I love green beans for many reasons, but I think it’s their versatility that I appreciate the most. There are so many different ways to prepare them, it’s nearly impossible to get bored. You can boil, sauté, braise, or roast, and depending on the cooking method you choose, you can highlight different delicious qualities of the beans, be it their crisp freshness or their nutty richness. And green beans only get better when they’ve had a chance to mingle with other flavors—so the seasoning possibilities are practically endless

Easy to cook, easy to prep

If all that weren’t enough, here’s another reason to love green beans: They’re an incredibly cooperative ingredient. Prepping them for cooking is as hassle free as it gets—no peeling, coring, dicing, or mincing required. Just give them a good rinse; then snap or slice off the stem ends. Trimming the tails is certainly an option, but I like the natural look of green beans with their tails on.

Boil, sauté, braise, or roast

随后的侧面食谱使您有机会品尝多种烹饪技术。betway体育投注要味道绿豆的嫩，坚果，请尝试braising them with tomatoes, onions, and spices。要在最新鲜的地方体验豆子，请尝试快速煮沸Green Beans with Mustard-Tarragon Vinaigrette。If you’re looking for a festive and flavorful dish to serve on a special occasion, I recommend thesautéed beans with cranberries, walnuts, sweet potato, and sage butter—it’s worth the effort. And finally, there’s an easy recipe for烤绿豆和大蒜和烤松子坚果, the perfect thing to pop in the oven for a weeknight supper.

Flavors that love green beans

You can add pizzazz to green beans with an ingredient (or a few) from this list.

Aromatic, pungent, and tangy:anchovies, capers, fi sh sauce, garlic, hot chiles, shallots, scallions, soy sauce, vinegar

治愈，咸和俗气：bacon, prosciutto, pecorino, Parmigiano-Reggiano, Asiago

草药：罗勒，海湾，细香葱，马乔拉姆，欧芹，鼠尾草，咸味，龙卷风，百里香

Spicy: black pepper, cumin, coriander, curry powders or pastes, dried chiles, smoked paprika

Nutty:almonds, hazelnuts, pine nuts, sesame seeds, walnuts

Rich and creamy:黄油，淡淡的橄榄油，芝麻油，aïoli或蛋黄酱，奶油奶油，椰奶

果味：lemon and orange juice & zest, tomatoes (fresh, stewed, sun-dried, or roasted)