(Photo: Erik Putz; Food styling by Ashley Denton; Prop styling by Christine Hanlon)
Whether you like yours sautéed, pickled or in creamy casserole format, here are nine options for your Thanksgiving or holiday feast. Most come together in a flash or—even better—can be prepped in advance of the big meal.
This recipe skips blanching and sends green beans straight to the frying pan, where they get a zippy ginger seasoning and are finished with crispy fried onions. Get our gingery green beans recipe.
This classic 1990 recipe strays from the ’50s method of using canned cream soup, instead turning sour cream and swiss cheese into a quick cream sauce to blanket blanched green beans. Don’t forget the cracker topping to give each bite some crispy texture. Get our green bean casserole recipe.
These crunchy, buttery green beans come together quickly—you can also boil the beans in advance, drain and refrigerate until you’re ready to sauté. Get our nutty green beans recipe.
Little did we know, as we started popping the beans in our mouths like fries, that they'd become a new veggie favourite! Get Nigella Lawson's green beans with pistachio pesto recipe.
Store-bought garlic butter streamlines prep while panko and almonds add crunch. This recipe can be easily doubled or tripled if you're feeding a crowd. Get our crunchy garlicky green beans recipe.
After a quick dip in boiling water, tender-crisp green beans are drenched in nutty brown butter and topped with toasted almonds. Get our brown butter green beans recipe.
Pancetta and balsamic vinegar jazz up classic green beans. Bonus: The majority of this recipe can be prepped in advance, making it the perfect side dish for a holiday feast. Get our balsamic green beans and pancetta recipe.
Ginger adds warmth and a spicy kick to this quick recipe. We love elegant French green beans, which are typically longer and thinner than the standard ones. Get our garlic and ginger green beans recipe.
Tender-crisp green beans get a major flavour upgrade with the addition of nutty, garlicky pesto (homemade or store-bought). Get our pesto green beans recipe.
This dish will do double duty as both side veg and salad, with added protein to boot. Get our shrimp and green bean salad recipe.
Zuhal Ahad is a journalist from Afghanistan covering stories of conflict and development in Afghanistan, with a special focus on women and marginalized communities. She has worked as a multimedia Women’s Affairs journalist with the BBC in Afghanistan. She has worked as a freelance journalist who has published articles about Afghanistan on the Guardian, Al Jazeera, and NPR. Zuhal is the CJFE 2022-2023 William Southam Journalism Fellow.
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