Saute chopped onions in olive oil until they become translucent. Add diced potatoes, carrots, and trimmed green beans to the ...

I love a good one-pot meal, and this sausage, green beans, and potatoes recipe is always a hit. It’s super simple to make and ...

Green beans, string beans, snap beans, haricots verts—whatever you like to call ’em-are the simple, stringy veggies that have ...

8. Add the green beans and remaining 1/3 cup cold water. Turn the heat to medium-high and simmer the beans for 5 minutes, ...

Green beans should have a bright, strong colour, with crisp pods with a satin-like sheen. They should not look wilted, discoloured or brown. They are best eaten when young and tender. To tell how ...

Toss in the green beans, soy sauce, and chicken powder, if using, and stir-fry for 1 more minute. Season with salt to taste and serve. Recipe courtesy of Feeding the Dragon: A Culinary Travelogue ...

I love salad, but oftentimes, no matter how yummy it is, it doesn't fill me up. If, like me, you're craving a real ...

This recipe from Houston chef Anita Jaisinghani utilizes fresh green beans from the farmers markets in the winter.

Slow-braised green beans are “something altogether different” from the crisp-tender legumes you get with a quick sauté, said Andrew Janjigian in Cook’s Illustrated. The Mediterranean-style ...

Cover and cook, shaking pan often, until beans are just tender and bright green, about 5 minutes. Transfer beans to a large bowl and season with lemon juice and 1 tablespoon walnut oil.