Green Goddess Green Beans


Because a girlfriend of mine loves green beans, I’m always on the lookout for interesting green bean recipes.

Like all food lovers, I like to please the folks for whom I’m cooking, so finding special recipes is mandatory!

So I was on Epicurious searching something, and came across a unique green bean recipe – Green Goddess Green Beans – and the reviews were pretty good.

Of course, there were a few heated arguments comments about the term “green goddess” in the review section, (these are always fun to read), but overall it seemed like a good, unique recipe.

Turns out, the recipe is definitely worth sharing!


Oh, and the great thing with good friends right next door? I can share with them all of the dishes that my husband won’t eat, so none of my blogging food goes to waste!

A perfect example is this recipe. Out of all of the ingredients, my husband would only eat the green beans, salt, and pepper. Thank goodness for good friends, especially good foodie friends!

Green Goddess Green Beans
slightly adapted from Epicurious

1 lb green beans, trimmed
1/3 cup fresh flat-leaf parsley leaves
1/4 cup mayonnaise
1/4 cup sour cream
1 small clove garlic, peeled
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon black pepper

Cook the beans in a steamer over a pot of boiling water until just tender, about 6-7 minutes.
When cooked, remove the steamer from the boiling water; set aside.

If the beans are cooked a bit too much, drop the beans in ice water for a few seconds, then place them on paper towels to remove excess moisture.

Using a small blender, purée the parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth.

I also added a small clove of garlic after the fact, and I’m glad I did.
Transfer the green goddess sauce to a bowl and toss with the beans.

I added more salt and pepper to the green beans, as you can tell.

The beans were served slightly warm, with a simply grilled filet mignon. A lovely combination.

The green goddess sauce is superb. It would also be lovely on grilled potatoes and tomatoes!

53 thoughts on “Green Goddess Green Beans

    • It definitely would. I would never have put anything on green beans before – I guess I’m more of a purist. But I’ll definitely be making these again!

      • I don’t usually put anything other than salt, pepper and sometimes butter on French beans (when they’re fresh from the garden at the start of the season we often eat them like asparagus) but I could make an exception for this!

      • Exactly. I might do browned butter or olive oil and salt on beans, Brussels sprouts, etc. Especially if they’re right out of the garden/farmer’s market!

  1. Fabulous recipe Mimi. My Pete isn’t a green bean fan as he says they always squeak on his teeth and I personally prefer a bean fresh and tender as opposed to overcook.
    Have a glorious weekend.
    :-) Mandy xo

  2. I think we have a lot in common Mimi. I enjoy searching for recipes, especially on Epicurious, they have all the old recipes from Gourmet magazine. I love sauces but have never made a green goddess sauce. I am going to try this one. Thanks for the recipe.

    • I made one for the blog a while back, because I had a memory of Green Goddess dressing at a salad bar we would frequent when I was in high school. I think I might delete that post because it was before I started working on my photography, and the photos are horrendous! But that dressing was also green because of avocado. This sauce could easily be thinned with a little oil and vinegar and be a delightful vinaigrette.

    • It’s a dumb name that comes from a movie name, if I remember right. But it’s really good, so dont let the name deter you! The dressing can also have an avocado in it, but I think there are countless variations.

  3. Green Goddess is great on just about everything. So it seems you can keep your neighbor happy for a long time! I’ve served it on salmon and jicama. GREG

  4. I like green beans but I’m always looking for something to jazz them up a bit. I think that sauce would work on brussels sprouts which are my favorite!

  5. What a fun twist on green beans, Mimi! We always keep a bag of fresh beans on hand for an easy side dish…and this sounds like a delicious way to mix ’em up. Thanks for the idea!

  6. I just love green beans and this is a great and new way to enjoy them. Love the recipe. Usually served them steamed with garlic, olive oil and toasted piñon nuts, parsley. Thanks!

  7. Those ingredients are amazing! When I read anchovy paste, I knew I’d love it. I’m sure it added a huge “zing” to the entire dish. Lovely!

  8. I have always had mixed feelings about the green goddess dressing (I am more in your husband’s camp when it comes to green beans) but I can see how it can be a good fit. Maybe it’s just a question of balance – I don’t like it when I can taste mayo in a dressing. They do look delicious, I have to admit.

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