Type what you have

Ingredients

• ✓ green bean
• olive oil
• onion
• garlic
• pea
• zucchini
• vegetable broth
• rosemary
• great northern bean
• ditalini pasta
• parsley
• parmesan cheese
• salt
• black pepper
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a heavy-bottomed pot over medium-high heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add green beans, peas, and zucchini; toss to coat vegetables with oil.
2. 2 Slowly stream vegetable broth into vegetable mixture; bring to a simmer over medium heat. Stir in rosemary and great Northern beans and bring back to a simmer, about 5 minutes. Add ditalini pasta and simmer soup until pasta is tender but firm to the bite and soup has thickened, 10 to 15 minutes. Remove from heat; stir in parsley.
3. 3 Ladle soup into serving bowls and top each serving with 1 heaping tablespoon Parmesan cheese; season with salt and black pepper. Garnish soup with a drizzle of extra-virgin olive oil.

By Melanie C.

Ingredients

• ✓ green bean
• cherry tomato
• salt
• black pepper
• olive oil
• bay leaf
• pine nut
• arugula
• basil
• red wine vinegar
• whole-grain mustard
• garlic
• honey
• olive oil
• feta cheese

Instructions

1. 1 Preheat an oven to 225 degrees F (110 degrees C).
2. 2 Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
3. 3 Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
4. 4 Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
5. 5 Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
6. 6 Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.

By Andypoc

Ingredients

• ✓ green bean
• basil
• vegan shredded parmesan-style cheese
• elbow macaroni
• cannellini bean
• kidney bean
• water
• vegetable broth
• tomato
• tomato
• black pepper
• salt
• basil
• oregano
• celery
• carrot
• garlic
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots and celery; cook and stir until soft, 5 to 6 minutes.
2. 2 Stir in green beans, oregano, basil, salt, and pepper; cook for about 5 minutes. Add diced and crushed tomatoes and vegetable broth; bring to a boil. If it looks too thick, add a bit of water.
3. 3 Reduce heat to low and simmer for 20 minutes. Stir in kidney beans, cannellini beans, and macaroni; cook until pasta is tender yet firm to the bite, 7 to 10 minutes. Taste and adjust salt and pepper, if needed.
4. 4 Ladle into bowls and garnish with Parmesan-style cheese and fresh basil.

By Shannon

Ingredients

• ✓ green bean
• parmesan cheese
• shell pasta
• salt
• black pepper
• italian seasoning
• garlic powder
• cabbage
• beefy onion soup mix
• tomato paste
• carrot
• tomato
• chickpea
• kidney bean
• cannellini bean
• tomato sauce
• beef bouillon
• water
• beef stock
• garlic
• onion
• turkey sausage
• olive oil

Instructions

1. 1 Heat olive oil in a Dutch oven over medium-high heat. Add Italian sausage, onion, and garlic; cook and stir until sausage is browned and crumbly and onion is translucent, 8 to 10 minutes.
2. 2 Pour beef stock into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add water and bouillon cubes.
3. 3 Add tomato sauce, cannellini beans, kidney beans, garbanzo beans, green beans, diced tomatoes with juice, carrots, tomato paste, soup mix, cabbage, garlic powder, Italian seasoning, pepper, and salt. Reduce heat to medium and simmer for 40 minutes.
4. 4 Meanwhile, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain.
5. 5 After soup has cooked for 40 minutes, add cooked shells. Simmer for another 5 minutes. Ladle into bowls and top with shredded Parmesan cheese.

By Danielle

Ingredients

• ✓ green bean
• chicken stock
• three bean salad
• tomato sauce
• tomato
• zucchini
• red bell pepper
• green bell pepper
• garlic
• onion
• celery
• carrot
• butter
• olive oil
• elbow macaroni
• bay leaf
• black pepper
• salt
• oregano
• basil
• thyme
• parsley
• celery seed
• garlic powder
• onion powder
• italian seasoning

Instructions

1. 1 Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
2. 2 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.
3. 3 Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
4. 4 Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.

By styx1017

Ingredients

• ✓ green bean
• red onion
• salad dressing

Instructions

1. 1 Place beans in a serving dish. Toss with onion and salad dressing. Cover the dish with plastic wrap and chill in the refrigerator for 1 hour.

By Dale

Ingredients

• ✓ green bean
• red onion
• stuffed green olive
• lettuce
• bacon bit

Instructions

1. 1 Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

By CAROLINECOOKS

Ingredients

• ✓ green bean
• coconut milk
• vegetable oil
• chicken breast
• onion
• coconut butter
• almond butter

Instructions

1. 1 Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
2. 2 Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
3. 3 Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
4. 4 Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.

By Bethany Webber

Ingredients

• ✓ green bean
• water
• ham
• potato
• onion
• cream
• salt
• black pepper

Instructions

1. 1 Place the water, ham, green beans, potatoes, and onions into a large saucepan or soup pot, bring to a boil, and reduce heat to medium-low. Simmer until the ham and vegetables are very tender, about 45 minutes. Skim off any excess fat. Pour in the cream, season to taste with salt and pepper, and serve.

By mindis

Ingredients

• ✓ green bean
• olive oil
• garlic
• kalamata olive
• tomato
• red wine vinegar
• oregano
• salt
• black pepper
• feta
• oregano

Instructions

1. 1 Bring a large pot of salted water to a boil over medium heat. Add green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain green beans and plunge them into ice water to stop cooking further. Drain beans and place them in a shallow serving dish.
2. 2 Heat olive oil in a skillet over medium heat. Cook garlic in oil for about 30 seconds. Remove the skillet from heat. Stir in olives, tomatoes, vinegar, oregano, salt, and pepper.
3. 3 Pour mixture over green beans; toss together until beans are evenly coated. Sprinkle feta cheese on top and garnish with oregano sprigs. Chill at least 3 hours before serving.

By Lynne23235

Ingredients

• ✓ green bean
• pea
• shoepeg corn
• onion
• celery
• salt
• black pepper
• white sugar
• cooking oil
• red wine vinegar

Instructions

1. 1 Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
2. 2 Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

By Tina

Ingredients

• ✓ green bean
• ground beef
• pinto bean
• minestrone soup
• corn
• tomato
• tomato
• green chile

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
2. 2 Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
3. 3 Cook on Low for 6 to 8 hours or on High for 4 hours.

By crandolph

Ingredients

• ✓ green bean
• red potato
• olive oil cooking spray
• red onion
• garlic
• balsamic vinaigrette dressing
• roasted red pepper
• basil
• goat cheese

Instructions

1. 1 Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, 8 to 10 minutes. Drain and allow to steam dry for a minute or two. Place potatoes in a large bowl.
2. 2 Heat a large skillet over medium-high heat; grease with cooking spray. Cook and stir the green beans and onion until tender, about 5 minutes. Stir in the garlic; cook and stir until garlic is fragrant, about 1 minute more.
3. 3 Transfer the green bean mixture into the large bowl with the potatoes. Add the balsamic vinaigrette, roasted red peppers, and basil; toss lightly. Stir in the goat cheese.

By Linda T

Ingredients

• ✓ green bean
• red kidney bean
• chickpea
• sweet onion
• garlic
• sugar
• italian seasoning
• rice wine vinegar
• balsamic vinegar
• olive oil
• salt

Instructions

1. 1 Combine red kidney beans, green beans, and garbanzo beans in a large bowl. Add onion, garlic, sugar, Italian seasoning, rice wine vinegar, balsamic vinegar, and olive oil; stir to coat. Season with salt. Marinate salad in refrigerator before serving, at least 1 hour.

By Kenneth Isakson

Ingredients

• ✓ green bean
• white sugar
• soy sauce
• olive oil
• mirin
• sweet chile sauce
• sesame seed

Instructions

1. 1 Place green beans in a pot with water to cover; bring to a boil. Cook until tender, 6 to 8 minutes; drain.
2. 2 Combine green beans, sugar, soy sauce, oil, mirin, and sweet chile sauce in a bowl. Mix thoroughly. Cover with plastic wrap; refrigerate 30 minutes to 4 hours. Mix in sesame seeds.

By Den2014

Ingredients

• ✓ green bean
• kidney bean
• wax bean
• corn kernel
• sweet pea
• celery
• onion
• cucumber
• green bell pepper
• white vinegar
• sugar
• vegetable oil
• salt

Instructions

1. 1 Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
2. 2 Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
3. 3 Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

By ChristinaAB

Ingredients

• ✓ green bean
• broccoli
• cauliflower
• mushroom
• cherry tomato
• black olive
• red wine vinegar
• salt
• black pepper
• monosodium glutamate
• garlic salt
• dill weed
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the green beans, and cook until tender, 1 to 2 minutes. Drain, and rinse under cold water until the green beans are cool. Place into a bowl along with the broccoli, cauliflower, mushrooms, tomatoes, and olives; set aside.
2. 2 Whisk together the vinegar, salt, pepper, monosodium glutamate, garlic salt, and dill in a bowl. Slowly drizzle in the olive oil while continuing to whisk to create a dressing. Pour the dressing over the vegetables and stir to combine. Cover, and refrigerate at least 2 hours before serving.

By Jessica Moretz

Ingredients

• ✓ green bean
• onion
• celery
• kidney bean
• chickpea
• olive oil
• white wine vinegar
• white sugar
• salt
• celery seed
• black pepper

Instructions

1. 1 Combine onion, celery, kidney beans, garbanzo beans, and green beans in a mixing bowl. Add olive oil, vinegar, sugar, salt, celery seed, and black pepper to bean mixture; gently stir to coat. Cover bowl and chill completely 2 to 4 hours.

By Kara

Ingredients

• ✓ green bean
• chicken breast
• zucchini
• celery
• yellow squash
• sweet onion
• basil
• celery salt
• salt
• black pepper
• chicken broth

Instructions

1. 1 Combine chicken, zucchini, celery, yellow squash, green beans, onion, basil, celery salt, salt, and pepper in a slow cooker. Add chicken broth, making sure it covers ingredients.
2. 2 Cook on High until chicken is no longer pink and is fully cooked, 4 to 6 hours.

By Doc Eggs

Ingredients

• ✓ green bean
• sugar
• white wine vinegar
• vegetable oil
• onion
• green bell pepper
• celery
• lima bean
• kidney bean
• pinto bean
• pimento

Instructions

1. 1 In a large salad bowl, whisk together the sugar, vinegar and oil.
2. 2 Add the onion, bell pepper, celery, green beans, lima beans, kidney beans, pinto beans and pimentos.
3. 3 Toss to evenly coat and place in large sealed container. Place in refrigerator and turn periodically to mix.

By Kathleen White

Ingredients

• ✓ green bean
• kidney bean
• wax bean
• chickpea
• corn
• mushroom
• onion
• green bell pepper
• cider vinegar
• white sugar
• vegetable oil
• black pepper
• salt
• basil
• oregano
• white sugar

Instructions

1. 1 Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
2. 2 Chill in refrigerator for 8 hours or overnight.
3. 3 Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

By appagey

Ingredients

• ✓ green bean
• romano bean
• garlic
• olive oil
• mint
• salt
• black pepper
• white wine vinegar
• mint leaf

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
2. 2 Smash garlic, olive oil, mint, and salt using mortar and pestle.
3. 3 Pour vinegar and half of olive oil mixture over beans and toss well.
4. 4 Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
5. 5 Remove beans from refrigerator, top with fresh mint and serve.

By John Mitzewich

Ingredients

• ✓ green bean
• olive oil
• onion
• carrot
• celery
• garlic
• cabbage
• salt
• vegetable stock
• tomato
• basil
• garlic
• oregano
• tomato
• dill
• parsley

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat for 3 minutes. Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes.
2. 2 Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
4. 4 Remove the lid and stir in dill and parsley. Serve hot.

By sashman

Ingredients

• ✓ green bean
• wax bean
• kidney bean
• onion
• white sugar
• white vinegar
• vegetable oil
• salt
• black pepper
• celery seed

Instructions

1. 1 Gather all ingredients.
2. 2 Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Chill in refrigerator for at least 12 hours.
3. 3 Enjoy!

By JJOHN32

Ingredients

• ✓ green bean
• potato
• water
• salt
• black pepper
• bacon
• all-purpose flour
• apple cider vinegar
• white sugar

Instructions

1. 1 Place potatoes and green beans into a large pot. Pour enough water over potatoes and green beans just to cover and season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Stir flour into bacon until flour forms a paste, 2 to 3 minutes. Mix bacon mixture into potato mixture; bring to a boil and cook until thickened, 5 to 10 minutes. Mix vinegar and sugar into soup.

By Cookiemonster

Ingredients

• ✓ green bean
• white sugar
• white vinegar
• canola oil
• black pepper
• kidney bean
• wax bean
• green bell pepper
• green onion

Instructions

1. 1 Combine sugar, vinegar, oil, and black pepper in a small saucepan over medium-low to low heat; cook and stir until sugar is dissolved, 3 to 5 minutes. Off heat, cool slightly.
2. 2 Toss kidney beans, wax beans, green beans, bell pepper, and green onions together in a large bowl until combined. Pour slightly cooled vinaigrette over bean-vegetable mixture; toss to coat.
3. 3 Cover the bowl with plastic wrap; marinate in the refrigerator before serving or freezing, at least 12 hours, stirring once or twice.
4. 4 Drain salad; serve using a slotted spoon.

By MistyK

Ingredients

• ✓ green bean
• lima bean
• red bean
• red bell pepper
• onion
• canola oil
• apple cider vinegar
• sugar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Combine green beans, lima beans, red beans, red bell pepper, and onion in a large bowl with a tight-fitting lid.
2. 2 Mix together canola oil, apple cider vinegar, sugar, garlic powder, salt, and black pepper in a small bowl. Pour mixture over bean mixture. Seal lid and shake bowl until evenly coated. Refrigerate for 24 hours or until all ingredients are completely thawed. Shake well before serving.

By MISSJACKIE

Ingredients

• ✓ green bean
• onion
• garlic
• rice wine vinegar
• apple cider vinegar
• canola oil
• sugar
• salt
• black pepper
• hot sauce
• worcestershire sauce
• feta cheese

Instructions

1. 1 Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
2. 2 For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

By LIZ1888

Ingredients

• ✓ green bean
• red potato
• potato
• wax bean
• mayonnaise
• dijon mustard
• celery
• dill
• salt
• pepper

Instructions

1. 1 Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing.
2. 2 In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.

By CHEF17411

Ingredients

• ✓ green bean
• ground beef
• tomato juice
• potato
• carrot
• onion
• corn
• ground ginger
• salt
• black pepper

Instructions

1. 1 Gather ingredients.
2. 2 Cook and stir ground beef in a hot saucepan over medium heat until browned and crumbly, 5 to 7 minutes.
3. 3 Drain off grease and pour in tomato juice.
4. 4 Add potatoes, carrots, and onion, then pour in undrained green beans and corn. Season with ginger, salt, and pepper. Reduce the heat to low and simmer for 1 hour.

By BRANDY3