Green Bean Recipes

Tasty green bean recipes! 

People's taste vary when it comes to cooked green beans.  Some like them very crunchy; some very soft.  I like them somewhere in between.  These green bean recipes will work well with high-quality frozen green beans as well. 

Fresh green beans can be cooked a day in advance.  Coat with butter and garlic or mustard, just before serving.  Store in the refrigerator in a tightly sealed container.  Beans may lose some of their crispness. 

Green Beans for a Crowd
Serves 50 people

Green beans are a great vegetable on a buffet table and will serve a large crowd with ease.  Keep warm in chafing dishes

12-15 pounds green beans, trimmed and washed
1/4 cup unsalted butter, more or less to taste
4 teaspoons dried thyme or dried Italian seasoning blend
Salt and coarse black pepper to taste
1-2 tablespoons chopped toasted almonds or walnuts

In a large pot(s) of boiling salted water, cook green beans until tender-crisp, about 8-10 minutes.  Do not overcrowd the pot.  Drain beans into a colander.  

In the same pot, melt butter over medium heat.  Stir in the green beans, herbs, and salt and pepper.  Cook until heated through.  Transfer to chafing dishes or platters.  Top with almonds. 

Green Beans Italiano
About 4-6 servings, easily doubles or triples

1 pound fresh green beans, trimmed
 2 tablespoons butter
2 cloves garlic, minced
2 teaspoons fresh oregano, chopped OR 3/4 teaspoon dried
2 tablespoons water
Salt and freshly ground black pepper
Grated Parmesan Cheese

Lemon wedges, for serving

Bring large pot of lightly salted water to a boil over high heat.  Add green beans and cook about 5-10 minutes, depending on how tender you prefer the beans.  Drain in colander and set aside.

Melt butter in large skillet.  Add garlic and cook 1 minute until it begins to soften.  Add oregano, water, salt and pepper to taste, and green beans.  Cook until just heated through, tossing to coat.

Serve on individual plates or on a large platter.  Sprinkle with cheese just before serving.

Green Beans with Mustard and Mushrooms
About 4-6 servings, easily doubles or triples

1 pound fresh green beans, trimmed
1/2 pound white or cremini mushrooms, sliced
1 tablespoons hot water
2 tablespoons Dijon-style mustard
 2 tablespoons butter, very soft
Salt and freshly ground black pepper
Grated Parmesan Cheese (optional)

Lemon wedges, for serving

Place steamer rack over 1" boiling water in steamer pan.  Add green beasn, cover and steam for 4 minutes.  Add mushrooms and steam for 2-3 minutes longer or until desired tenderness is reached. Drain in colander or blot excess water with a paper towel.  Transfer to serving bowl.  

Combine water and mustard in a small bowl.  Pour over hot vegetables.  Add butter, tossing to coat.  Season with salt and pepper to taste.  

Serve on individual plates or on a large platter.  Sprinkle with cheese, if using, just before serving.  Let guests squirt with lemon if they wish.

Lemony Green Bean and Tomato Salad
Serves 6-8 as side dish

Crunchy green beans and tomatoes combine for a salad that sings of summer. Great for an outdoor party menu

1 pound green beans, trimmed
1 cup yellow or red cherry tomatoes, halved
1/4 cup extra-virgin olive oil
1/4 cup finely chopped Italian parsley
Juice and zest of 1 medium lemon
1 small shallot, thinly sliced

Bring a large pot of heavily salted water to a boil over high heat. Add green beans and cook for 2 to 3 minutes or until tender with some crispness.   Drain well and pat dry.  Chill in refrigerator.  Combine all ingredients in a large glass bowl, season with salt and freshly ground black pepper, and mix thoroughly. Adjust seasoning if desired.

Green Bean and Pasta Salad
Serves 6-8

8 ounces penne or other pasta
1 pound bag of frozen green beans, cooked according to package directions
1/4 cup olive oil
1/2 cup red wine vinegar
1 teaspoon Dijon-style mustard
Salt and pepper
1/2 cup sliced black olives
1/2 cup sliced green olive
4 green onions, cut into 2" lengths and cut lengthwise into thin strips
Grated Parmesan cheese

Cook pasta according to package directions.  Rinse the pasta with cold water.  Drain well.  Drain off any liquid remaining on the cooked green beans.

Whisk oil, vinegar, mustard and salt and pepper in a large mixing bowl until well blended.  Add pasta and green beans, mix well. 

Stir in olives and green onion strips.  Toss with cheese just before serving.

Green Bean Salad Recipe with Basil Vinaigrette
Serves 6

2 pounds green beans, trimmed
3 shallots, minced
2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup olive oil
2/3 cup chopped fresh basil leaves
2/3 cup grated Romano cheese
Additional grated Romano cheese

Cook beans in large pot of rapidly boiling salted water until just crisp-tender. Rinse with cold water. Drain. Transfer to bowl.

Combine shallots and vinegar. Gradually mix in oil. Add basil. Add enough dressing to beans to coat. Gently mix in 2/3 cup cheese. Season with salt and pepper.  Place beans on platter. Top with cheese.

Helpful Hints
Try different types of pitted olives, such as cracked green olives, Gaeta, Kalamata or oil cured black olives 

Prepare the pasta and green beans  up to 1 day in advance.  Refrigerate separately in covered containers or plastic zip-loc bags. 

Entire salad can be made 4 hours ahead. Cover and chill.

If you are interested in growing your own green beans or a variety of other vegetables, check out for great tips and advice


Have your say about what you just read! Leave me a comment in the box below.

Top of Green Bean Recipe