Green Beans

Fried Green Beans

Toss green beans in flour seasoned with salt. Dredge green beans in buttermilk, then dredge in flour again.

Fry in vegetable oil at 375°F until golden brown. Serve with herbed buttermilk dressing.

Green Bean & Radish Salad

In a large bowl, toss blanched green beans and thinly sliced radishes.

Whisk together olive oil, lemon juice, whole-grain mustard, tarragon, salt and pepper. Add to vegetables and toss to combine.

Pickled Green Beans

Bring 1 cup water, 3/4 cup apple cider vinegar, 1 Tbs. sugar, 1 tsp. salt and 2 tsp. pickling spices to a boil. Pour over green beans.

Let come to room temperature, then chill at least 12 hours before serving.

Green Bean Bundles

Blanch green beans and divide into bundles of about 6 beans.

Wrap a chive around each bundle several times and place on a baking sheet, loose side down. Drizzle with olive oil, salt and pepper and roast at 375°F until tender, 15 to 20 minutes.

Wok-Fried Green Beans with Poached Egg

Blanch green beans.

In a wok, sauté garlic, ginger and chiles in oil until fragrant. Add green beans and toss to combine. Drizzle with soy sauce and top with a poached egg.

Chopped Green Bean Salad

Blanch green beans and chop into 3/4-inch pieces.

Whisk together sherry vinegar, honey, olive oil, salt and pepper. Pour over green beans and toss. Top with toasted hazelnuts and crumbled goat cheese.


Green beans are at their best from early to mid-summer.


Green beans should snap easily when broken. Choose beans that are a vibrant green color with velvety smooth pods and tips that have not been precut. They should be free from brown spots or bruises.


Rinse beans under cold running water. Snap off the pointy stem ends and remove any tough strings that run along the length of the bean. Green beans retain their color best when cooked whole at a high temperature for only a brief period of time. Lock in their color and crisp texture by refreshing in cold water immediately after cooking. They take well to a variety of cooking techniques from boiling to steaming, sautéing to deep-frying. Added to soups, they provide contrast and texture. Green beans are ideal for canning and pickling. They are also excellent raw on crudités platters, in composed salads, or served alone, blanched, then chilled with vinaigrette.


Green beans can be wrapped in paper towels and stored in a plastic bag for up to 3 days in the refrigerator. To prevent mold, leave the bag open for air circulation.