STEWED GREEN BEANS  adapted from Everyday Food, M. Stewart

4 Tbsp. Butter
½ medium onion, diced
2 celery stalks, halved lengthwise & thinly sliced
Coarse salt & ground black pepper
¾# green beans, topped & trimmed
1 14.5 oz. Diced tomatoes in juice

In a medium saucepan, melt 2 Tbsp. Butter over medium heat. Add onion & celery; season with salt & pepper. Cook, stirring occasionally, until vegetables begin to soften, 5-6 minutes. Add green beans & tomatoes (with juice); cook, stirring occasionally until beans are very tender, about 15 minutes. Serve with pork chops & smashed potatoes.

GREEN BEANS WITH TOASTED PECANS  Everyday Food, M. Stewart
Serves 4, Total time: 15 minutes

½ cup pecans, coarsely chopped
¾ lb. Green beans, stem ends removed
1 Tbsp. Olive oil
Coarse salt & ground black pepper

  Preheat oven to 350 degrees. Place pecans on a rimmed baking sheet; toast until fragrant, 6-7 minutes. Meanwhile, set a steamer basket in a large saucepan. Fill with enough water to come just below the basket; bring to a simmer. Place green beans in basket & steam until tender, 5-7 minutes. Transfer beans to a serving platter; drizzle with oil, and season with salt & pepper. Serve topped with pecans.

Sautéed Green Beans and Red Onion ( Boomette at RecipeZaar.com)
 Serves 4; Prep time: 10 minutes; Total time: 25 minutes

2 tablespoons olive oil
1 teaspoon coarse salt
1/8 teaspoon ground pepper
1 pound green beans, trimmed and halved
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons balsamic vinegar

In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
Add green beans and onion. Cover, and cook until beans are crisp-tender, 8 to 10 minutes.
Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.

CHICKEN, GREEN BEAN AND GOAT CHEESE SALAD (Bon Appétit)
Components of this salad can be prepared one day ahead, then tossed together at the last minute. 
Serves 10.

10 large chicken breast halves (about 9 pounds)
1/8 cup plus 1 tablespoon soy sauce
1/8 cup plus 1 tablespoon olive oil
Freshly ground pepper

1.5 pounds green beans, trimmed and halved crosswise

1.5 tablespoons Dijon mustard
1.5 tablespoons balsamic vinegar or 2 1/2 tablespoons red wine vinegar
1/2 cup olive oil
2 tablespoons minced shallots or onions
2 tablespoons minced fresh basil or thyme

1.5 cups coarsely chopped walnuts (about 12 ounces)
Salt
Red& green leaf lettuces
3 ounces goat cheese, crumbled
Additional minced fresh basil or thyme (optional)

Preheat oven to 450°F. Arrange chicken breasts in single layer in baking pans. Brush both sides with soy sauce and olive oil. Sprinkle both sides with pepper. Arrange skin side up. Roast until just cooked through, about 20 minutes. Cool slightly. Skin and bone chicken; reserve drippings in pans. Cut chicken into 1/2-inch-wide strips. Return to pans and turn to coat with drippings. Cool. Transfer chicken meat and drippings to large bowl. Set aside.

Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Refresh with cold water. Drain well. (Can be prepared 1 day ahead. Cover chicken and beans separately and refrigerate.)

Combine mustard and vinegar in medium bowl. Gradually whisk in oil. Add shallots and 2 tablespoons herbs. (Can be prepared 1 day ahead. Store dressing at room temperature.)

PARMESAN GREEN BEANS (gardencityharvest.com)
Serves 4.

Coarse salt and ground pepper
1 lb. fresh green beans, washed & ends removed
2 tablespoons butter
1 tablespoon fresh lemon juice
2 tablespoons finely grated Parmesan cheese

Bring a large saucepan of salted water to a boil. Add green beans, and cook until tender, 5-8 minutes. Drain and return to pot.  Add butter, lemon juice, and 1 tablespoon Parmesan. Season with salt and pepper, and toss to combine. Serve sprinkled with remaining Parmesan.

green beans with garlic, lemon, and parsley (Bon Appétit | March 2005) 
Makes 6 servings

1 1/2 pounds green beans, trimmed
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
2 large garlic cloves, minced
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.

Potato Green Bean Gratin 
In this recipe, parboiling keeps the potatoes from falling apart and the green beans slightly crunchy.  This gratin is also great eaten at room temperature.

2 lbs. new potatoes
1/2 lb. green beans
4 slices bacon
2 onions, sliced
3 cloves garlic, minced
1 Tbsp fresh rosemary or thyme leaves
1 cup tomatoes, diced
Gruyere or Fontina Cheese

Bring a pot of water to a boil. Wash 2 lbs. new potatoes and trim 1/2 lb. green beans.  Cook the green beans for just 2-3 minutes, until they turn bright green or the water returns to a boil.  Remove with a spatula and rinse with cool water.  Add the potatoes and cook until just barely tender when pierced with a knife.  Drain in a colander.  Thinly slice the potatoes across their widest point.
Meanwhile, chop 4 slices of bacon and cook in a skillet over medium heat. (If you skip the bacon, you of course need to add olive oil)  Slice 2 onions and add to the pan when the bacon begins to brown.  When the onions begin to caramelize, add 3 cloves minced garlic and 1 T. fresh rosemary or thyme, then cook for another 5 minutes.
Spread the onion mixture in the bottom of a gratin dish.  Sprinkle with salt and pepper (repeat this step for every layer).  Make a layer of potato slices, then cover with the green beans and 1 C. diced fresh or canned tomatoes.  Make a second layer of potato slices.  Cover the gratin with grated Gruyere or Fontina cheese.  Bake at 375 for 30 minutes or until it is bubbly and the top is lightly browned.

Green Beans with Savory and Tomatoes  (The Good Herb, Judith Benn Hurley)
Savory embellishes the flavor of vegetables. Here, fresh green beans are featured, but be sure to try the recipe with zucchini and yellow summer squash. Slice them into coins and steam for 3 minutes before proceeding with the recipe.
1 pound green beans, washed, topped and tailed
2 tsp. olive oil
2 cloves of garlic, mashed through a press
2 medium Italian plum tomatoes, chopped
1 Tbsp. minced fresh savory

Steam beans over boiling water, covered, until bright green, and just tender, about 7 minutes. Meanwhile, heat a large sauté pan over medium-high heat. Pour in the oil. Add garlic & tomatoes, and sauté until fragrant and saucy, about 5 minutes. Add the beans and savory to the tomatoes, tossing well. Serve as a side dish with polenta, or an herb and cheese omelette. The beans are also tasty slightly chilled and served as a side to risotto.

BABY BEETS AND GREEN BEANS WITH GOAT CHEESE
(Low Carb High Flavor Rcipes Made Easy - Fiona Carns) Submitted by member Jaydee Sullivan
Serves 4 Prep time: 5 minutes Cook time: 15 minutes

Steam or microwave beets til just cooked, 5 minutes. Quarter baby beets or slice larger beets into 8 wedges. Heat olive oil in pan medium to high heat. Add onion, cook till transparent. Add beans. Cook 5 minutes. Add beets, tossing well, cook 5 minutes. Place vegetables in bowl, crumble with goat cheese and drizzle a little olive oil over top. Season with salt and pepper. Serve either warm or cold.
VARIATIONS: Add a handful of chopped cilantro.
Add a cup of roasted sweet potato or pumpkin cut into 3/4-inch cubes.
Use feta, ricotta or plain yogurt as an alternative to goat cheese.

A Few Quick Serving Ideas:

Green beans are a classic ingredient in Salad Nicoise, a French cold salad dish that combines steamed green beans with tuna fish and potatoes.

Healthy sauté green beans with shiitake mushrooms.

Prepare the perennial favorite, green beans almandine, by sprinkling slivered almonds on healthy sautéed beans.

Roast green beans, red peppers and garlic, and combine with olive oil and seasonings to make a delicious salad.

Add chopped green beans to breakfast frittatas.