Fresh Green Bean Recipes, Hints & Videos

Fresh Green Bean Recipes, Hints & Videos

Most people think that Green Beans are a specific kind of produce. In reality, green beans; also called string beans are the unripe fruit of any bean variety including the yardlong bean, the hyacinth bean, the winged bean, and especially the common bean found in the US. In France they are called Haricot Vert and are usually longer and thinner than their American cousins.

Green beans are an excellent source of vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, foliate, and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Although you can purchase these healthy vegetables frozen or canned, they taste best when used fresh. And, they're easy to prepare in a variety of healthy and delicious ways.

Fresh Green Bean Recipes

Twice-Fried Green Beans with Double-Blanched Garlic by Wolfgang Puck

As long as you use a deep-frying thermometer to ensure the oil is hot enough, I learned, there’s nothing greasy about the results. The beans have a fairly nonabsorbent surface, unlike the batters or breadcrumbs coating of most deep-fried foods.


1 lb. haricots vert (French-style thin green beans), stems removed, or Chinese long beans, trimmed and cut into 4-inch pieces

2 to 4 garlic cloves, unpeeled


1 C. good quality canned chicken broth

1/4 C. bottled oyster sauce

1/4 C. soy sauce

1/4 C. sugar

3 Tbs. peanut oil, plus 4 C. for deep-frying

Thinly sliced scallions, for garnish


Rinse the beans with cold running water. Drain well and pat them thoroughly dry with paper towels, leaving not a trace of water. Set aside.Next, blanch the garlic. Have a bowl of ice water ready. In a small saucepan, pour in enough water to cover the garlic. Salt lightly and bring to a boil. Carefully drop the whole garlic cloves into the water and blanch for 30 seconds. Remove the cloves with a slotted spoon and immediately plunge them into the ice water to stop the cooking process. Repeat the process, again cooling the garlic by plunging it into the ice water. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into thin slices.

In a small bowl, stir together the broth, oyster sauce, soy sauce and sugar.In a medium sauté pan or wok over medium heat, heat the 3 Tbs. of oil. Add the garlic cloves and cook them, stirring frequently, until they caramelize to a golden brown color, 7 to 10 minutes. Add 1 C. of the sauce mixture and continue cooking, stirring frequently, until it reduces to a glaze that coats the garlic, about 10 minutes more. Set aside.

In a deep fryer or heavy-bottomed pot, heat the 4 C. of peanut oil to 375 degrees on a deep-frying thermometer. Add the string beans, in batches if necessary to avoid overcrowding, and fry them for about 20 seconds. Using a wire skimmer or slotted spoon, remove the beans from the oil and drain on paper towels. Add the beans and remaining sauce to the wok or skillet with the garlic. Toss over medium heat just until the beans are well coated, no more than 1 minute. Transfer to a heated serving plate or bowl and garnish with scallions. Serve immediately.

Serving Size


More Fresh Green Bean Recipes:

Green Beans with Caramelized Onions

Lemon Green Beans with Walnuts

Green Beans with Gremolata

Fresh Green Bean Casserole Recipes

Cauliflower and Green Beans Casserole

It's a good recipe for everyone who loves veggies.


1 small cauliflower

1/2 lb. fresh green beans

1 Tbs. Earth Balance buttery spread

1 Tbs. olive oil

2 Tbs. flour

Pinch salt

1/2 tsp. savory

1/4 tsp. pepper

2 C. milk or rice milk

1/4 C. parmesan cheese or soy cheese


Steam cauliflower and beans with pinch salt for 5 minutes. To make white sauce, start with heating in small sauce pan butter and oil. Add flour and cook for 2 minutes, then add milk and whisk to mix. Make sure you don't have lumps. Add salt, pepper, savory and cheese. Let cook until thick. Mix vegetables with sauce in mixing bowl and pour into casserole dish.

Bake at 350 degrees for 35 minutes. 

Serving Size


Preparation Time

50  minutes

Cooking Time

45  minutes

More Fresh Green Bean Casserole Recipes:

Green Bean and Potato Casserole

Alpine Style Green Beans

Crockpot Portuguese Green Beans

Fresh Green Bean Salad Recipes

Green Beans, Toasted Pecans and Blue Cheese

Make this side dish ahead of time to take to the tailgate party. Add remaining nuts right before serving. This can be doubled, tripled, etc.


1/4 tsp. Dijon mustard

1 tsp. cider vinegar

2 tsp. finely chopped shallot

1 Tbs. olive oil

1/2 C. pecans

3/4 lb. green beans, trimmed, about 1-inch long

1 1/2 oz. blue cheese such as Maytag


In a large bowl whisk together mustard, vinegar, shallot, and 1/2 Tbs. oil to make dressing. In a small heavy skillet, heat remaining 1/2 Tbs. oil over moderately high heat until hot but not smoking and sauté pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts.

Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water, blanch beans until just tender, about 3 minutes, and drain in a colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of the nuts and salt and pepper to taste. Serve beans at room temperature topped with remaining nuts. Serves 2 as a side dish.

More Fresh Green Bean Salad Recipes:

Pasta Salad with Herbs, Green Beans and Feta

Pickled Green Beans

Pasta Salad with Salmon and Green Beans

Fresh Green Bean Recipe Hints & Videos

How to Grill the Perfect Veggie

Product Review: O Olive Oil

Pampered Chef Citrus Peeler

Canning Green Beans With A Pressure Canner

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