21 green bean recipes to see you through spring

Cook them quickly or braise them nice and slow. Eating your greens has never been this tasty.

Green beans with tarragon, preserved lemon and fried almonds
Bright and crunchy, green beans add texture, colour and a vegetal sweetness to salads. They work well as a side dish in our green bean salad with mint, fried shallot and lemon or Andrew McConnell's green bean salad with anchovy and mustard dressing; or as a main attraction for lunch in our salad of prawns and green beans with preserved lemon dressing.
Cooked, they're another world of flavour. Grill them as part of our warm lentil salad, stir-fry then Chinese-style 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. They can do no wrong.