10 delicious green beans dishes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cook navy beans, mouth-watering pasta, delicious casseroles, a variety of salads and aromatic phali.

Beans can be used both frozen and fresh.

1. Pasta with green beans and tomatoes

Ingredients

• 250 g penne;
• salt to taste;
• 3 tablespoons olive oil
• 2 cloves of garlic;
• 200 g green beans;
• ground black pepper - to taste;
• 150 g cherry tomatoes;
• 1 lemon;
• a few sprigs of basil.

Preparation

Boil penne in salted water according to package directions. Throw in a colander, keeping the water in which the pasta was cooked.

Heat 2 tablespoons of oil in a skillet. Put the finely chopped garlic, fry for 30 seconds and add the beans. Season with pepper and salt and cook over low heat for 5-7 minutes, stirring occasionally.

Place the penne in a skillet and stir. Add the tomatoes, cut in half, some pasta water, 1 tablespoon oil, finely grated lemon zest, and the juice of half a lemon.

Stir the ingredients and cook for another 2-3 minutes. Sprinkle chopped basil over the pasta before serving.

2. Navy beans

Ingredients

• 2 onions;
• 3 tablespoons of vegetable oil;
• 300 g minced meat;
• 2 tablespoons of soy sauce
• seasoning for meat or other favorite seasoning - to taste;
• several branches of any greenery - optional;
• 400 g green beans;
• salt to taste.

Preparation

Cut the onion into small cubes. Fry it in a pan with heated oil until golden brown. Add the minced meat and, stirring occasionally, cook for about 5 minutes over high heat.

Combine the soy sauce, seasoning and, if desired, chopped greens with the meat. Then add the green beans, stir and cover.

Reduce heat and sauté, stirring occasionally, until the beans are tender. Add salt to the dish if necessary.

3. Salad with green beans and walnuts

Ingredients

• 300 g green beans;
• salt to taste;
• 50–80 g of walnuts;
• 3 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• a few sprigs of dill or parsley.

Preparation

Dip the beans in boiling salted water for 5-7 minutes. Throw in a colander and rinse with cold water or transfer to ice cold water.

Dry the nuts in a dry skillet and chop with a knife or blender. Combine oil, vinegar and salt. Combine beans, nuts, chopped herbs, and prepared dressing.

4. Pkhali from green beans

Ingredients

• 500 g green beans;
• 1 teaspoon hop-suneli;
• ½ teaspoon ground coriander;
• salt to taste;
• 2-3 cloves of garlic;
• 70-100 g of walnuts;
• ¼ – ½ hot pepper;
• 1 bunch of cilantro;
• 1 onion;
• 3-4 tablespoons of wine vinegar;
• pomegranate seeds - optional, for decoration.

Preparation

Place the green beans in boiling water and cook for 10 minutes. Chill the beans in ice water. Combine suneli hops, coriander and salt in a mortar. Add garlic and rub well.

Grind nuts and beans or grind with a blender. Chop hot peppers, cilantro and onion finely. Pour boiling water over the onion. Mix all prepared ingredients together with vinegar.

Put the mass in the refrigerator for half an hour, then mold balls from it. If desired, pkhali can be decorated with pomegranate seeds.

5. Warm salad with green beans, chicken and bell pepper

Ingredients

• 2 chicken fillets;
• 2 bell peppers;
• 1 onion;
• 400 g green beans;
• salt to taste;
• vegetable oil - for frying;
• ground black pepper - to taste;
• 1 clove of garlic;
• 1-2 tablespoons of soy sauce.

Preparation

Cut the fillets into small pieces, the peppers into strips and the onions into quarters of rings. Dip the beans in boiling salted water for 5 minutes.

Heat oil in a frying pan, add chicken and fry, stirring occasionally, until tender for 10-15 minutes. Season with salt and pepper. Save the onions separately, then add the peppers and cook for another 10 minutes.

Add beans and sauteed vegetables, chopped garlic and soy sauce to the chicken. Stir and cook for a couple of minutes.

6. Green beans in tomato sauce with feta

Ingredients

• 1 onion;
• 2 tablespoons of vegetable oil;
• 2-3 cloves of garlic;
• salt to taste;
• 2 pinches of sugar;
• 400 g green beans;
• 2 tablespoons tomato paste
• 400 g of chopped tomatoes in their own juice;
• 2 teaspoons of Italian herbs seasoning;
• ground black pepper - to taste;
• a few sprigs of parsley;
• 150-200 g feta.

Preparation

Cut the onion into small cubes and place in a skillet with heated oil. Stir and fry over medium heat until golden brown. Add finely chopped garlic, salt and 1 pinch of sugar and cook for a couple more minutes.

Place the beans in a skillet, stir and fry for 2-3 minutes. Combine with tomato paste and leave for another 2 minutes. Then add the tomatoes and bring the dish to a boil.

Season with Italian Herbs, salt, pepper and 1 pinch of sugar. Reduce heat, cover and simmer for 10-15 minutes until beans are tender.

Sprinkle with chopped parsley before serving and garnish with small feta cubes.

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7. Salad with green beans, mussels and soy dressing

Ingredients

• 250 g of boiled and frozen mussel meat;
• 400 g green beans;
• salt to taste;
• 1 red onion;
• 3 tablespoons olive oil
• 2 tablespoons of soy sauce
• 2 tablespoons lemon juice
• 1 clove of garlic;
• ground black pepper - to taste;
• sesame seeds - for sprinkling.

Preparation

Defrost mussel meat, rinse and discard in a colander. Boil the beans in boiling salted water for 5-7 minutes, then transfer to cold water or rinse under running water.

Slice the onion into rings. In a skillet, heat 1 tablespoon of oil and lightly fry the onion. Add the mussels and cook for another 3 minutes.

Combine remaining butter, soy sauce, lemon juice, and minced garlic. Place the beans and mussels with onions in a bowl, add the dressing and pepper, and stir. Sprinkle sesame seeds over the salad and leave to infuse for half an hour.

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8. Casserole with green beans, tomato sauce and cheese

Ingredients

• 400 g green beans;
• salt to taste;
• 200 g tomato sauce;
• ¼ – ½ hot pepper;
• 1 tablespoon mustard
• ground black pepper - to taste;
• ½ onion;
• ½ bell pepper;
• 1 clove of garlic;
• 2 tablespoons of butter;
• 100 g of hard cheese.

Preparation

Boil the beans in boiling salted water for 5 minutes. Combine the tomato sauce, finely chopped hot peppers, mustard, salt and black pepper.

Add the beans to the sauce and stir. Place in a baking dish and place in an oven preheated to 180 ° C for 20 minutes.

Chop the onion, bell pepper and garlic into small cubes. Melt the butter in a skillet and fry the vegetables until soft. Spread them over the beans, sprinkle with grated cheese and bake for another 3-5 minutes, until melted.

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9. Green beans with carrots in Korean

Ingredients

• 300 g green beans;
• salt to taste;
• 1 carrot;
• ½ teaspoon sugar;
• 3-4 cloves of garlic;
• 1 teaspoon paprika;
• ½ teaspoon ground coriander;
• 1 teaspoon of Italian herbs seasoning;
• ground black pepper - to taste;
• 1 tablespoon soy sauce
• ½ tablespoon vinegar, 9%;
• 3 tablespoons of vegetable oil;
• sesame seeds - for sprinkling.

Preparation

Dip the beans in salted boiling water for 5 minutes, then chill in ice water. Grate the carrots with a Korean carrot grater. Place the beans and carrots in a bowl and mix with the salt and sugar.

Add chopped garlic, paprika, coriander, Italian Herbs and pepper and stir to combine. Add soy sauce and vinegar and stir again.

Heat oil in a skillet and season salad with it. Refrigerate the dish for 1-2 hours to marinate. Sprinkle sesame seeds over the salad before serving.

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10. Casserole with green beans, carrots and onions

Ingredients

• 300 g green beans;
• salt to taste;
• 1 onion;
• 1 carrot;
• 1-2 tablespoons of vegetable oil;
• 4 eggs.

Preparation

Boil the beans in boiling salted water for 8-10 minutes. Cut the onion into small cubes. Grate the carrots on a coarse grater.

Heat oil in a skillet, add onions and carrots and fry until golden brown. Add the beans and cook for a few more minutes.

Transfer the mixture to a small baking dish. Whisk the eggs and salt and pour into the mold. Bake at 200 ° C for 15-20 minutes.

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