Best and Simplest Green Beans


Best and Simplest Green Beans

Best and Simplest Ever Green Beans
Best and Simplest Green Beans

"This really is one of my favorite green beans dishes. It could be labelled as a summer dish, but beans are still in season now, and to be honest you can find beans all throughout the year nowadays, so any time you fancy a nice vegan side or main dish/meal try this, it is absolutely beautiful. Of course you can put this as a side to any meat but for me it does it on its own. Simple and gorgeous!"

NotesBack home I used to make this with no other vegetables but just the onion, carrot and the beans. But because these green beans are not the same and not as sweet as the ones used over there, I have decided to add some parsnip and leaks which will help to bring more sweetness into this dish.


Preparation Time10 min

Cooking Time25 min


Total Timeunder 1 hour

Dietary RestrictionsVegan


  • 800 g green beans (Helda stringless)
  • 1/2 l water or vegetable stock
  • 2 medium onions
  • 2 medium carrots
  • 1/2 leek
  • 1 small parsnip
  • 1 small courgette (optional)
  • 3 cloves garlic (finely chopped or grated)
  • flat parsley (or dill) to garnish
  • 1/2 tsp salt
  • 1 tbsp olive oil (or coconut oil ghee, or butter)
  • 1 pinch pepper (freshly ground) (a generous pinch)


  1. Wash thoroughly and clean the beans by taking the ends off. Remove any strings if any and snap in chunks of approximately 1 inch/2.5 cm long.

  2. Prepare all the other vegetables by washing, peeling, cutting or chopping them as you wish. No specific rules here!

  3. Place the cooking pan over medium heat, add the oil/butter/ghee (depending what you like or use most) and the chopped onion, the leek, salt and a small pinch of pepper. Cook covered for a couple of minutes. Do not allow it to start frying. If it begins to sizzle just drizzle some water.

  4. After the 2 minutes, add 1/2 l of water or vegetable stock and cover again. When the water starts boiling take the lid off and add the carrots, the parsnip and the courgette along with the prepared beans. Cook covered for 10 minutes or uncovered for 15'.

  5. Taste and see if you would like more salt at this point and add a pinch more if you wish, then add the crushed or grated garlic and cook for a further 2 minutes uncovered.

  6. Take the pan off the heat, grind a little bit more pepper on top and sprinkle the roughly or finely chopped herbs.

  7. Serve hot or cold as a main or a side dish and really do enjoy it!

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