Why You Should Give Green Beans a Chance

Green beans don’t get enough attention in the culinary world, and I think that should change. They are super versatile, tasty, and they are a cinch to cook.

One of my all-time favorite dishes is Szechuan green beans that get “dry fried” in a scalding hot wok with chilies, garlic, soy, and mirin. The high heat prevents them from over-cooking (which is the ultimate faux-pas for this veggie), and the grassy green beans are mellowed out by the salt and heat.

Green beans are also lovely for foodservice kitchens because the can be blanched, shocked, and cooled until they are needed. Green beans pair really well with strong flavors like pecans, balsamic vinegar, blue cheese, white wine, and garlic.

When peas aren’t in-season, I love throwing handfuls of chopped green beans into my risotto, especially if they are kept slightly al dente. And nothing brings more body and volume to a plate than a tangle of perfectly roasted or sauteed green beans. Try dredging them in tempura batter in small handfuls and deep frying little bundles of them together. The presentation is gorgeous, and they hold their shape very well!

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.