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Seven ideas to cook with green beans now that they are at their point

22 mayo, 2021

At the end of February, green beans they are at their point. Although their season is long, when the arrival of spring is glimpsed, the production is greater and they are more tender for what we have looked for today seven recipes with this ingredient, so you can enjoy them at their best.

The truth is that we can find green beans in the Spanish market throughout the year, since it is a vegetable that is often grown in greenhouses. Nevertheless, We recommend that you consume the green beans between October and July, since it is in those months when they are in full season, being those of February and March my favorites.

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Green beans, nutritional aspects, conservation and uses

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They are known by the name of green beans, pods, green beans, hemstitches, green beans, kidney beans, or green beans and we find them in different varieties, flat, round, with an intense green color, with purple hues …

It is a legume, which contains the seeds or beans. For consumption as pods, an early harvest is required, without allowing time for the vegetables to ripen inside.

Green beans are an important source of protein, minerals, and some vitamins such as B6, vitamin C, and folic acid. They also do not contain fat and have a lot of fiber and water content so its consumption has diuretic and digestive effects.

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Although we find them fresh most of the year, if you want you can have a few in reserve, to enjoy the green bean season for longer. For that purpose you can freeze them, for which you will have to blanch them previouslyas they cannot be frozen directly.

How to peel green beans?

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Before cooking or freezing green beans it is necessary separate longitudinal filament that they present and if you like, also remove the tips, although they are also equally tasty. They are then washed under running tap water, drained and ready to be cooked or packed for freezing.

Seven recipes with green beans

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Green beans can be a excellent starter or first course, or be part of the garnishes of other main dishes. In general, we usually use them cooked, so that their texture is tender, but we can also fry them or cook them in the oven.

1. Fried green bean cupcakes

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We boil salted water in which we place the green beans for about 25 minutes or until they are soft. We drain and reserve them. In a deep bowl now mix the eggs along with the flour and dried parsley. Season to taste and finally add the green beans to the whole. We mix everything well again so that the ingredients make a very homogeneous light dough.

Pancakes Prep

We heat the oil, we make some cupcakes with the help of two tablespoons and we put them to fry in oil for about four or five, flipping them once. As we remove the green bean cupcakes, we place them on absorbent paper to remove excess oil.

More details in the full recipe

2. Chicken in balsamic reduction and vegetables

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  • Ingredients: 2 Chicken Breast, 400g Bobby Round Green Beans, 12 Cherry Tomatoes, Dijon Mustard, 40g, Balsamic Vinegar (4 tablespoons), Dried Thyme (1 teaspoon), 3g, Butter, 15g, Extra Virgin Olive Oil , Salt and ground black pepper
  • Elaboration: To start, we are going to heat the butter and olive oil in a pan and then seal the chicken breasts for about 4 minutes on each side, over medium high heat. Meanwhile, mix the balsamic with the mustard, thyme, salt and pepper to taste in a bowl. We boil the green beans in a pot with water and salt, for about 20 minutes or until they are soft. We drain the water and reserve them. Immediately pour the balsamic preparation over the breasts, lower the heat, cover the pan and leave for about 10 minutes. Finally we add the vegetables, adjust the seasoning with salt and pepper if necessary. Leave, always on a low heat and with the pan covered, for an additional 20 minutes.

More details in the full recipe

3. Sartenada of vegetables and vegetables with Iberian veil

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  • Ingredients: 1 Potato, 1 Zucchini, 1 Eggplant, Iberian bacon, 100 g, Carrot, 2, Flat green beans, 100 g, Cherry tomato, 8, Iberian ham in cubes, 30 g, Alfalfa sprouts to decorate
  • Elaboration: So that all the vegetables are just right, we have to give each one its time and for that reason, we cut and sauté each of the ingredients separately. Once they are all done or in a minute, we put them together to sauté them all together and finish the recipe. We cut the zucchini into cubes, the aubergines into slices that later we cut into four pieces, a carrot sliced ​​and another in julienne, the green beans also in julienne and the potato in thin slices as if to make an omelette. Brown the zucchini cubes. The sliced ​​carrots are sautéed in a little oil, leaving them a little al dente so that when we eat this dish we find a touch of crunchiness. The ones that are in julienne strips are sautéed with the green beans, also cut in julienne. We remember to add a pinch of salt to each vegetable and reserve them when they are ready. We fry the potato slices without fully cooking. We finish them on the grill to brown them and reserve them with the other ingredients. We toast the aubergine slices on the grill and when they are golden brown, we reincorporate the other vegetables, sautéing the whole so that the different varieties are distributed throughout the pan. Then we cover the surface with very thin slices of Iberian bacon and turn off the heat. We cover with a saucepan lid so that the bacon cooks with the steam and residual heat, remaining as a transparent veil.

More details in the full recipe

4. Sautéed beans with black garlic

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  • Ingredients: Bobby Round Green Beans, 350g, 4 cloves of Black Garlic, Worcestershire Sauce, 2.5ml, White Wine, 60ml, Ground Black Pepper, Salt and Extra Virgin Olive Oil
  • Elaboration: Wash and dry the green beans well. Cut the ends slightly, although there are those who prefer to leave them whole. Fill a large enough frying pan with a finger of water, bring to a boil with a pinch of salt and add the beans. Cover and cook until tender but firm, al dente. Drain and reserve the beans. Peel the black garlic cloves and chop into not too small pieces. Heat a little olive oil in the same pan and lightly toast the garlic. Put the beans back and mix well over high heat. Add the white wine, Worcestershire sauce and allow the liquid to drain. Sauté over high heat for a few more minutes until the beans are to our liking and the aromas of black garlic have been well released. Season to taste and serve with a string of good extra virgin olive oil.

More details in the full recipe

Your green beans will never be the same again with this ideal recipe for a starter or side dish

5. Lasagna with green beans and mozzarella

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  • Ingredients: Round or flat green beans, 400 g, 1 Carrot, 1 Onion, Celery stalk 0.5, Salt, Tomato pear, 500 g, Capers, 40 g, Laurel, grated Parmesan Cheese, 50 g, Fresh Mozzarella, 150 g, Dried oregano, Ground black pepper, White wine, 75 ml
  • Elaboration: We start by scraping and washing the carrot. We clean and wash the celery and peel the onion. We cut everything into small cubes. Blanch the tomatoes for 30 seconds in boiling water. We drain them, reserving the liquid, let them warm, peel and chop them. We wash the beans, cutting them off and removing the threads, and cook them for 15 minutes in the tomato water. We drain them and cool them with ice water. We heat two tablespoons of oil in a pan. Sauté the celery, onion, carrot and one hour of washed bay leaf for five minutes. We pour the wine and let it evaporate. Season with salt and pepper and add the tomatoes. Sauté over low heat for 30 minutes, stirring from time to time. We preheat the oven to 180º. Cover the bottom of a small, deep oven dish with tomato sauce. We add a layer of beans. Cover with the sauce and add the mozzarella and some capers. We repeat the layers until the ingredients are finished. Finish with stir-fry, sprinkle with Parmesan cheese and a little oregano and bake for about 25 minutes.

More details in the full recipe

6. Nino Redruello’s recipe for green beans

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  • Ingredients: Flat green beans, 200 g, plenty of water for cooking, Salt to taste, Wheat flour, 10 g, Butter, 15 g
  • Elaboration: Making green beans that are green, tasty and creamy may seem like a very simple task and it really is not a dish that has much difficulty. However, getting them to be a really delicious dish deserves a little explanation so that, -as it has happened with me-, change your perception about this cheap and traditional dish that you can serve as a starter, use it for a light dinner or serve as garnish, instead of chips or other garnishes much more caloric. To start, we clean the green beans by cutting the tips or ends. We cook the green beans for exactly five minutes in salted water and as soon as that time passes, we cool them in ice water to cut off the cooking and fix well that green color of chlorophyll, which we will like much more than the usual khaki brown color. or brown that they usually have. Once cooked and with that magnificent color, instead of cutting them into two or three transverse portions as usual, we are going to cut the beans lengthwise to get very very thin or narrow beans that will be cooked / heated in a very short time in the second phase that I tell you now. In a frying pan, we mix a glob of butter with half a tablespoon of flour and make a clarito roux. Next, we are adding a little of the water from the cooking of the beans until we obtain a very light cream, in which we heat the strips of green beans that will be napated or covered with that cream. And that’s it, they’re ready to serve and surprise everyone with their …