Green bean recipes: Three summer fresh ideas

Make use of this in season produce with a ginger and mushroom soup, a dilled pickled side dish, and green beans with pancetta

Green bean recipes: Three summer fresh ideas James Tse

Rustic ginger and mushroom soup

Prep 10 min
Total 25 min


900-mL carton chicken broth
3 slices peeled fresh ginger
4 tsp hot chili-garlic sauce
6 fresh shiitake mushrooms or 227-g pkg
button mushrooms
2 large unpeeled potatoes, preferably Yukon Gold
1 pork tenderloin
500 g green beans, trimmed and cut in half


1. Pour broth into a large saucepan and set over medium-high. Add ginger and chili-garlic sauce. If using shiitakes, discard stems, then slice. Cut potatoes into chunks and add to broth with mushrooms. Bring to a boil over high, then reduce heat to medium. Gently boil, covered, until potatoes are fork-tender, about 14 min.

2. Slice pork into thin strips. Add to broth along with green beans for the last 5 min of boiling. Stir often. Remove and discard ginger before serving. Serves 8.

Per serving: 140 calories, 14 g protein, 19 g carbs, 1 g fat, 2 g fibre, 477 mg sodium.

Photo by Michael Graydon

Dilled pickled green beans

Prep 5 min
Total 10 min


500 g green beans, trimmed
fresh dill
1 1/2 cups white vinegar
1 cup sugar


1. Bring a large pot of salted water to a boil. Boil beans for 4 min. Drain. Plunge into ice water until cold. Pat dry and pack into 2 500-mL Mason jars with sprigs of fresh dill.

2. Heat vinegar with sugar in a saucepan over medium-high until sugar dissolves. Pour into jars. Fasten jar lids. Refrigerate at least 12 hours before serving. Keep in fridge up to 10 days. Serves 4.

Per serving: 126 calories, 1 g protein, 3 g carbs, 1 g fibre, 33 mg sodium.

Four uses with pickled green beans:
Use as a garnish for spicy Caesars.
Chop and stir into a cold rice-noodle salad.
Add a dishful to a cheese and charcuterie board.
Serve alongside roast beef as a tangy side dish.

Green bean recipes: Three summer fresh ideas  
Photo by Michael Graydon

Balsamic green beans with pancetta

Prep 15 min
Total 20 min


1 tsp butter or olive oil
3 thin slices pancetta, sliced into strips
2 small shallots, finely chopped
500 g green beans, trimmed
1/2 tsp salt
2 tbsp balsamic vinegar
shavings of parmesan cheese (optional)


1. Melt butter in a wide frying pan set over medium. Add pancetta and shallots. Stir often until meat is crisp,
3 to 5 min.

2. Boi a large saucepan of water over high. Add beans and cook until almost tender-crisp, 2 to 3 min. Drain thoroughly, then add to pancetta mixture in pan. Add salt and vinegar. Stir often until vinegar is absorbed, 1 min. Transfer to a platter. Garnish with parmesan shavings.

Make-ahead tip: After boiling beans, drain and plunge into a bowl of ice water to stop cooking. Drain. Pat dry with paper towels. Wrap and refrigerate. Slice shallots and pancetta, but don’t cook. Wrap and refrigerate up to 2 days. When ready to cook, continue with recipe. Serves 6

Per serving: 87 calories, 3 g protein, 7 g carbs, 6 g fat, 2 g fibre, 271 mg sodium.

Photo by Roberto Caruso


Subscribe to our newsletters for our very best stories, recipes, style and shopping tips, horoscopes and special offers.

By signing up, you agree to our terms of use and privacy policy. You may unsubscribe at any time.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.