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recipes 2013 08 herbed green beans with feta
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When it comes to buying feta, you’ve got choices. We love the firm texture and sheep’s-milk tang of Bulgarian or Greek.
5.0
(5)
Vegan
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Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.
5.0
(4.75)
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Try this with white beans on toast, in salads, or puréed and spread on pita.
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(5)
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5.0
(5)
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This salad is a textural dream—creamy Tepary beans, sturdy dandelion greens, crumbly goat cheese—but our favorite part might be the bright cranberry-sumac dressing.
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(5)
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This kicky sauce, inspired by Spanish romesco, uses cherry tomatoes.
5.0
(4.9)
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Give wilty greens a new lease on life by blanching and blitzing them into the ultrasmooth, ultragreen base of a simple bowl of beans.
3.6
(3.61)
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This tomatoey vegetarian pasta from Southern Italy makes the most of green beans.
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3.0
(3)
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Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.
5.0
(4.8)
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These make-ahead green beans soak up a bright lemon and sumac dressing overnight.
3.6
(3.57)
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Inspired by Japanese goma-ae and French almandine, this creamy almond butter–based sauce clings to steamed crisp-tender green beans for a speedy side dish.
5.0
(5)
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The cold bean salad you’ve been craving this summer. Buttery big beans and a garlicky tomato dressing.
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(5)
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Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.
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From charred and snappy to silky and saucy, green beans can do anything.
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3.6
(3.55)
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When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.
3.6
(3.6)
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2.7
(2.71)
Quick
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At Two Boroughs Larder in Charleston, SC, chef Josh Keeler brings out the best in vegetables with…meat. He drizzles a vinaigrette made with cured soppressata over a rotating cast of seasonal produce, like okra and green beans.
3.5
(3.5)
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You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.
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4.3
(4.33)