Green beans: Versatile summer dishes for every meal

A delicious idea for a summer dinner using groats from unroasted buckwheat grains, which are filling and provide a solid dose of energy.

Cook white buckwheat groats (about 200 grams) until semi-soft in salted water. Simultaneously, steam the green beans (100 grams) – the vegetable should remain quite firm. In a pan, sauté finely chopped onion, diced mushrooms (6-8 pieces), diced carrot, and green beans. Then add the groats, tomato paste (6 tablespoons), and milk (100 millilitres). Mix, season with salt, pepper, dried basil, and lovage. Simmer for a few more minutes. Groats taste great with a fried egg and chopped dill.

An excellent snack or side dish for other meals.

Start by cooking green beans (500 grams). If you want the vegetable to retain its intense color, flavor, aroma, crunchiness, and as many nutrients as possible, you should steam it either in a special steamer or simply on a sieve placed over a pot of boiling water. The thermal processing should last from 10 to 20 minutes, depending on how young the beans are. Later, heat olive oil in a pan, add sliced garlic (2 cloves) and sauté for 2-3 minutes. Add the drained beans and almond flakes (3 tablespoons). Fry for another 3-4 minutes. Season with salt and pepper to taste.

From green beans, we can prepare a delicious alternative to potato fries, for example, by frying them in Japanese tempura.

Wash green or yellow beans and trim the ends. Mix flour (wheat and corn, in a 3:1 ratio) with ice-cold water until the batter reaches the consistency of thick cream. Dip the beans in the cold batter and then in hot oil (sesame, rice, or canola). The temperature is also very important; it should be around 171°C. How to check it? By dropping a piece of batter into the oil—if it sinks halfway and then floats to the surface, it’s a sign you can add the beans. The fries will be ready when they are nicely browned. After taking them out, place them on a paper towel to drain the fat.

Do you like Asian cuisine? Try to see how green beans taste with an oriental twist.

It’s best to use yellow beans (500 grams); wash them, trim the ends, and steam them for about 5-8 minutes. In a bowl, mix soy sauce (3 tablespoons), sesame oil (1 tablespoon), honey (1 teaspoon), and chopped garlic (1 clove). Combine the drained beans with the prepared sauce. Before serving, sprinkle with sesame seeds toasted in a pan (1 tablespoon).

Green beans can also be successfully eaten cold, for example, as part of a delicious, crunchy salad.

Wash the beans (500 grams), trim the ends, and boil them for 5-6 minutes (they should be slightly crunchy, not overcooked)—toast walnuts (half cup) in a dry pan. Cut the red onion into thin slivers. Transfer the beans, walnuts, and onion to a bowl. Drizzle with a dressing made from olive oil (3 tablespoons) and balsamic vinegar (1 tablespoon), seasoned with salt and pepper. Mix and place in the refrigerator for an hour to allow the flavours to meld.

Cook the beans (1 kilogram) for a few minutes in salted water with a teaspoon of butter, sugar, lemon juice, and zest. Then rinse with cold water, drain, and cut into smaller pieces. Stir sour cream (350 millilitres) with salt, pepper, and an egg yolk. Mash minced garlic (3-4 cloves), butter (1 teaspoon), and salt. Mix with the beans, grated cheese (50 grams), and dill. Grease a baking dish with butter and sprinkle with breadcrumbs. Place the prepared beans in it, pour over the cream, sprinkle with cheese (50 grams) and butter lumps, and bake in an oven preheated to 180°C for 20-25 minutes.