Type what you have

Ingredients

• ✓ green bean
• olive oil
• salt
• black pepper

Instructions

1. 1 Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Rinse green beans and pat dry with paper towels; spread onto a rimmed baking sheet. Drizzle beans with olive oil, then season with salt and pepper. Use your hands to toss the beans until evenly coated with oil; spread out in a single layer.
3. 3 Roast in the preheated oven until beans are crisp-tender, look slightly shriveled, and start to show golden caramelized spots, 15 to 25 minutes.
4. 4 Serve and enjoy!

By samanathon

Ingredients

• ✓ green bean
• soy sauce
• garlic
• garlic chili sauce
• honey
• canola oil

Instructions

1. 1 Gather the ingredients.
2. 2 Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
3. 3 In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
4. 4 Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

By COOKOFTHEHOUSE

Ingredients

• ✓ green bean
• olive oil
• onion salt
• garlic salt
• garlic powder
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a skillet over medium heat. Add green beans, onion salt, garlic salt, garlic powder, and black pepper to the skillet.
3. 3 Cook and stir green beans until desired tenderness is reached, 5 to 10 minutes.
4. 4 Serve hot and enjoy!

By Cookin Ray

Ingredients

• ✓ green bean
• cream of mushroom soup
• fried onion
• milk
• cheddar cheese
• bacon
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine green beans, condensed soup, milk, and pepper in a large bowl. Add 1 1/3 cups French-fried onions and 1/2 of the Cheddar cheese.
3. 3 Crumble 5 slices of bacon; add to the green bean mixture and mix until well combined. Transfer to a 3-quart baking dish.
4. 4 Bake in the preheated oven for until hot and bubbly, about 25 minutes.
5. 5 Remove from the oven and stir. Sprinkle with the remaining Cheddar and onions. Crumble remaining slice of bacon over top.
6. 6 Return to the oven and bake until onions are golden brown, about 5 more minutes.

By Del Monte

Ingredients

• ✓ green bean
• fennel bulb
• olive oil
• basil
• salt
• pepper
• feta cheese

Instructions

1. 1 Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
2. 2 Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

By FOXLAIRFARM

Ingredients

• ✓ green bean
• bacon
• garlic
• red pepper flakes
• salt
• pepper

Instructions

1. 1 Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan.
2. 2 Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to the pan and toss with the beans before serving.

By Cheryl Leiser Harding

Ingredients

• ✓ green bean
• bamboo steamer basket
• lid
• cauliflower floret
• broccoli floret
• carrot
• napa cabbage leaf

Instructions

1. 1 Soak the steamer basket in water for 30 minutes.
2. 2 Wash cauliflower and broccoli florets. Peel and wash the carrot. Cut carrot in half and cut each half into 4 sticks, for 8 sticks total. Trim green beans.
3. 3 Remove steamer baskets from the water. Place one cabbage leaf on the bottom of one basket. Put the cauliflower florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the cauliflower florets. Place the second basket on top. Line the top basket with the remaining cabbage leaf. Put the broccoli florets, stem side down, on top of the leaf in a single layer. Add 8 green beans and 4 carrot sticks between the broccoli florets.
4. 4 Pour 1 1/2 cups water into the bottom of an 6-quarter electric pressure cooker (such as Instant Pot®). Add the basket and cover with the lid. Close and lock the cooker lid. Select low pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 minutes for pressure to build.
5. 5 Turn off the cooker when the timer rings. Wait for 3 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
6. 6 Set the baskets onto plates to serve the vegetables in the baskets for a decorative touch. Use chopsticks to serve.

By Buckwheat Queen

Ingredients

• ✓ green bean
• bacon
• water
• garlic
• feta cheese
• onion powder
• black pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside.
2. 2 Cook frozen beans with water in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside.
3. 3 Reheat skillet with reserved bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese; season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes.
4. 4 Transfer green bean mixture to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.

By FOODAC

Ingredients

• ✓ green bean
• bacon
• onion
• flour
• apple cider vinegar
• sugar
• salt
• pepper

Instructions

1. 1 Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
2. 2 Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

By Debbie F.

Ingredients

• ✓ green bean
• olive oil
• red bell pepper
• cauliflower
• yellow squash
• garlic
• chicken broth

Instructions

1. 1 Heat the oil in a 12-inch skillet over high heat. Add the red pepper, cauliflower, green beans, and squash and cook for 4 minutes or until lightly browned, stirring occasionally.
2. 2 Add the garlic to the skillet and cook and stir for 1 minute. Add Swanson Chicken Broth and heat to a boil, stirring to scrape up the browned bits from the bottom of the skillet. Reduce the heat to medium-high. Cook for 3 minutes or until the vegetables are tender, stirring occasionally. Season to taste.

Ingredients

• ✓ green bean
• olive oil
• parmesan cheese
• white wine vinegar
• garlic
• salt
• black pepper
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam to your desired degree of tenderness, about 5 minutes.
3. 3 Transfer steamed green beans to a serving bowl. Add olive oil, Parmesan cheese, white wine vinegar, garlic, salt, and pepper; toss until evenly coated. Let stand for 10 minutes.
4. 4 Remove garlic slices and garnish with parsley before serving.
5. 5 Serve and enjoy!

By mrsmiz

Ingredients

• ✓ green bean
• white vinegar
• water
• salt
• garlic
• dill
• red pepper flake

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect six ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.
3. 3 While the jars are being sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.
4. 4 Trim green beans to 1/4-inch shorter than the jars.
5. 5 Remove jars from simmering water. Place 1 sprig of dill and 1⁄8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.
6. 6 Ladle boiling brine (leave out garlic) into the jars, filling within ¼-inch of the tops. Seal jars with lids and rings.
7. 7 Place a rack in the bottom of a large stockpot and fill halfway with water.
8. 8 Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.
9. 9 Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.
10. 10 Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.
11. 11 Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.

By Jani Whitsett

Ingredients

• ✓ green bean
• butter
• garlic powder
• salt
• almond
• dried cranberry
• orange juice
• white pepper

Instructions

1. 1 Heat butter in a small skillet over medium heat until it starts to brown and smell nutty, 3 to 5 minutes. Add green beans, garlic powder, and salt; cook and stir until beans are tender, about 2 minutes.
2. 2 Add almonds and cranberries; toss lightly to combine. Add orange juice and season with white pepper.

By Billy Lee Cuthbertson Jr

Ingredients

• ✓ green bean
• bacon
• sweet onion
• chili powder
• brown sugar
• cinnamon
• salt
• nutmeg

Instructions

1. 1 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel.
2. 2 Drain and discard liquid from 1 can of green beans; empty both cans into a saucepan over low heat. Bring to a simmer; add bacon and sweet onion.
3. 3 Increase heat to medium-low. Stir chili powder, brown sugar, cinnamon, salt, and nutmeg into the green beans. Cook the mixture until the onions are transparent but not yet soft, about 10 minutes.

By Debbie Kumanchik

Ingredients

• ✓ green bean
• tomato
• beef stew meat
• corn
• carrot
• potato
• beef with onion soup mix
• salt
• pepper

Instructions

1. 1 Place crushed tomatoes, beef, corn, green beans, carrots, potatoes, onion soup mix, salt, and pepper into a slow cooker; stir to combine.
2. 2 Cook on Low for at least 6 hours. Add water if necessary.

By JUDY G

Ingredients

• ✓ green bean
• olive oil
• asparagus
• olive oil
• red onion
• cherry tomato
• parsley
• kosher salt
• black pepper
• olive oil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
3. 3 Roast green beans in preheated oven until tender, about 10 minutes.
4. 4 Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
5. 5 Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
6. 6 Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

By Sarah

Ingredients

• ✓ green bean
• butter
• olive oil
• shallot
• garlic
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
2. 2 Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
3. 3 Remove skillet from heat and sprinkle Parmesan cheese over the green beans.

By murphyjct

Ingredients

• ✓ green bean
• oil
• water
• egg
• milk
• bread crumb
• chili powder
• garlic powder
• onion powder
• all-purpose flour

Instructions

1. 1 Gather the ingredients. Heat the oil in a deep fryer or electric skillet to 375 degrees F (190 degrees C).
2. 2 Combine green beans and water in a saucepan. Cover and bring to a boil. Cook until the beans are bright green, about 4 minutes. Drain and transfer to a bowl. Cover with cold water and set aside.
3. 3 In one bowl, whisk egg and milk together. In a separate bowl, mix together bread crumbs, chili powder, garlic powder, and onion powder. Drain green beans and toss with flour to coat, shaking off the excess. Dip beans into egg mixture and then into bread crumbs, coating thoroughly.
4. 4 Fry beans in batches so they are not touching. Cook until golden brown and crispy, about 2 minutes. Drain on paper towels.

By Rinne77

Ingredients

• ✓ green bean
• bacon
• onion
• red pepper flakes
• water
• butter
• lemon juice
• salt
• pepper

Instructions

1. 1 Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate; return the skillet with the reserved bacon grease to the stove.
2. 2 Cook the onion in the bacon drippings until soft, 5 to 7 minutes. Stir in the green beans and red pepper flakes; cook another 2 minutes. Pour the boiling water into the skillet and cover the skillet immediately; steam for about 15 minutes, shaking the skillet occasionally to keep the beans from sticking to the bottom. Add the butter, lemon juice, salt, and pepper; cook and stir until the butter is melted, 3 to 5 minutes. Sprinkle the cooked bacon over the beans to serve.

By Eric

Ingredients

• ✓ green bean
• olive oil
• shallot
• garlic
• kale
• cream of chicken soup
• sriracha sauce
• cream cheese
• sour cream
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
2. 2 Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.

By Sherylynn Booth

Ingredients

• ✓ green bean
• water
• salt
• mustard seed
• dill weed
• red pepper flake
• dill seed
• garlic
• white vinegar
• white sugar
• water

Instructions

1. 1 Bring 2 quarts of water to a boil. Add green beans and boil for 5 minutes or until beans are just tender but still have a crunch. Plunge green beans in cold water to set their color; drain well.
2. 2 Combine salt, mustard seed, dill weed, chiles, dill seed, and garlic in a large bowl; add cooled beans to the bowl and stir.
3. 3 Place 2 cups water, vinegar, sugar, and salt into a small saucepan; bring to a boil over medium-low heat. Pour mixture over beans; mix well.
4. 4 Chill green beans in an airtight container at least overnight or for up to 1 week before eating.

By CHRISTYJ

Ingredients

• ✓ green bean
• egg
• egg white
• kosher salt
• black pepper
• panko bread crumb
• panko bread crumb
• parmesan cheese
• garlic powder
• olive oil cooking spray
• mayonnaise
• sriracha sauce
• lemon juice

Instructions

1. 1 Wash green beans and dry thoroughly.
2. 2 Whisk together eggs and egg white in a shallow bowl until just frothy. Whisk in 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. 3 Combine seasoned and regular panko, Parmesan cheese, garlic powder, and remaining salt and pepper in another shallow bowl; mix well.
4. 4 Coat 1/3 of the beans lightly with the egg mixture, then toss in the bread crumb mixture until well coated. Place in a single layer in an air fryer basket and spray lightly with olive oil spray.
5. 5 Air-fry at 400 degrees F (200 degrees C) until beans are golden and crunchy, about 6 minutes.
6. 6 Repeat Steps 4 and 5 to coat and air-fry the remaining beans.
7. 7 Stir together mayonnaise, Sriracha, and lemon juice in a small bowl until well combined. Serve with the air-fried green beans.

By Nicole McLaughlin

Ingredients

• ✓ green bean
• salt
• olive oil
• garlic
• baby portobello mushroom
• salt
• white pepper
• white whole wheat flour
• milk
• pumpkin seed
• whole wheat panko bread crumb
• olive oil

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch glass baking pan.
2. 2 Fill a large bowl with cold water and ice to make an ice bath.
3. 3 Fill a large pot with water and add 1 tablespoon salt; bring to a boil. Add green beans; boil until fork-tender, 5 to 6 minutes. Drain beans in a colander and immediately plunge them into the ice bath. Drain again. Pat dry with a kitchen towel or paper towels.
4. 4 Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic; saute for 1 minute. Add mushrooms; saute until softened, about 5 minutes. Season with salt and white pepper. Remove from heat. Toss in the cooked green beans. Transfer mixture to the baking pan.
5. 5 Heat 1 tablespoon oil and flour in the skillet over medium-high heat. Cook, whisking constantly, until incorporated, about 1 minute. Add milk slowly, whisking until the roux is creamy and smooth, about 2 minutes. Season with salt and white pepper. Add roux to the pan, tossing to coat the green bean-mushroom mixture.
6. 6 Combine pumpkin seeds, bread crumbs, and 2 teaspoons oil in a food processor. Pulse about 10 times until ground. Season with salt; pulse once more. Top green bean-mushroom mixture with the pulsed pumpkin seed mixture.
7. 7 Bake in the preheated oven until top is golden brown, about 10 minutes.

By Ivy Larson

Ingredients

• ✓ green bean
• crimini mushroom
• butter
• onion
• parsley
• all-purpose flour
• lemon zest
• salt
• black pepper
• milk
• sour cream
• cheddar cheese
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place green beans in a saucepan and fill with about 1/2 inch water; bring to a boil. Cover and steam until beans are tender but still bright green, about 5 minutes. Drain.
3. 3 Combine drained beans in a bowl with mushrooms; toss to combine.
4. 4 Melt butter in a large skillet over medium heat. Add onion and parsley; cook and stir until onion is tender, 5 to 7 minutes. Whisk in flour until blended, then mix in lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form.
5. 5 Add sour cream and stir until combined. Warm over medium heat until sauce begins to bubble. Dump in green beans and mushrooms, stirring to coat.
6. 6 Remove from the heat and toss briefly with 1/2 of the Cheddar cheese and 1/2 of the French-fried onions. Spoon into a 1 ½-quart casserole dish; top with the remaining Cheddar and onions.
7. 7 Bake in the preheated oven until Cheddar is melted, about 15 minutes.
8. 8 Serve and enjoy.

By Auriel

Ingredients

• ✓ green bean
• kidney bean
• lima bean
• chickpea
• wax bean
• onion
• green bell pepper
• red bell pepper
• white sugar
• white vinegar
• vegetable oil
• dill weed
• rosemary
• basil
• salt

Instructions

1. 1 Mix all canned beans with onion and bell peppers in a large bowl.
2. 2 In a small saucepan, combine sugar, vinegar, oil, dill, rosemary, and basil. Season with salt and stir over medium heat without boiling until sugar dissolves.
3. 3 Pour warm dressing over bean mixture. Cover and marinate for at least 2 hours in the refrigerator before serving.

By jessica

Ingredients

• ✓ green bean
• butter
• onion
• flat-leaf parsley
• mushroom
• all-purpose flour
• salt
• black pepper
• lemon juice
• sour cream
• cheddar cheese
• cracker
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer.
3. 3 Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.

By RiverChef

Ingredients

• ✓ green bean
• chive
• cornstarch
• white wine
• almond milk
• black pepper
• salt
• thyme
• garlic
• shallot
• cremini mushroom
• olive oil
• salt
• water
• brown sugar
• almond
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

By coweed

Ingredients

• ✓ green bean
• bacon
• salad dressing

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
2. 2 Fry bacon in a large skillet over medium heat until crisp. Drain on paper towels. In a large bowl, stir together the green beans and salad dressing; pour into the prepared dish. Crumble bacon over the top.
3. 3 Bake uncovered for 30 minutes in the preheated oven.

By hs614

Ingredients

• ✓ green bean
• bacon
• butter
• brown sugar

Instructions

1. 1 Fry the bacon in a large skillet over medium heat until done, but not quite crisp, about 9 minutes. Drain off grease and add butter and brown sugar. Cook and stir over medium heat until sugar has dissolved; remove from the heat and set aside.
2. 2 Place the green beans into a pot and fill with about 1 inch of water. Bring to a boil then cover, and steam over medium heat until cooked through, about 5 minutes. Drain off water and stir in the sugar and bacon mixture. Serve immediately.

By Tracy T

Ingredients

• ✓ green bean
• bacon
• onion
• red wine vinegar
• sugar
• flat-leaf parsley

Instructions

1. 1 Make an ice bath by filling a large pot with ice and water; set aside.
2. 2 Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
3. 3 Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

By Frank 'exodus' Macera