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I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.
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Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.
cooking.nytimes.com
Another way to use the versatile green bean in summer cooking Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa Green beans are such a reliable and versatile summer vegetable
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These baked pinto beans are mixed with bacon and lots of spices, then topped with all the fixings you could want, including cheese, sour cream, avocado, and an...
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Get Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon Recipe from Food Network
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These clean-eating roasted cauliflower, garbanzo beans, and tomatoes make a perfect quick and easy one-pan vegan dinner for 2 in no time!
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This recipe is by Regina Schrambling and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Scandinavian-Style Rare-Cooked Salmon with Fava Beans and Peas Recipe from Food Network
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Get Laberspiessli Zuri-Hegel Recipe from Food Network
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A recipe for grilled steaks rubbed with garlic, mustard, salt, and pepper and served with a healthy, simple summer salad of green beans and cherry tomatoes.
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Roasted coffee beans soak in cream before processing into ice cream creating a smooth, almost-white coffee ice cream perfect for coffee floats.
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A very good high-protein alternative to flourless chocolate cake. Give it a try!