Do you like pickles? I make Runner Bean (Phaseolus coccineous) pickles from gluts. I'm sure it would work with French beans (Phaseolus vulgaris) too. https://www.deliaonline.com/recipes/type-of-dish/spicy-recipes/spiced-pickled-runner-beans

And, of course, there's Salade niçoise.

Nb for the pickles the pint is a UK pint, so bigger than US.

Interesting recipe. Thanks! But, wow, that's a lot of sugar! Turmuric and mustard (from the recipe) is an interesting idea... Maybe a curry inspired vinaigrette?

I've never seen green beans in a niçoise, but I'm allergic to fish and no expert, so I looked it up: Apparently Escoffier is responsible for it, which would seem to settle more than a century of green beans in it, but the article said! with a nearly audible French sniff (here paraphased with the same words), the heretic Escoffier wasn't even niçoise! So thanks for the giggles there. ;)

I don't think Escoffier had anything to do with it really. It started by ordinary people using what they had on hand. Veggies from the garden (beans, tomatoes, cukes, olives) and fish from the sea (tuna, anchovies). Just plain old local stuff. Delicious. Personally if your bag of beans is a biggie, I'd blanch and freeze then enjoy cooked, and tossed in crispy lardons. Or cook lardons, add a little vinegar and toss with your cooked beans and frisée salad while the sauce is still hot. Or just enjoy the summer flavour of your beans with a little butter in the winter. Simple and good.

Accordimg to the article, which was about salad niçoise snobbery and origins, Escoffier added green beans and potatoes. Apparently it's documented. I don't know. It agreed with you about using what was around. Just very picky about what that was. Small quibble: I thought it was fish from jars. ;)

I appreciate your suggestions, but there's no need to freeze when we get fresh year round. I'll save you the ”pet” names I have for frisee, and just say that's what I pick out of salads. It's on a very short list of produce I'm not allergic to which I will not eat. But I could do flat endive. I put it on my grocery order. I have a packet of diced pancetta if it hasn't gone rancid while I was sick, and can improvise something if it's no good. The idea of the beans with the bitter endive is intriguing.

That gives me two: steamed with curry spices and mustard vinaigrette and blanched tossed with lardonettes and vinegar. And I found an old green bean soufflé recipe thaat sounds good. That should do, unless someone has another suggestion.

Thank-you both!

The fish, apparently, can be fresh or tinned. These aren't recipes. It's simple local food. It's a bit like going to Spain and ordering paella. Different regions have different ingredients. Fish, chicken or rabbit. Even snails. ....Or lasagnes. Or beef stew.

This is my favorite Southern Green Beans & Potatoes from South Your Mouth food blog

INGREDIENTS

• 2 pounds fresh green beans
• 8 slices bacon
• 1 onion, diced
• 3-4 medium potatoes, peeled (2 lbs)
• 2-3 cups chicken broth
• 3 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon pepper

INSTRUCTIONS

1. Wash and trim beans then cut into 2-inch pieces; set aside.
2. Cut bacon into 1/2-inch pieces then sauté over medium heat in a large pot or Dutch oven until very crispy.
3. Add onions to the bacon then continue to sauté for 2-3 minutes. Turn off heat.
4. Cut potatoes into cubes then add to pot. Add chicken broth (just enough to cover potatoes), butter, salt and pepper to the pot then bring to a boil.
5. Add prepared green beans on top of potatoes (don't stir).
6. Cover pot, reduce heat to medium-low then cook for 10 minutes. Stir beans into potatoes then continue cooking 20-30 minutes or until potatoes and beans are tender and flavorful.

ETA: Sometimes I have to add a bit more water. I can eat this alone without anything else.

Huge bag.....did you plan to cook them all at once or split them up for more than one dish.

DH loves them simply oven roasted. Trim if needed, toss with sea salt, little pepper, olive oil. Spread on sheet pan single layer and bake in hot oven 15 or so minutes. Add some slivered almonds you've toasted in a skillet when done for a quick no fuss dish. He'll eat them cooled, with fingers, for snacks later even....

Well as a Mainer - Dilly Beans! A classic around here. Although I should say while I like them I am more a fan of steamed and/or sauteed green beans.

I recently made a salad with some overgrown green beans while at my nephew’s house. I shelled and boiled them. Salad with what was in the garden at the time - tomatoes, cucumbers, basil, summer squash, potatoes etc…

I like my green beans simple. Boiled then finished off in the pan to dry them, add a dollop of butter and salt. Maybe some fresh herbs if I feel like it. Fresh beans don't need anything else IMO.

I comment so rarely that you won't recognize me, but I do read often. Do I recall correctly that there was a popsicle thread some months ago, and that someone (perhaps you, plllog?), remarked how surprisingly good-tasting the pureed green bean popsicle turned out?

^^ re: varieties: Blue Lake pole beans are my favorite variety of the ones I've tried. Flavorful and tender.

"wow, that's a lot of sugar! "

This is more of a chutney than a vinegary pickle and does not taste over sweet. Proportionate to the other ingredients it is not a lot. And bear in mind that this is not canned. It will keep for a couple of years none the less.

Turmeric and mustard also feature in piccalilli. It's a common combination in pickles and chutneys.

The last time I really had a garden, I grew Contender bush beans. They were very tender and stringless, plus easy to harvest.

re:varieties...I have a dozen+varieties but have been giving them less real estate.in the garden.

I've had a French 'pen-pal' for a dozen years now. She posted all over the internet looking for a small flagolette that no longer existed from seed. We both screwed up and did not save seed. (i do now)

Fortunately her english is better than my french.

I'm testing a bush variety and should have planted so many more plants.

(costco has a tiny french bean around the holidays) acceptable.

The opposite is the big flat meaty italian beans. Big love.

I love geen beans. As mxk3 said, they are delicious plain and simple. They are a delicious vegetable with many meals. I also love ”Dilly Beans.”

Another way we enjoy them is Chinese Dry Fried Green Beans (with ground pork, or any other protein such as chicken).

Skipped down to say roasting green beans is dead easy, and fresh ones do not get soggy at all, IMPE.

I toss with olive oil to coat and spread out in a single layer on a shallow pan (I use the enameled bottom of a broiler pan), sprinkle with salt and roast in a 400F-425F oven for about 15-18 minutes (my oven is electric) or until they brown a little. They continue cooking a bit longer after you take them out. I don't stir them around during cooking, just leave them be until done.

They're so good just plain, I rarely have any leftovers, and they are good added to salads.

I always add cut green beans to my chicken and rice and baked scalloped potatoes too.

Carol, I like the idea of green beans in chicken salad. Must be differences in ovens or beans—mine are overdone and soggy in less than ten minutes.

Petalique, thst looks delicious, but out of my skill range.

Floral, thanks for the clarification.

Sleevendog et al., thanks for the discussion.

Smiling, I do remember your screen name! And you're right, it was actually a couple of years ago, but I did make green bean popsicles, among others, and they were delicious! Unfortunately my little popsicle freezer is on the fritz, and they get too cold in the big freezer, and aren't nice. Great suggestion, though!

Agmss, I looked at recipes. Dilly beans look good, but I agree with you on preferences. Sigh.

Morz, Mkx and all, my usual is just raw or steamed. Just looking for a little change of pace.

Morz, I'm planning to split them up and keep them away from the cauliflower!

Sherry, thanks for the recipe.

Thanks, Everyone, for the discussion! It's vegetable day. I'm trying to decide whether to indulge in butter with the delicata, and leaning toward not, but serving with the curry flavors vinaigrette beans... :)

Just thinking of these I’ve made often.

Green Beans Gremolata

1 pound green beans, trimmed

2 tsp. minced garlic

1 T. grated lemon zest

3 T. minced fresh flat-leaf parsley

3 T. freshly grated Parmesan cheese

2 T. toasted pine nuts (optional)

2 T. olive oil

Salt and pepper

Blanch and drain the beans. Pat dry.

For gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.

Heat the olive oil in a large sauté pan over medium-high heat. Add the beans to the pan and sauté, turning frequently, for a couple minutes until coated with olive oil and heated through. Off the heat, add the gremolata mixture and toss well. Sprinkle with salt and pepper to taste. Serve warm or hot. (I like them cold, too.)

We like this rather than conventional potato salad: https://minimalistbaker.com/french-inspired-green-bean-potato-salad/

Pilllog — easy peasy. That’s why we make it so often!

The most labor intensive part is prepping the green beans. 😁 Wash, snip atem end.

Here is a recipe: https://thewoksoflife.com/sichuan-dry-fried-green-beans/

nekotish, your recipe reminded me of this one I found in Bon Appetit years ago. I like the sound of the one you posted, especially with the olives!

New Potato and Green Bean Salad

Dressing:
1/4 cup balsamic vinegar
2 T. Dijon mustard
2 T. fresh lemon juice
1 garlic clove, minced
Dash of Worcestershire sauce
1/3 to 1/2 cup olive oil
Salt and pepper to taste

Salad:
1 1/2 pounds small red-skinnned potatoes
3/4 pound haricots verts, stems trimmed (any green beans will work)
1 small red onion, chopped
1/4 cup chopped fresh basil
Salt and pepper to taste

For Dressing:
Whisk the first 5 ingredients together, then gradually whisk in oil. Season to taste with salt and pepper. (Dressing can be made 1-2 days ahead. Cover and chill. Bring to room temp and rewhisk before using.)

For Salad:
Steam potatoes until tender. Cool; cut into quarters. Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer beans to bowl of ice water and cool. Drain. Cut beans in half. Combine beans, potatoes, onion and basil in large bowl. Add dressing and toss to coat. Season with salt and pepper. (Can be prepared 4 hours ahead; cover and let stand at room temp.) Garnish bowl with a small bunch of fresh basil before serving.

I scrolled past answers, but I've made green bean stroganoff with mushrooms served over rice. Same recipe/ method as beef stroganoff, with the mushrooms subbing for the beef and the green beans added toward the end, cooked until tender but not overdone.

These are pretty good:

Lebanese Green Beans