Green beans are one our favorite summer vegetables, especially when they’re freshly picked and still-tender.
Store green beans unwashed in the fridge for up to a week.
Before cooking green beans, remove the stem end with a knife or snap them off with your fingers (this was one of my favorite kitchen jobs as a kid!). We like to keep green beans simple, blanching them for a Green Bean & Tomato Salad or for a salad with fresh pesto and – if you have them – new potatoes. They’re also good blistered with a tomato-almond romesco-style sauce or sauteed with butter and lemon. And, of course, you can make Dilly Beans.
Vibrant Green Beans with Scallions
Chopped Vegetable Salad with Lemon Garlic Dressing
Green Beans with Almond Pesto (parsley or basil)
Blistered Green Beans with Romesco Sauce
Sauteed Green Beans with Butter & Garlic
Nicoise Salad with Green Beans
Summer Green Bean Salad with Tomatoes
Smashed Green Beans & Potatoes with Pancetta