Recipes with flat green beans

5 recipes that use flat green beans, with photos, step-by-step instructions and cook times. The quickest, Shukto, takes 45 minutes. It is most often cooked with garlic, ripe tomato and sugar.

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Paella de verduras

Paella comes from the rice fields around the Albufera lagoon south of Valencia, where it was cooked over orange-wood fires in a wide, shallow pan. Valencians are strict about it: short round rice, saffron, sweet pimentón, flat green beans (ferraúra) and big white garrofó beans, and never any stirring once the rice is in. This all-vegetable paella keeps those rules and adds artichokes and red pepper, as the market gardeners of the Huerta do in spring. It is cooked and served in the same pan, straight onto the table. Chef's tip: listen for the socarrat at the end. Turn up the heat for the last 1–2 minutes until the rice crackles and smells toasty; that caramelised crust on the bottom is the best part of any paella.

60 minRice & Grains

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Shukto

Shukto opens a traditional Bengali meal: a mild, slightly bitter stew of bitter gourd, raw banana, sweet potato, drumsticks and aubergine, eaten with the first mouthfuls of rice to wake up the palate. The vegetables are fried, then simmered with a paste of mustard and poppy seeds and finished with milk and a spoonful of ghee, so the bitterness is balanced by a creamy, faintly sweet sauce. It is a dish of West Bengal's home kitchens, cooked especially in spring. Chef's tip: fry the bitter gourd separately until well browned and add it at the end; this keeps its bitterness pleasant and stops it spreading through the whole pot.

45 minCurries

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Zeytinyağlı taze fasulye

Along the Aegean coast, from İzmir down to Bodrum, summer lunch often begins with a plate of flat green beans that have been stewed in olive oil and tomato until they are silky, then left to cool to room temperature. It belongs to the zeytinyağlı family: vegetables cooked in olive oil, with no meat, and eaten cold or barely warm with bread to mop up the orange-red juices. Home cooks make a big pan in the morning and serve it over two or three days, because it tastes better after a night in the fridge. The most common mistake is rushing it on a high flame: the beans stay squeaky and the oil never turns glossy. Chef's tip: lay the beans on top of the onions and tomatoes without stirring, cover tightly and let the steam do the work; stirring breaks the beans and turns the sauce muddy.

50 minSides

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Loubieh bi zeit

In Lebanese homes loubieh bi zeit belongs to the 'bi zeit' family, vegetables cooked in olive oil and served cool, which turn up on the mezze table in summer and fill lunchboxes the next day. Flat runner beans or wide Romano beans are best: they soak up the garlicky tomato sauce and turn silky. It is eaten at room temperature with Arabic bread to mop the oil, and often with a few spring onions and radishes alongside. Chef's tip: cook the garlic only until it smells sweet before adding the beans; browned garlic turns the whole dish bitter.

45 minSides

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Paella valenciana

In the villages around Valencia, paella is a Sunday lunch dish, never a dinner one, cooked in the open air by whoever in the family has the steadiest hand and eaten straight from the pan with spoons. The Valencian original has no seafood, no chorizo and no peas: just chicken, rabbit, wide flat green beans (ferraura), big white garrofó beans, tomato, sweet pimentón, saffron and short round rice. If you can't get rabbit, use all chicken; it is still very good. This version is sized for a 38–40 cm paella pan on a large hob ring or a barbecue. Chef's tip: once the rice goes in, smooth it flat and then leave it alone; stirring releases starch and turns paella into risotto.

75 minRice & Grains

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Paella de verduras

Shukto

Zeytinyağlı taze fasulye

Loubieh bi zeit

Paella valenciana

Goes well with flat green beans