper
Step 1: Prep the beans
Kick things off by preheating the oven to 425 degrees. Then, in a large bowl, toss the green beans with oil, salt and pepper to coat.
Test Kitchen tip: Feeling spicy? Add your favorite seasonings into the mix.
Step 2: Roast
Arrange the beans in an even layer on a 15x10x1-in. baking pan.
Test Kitchen tip: Don’t overcrowd the pan when roasting. If beans are too close to each other, they will not brown evenly.
Pop the pan into the oven and bake, stirring occasionally, until the beans are tender and the edges are browned. This should take about 10-12 minutes. Carefully remove from the oven and serve.
Electric Pressure Cooking
Taste of Home
Obsessed with your electric pressure cooker? Us too. Follow along to cook green beans to perfection with this versatile appliance.
Ingredients:
- 1 pound fresh green beans, trimmed
- 1 cup water
Step 1: Set up the cooker
Cooking is easy. Pour water in the pressure cooker and place the trivet in the pan. Add the green beans and snap on the lid to lock. (Make sure the vent is completely closed!)
Step 2: Cook
Next, choose the manual setting. Adjust the pressure to high and set the time for 1 minute. Presto change-o! Your green beans are finished. Allow the pressure to gradually release for 8 minutes and then quick release any remaining pressure according to the manufacturer’s instructions.
Make it Your Own
Now that you know how to cook green beans, it’s time to add a little pizzazz to your side dish. Here are few simple ways to bring extra flavor (without much extra work!)
1. Play nice with herbs and spices.
Fresh herbs like dill, tarragon and thyme are good flavors with green beans. To learn more, check out our guide to cooking with fresh herbs. Got a spice rack the size of Mount Everest? Red pepper flakes, garlic powder and smoked paprika work well, too.
2. Go nuts.
Slivered almonds, pine nuts, and cashews add extra crunch. Try this recipe for Buttery Almond Green Beans to get started.
3. Make it super savory.
It’s a proven fact that everything tastes better with bacon. Crumble a few extra-crispy pieces on top of your green bean side.
For even more ways to love green beans, explore our favorite recipes, here.
If you loved these tips on green beans, check out how to cook peas with four simple methods.
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