Green Bean
6 recipes found
Khorak-e Loobia Sabz (Green Bean and Chicken Stew)
Lifting spirits with a medley of flavors and vibrant hues worthy of a spring garden, khorak-e loobia sabz is equal parts cozy and comforting, and also perfect for entertaining without much effort. Green beans, loobia sabz in Persian, are the seasonal star of the dish with carrots and potatoes filling it out. This version uses chicken, but you can also use stewing meat, or omit the meat altogether and serve as a vegetarian dish. Saffron, the flag bearer of many Iranian dishes, is added at the end for its distinct perfume, earthy and floral notes, and rich pop of color, but you can also leave it out without the need to substitute with any other spices. Serve khorak-e loobia sabz with rice or bread; salad-e Shirazi and mast-o khiar.
Salmon and Green Beans in Red Pepper Sauce
Resist the notion that fish should be paired with vegetables that keep their crunch in the cooking process. Rather, make these green beans, which hold their shape while they gently and endearingly collapse, contributing a generous texture to a roasted red pepper sauce. Crisp-skinned salmon is the star protein here and simmers alongside the beans in the sauce, which is balanced, rich and tasty with anchovies and miso. A sauce this good works with any protein that benefits from a gentle simmer.
Pesto Pasta With Corn and Green Beans
Fresh summer green beans are the best, and, if you can get them in your own vegetable garden, all the better. They’re most tender when picked on the small side, so aim for that in the garden and at the farm stand. Here, they combine with sweet corn kernels and a basil pesto for a luscious summer pasta that also happens to be nut-free, just parsley, basil, garlic, Parmesan, pecorino and olive oil.
Pan-Seared Chicken With Mujdei Green Beans
Easy to make and deeply satisfying, mujdei is a cornerstone sauce in Romanian cuisine. Just a quick glance at the amount of garlic in the ingredient list explains its potency. Crushed fine and whisked with salt, oil and water, the garlic blend makes an evocative pairing for vegetables, seafood or meat. Here, it's a lovely coating for blistered green beans and avocado to eat with skillet brown chicken thighs. Whenever mujdei finds its way onto your fork, it will leave a nice light tingle on your lips.
Grilled Tofu Salad With Honey Chile Dressing
This vibrant salad features a beautiful platter of tofu and bountiful summer vegetables that are kissed on the grill just until lightly charred and smoky. It’s equally delicious warm or at room temperature and can be prepared a few hours ahead (cover and keep at room temperature until ready to serve). A spicy vinaigrette with tart lime juice, briny fish sauce and hot chiles, inspired by nước chấm, is balanced by sweet honey and brightens the grilled vegetables. Cherry tomatoes add pops of natural sweetness that balance the dressing. Roasted peanuts (or even roasted almonds) are a nice addition, too, for crunchy texture and nutty flavor.
Cumin Beef and Green Bean Stir-Fry
Borrowing from both Hunan and Indo-Chinese cuisine, this speedy stir-fry features a generous amount of crushed cumin seeds for their aroma and earthy flavor. While ketchup is commonly used in Indo-Chinese cooking to provide tangy sweetness, sriracha does double duty, delivering a spicy kick without needing to reach for the chile powder. Green beans are ideal here for their mild sweetness and crunchy texture, but any quick-cooking vegetable will work in their place.