This is one of my favourite flat bean recipes — a simple, delicious vegan side that also works as a light main. While it feels like a summer dish, flat beans are widely available year-round, so you can enjoy it anytime.
If you love straightforward, flavourful plant-based dishes, give this one a try. It pairs nicely with grilled meat, but on its own it’s satisfying and beautifully balanced. The preparation is humble, yet the result feels special — a genuinely lovely bean recipe.
The origins of this green bean recipe?
My mother used to make this in summer, so the recipe takes me straight back to childhood. She often used long beans, but the method is flexible: it works equally well with any stringless green beans, flat or slender.
Ingredients
The basic recipe relies on a few simple components:
- flat green beans
- onion
- carrots
- garlic
I often add a small parsnip and a little leek for extra sweetness and depth, but those are optional — an extra onion will do if you prefer.
How to make this bean recipe?
Step 1 – Wash and prepare the vegetables: trim and clean the beans, peel and chop the carrots, onion and any optional vegetables.
Step 2 – Sauté the onion (and leek if using) gently in olive oil until softened. Add water or vegetable stock, then the carrots, parsnip and beans. Simmer until tender.
Step 3 – Stir in crushed or grated garlic near the end of cooking, adjust seasoning, sprinkle with chopped parsley or dill, and serve with crusty rustic bread.
Serving Suggestions
This dish becomes a favourite quickly — easy to make any season and suitable for freezing if you use frozen beans. Serve it as a vegan side at a barbecue or alongside your favourite grilled dishes. It also complements summer salads well, making it an excellent way to load up on greens.
FAQs
Helda beans are flat beans, sometimes called romano beans. They belong to the same family as runner beans and have wide, edible pods. They’re cooked and served whole, much like other green beans.
Some vegan recipes you may consider trying
-
Perfect quince jam
-
Easy Elderflower Cordial
-
Roasted Cauliflower with Capers and Raisins
-
Garlic Infused Mushrooms
Other recipes you may like
- Haricot beans salad with yacon and sweet Marmande tomatoes
- Salmon and crudités salad with coconut blossom nectar and umami salt vinaigrette
- Shredded roast chicken with pesto, crudités bits, and orzo summer salad
- Swiss chard, salmon, turmeric, and fresh lovage warm salad with acini de pepe pasta
- Flat beans, blue cheese, walnut and crumbs (inspired by a popular recipe)
Best and Simplest Ever Green Beans
Equipment
- chopping board
- knife
- pan
Ingredients
- 800 g green flat beans (Helda stringless)
- ½ l water or vegetable stock (approx. 2.2 cups)
- 2 medium onions
- 2 medium carrots
- ½ leek (optional)
- 1 small parsnip (optional)
- 3 cloves garlic (finely chopped or grated)
- flat parsley or dill to garnish
- ½ tsp salt
- 1 tbsp olive oil (or coconut oil, ghee, or butter)
- pinch of freshly ground pepper
Instructions
- Wash the beans, trim the ends, remove any strings and snap them into roughly 1 inch / 2.5 cm pieces.
- Prepare the other vegetables: wash, peel and chop the carrots, onion, leek or parsnip as desired.
- Warm a pan over medium heat and add the olive oil (or chosen fat). Add the chopped onion and leek with a pinch of salt and pepper. Cook covered for a couple of minutes without frying — add a little water if it starts to sizzle.
- Add ½ litre of water or vegetable stock and cover. When the liquid comes to a boil, remove the lid and add the carrots, parsnip and beans. Cook covered for 15–20 minutes on medium-high heat, or a little longer uncovered (25–30 minutes) until the vegetables are tender.
- Taste and adjust the salt, then add the crushed or grated garlic and cook uncovered for 2 more minutes.
- Remove from heat, add a little freshly ground pepper and sprinkle with chopped parsley or dill.
- Serve hot or cold as a side or main dish and enjoy.
Notes
Nutrition
Carbohydrates: 31 g |
Protein: 5 g |
Fat: 4 g |
Fiber: 9 g |
Vitamin A: 6662 IU |
Vitamin C: 39 mg
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