When you think of your Thanksgiving spread, are green beans on the table? They are for a lot of us, too! Interestingly, green beans are a summer vegetable so who knows how they ended up as a holiday classic. Whether you opt for an updated version of the classic Thanksgiving-favorite Green Bean Casserole or choose to go a bit more outside the box with a Panko-Crusted Green Bean Casserole, chances are that green beans are on your menu.
Green beans are also known as snap beans, pole beans or string beans, although the thin string that runs down the side of the bean is rarely found in modern varieties. The thin, French version is called haricot verts. You can try them in this Walnut Haricots Verts recipe.
Green beans are delicious in salads, main dishes, sides, soups, stews and snacks. They can be eaten raw or cooked, diced or whole. These are my favorite tips and recipes:
Add to leafy green salads or grain salads. Be sure to add extra colorful and flavorful additions such as dried cranberries, toasted nuts, red bell peppers, etc.
Lightly steam and serve alongside carrots, cucumbers and bell peppers with a favorite dip. Here’s a recipe of Steamed Green Beans with Carrot-Dill Dip.
Green beans are side dish all-stars:
Add to soups, stews and curries. Here are some good ideas:
Make stir-fry with green beans. Beef and Green Bean Stir Fry is great over Asian Noodles.
Pickle lovers will rejoice over these Pickled Cajun Green Beans and Carrots.
When shopping, look for smooth, firm green beans without brown or soft spots and no bruises. Remember, they should snap easily. Keep them in the fridge in a breathable produce bag for up to a week. For easy back up, frozen green beans, either whole or cut, come in super handy.
Got a great green bean recipe? Let me know.