Type what you have

Ingredients

• ✓ green bean
• pancetta
• shallot
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
2. 2 Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

By Eve

Ingredients

• ✓ green bean
• butter
• bread crumb
• parmesan cheese
• salt
• pepper
• parsley

Instructions

1. 1 Place the green beans in a saucepan with a lid and pour enough water over the beans to cover; bring to a boil. Reduce the heat to low and cover; simmer until the beans are tender but still crisp, about 10 minutes. Drain. Spread the beans onto paper towels to dry.
2. 2 Melt the butter in a large skillet over medium-low heat; stir the bread crumbs and Parmesan cheese into the melted butter. Reduce heat to low; add the beans and cook and stir until the beans are heated through and the crumbs are beginning to brown, about 3 minutes. Season with salt and pepper. Sprinkle the parsley over the mixture to serve.

By Marilyn Perzik

Ingredients

• ✓ green bean
• onion
• green bell pepper
• garlic
• chicken meat
• tomato
• oregano

Instructions

1. 1 Sauté onion, bell pepper, and garlic in a large skillet until soft. Add chicken, then stir in tomatoes, beans, and oregano.
2. 2 Reduce heat to medium-low and simmer, stirring constantly, for 8 to 10 minutes. Remove from heat and serve hot.

By Sara

Ingredients

• ✓ green bean
• onion
• balsamic vinegar
• garlic
• sugar
• basil
• oregano
• parmesan cheese
• grape tomato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook green beans at a boil until tender yet firm to the bite, 5 to 10 minutes; drain and transfer to a 9x13-inch dish.
2. 2 Cook and stir onions, vinegar, garlic, sugar, basil, and oregano in a skillet over medium heat until onions are softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onions are very tender and dark brown, 15 to 20 minutes more.
3. 3 Preheat oven to 400 degrees F (200 degrees C).
4. 4 Spread onion mixture over green beans and top with Parmesan cheese. Arrange tomatoes, cut sides down, atop Parmesan cheese layer.
5. 5 Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

By Mrs Boss

Ingredients

• ✓ green bean
• water
• bread crumb
• olive oil
• salt
• pepper
• garlic powder
• oregano
• basil
• parmesan cheese

Instructions

1. 1 Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well.
2. 2 Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

By MNKENNEY

Ingredients

• ✓ green bean
• olive oil
• onion
• pepperoni sausage
• garlic
• olive oil
• carrot
• cabbage
• salt
• black pepper
• tomato
• zucchini
• potato
• olive oil

Instructions

1. 1 Heat 1 tablespoon olive oil in a large, heavy pot over medium heat; cook and stir onions, pepperoni sausage, and garlic until garlic is golden brown, 8 to 10 minutes. Transfer pepperoni mixture to a bowl and set aside.
2. 2 Heat 3 tablespoons olive oil in same pot; cook and stir carrots, cabbage, kosher salt, and black pepper until coated in hot oil. Place tomatoes, zucchini, and green beans into pot and scatter onion-pepperoni mixture over the top. Partially cover the pot and simmer until vegetables are tender, about 50 minutes.
3. 3 Place potatoes into a large pot and cover with lightly-salted water. Bring to a boil, reduce heat to medium-low, and simmer until tender, about 20 minutes. Drain and let potatoes cool. When cool enough to handle, cut potatoes into 1 1/2-inch pieces.
4. 4 Gently fold potatoes into the vegetable stew and cook until heated through, about 3 more minutes; drizzle stew with 1 tablespoon olive oil and serve.

By RALEPRICE

Ingredients

• ✓ green bean
• macaroni
• corn
• cabbage
• basil
• oregano
• parsley
• beef bouillon granules
• water
• kidney bean
• tomato sauce
• tomato
• garlic
• carrot
• celery
• onion
• ground beef

Instructions

1. 1 Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
2. 2 Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

By Jackie

Ingredients

• ✓ green bean
• parmesan cheese
• spinach
• elbow macaroni
• black pepper
• thyme
• salt
• oregano
• parsley
• garlic
• zucchini
• celery
• carrot
• onion
• kidney bean
• tomato
• vegetable broth

Instructions

1. 1 Gather all ingredients.
2. 2 Combine broth, tomatoes, kidney beans, onion, carrots, celery, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and pepper in a 6-quart slow cooker. Cover and cook on Low for 6 to 8 hours.
3. 3 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
4. 4 Stir macaroni and spinach into the slow cooker; cover and cook for 15 more minutes.
5. 5 Ladle into bowls and sprinkle with Parmesan cheese.

By laura

Ingredients

• ✓ green bean
• cheese tortellini
• italian seasoning
• basil
• garlic
• carrot
• kale
• onion
• red potato
• tomato sauce
• beef broth
• black pepper
• salt
• parsley
• onion
• ground pork
• ground beef

Instructions

1. 1 Mix beef, pork, onion, and parsley together in a bowl. Season liberally with salt and some black pepper. Roll into small meatballs.
2. 2 Bring beef broth to a boil in a large pot. Pour in tomato sauce. Add meatballs to the boiling soup. Reduce heat to medium and simmer, skimming off oily residue occasionally, about 1 hour. Add potatoes, onion, kale, green beans, carrots, garlic, basil, and Italian seasoning; simmer until vegetables are tender, 30 minutes to 1 hour.
3. 3 Stir in frozen tortellini and continue to cook until heated through, about 10 minutes more.

By Leanne Wiechert

Ingredients

• ✓ green bean
• basil
• parmesan cheese
• kosher salt
• ditalini pasta
• red kidney bean
• tomato
• tomato
• chicken bone broth
• black pepper
• basil
• oregano
• garlic
• carrot
• celery
• onion
• beef stew meat
• olive oil

Instructions

1. 1 Heat oil in a multi-functional pressure cooker (such as Instant Pot) on Sauté mode. Add beef and onion; cook until beef is no longer pink on the outside, about 4 minutes. Add green beans, celery, carrot, garlic, oregano, dried basil, and black pepper to the Pot; stir to combine.
2. 2 Add broth, diced tomatoes, and crushed tomatoes to the Pot; stir to combine. Select Soup setting; close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in kidney beans and pasta. Turn on Slow Cook mode; cook according manufacturer's instructions until vegetables and pasta are tender, about 10 minutes. Season with salt. Top servings with Parmesan cheese and fresh basil.

By FestivelySouthern

Ingredients

• ✓ green bean
• olive oil
• water
• black pepper
• salt
• vegetable bouillon
• water
• bird's eye chile
• garlic
• cherry tomato
• red bell pepper
• carrot
• onion
• olive oil
• chickpea lasagna sheet
• kitchen twine
• bay leaf
• rosemary
• sage
• cranberry bean

Instructions

1. 1 Soak beans in water, 8 hours to overnight.
2. 2 Drain beans and briefly rinse under cold water. Allow to drain.
3. 3 Tie sage, rosemary, and bay leaf with kitchen twine. Set aside. Break lasagna sheets into uneven pieces that are relatively the same size.
4. 4 Heat a stovetop pressure cooker over medium-high heat. Add 2 tablespoons oil, onion, carrots, and red bell pepper; stir until onion is translucent. Add drained beans, herb bundle, green beans, cherry tomatoes, garlic, and chile pepper. Stir to ensure beans are evenly distributed. Add 4 cups water and bouillon cube. Secure the lid and bring to pressure. Cook for 8 minutes from the first whistle.
5. 5 Turn off heat and allow pressure to release naturally according to manufacturer's instructions. Remove cover and discard herb bundle. Season stew with salt and pepper. Bring to a boil. Add pasta pieces a few at a time, stirring constantly to avoid sticking.
6. 6 Add boiling water a little at a time if the stew becomes too thick. Stir frequently until pasta is tender yet firm to the bite, about 8 minutes. Ladle into 4 bowls. Top each bowl with 1 teaspoon extra-virgin olive oil.

By Buckwheat Queen

Ingredients

• ✓ green bean
• romano cheese
• balsamic vinegar
• parsley
• basil
• lemon zest
• garlic
• yellow onion
• butter
• black pepper
• salt
• lemon juice
• italian seasoning
• olive oil
• asparagus
• grape tomato
• red bell pepper
• carrot
• zucchini
• yellow squash
• penne pasta

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
3. 3 Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
4. 4 Roast vegetables in preheated oven until tender, about 15 minutes.
5. 5 Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

By amanda1432

Ingredients

• ✓ green bean
• lemon juice
• flat-leaf parsley
• water
• cannellini bean
• white wine
• beet
• turnip
• carrot
• leek
• chili flake
• bay leaf
• kosher salt
• rosemary
• garlic
• roma tomato
• onion
• olive oil
• kosher salt
• parmigiano reggiano cheese
• garlic
• olive oil
• kale
• turnip green
• beet green

Instructions

1. 1 Bring a large pot of salted water to a boil. Prepare a bowl of ice water. Strip beet greens, turnip greens, and kale from their coarse stems and wash leaves well. Working in batches, cook each bunch in boiling water until bright green and slightly limp, about 1 minute. Transfer immediately to ice water and repeat with remaining greens. Discard cooking water.
2. 2 Remove greens from ice water and squeeze out as much water as possible.
3. 3 Combine greens, 2/3 cup olive oil, 2 cloves garlic, Parmigiano Reggiano cheese, and 1/2 teaspoon kosher salt in blender or food processor; blend until smooth. Transfer pesto to a bowl and cover surface with plastic wrap.
4. 4 Heat 1/4 cup olive oil in large pot over medium-high heat. Stir in onion, grated tomato, 4 cloves minced garlic, rosemary, 1/2 teaspoon kosher salt, bay leaf, and chili flakes. Cook, stirring frequently, for 5 minutes; reduce heat to low. Continue cooking and stirring until vegetables are a deep golden brown, 20 to 30 minutes.
5. 5 Pour remaining 2 tablespoons olive oil over onion mixture. Stir in leek, carrot, turnips, and beets. Increase heat to medium-high and cook, stirring occasionally, for 5 minutes.
6. 6 Pour white wine over vegetable mixture and scrape browned bits off the bottom of the pot. Mix cannellini beans and green beans into vegetable mixture; pour in 5 cups water. Bring liquid to a boil, reduce heat, and simmer until green beans are tender, about 5 minutes more. Stir in parsley and lemon juice.
7. 7 Divide soup among heated bowls and serve with a generous dollop of the winter greens pesto.

By Oxbow Farm

Ingredients

• ✓ green bean
• processed cheese
• dill

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a 9x13-inch casserole dish, combine green beans, processed cheese, and dill.
3. 3 Stirring occasionally, bake until heated through and cheese is bubbling, about 30 minutes.

By ZELDA621

Ingredients

• ✓ green bean
• cream of mushroom soup
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine green beans and soup in a small casserole dish.
3. 3 Bake in the preheated oven for 10 to 15 minutes. Remove from the oven and top with onions. Bake for another 10 minutes.

By pearl

Ingredients

• ✓ green bean
• cream of mushroom soup
• cheddar cheese
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large saucepan of salted water to a boil; add green beans and cook just until slightly tender, about 5 minutes. Drain.
3. 3 Mix green beans and cream of mushroom soup together in a bowl; spread into a 9x13-inch baking dish. Sprinkle Cheddar cheese over the green bean mixture and top with French-fried onions.
4. 4 Bake in the preheated oven until cheese is melted and browned, about 30 minutes.

By jwhall

Ingredients

• ✓ green bean
• butter
• garlic powder
• brown sugar
• bacon

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Put green beans in a baking dish. Mix butter, brown sugar, and garlic powder together in a bowl; pour over green beans. Arrange bacon strips atop the beans.
3. 3 Bake in preheated oven until the bacon is cooked and the green beans are tender, about 30 minutes.

By TammyJean

Ingredients

• ✓ green bean
• water
• salt
• potato
• smoked sausage

Instructions

1. 1 Place green beans in a large saucepan with a lid. Pour water over beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until beans are very tender, 3 to 4 hours; add water throughout cooking as needed to keep moist.
2. 2 Add potatoes and smoked sausage; cover and simmer until potatoes are very tender and beans and potatoes have absorbed the smoky flavor of sausage, about 2 more hours.

By A Smith

Ingredients

• ✓ green bean
• soy sauce
• garlic
• ginger root
• honey

Instructions

1. 1 Bring a large pot of water to a boil; add green beans and cook until bright green and just tender, about 5 minutes. Drain and rinse with cold water.
2. 2 Heat soy sauce in a large skillet over medium heat. Cook and stir garlic and ginger in soy sauce until fragrant; stir in honey. Add green beans and toss to coat. Reduce heat to medium-low and simmer until beans are tender, about 5 minutes more.

By JuliaC

Ingredients

• ✓ green bean
• onion
• olive oil
• salt
• pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Brush a roasting pan with olive oil.
2. 2 Place beans and onion in the roasting pan. Drizzle on olive oil and sprinkle with salt and pepper.
3. 3 Roast in the preheated oven, stirring only once or twice, until beans are tender-crisp, about 30 minutes. Top with Parmesan cheese. Serve immediately or once cooled to room temperature.

By Shawn Gardner

Ingredients

• ✓ green bean
• butter
• almond
• lemon pepper

Instructions

1. 1 Place green beans in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, about 10 minutes; drain.
2. 2 Melt butter in a skillet over medium heat. Sauté almonds until lightly browned. Season with lemon pepper. Stir in green beans; toss to coat.

By Annette

Ingredients

• ✓ green bean
• potato
• water
• salt pork

Instructions

1. 1 Gather all ingredients.
2. 2 Layer green beans and potatoes in the bottom of a slow cooker. Add just enough water to barely cover. Top with salt pork.
3. 3 Cover and cook on Low until tender, 6 to 8 hours.

By Jesi A

Ingredients

• ✓ green bean
• tomato
• italian seasoning
• almond

Instructions

1. 1 In a pot over medium heat, cook the green beans and tomatoes until heated through. Season with Italian seasoning. Stir in the almonds just before serving.

By Mommy2ToenJa

Ingredients

• ✓ green bean
• cream of mushroom soup
• cheddar cheese
• french-fried onion

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix green beans and soup together in a large microwave-safe bowl until well combined. Microwave on high until warm, 3 to 5 minutes.
3. 3 Stir 1/2 cup cheese into mixture. Microwave on high, 2 to 3 minutes.
4. 4 Spread mixture evenly in a casserole dish. Sprinkle remaining cheese over top; sprinkle with fried onions.
5. 5 Bake in the preheated oven until cheese melts and onions lightly brown, about 10 minutes.

By Jan

Ingredients

• ✓ green bean
• soy sauce
• balsamic vinegar
• sugar
• sesame oil
• garlic

Instructions

1. 1 Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.
2. 2 In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.
3. 3 Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.

By Pam Buffel

Ingredients

• ✓ green bean
• bacon
• onion
• chicken bouillon

Instructions

1. 1 Heat a saucepan over medium heat, and add the bacon pieces. Fry for a few minutes, then add the onions. Cook and stir until the onions are tender, about 5 minutes. Pour in the green beans, and crumble in the bouillon cube. Stir to blend, then simmer for about 15 minutes. If you wish to simmer longer, add more water to keep the beans from scorching.

By Jennifer Bootz Evans

Ingredients

• ✓ green bean
• ground beef
• water
• white sugar
• soy sauce

Instructions

1. 1 Cook ground beef in a large skillet over medium heat until evenly brown; drain excess fat.
2. 2 Stir in green beans and about 1 cup water. Cover, and cook until beans are tender, 15 to 20 minutes.
3. 3 Season with sugar and soy sauce, and cook uncovered for 5 minutes.

By April Hilton

Ingredients

• ✓ green bean
• bacon
• onion
• white vinegar

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Saute onions in bacon grease; add vinegar, and saute until onions are tender. Add green beans and cook until heated through. Crumble the bacon on top.

By Casey

Ingredients

• ✓ green bean
• peanut butter
• brown sugar
• soy sauce
• peanut
• miso paste

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the green beans and cook uncovered until tender, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well and cut into 2-inch pieces.
2. 2 While the green beans are cooking, stir together the peanut butter, sugar, soy sauce, peanuts, and miso paste in a mixing bowl. Once the green beans have been cut, stir into the peanut sauce and serve.

By ---

Ingredients

• ✓ green bean
• beef bouillon
• worcestershire sauce
• soy sauce
• butter
• garlic pepper seasoning

Instructions

1. 1 Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.
2. 2 Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. Simmer gently for 15 minutes.
3. 3 Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

By Denise Godfrey