I picked up 2 pecks of green beans at the farmers market yesterday, and just got done trimming them all 
The glut of it will be blanched & frozen for the winter, what’s left will be turned into Gan Bian Si Ji Dou aka Sichuan dry-fried green beans with pork à la this recipe for tomorrow night’s dinner:
What are some of your favorite things to make with this lovely summer bounty?
We make this every summer! So good!
Oh, that sounds delicious! Thank you for sharing 
I make dry fried green beans throughout the summer while we have long beans in the garden. I’ll add some lop cheung or homemade char siu sometimes just to make them even more interesting. Sadly, the long beans have all petered out and the plants are now in the composter. I also make braised green beans with preserved tofu (not stinky tofu), which at the ricepad pad we call “snot bricks” because they’re bricks that look like they’re covered in snot. And the other day, when we only had a handful, I made tempura with the some green beans to go along with some eggplant (not sure what variety, but I’ve been calling them fingerlings on account of their size and shape) and also a couple of peppers.
How could I forget fasolakia lathera, (or fasuli, fasolia, fasulye) which are pretty popular @casa lingua.
I grow haricots verts just so I can have salade niçoise, they make it special, but you can only eat so many. The rest I usually just sauté in bacon fat with bacon and shallots.
Of course! Niçoise!
In addition to fasolakia with tomatoes and fasolakia without tomatoes, I like to make:
Green bean thoran
Georgian Green beans with walnuts / Lobio Satsivi
Green bean soup.
I want to make this recipe.
@Phoenikia shared mine!
I recently planted a container of the Roma style beans, but I am not that familiar with them. Is anyone aware of differences in prep, flavors, textures or recipes? DIL says it’s what’s typically used in Zeytinyağlı Fasulye.
I grow Roman flat beans,. and I use them in fasolakia (essentially the same as Turkish fasulye and the Lebanese braised green beans) and any other green bean recipe.
Amy Thielen’s Green Beans in Lemon-Vodka Cream Sauce is my favorite way to have them. https://www.delawareonline.com/story/life/food/2014/08/05/dinner-green-beans-lemon-vodka-cream/13624027/
those sound delicious.
I love tossing blanched beans in garlic infused olive oil with bits of torn up baguette and grated Pec Rom. Then they get a quick high heat roast to crisp the bits of baguette on the outside and melt the cheese. However, my all time favorite is just blanched and tossed in salted butter.
Pesto+pasta+potatoes+green beans!
