This chicken teriyaki bowl is a complete meal featuring delicious teriyaki chicken served with blistered green beans and tender white rice. With just a few simple ingredients, this recipe makes an easy, restaurant-quality meal that can be ready in just 30 minutes.

Great recipe for Canned / Pickled Curry Green beans.

Fasolakia is a “lathera” dish, meaning a dish that is nearly drowned in olive oil. The olive oil, herbs, and tomatoes combine with the beans for a wonderful sauce, so make sure to have plenty of bread nearby when you make this dish because you’ll certainly want to sop up every last drop of juice when you reach the end of your bowl.

Like many Ethiopian dishes, this green bean side dish recipe has endless variations depending on who's cooking it. Green beans are always the star, most often along with carrots and rosemary, though it can also be served with potatoes or cabbage.

خورش لوبیا سبز - Khoresh-e loobia sabz is a delicious stew cooked slowly in layers of sautéed onion, garlic, meat, tender green beans, spices and freshly-squeezed lime juice in a tomato sauce served over saffron rice. Green bean stew is one of my all-time favorite summer recipes and I was planning to blog about it early in the summer but I simply did not get around to it till now. However, it makes a great end-of-summer meal that is light, nutritious, and tasty. The traditional Persian khoresh-e loobia sabz is usually made with lamb. You can substitute the chicken with lamb or beef cubes if you like. And for the vegetarians, just skip the meat part altogether. The vegetarian green bean stew is equally delicious. There are many different varieties of green beans. I like the slender and flavorful French green beans that are string-less and all you have to do is cut or snap off the ends. For those who would prefer using both a spoon and a fork, as is customary in Iran, then I would cut the beans into smaller bite-size pieces to make it easier to scoop up some fluffy rice along with the tender chicken and green beans. On a different note, in collaboration with the lovely and talented Sanam joon, the author of My Persian Kitchen, we have decided to come together and address the unauthorized use of copyrighted materials from our blogs which have affected us both repeatedly throughout the years. It's very disappointing and disheartening to see our recipes and photos across Facebook fan pages, on the menu of some catering chef's restaurant in California, used to sell Etsy products, or on an Instagram page that has used many of my photos to promote Persian food. I have been trying to deal with this ongoing problem by contacting each of these people. However, it is time-consuming and unfortunately, not everyone is kind enough to respond or act cooperatively. I love sharing my recipes for everyone to use and to share with others as well. I love to inspire others to cook as I have been inspired by my mother and am continually inspired each day by so many talented food bloggers out there. The concept of intellectual property and copyright laws on the internet may not be clearly defined and easy to reinforce. However, the common etiquette for using copyrighted material on the internet is to ask for permission first, give credit where credit is due and link back to the author's original post. Lastly, some great ancient Persian words of wisdom, a mantra to consider and live by each day: پندار نیک، گفتار نیک ، کردار نیک - Good thoughts, Good words, Good deeds. Khoresh-e Loobia Sabz - Green Bean Stew Ingredients: Serves 6 2 pounds chicken breast or lamb, cut into cubes 2 pounds green beans, ends removed, cut into 2-inch pieces 1 large yellow onion, finely chopped 3 large garlic cloves, minced 1 can (15-ounce) tomato sauce 1 large ripe red tomato, peeled, seeded, finely chopped 1/2 teaspoon turmeric powder 1/4 teaspoon cumin powder 1/4 teaspoon cinnamon 1/4 teaspoon red pepper 2 tablespoons lime juice Salt and pepper to taste Olive oil (extra virgin) or vegetable oil Method: Heat 2 tablespoons of oil in a large saucepan over medium heat, add the chopped onion, saute until soft. Add the minced garlic and saute for another 2-3 minutes. Add turmeric, stir well. Add the chicken pieces, salt, pepper, cumin, and crushed red pepper, cook until the chicken is no longer pink. Add the chopped tomatoes and the tomato sauce, mix well. Add enough water to cover. Bring to a boil for a few minutes. Reduce heat, cover, and cook on low heat for 45-50 minutes. In the meantime in a large frying pan saute the green beans lightly for a couple of minutes in 2 tablespoons of oil over medium heat. Add the beans to the pan, add cinnamon, pour in the lime juice, add additional hot water if necessary, taste, and adjust the seasoning. Cover and cook for another 15-20 minutes on low heat until the chicken pieces and green beans are tender, most water evaporated and the tomato sauce thickened. Serve hot with polow, mast o khiar, torshi, and sabzi khordan. Enjoy!

Coleslaw is a classic side dish that combines crisp cabbage, shredded carrot, and creamy, tangy, and flavorful dressing.It's the perfect side dish for hearty burgers and sandwiches; it's an excellent recipe to make ahead and enjoy for a bbq, picnic, or an exciting family dinner.

Canned green beans may seem uninspiring at first glance, but adding some special ingredients will elevate these veggies into something worth savoring.

This recipe for chili crisp shrimp and green beans comes together in a flash for a light meal you can make any day of the week.

An oyster mushroom recipe made with green beans, hoisin sauce, and a few everyday ingredients from your kitchen pantry. You can serve the beans and mushroom stir fry in 15 minutes as a side dish. So grab a frying pan and let’s get to making this quick green bean and mushroom recipe.

Green Beans Sous Vide with Incredible Flavor and Crispy Texture! This no-fail sous vide recipe, made with just a few simple ingredients, including garlic, makes a delicious side dish to any main meal.

This classic French recipe of green beans with almonds has been elevated with sautéed shallots, garlic, freshly grated lemon zest, and lemon juice. This elegant, simple, and delicious vegetable side dish comes together quickly and is great for the holidays!

Loubyeh b’ zeit or green beans in olive oil (although, technically, it’s tomato sauce) is a Middle Eastern vegetarian one-pot dish. It’s incredibly simple to make, requires very few ingredients and is one of my favourite ways to have green beans. Preferably, use runner beans.

Packed with a ton of garlic flavor, medium level of heat, and ready in less than 20 minutes.

Sri Lankan spicy potato, green bean stir-fry is a vegan, vegetarian side dish you can prepare to accompany any meal. If you love the combination of potatoes and green beans, and chillies that add extra punch then you just might love this colourful, skillet dish.