Green Beans

Dragon Tongue Bean Salad Recipe with Spicy Honey-Mustard


For The Dressing:

  • 2 tablespoons sherry vinegar

  • 1 tablespoon Dijon mustard

  • 2 teaspoons honey

  • 1 1/2 teaspoons chili paste

  • 1/4 teaspoon salt

  • a few turns of freshly ground black pepper

  • 3 tablespoons extra virgin olive oil

For The Salad:

  • 1- pound Dragon Tongue beans, washed and dried, root ends trimmed

  • 2 cups loosely packed mixed micro greens, washed and dried

  • A few red Thai chile peppers for garnish and added heat if desired


For The Dressing:

  1. Add the vinegar, mustard, honey, chili paste, salt and pepper to a small bowl. Whisk until smooth. Gradually add the oil while still whisking. Once it's smooth, set aside.

For The Salad:

  1. Prepare a large mixing bowl with ice water and set it aside.

  2. Place a steamer rack into a pot with the water level just below it. Over high heat, bring the water to a boil and then add the beans to the rack, sprinkle lightly with salt and cover. Steam just until they're about 50% more tender, about 3 minutes.

  3. Immediately drain and add the beans to the bowl of ice water -- this will help preserve any bits of purple still remaining. Let them sit in the ice water until they're cold, then drain, dry them, and add them to a large mixing bowl.

  4. Toss the beans with the micro greens and the dressing.

  5. Wash, dry, and slice the red chile peppers in half for garnish (and added heat) if desired.

  6. Serve!

Braised Green Beans & Summer Vegetables


  • 1 small onion, halved and sliced

  • 1 tablespoon finely chopped fresh oregano , or 1 teaspoon dried

  • ½ cup white wine , or reduced-sodium chicken broth

  • 3/4 pound green beans, trimmed

  • 1 medium summer squash , or zucchini, halved and cut into 1-inch pieces

  • 1 cup halved cherry tomatoes , or grape tomatoes

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground pepper

  • ¼ cup finely shredded Parmesan cheese


  1. Heat oil in a large skillet over medium heat. Add onion and oregano and cook, stirring, until softened and beginning to brown, about 2 minutes.

  2. Add wine (or broth) and bring to a boil. Add green beans, reduce heat to a simmer, cover and cook for 10 minutes, stirring once or twice.

  3. Add summer squash (or zucchini) and tomatoes and continue cooking until the vegetables are tender, 8 to 10 minutes more.

  4. Season with salt and pepper. Serve sprinkled with Parmesan.

Pork Stir-Fry with Green Beans and Peanuts


  • 12 ounces pork tenderloin, trimmed, cut into 1 1/2x1/4-inch strips

  • 4 tablespoons soy sauce (tamari for gluten free)

  • 1 1/2 tablespoons honey

  • 2 garlic cloves, minced

  • 1/4 teaspoon dried crushed red pepper

  • 3/4 pound green beans, trimmed, cut into 1 1/2-inch lengths

  • 1 cup matchstick-size strips peeled carrots (about 2 medium)

  • 2 tablespoons canola oil

  • 1 tablespoon minced peeled fresh ginger

  • 3 green onions, thinly sliced

  • 1/4 cup finely chopped lightly salted dry-roasted peanuts


  1. Mix pork, 1 tablespoon soy sauce, 1 tablespoon honey, half of garlic, and crushed red pepper in medium bowl. Mix remaining 3 tablespoons soy sauce and remaining 1/2 tablespoon honey in small bowl; set aside.

  2. Cook green beans in large saucepan of boiling salted water until crisp-tender, about 3 minutes. Add carrots to green beans in water; cook 1 minute. Drain carrots and green beans. Heat 1 tablespoon canola oil in wok or large nonstick skillet over high heat. Add pork mixture; stir-fry 1 minute. Transfer pork to dish. Add remaining 1 tablespoon canola oil to wok. Add green beans, carrots, ginger, and remaining garlic; stir-fry 1 minute. Return pork to wok along with reserved soy sauce-honey mixture; stir until heated through, about 1 minute. Season to taste with salt and pepper. Transfer to bowl. Sprinkle with sliced green onions and chopped peanuts and serve.

Green Bean Salad with Summer Savory Vinaigrette


  • Green or yellow wax beans

  • 2 tablespoons fresh squeezed lemon juice

  • 4 tablespoons extra virgin olive oil

  • 1 to 2 tablespoons finely chopped savory leaves or other herb

  • Real Salt and freshly ground pepper , as needed

  • Mixed salad greens, as needed


  1. Snap the tips and tails off the beans. Blanch them in boiling salted water about 5 minutes, keeping them firm to your bite but no longer raw. Drain and “shock” the beans in a bowl of ice water to stop the cooking and guard the bright color. Drain when cold.

  2. Whisk together the lemon juice, olive oil and savory. Season to taste with salt and freshly ground black pepper.

  3. Just before serving, toss the cold beans in some of the vinaigrette dressing.

  4. Arrange on top of salad greens.

Green Bean Salad with Radishes and Prosciutto


  • 1 1/2 pounds green beans, trimmed

  • 8 radishes, sliced paper-thin

  • 1 3-ounce package thinly sliced prosciutto, cut crosswise into thin strips

  • 3 tablespoons aged Sherry

  • 1 tablespoon Dijon mustard

  • 1 tablespoon minced fresh chives

  • 1/4 cup olive oil

  • 1 2- to 3-ounce wedge ricotta salata (salted dry ricotta cheese)


  1. Cook beans in large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well; cool. Toss beans, radishes, and prosciutto in large bowl.

  2. Whisk Sherry, mustard, and chives in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss salad with enough dressing to coat.

  3. Using vegetable peeler, shave ricotta salata in thin strips over salad.