Green Beans

Best Bok Choy – Uses Bok Choy, Garlic, Green Beans, Red Bell Pepper, Red Onion

Broccoli and Soba Noodle Salad // Uses Broccoli, Green Beans, Mint, Red Onion, Scallions (called Spring Onions in this recipe), Thai Basil; Substitute Gai lan instead of Broccoli // Vegetarian

Cauliflower Salad with Greens Beans // Uses Cauliflower, Garlic, Green Beans, Shallots // Vegetarian

Charred Green Beans with Brown Butter Vinaigrette // Uses Garlic, Green Beans, Shallots, Sage // Vegetarian

Charred Green Beans with Harissa Yogurt // Uses Green Beans // Vegetarian

Greek Stewed Green Beans and Yellow Squash with Tomatoes // Uses Dill (or Mint or Parsley), Green Beans, Garlic, Onions, Summer Squash (can also use Patty Pan or Zucchini), Tomatoes // Vegetarian

Green Beans with Cherry Tomatoes // Uses Basil, Cherry Tomatoes, Green Beans // Vegetarian

Green Beans with Cilantro Pesto // Uses Cilantro, Garlic, Green or Yellow Beans, Snap Peas // Vegetarian
Recipe from Raleigh’s Hilltop Farm

Takes 15 minutes
Makes enough for 4 as a side (or 1-2 as a meal, as it is for me often)

4 cups green or yellow beans, ends trimmed
1 cup snap peas, ends trimmed, optional

Cilantro Pesto (makes approximately 2/3 of a cup):
3 cloves garlic, minced
1/4 cup toasted almonds
1/4 cup parmesan
1 cup cilantro (stems and leaves are fine; it was just about 1 bunch for me)
1 tablespoon lemon juice, fresh if you’ve got it
1 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
Freshly ground black pepper
1/4 cup olive oil

1. Bring a large pot of water to boil on the stove. Blanche (submerge in boiling water) beans for three minutes. Remove from water and cover with ice cubes or place hot beans in an ice bath to stop the cooking immediately. This will help keep their crispness. Blanche the snap peas for 1 minute, if using. Remove to an ice bath or cover with ice cubes. Strain the beans and peas in a colander and shake a few times to make sure most of the water is removed.
2. Prepare the pesto by pulsing garlic and almonds in a food processor until very fine. Add cilantro. Pulse until the mixture resembles a course meal. Add lemon juice, salt, red pepper flakes and pepper. Turn the food processor on and slowly add the olive oil. You may need to scrape down the sides of the food processor occasionally.
3. Add 1/4 cup of cilantro pesto to the cooled and dried beans and peas. Save the rest in the fridge for some other use. Add more salt and/or red pepper flakes to taste.

Green Beans and Okra with Dill // Uses Dill, Green Beans, Paste Tomatoes (called Roma in this recipe) // Vegetarian

Green Bean Salad with Corn, Basil, and Black Olives // Uses Basil, Green Beans // Vegetarian

Roasted Green Beans with Parmesan and Basil // Uses Basil, Garlic, Green Beans, Red Onion, Red Pepper, // Vegetarian

Spicy Parmesan Green Beans and Kale // Uses Green Beans, Kale, Onions // Vegetarian

Summer Savory and Garlic Green Beans // Uses Green Beans, Garlic, Summer Savory // Vegetarian