Explore by Tags

Entries tagged with 'green bean'

Summer Bean Salads: 2-Bean Salad With Roasted Jalapeños and Pickled Red Peppers

Jennifer Olvera 1 comment

Two types of beans, red kidney and green beans, are mixed with pickled red peppers and fire-roasted jalapeños in this amped-up redux of the time-honored three-bean salad. More

2-Bean Salad With Fire-Roasted Jalapeños and Pickled Red Peppers

Serious Eats Jennifer Olvera Post a comment

Two types of beans, red kidney and green beans, are combined with pickled red peppers and fire-roasted jalapeños in this amped-up redux of the time-honored three-bean salad. More

10 Green Bean Recipes We Love

The Serious Eats Team Post a comment

Snappy and sweet, fresh green beans are worlds away from soggy, canned varieties. With bright new crops popping up at farmer's markets nationwide, we think it's high time to celebrate. From crunchy salads to flavorful stir fries, we've rounded up 10 of our favorite green bean recipes to make the most of the season. More

Green Beans With Snail Butter From 'My Paris Kitchen'

Cook the Book Kate Williams 7 comments

Alas (I suppose) these green beans are only cooked in the manner of snails, not with the garden creatures. No matter, the unapologetically garlicky snail butter is still darn good and makes a fine accompaniment to the tender green beans. More

Green Beans With Snail Butter From 'My Paris Kitchen'

Serious Eats Kate Williams 4 comments

Alas (I suppose) these green beans are only cooked in the manner of snails, not with the garden creatures. No matter, the unapologetically garlicky snail butter is still darn good and makes a fine accompaniment to the tender green beans. More

Easy Stir-Fried Pork With String Beans

Serious Eats Shao Z. 3 comments

Pork loves sweet, snappy counterparts—think pulled pork and cole slaw, or pork chops with sautéed apples. Maybe that's why pork and beans are such a classic Chinese combination. In this version, I use sliced marinated pork loin stir-fried very quickly with some blanched green beans, all flavored with ginger, garlic, and a simple marinade. It comes together in just about the same time that it takes to steam a batch of rice, making this a perfect weeknight meal. More

Garlicky Oven-Roasted Green Bean Salad With Hazelnuts and Blue Cheese

Jennifer Olvera Post a comment

Roasted green beans transition easily to this room temperature salad, maintaining their crunch beneath a balsamic vinaigrette. Finished with blue cheese and hazelnuts, it's a simple dish with showy results. More

Garlicky Oven-Roasted Green Bean Salad With Hazelnuts and Blue Cheese

Serious Eats Jennifer Olvera Post a comment

Roasted green beans are swathed in balsamic vinaigrette and stippled with hazelnuts and crumbled blue cheese. More

From the Archives: The Ultimate Green Bean Casserole

The Food Lab J. Kenji López-Alt 2 comments

My mother claims to love the original green bean casserole, created by Campbell's in 1955 to help sell their cream of mushroom soup. You know, the kind where you mix a can of soup with a can of green beans, top it off with canned fried onions and bake it? Here's my opinion: We can do better. Whether we upgrade just the canned green beans to fresh, or go all out and make our own creamy mushroom sauce and fry our own onions (or shallots, as the case may be), it's a dish that's tasty enough to be worth a bit of extra effort. More

The Food Lab: Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

The Food Lab J. Kenji López-Alt 13 comments

I generally don't like to apply the terms deconstructed/reconstructed to food because it makes me feel like I'm working on a recipe for a burn victim or perhaps a Brundlefly, but I suppose this recipe fits the bill. It's most of the flavors of a traditional green bean casserole—green beans, onions, and mushrooms—minus the cream, and put together in a less stodgy, altogether tastier way. More

Sautéed Green Beans With Mushrooms and Caramelized Cipollini Onions

Serious Eats J. Kenji López-Alt 15 comments

Green beans, mushrooms, and onions in a stove-top side dish that brings out the flavors of a classic green bean casserole. More

12 Green Bean Recipes for Thanksgiving

Lily Chin Post a comment

Don't forget the greens for your Thanksgiving table! We've got 12 crowd-pleasing recipes, from a classic green bean casserole to Sichuan-style dry-fried long beans, to complement your turkey this November. More

Sunday Supper: Hoisin-Glazed Pork Chops With Sichuan Green Beans

Sunday Supper Jennifer Olvera 1 comment

Sticky, hoisin-glazed chops are baked in the oven and served with a quick, spicy stir-fry of chopped, Sichuan-style green beans. More

Hoisin-Glazed Pork Chops With Sichuan Green Beans

Serious Eats Jennifer Olvera 2 comments

Sticky, hoisin-glazed chops are baked in the oven and served with a quick, spicy stir-fry of chopped, Sichuan-style green beans. More

Taiwan Eats: Stir-Fried Green Beans and Five-Spice Dry Tofu

Cathy Erway 3 comments

There's tofu, and then there's dry tofu. This stir-fry with snappy green beans and rice has a hint of chili and a gingery kick for a tasty and filling meal with that takes all of five minutes to cook. More

Stir-Fried Green Beans and Five-Spice Dry Tofu

Serious Eats Cathy Erway 1 comment

There's tofu, and then there's dry tofu. This stir-fry with snappy green beans and rice has a hint of chili and a gingery kick for a tasty and filling meal with that takes all of five minutes to cook. More

Smashed Green Beans and Potatoes with Pancetta from 'The Glorious Vegetables of Italy'

Cook the Book Kate Williams 4 comments

Dumping green beans in a pot with potatoes and boiling them for 25 minutes, as Domenica Marchetti instructs in The Glorious Vegetables of Italy, sounded like a pretty crazy idea. But I tried it anyway. Once the beans and potatoes were totally tender, I drained them and smashed them up, slowly drizzling in olive oil along the way. Towards the end, I added a pan-ful of crispy pancetta. Somewhere between the first smash and the last, the mushy beans and potatoes transformed into a soft green bowl of creamy comfort food. More

Smashed Green Beans and Potatoes with Pancetta from 'The Glorious Vegetables of Italy'

Serious Eats Kate Williams 1 comment

Dumping green beans in a pot with potatoes and boiling them for 25 minutes, as Domenica Marchetti instructs in The Glorious Vegetables of Italy, sounded like a pretty crazy idea. But I tried it anyway. Once the beans and potatoes were totally tender, I drained them and smashed them up, slowly drizzling in olive oil along the way. Towards the end, I added a pan-ful of crispy pancetta. Somewhere between the first smash and the last, the mushy beans and potatoes transformed into a soft green bowl of creamy comfort food. More

Green Bean, Red Rice, and Almond Salad from 'The French Market Cookbook'

Cook the Book Kate Williams Post a comment

Did anyone else eat a version of green beans with almonds as a kid at just about every "fancy" family meal? My parents served it constantly, always slicked with a generous helping of melted butter. This green bean salad from The French Market Cookbook evokes that dish while adding its own twists. More

More Posts