Bright, crunchy, green beans add texture, colour and a vegetal sweetness. Grill them as part of a warm lentil salad, stir-fry them with pork and prawns, steam them in a bag of greens, or braise them nice and slow in Greek-style lamb shoulder and bean stew. Green beans can do no wrong.
Fillet steak with charred green beans and tahini
Louis Tikaram’s stir-fried snake beans with pork
Snapper curry with green beans and coriander
Chicken, radish and bean salad with tarragon dressing
Sunda’s lamb mapo tofu with green beans
Rainbow trout with almonds, bacon and green beans
Miso chicken and green beans with sesame
Trofie with potatoes, beans and pistachio pesto
Prawn and bean salad with preserved lemon dressing
The Summertown Aristologist’s spring salad with fresh curd
Christine Manfield’s soy-braised chicken with green bean sambal
Green bean salad with mint, fried shallot and lemon
Crisp pork belly stir-fry with snake beans and okra
Barramundi with braised green beans, dill and mint
Artichoke salad with green beans, egg and anchovy dressing
Martin Boetz’s Hawkesbury River school prawn and green bean salad
Greek-style lamb shoulder and bean stew
Green beans and peas with garlic and mint crème fraîche
Green beans with tarragon, preserved lemon and fried almonds
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