5 delicious ways to eat green beans


Green beans have a great crunchy texture, and are high in vitamin K, and calcium. 


Store fresh beans in a reusable container in the fridge for up to 7 days. You can store blanched beans in the freezer into a reusable airtight freezer container for up to 3 months. 


Just prior to using the green beans, wash them under running cold water. Remove the ends of the beans by either snapping them off, or cutting them with a knife. Compost the ends. 

A bowl of green beans.



Preheat a large frying pan over medium-high heat. In a large bowl, whisk together oil, soy sauce, chilli, garlic, honey, then add the green beans and toss to coat. Season with salt. Place green beans on the pan and cook until charred all over, about 5-7 minutes. 


Place white wine vinegar, water, sugar, peppercorns, herbs and salt in a pan. Simmer on a low heat until the sugar and salt have dissolved. Remove from the heat and leave to cool. Place the beans in a sterilised jar, and pour the pickling liquid over the beans, until fully submerged. Leave the beans to pickle for at least 2 weeks. 


Blanched beans are a great addition to salads. Put the green beans into boiling water, and cook for 3 minutes. Drain and plunge the beans into a bowl of ice water to stop the cooking. Keep them in the ice water for 3 minutes. Drain them well. You can store the blanched beans in the fridge for up to 3 days, or freeze into a reusable airtight freezer container for up to 3 months. 


Preheat the oven to 200°C/180 fan/6 gas mark. Toss the green beans with olive oil, and season with salt and pepper. Place on a roasting tray. Roast in the oven for 15–20 minutes, giving the beans a shake half way through. Serve with a crunchy breadcrumb topping made from breadcrumbs, lemon zest, and parmesan.


Poach your beans in any soups and curry recipes, for about 15 minutes, or until just tender but still crunchy and green.