Green Beans

If you're looking for a bean with stellar amounts of antioxidants, green beans are a perfect match. They are a great source of vitamin A and antioxidants, such as lutein, zeaxanthin, and betacarotenes, which neutralize harmful free radicals. These healthy, edible pods are a popular legume that are featured in an array of dishes such as casseroles and stir frys. They are perfect for side dishes as well and pair well with savory roasts. Read through Food & Wine’s guide for delectable ideas and inspiration!

Most Recent

Caramelized Coconut Green Beans

Instead of dried flaked or shredded coconut, chef Biju Thomas uses meaty fresh coconut in this vegetable dish. You can find the fresh chunks in some well-stocked produce sections, or buy the frozen unsweetened variety at Trader Joe’s or a natural food store. Fried mustard seeds, coriander, and chiles light up the dish with color and texture. Slideshow: More Green Bean Recipes
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Green Beans with Preserved Lemon

At Thanksgiving, F&W’s Justin Chapple serves these green beans because they can be made the day before and served either chilled or at room temperature. Justin prefers to make this recipe using homemade preserved lemons but you can easily find them at most grocery stores. Slideshow: More Green Bean Recipes
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Green and Wax Bean Salad

During the summer, Ava Genes’s chef Joshua McFadden makes this simple, colorful salad constantly. He also changes it up often: You can grill the beans for a little smoke or toss in some pickled ones, mix up the type of olive you use or add a medley of different basils from the market (Thai, opal, lemon or Italian). The possibilities are endless. Slideshow: More Green Bean Recipes
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Charred Coconut 
Green Beans


To get that perfect char on these incredibly flavorful and fresh-tasting green beans from San Francisco chef Rupam Bhagat, make sure they are thoroughly dried before added to the hot skillet. Slideshow: More Green Bean Recipes
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Warm Green Beans and Lettuce in Anchovy Butter

Melissa and Jasmine Hemsley serve their skillet-tossed lettuce and green bean salad warm, topped with a buttery, tangy anchovy dressing. “I could eat this for breakfast, lunch and dinner,” says Melissa. “When vegetables are served this way, there’s no way to feel like, ‘Oh, greens, I have to eat them.’ ” Slideshow: More Green Bean Recipes
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Green Bean Casserole with Goat Cheese, Almonds and Smoked Paprika

Inspired by classic green bean casseroles from his childhood, F&W's Justin Chapple put a Spanish spin on this timeless favorite by topping the creamy beans with smoky pimentón de la Vera and toasted almonds.    More Casserole Recipes  
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More Green Bean

Green Bean-and-Tomato Salad with Tarragon Dressing

This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics, like the kind Paul Virant's mother would prepare when he was a child. "She would make tomato salad, potato salad and fried chicken the night before, so we'd have everything ready the next day," he says.    More Salad Recipes  
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Green Bean Slaw

In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper and parsnip. When TV personality Rachael Ray (who is originally from upstate New York) visited the Beekman farm, Lee Woolver made a version of this salad with bacon, but it's just as delicious without.    Green Bean Recipes  
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