Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Magazine

Cool Beans

This versatile veggie shines in satisfying holiday sides.

December 2018/January 2019 Issue
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

To my mind, there’s no more versatile vegetable than the humble green bean. Roasted, blanched, braised, boiled, steamed, slow-cooked, or stir-fried, green beans always add flavor, color, and texture to the plate.

Although their peak growing season is May through September, we have access to green beans and their many varieties year-round because they’re grown the world over. That’s why it’s easy for me to make my favorite green-bean dishes whenever I crave them. These quick, delicious, and easy recipes are especially handy during the holiday season.Lemon and Garlic Green Beansare bright, snappy, and zesty, whileBraised Romano Beans with Garlic and Tomatoesoffer richer, more comforting flavors. Unexpected ingredients come together inRoasted Long Beans with Orange-Miso Butter, resulting in robust umami satisfaction. AndQuick-Marinated Green Beans and Baby Cornis like a friend you feel comfortable inviting to any celebration—lively, colorful, and able to play well with others. Any type of green bean can be used in these recipes, although cooking times will vary. Simply allow more time for thicker bean varieties and less time for thinner ones, such as haricots verts.

These recipes are super approachable and don’t require much effort. Serve them at your next dinner or party. You’ll be glad you did.

Comments

Leave a Comment

Comments

    Leave A Comment

    Your email address will not be published.

    Videos

    View All

    Connect

    按照烹饪你的罚款favorite social networks

    We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

    Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.