Type what you have

Ingredients

• ✓ green bean
• vegetable oil
• mustard seed
• carrot
• water
• long grain white rice
• brown lentil
• lemon juice
• salt
• chili powder

Instructions

1. 1 Heat the oil in a large saucepan over medium-high heat. Add the mustard seeds, and cook until they pop. Once the seeds have popped like popcorn, add the carrot and green beans. Sautee them for about 2 minutes, just to mingle the flavors.
2. 2 Pour in the water, and add the rice and lentils. Reduce the heat to low, cover, and simmer for 20 minutes, or until rice and lentils are tender. Stir in the lemon juice, and season with salt and chili powder. Let stand covered for 5 or 10 minutes before serving.

By MINIJOSH

Ingredients

• ✓ green bean
• cilantro
• chili powder
• garlic powder
• ginger
• garam masala
• tomato
• onion
• cumin
• mustard seed
• vegetable oil
• turmeric
• salt
• green pea
• water
• carrot
• potato

Instructions

1. 1 Place potatoes, carrots and green beans in the cold water. Allow to soak while you prepare the rest of the vegetables; drain.
2. 2 In a microwave safe dish place the potatoes, carrots, green beans, peas, salt and turmeric. Cook for 8 minutes.
3. 3 Heat oil in a large skillet over medium heat. Cook mustard seeds and cumin; when seeds start to sputter and pop, add the onion and saute until transparent. Stir in the tomatoes, garam masala, ginger, garlic and chili powder; saute 3 minutes. Add the cooked vegetables to the tomato mixture and saute 1 minute. Garnish with cilantro leaves.

By Laxmi Laxman

Ingredients

• ✓ green bean
• tamarind juice
• tomato
• potato
• curry leaf
• onion
• oil
• ginger
• garlic
• cardamom pod
• black peppercorn
• coriander seed
• cumin seed
• cinnamon stick
• kashmiri chile pepper
• salt
• beef stewing steak

Instructions

1. 1 Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.
2. 2 Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.
3. 3 Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.
4. 4 Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.

By Allrecipes Member

Ingredients

• ✓ green bean
• cilantro
• cashew
• black pepper
• turmeric
• water
• carrot
• corn kernel
• broccoli
• cayenne pepper
• salt
• water
• long grain rice
• clove
• red bell pepper
• garlic
• onion
• corn oil

Instructions

1. 1 Heat the corn oil in a large saucepan over medium-high heat. Stir in the onion, garlic, red bell pepper, and whole cloves. Cook and stir until the onion has softened and begun to brown, about 10 minutes. Stir in the rice, and cook for 1 minute, stirring constantly. Add 4 cups of water, salt, and cayenne pepper. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
2. 2 Meanwhile, place the broccoli, corn, green beans, carrot, and 1/4 cup water into a microwave-safe bowl. Cover, and cook in the microwave at full power until the vegetables are tender, 2 to 4 minutes depending on the microwave. Once the rice has finished cooking, gently stir the vegetables into the rice along with the turmeric, black pepper, and cashews. Sprinkle with cilantro to serve.

By Sahana

Ingredients

• ✓ green bean
• salt
• brown sugar
• tamarind pulp
• coconut
• cilantro
• turmeric
• asafoetida powder
• mustard seed
• cumin seed
• vegetable oil
• water
• chili powder
• sambar powder
• coriander
• yellow split pea
• green bell pepper
• carrot
• cabbage
• water

Instructions

1. 1 Place 2 cups water, cabbage, carrot, green beans, bell pepper, and yellow split peas in a pressure cooker; lock lid. Bring cooker up to pressure and cook until peas are tender, 6 to 8 minutes. If your pressure cooker does not have a quick-release function, reduce cooking times slightly as food will continue to cook while pressure releases slowly. Drain and reserve excess liquid; set vegetables aside.
2. 2 Mix ground coriander, sambar powder, chili powder, and 1/2 teaspoon water in a bowl to create a paste.
3. 3 Heat vegetable oil in a skillet over medium-high heat; cook and stir cumin seeds and mustard seeds until seeds sputter, about 1 minute; add asafoetida powder. Stir in the sambar paste; cook and stir until thickened, about 1 minute. Season with turmeric, and stir in vegetables. If vegetable mixture is too thick, stir in reserved cooking liquid.
4. 4 Mix cilantro, coconut, tamarind pulp, brown sugar, and salt into vegetable mixture. Simmer for 10 to 15 minutes more.

By SK

Ingredients

• ✓ green bean
• cilantro
• black pepper
• salt
• lemon juice
• cilantro
• carrot
• coconut milk
• cauliflower
• vegetable stock
• red lentil
• turmeric
• cumin
• coriander
• garlic
• ginger
• onion
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
2. 2 Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
3. 3 Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
4. 4 Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

By Maggie Pannell

Ingredients

• ✓ green bean
• salt
• heavy cream
• milk
• paneer
• potato
• green pea
• green bell pepper
• carrot
• raisin
• water
• garam masala
• coriander
• turmeric
• cayenne pepper
• tomato sauce
• ginger paste
• garlic
• onion
• almond
• pistachio
• cashew
• vegetable oil

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet over medium heat. Place mixed nuts in the skillet, cook and stir until golden brown, and set aside. Stir onion into the skillet, and cook until tender. Mix in garlic paste and ginger paste, and cook 1 minute. Stir in tomato sauce, cayenne pepper, turmeric, coriander, and garam masala. Pour in water, and mix in raisins, carrots, green bell pepper, beans, peas, and potatoes. Bring to a boil. Reduce heat to low, and simmer 20 minutes, until potatoes are tender.
2. 2 Heat remaining oil in a separate skillet over medium-high heat, and cook the paneer on both sides, until golden brown. Drain on paper towels. Place in a bowl with enough hot water to cover for about 2 minutes to soften, then stir into the skillet with the vegetables.
3. 3 Stir milk and cream into the skillet with the vegetables and paneer. Bring to a boil, and continue cooking, 2 to 3 minutes. Season with salt to taste.

By LUNACITY

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

Ingredients

• ✓ green bean
• olive oil
• garlic
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green beans, olive oil, garlic, and salt in a bowl; toss to coat. Allow green beans to marinate for 30 minutes.
3. 3 Preheat the grill for medium heat and lightly oil the grate. Arrange green beans on a grill pan.
4. 4 Place the grill pan on the preheated grill; cook and stir green beans until lightly charred and cooked to desired doneness, about 10 minutes.

By Kassie Calvin Caminiti

Ingredients

• ✓ green bean
• olive oil
• garlic
• oregano
• thyme
• salt
• blue cheese

Instructions

1. 1 Combine beans, olive oil, garlic, oregano, thyme, and salt in a microwave-safe dish.
2. 2 Cover and cook in the microwave on high, stirring twice, until beans are tender, 7 to 9 minutes. Stir in blue cheese. Serve immediately.

By judy2304

Ingredients

• ✓ green bean
• venison
• water
• onion salt
• russet potato

Instructions

1. 1 Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours.
2. 2 Remove venison from the slow cooker. Cut into bite size-pieces; discard bones. Transfer meat back to slow cooker and cook until tender, about 30 more minutes.
3. 3 Prepare Idahoan Signature™ Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.

By Idahoan

Ingredients

• ✓ green bean
• onion
• tomato
• banana pepper
• green bell pepper
• water
• bacon

Instructions

1. 1 Place green beans, onions, tomatoes, banana peppers, bell pepper, and water in a large pot. Bring to a boil over high heat, then reduce heat to low. Cover pot and simmer approximately 10 minutes, until green beans are tender.
2. 2 While green beans are steaming, arrange bacon slices in a medium skillet. Fry over medium heat until crispy, approximately 10 minutes. Drain on paper towels. Crumble and set aside.
3. 3 Spoon green bean mixture and juice into a serving dish. Sprinkle crumbled bacon over top and serve immediately.

By Cookie

Ingredients

• ✓ green bean
• potato chip
• cream of mushroom soup
• tuna

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Crush potato chips into a large bowl. Add green beans, condensed soup, and tuna and mix until well combined. Pack into a 10x14-inch casserole dish.
3. 3 Bake in the preheated oven until the top is crispy, about 30 minutes.

By PJBeach

Ingredients

• ✓ green bean
• potato
• colby cheese
• cream of chicken soup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish.
2. 2 Mix together potatoes, green beans, cheese, and condensed soup in the prepared casserole dish until well combined.
3. 3 Cover and bake in the preheated oven for 30 minutes. Uncover and continue baking until bubbly and lightly browned, about 15 minutes more.

By LTUSSEY