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i love green beans roasted with fermented black beans, chili, and a little bit of sugar. you could also deep fry them and then toss them in this mixture, if you want, but roasting is obviously less health-ruining.

I like to steam them in a colander over a pot of boiling stock mixed with white wine, fresh herbs and LOTS of garlic.

This is actually what I do with a lot of veggies when I'm making a soup. I'll turn the soup up to boil for about ten minutes, throw some veggies (broccoli, cauliflower, carrots--anything!) in a colander and let them steam above the soup. The soup imparts a light flavor on the veggies, and I don't have to waste a pot of water :) I just throw in an extra cup or so of liquid and a splash more wine/acid and a pinch of herbs. :)

I have to second the haricots verts amandine - use amaretto and toasted almonds! SO Yummy!

Simply stated: Boil them up. Toss a little butter and cut up garlic. When finished toss some more butter.
surrah

We enjoy the Silver Spoon recipe: Frosted Green Beans with Sesame.
Cook 4 1/2 cups beans in salted, boiling water 10 minutes, drain, set aside.
Cook 2 thinly sliced scallions in 2T butter over low heat for 5 minutes. Add juice of l/2 lemon and grated rind. Dry fry 1 T sesame seeds. Transfer beans to warm serving dish sprinkle with sesame seeds, drizzle with olive oil. Mix well. Delicious!

There are uncountable things you can do with this little bean. Like chgoeditor mentioned, they are wonderful when roasted. I toss them with soy, ginger, mirin and miso before roasting, and pair them with light fish. You could also marinate with a mix of Worcestershire, olive oil and spicy mustard, grill, and add chopped hazlenuts for a warm salad. (On a side note, green beans pair so well with mustard, it would be a shame not to experiment with this duo).
You could use them in a pita application to pair with hummus.
For a completely different take, think pickling. I would go to korea for this application, using dominant kimchi flavors to couple with the beans. Just boil up (for 1/2 lb beans) 2/3 cup water, 2/3 cup rice wine vinegar, 2 tablespoon sriracha (or other chili sauce), 2 crushed cloves of garlic, 2 teaspoons kosher salt, and just a dash of sake or mirin. Combine beans and pickling mixture in mason jar and store in the fridge for up to two weeks.
I should note here that the beans pair exceedingly well with curries, just roast with curry spices or add to any thai curry stew.
The beans are also conducive to rolled applications (think sushi). I would recommend braising in a little bit of white wine, ginger and soy and rolling in nori (dried seaweed sheets) along with rice flavored with rice vinegar, cucumber and salmon (for a vegetarian option, omit salmon).
You could also substitute the beans for potatoes in any gratin recipe, or use them in a stir fry.
These are of course whole bean applications. When one cuts them up, even more opportunities present themselves. But that's for another person to elaborate upon. (Although I will say it's never bad when pieces are added to omelets/ frittatas, soups, ragouts, chutneys, salsas, or, when roasted or fried, as a topping for everything from salads to casseroles).