Green beans can last up to a week stored in the crisper drawer in your fridge. Before you store them, trim the ends and place them in an air-tight container. Do not wash them before you store them.

• Freezing: Green beans hold up really well in the freezer for up to 8 months. To freeze them, begin by washing and trimming them, then blanch them and cool them in an ice bath. Dry them well, then place on a lined baking sheet to freeze before transferring to an air-tight freezer safe container.
• Pickled: Dilly beans? Yes, please! Before you pickle your beans, you'll want to wash, trim, and blanch them.
• Canning: You can definitely can green beans, but they'll lose much of their crispy texture. As with all low-acid produce, these will need to be processed in a pressure canner, not just a hot water bath.
• Dehydrated: Crispy dehydrated green beans tossed in your favorite seasoning mix are a delicious, satisfying, and healthy snack. You'll need to wash, trim, and blanch your beans before drying and popping into your dehydrator. Also, be patient with these. It can take some extra time to dry them to the point of having that crispy texture, but it is worth the wait.

• Oven-roasting: This method produces green beans that are crispy on the outside and creamy on the inside. It works well for any variety of green beans. To oven-roast green beans, cut them into even pieces, toss them with oil and seasonings, and bake them in a single layer at a high temperature until golden and tender.
• Baking: Taking green beans results in a fluffy and dry texture. It works best for long and thick green beans. To bake green beans, prick them with a fork, rub them with oil and salt, and bake them in a preheated oven until soft. You can serve baked green beans with various toppings, such as butter, cheese, bacon, or almonds.
• Boiling: This method cooks green beans in water, resulting in a soft and moist texture. It works well for any variety of green beans. To boil green beans, cut them into chunks, and simmer them in salted water until fork-tender. You can use boiled green beans for salads or in soups.
• Frying: Fried green beans have a delightfully crunchy and flavorful texture. It works well for thin and tender green beans. To fry green beans cut them into thin slices or strips, and fry them in hot oil until golden and crisp. You can season fried green beans with salt, pepper, herbs, or spices. You can also make different types of fried green beans, such as tempura, fritters, or stir-fry.
• Steaming: This method cooks green beans in steam, resulting in a crisp and bright texture. It works well for any variety of green beans. To steam green beans, place them in a steamer basket over boiling water and cover with a lid. Steam until tender, about 5 to 10 minutes. You can season steamed green beans with butter, lemon juice, garlic, or vinegar.

Green beans pair best with ingredients that enhance their bright color and crisp texture, as well as complement their mild and slightly sweet flavor. Some of the ingredients that green beans pair well with are:

• Parsley: Parsley has a fresh, grassy, and slightly peppery flavor that brightens up the taste of green beans. You can use fresh or dried parsley to season your green beans, or make a parsley-lemon dressing or sauce for them.
• Dill: Dill has a tangy, anise-like, and slightly sweet flavor that adds a zesty and refreshing touch to green beans. You can use fresh or dried dill to season your green beans, or make a dill-yogurt dressing or sauce for them.
• Almonds: Almonds have a nutty, buttery flavor that elevates the sweetness of green beans. The difference in textures play well together too.
• Lemon: Lemon adds a zesty and refreshing touch to green beans, and helps bring out their natural flavor. You can use lemon juice, zest, or slices to season your green beans, or make a lemony dressing or sauce for them.
• Potatoes: Potatoes are a classic and hearty partner for green beans, and they can be cooked in various ways, such as boiling, baking, roasting, or mashing. You can serve green beans and potatoes as a side dish, or combine them in a salad, soup, or casserole.
• Garlic: Garlic adds a savory and aromatic dimension to green beans, and enhances their flavor without overpowering it. You can use fresh or roasted garlic, or garlic powder, to season your green beans, or make a garlicky butter or sauce for them.
• Mushrooms: Mushrooms are a delicious and earthy companion for green beans, and they add a meaty and umami taste to them. You can use any type of mushrooms, such as button, cremini, shiitake, or portobello, to sauté, roast, or bake with green beans, or make a mushroom soup or gravy for them.
• Bacon: Bacon adds a crispy and smoky element to green beans, and makes them more satisfying and flavorful. You can use bacon bits, strips, or lardons to cook with green beans, or sprinkle them on top of them. You can also use bacon grease to sauté or roast your green beans, or make a bacon dressing or sauce for them.
• Wines: The best wine pairings for green beans is going to depend heavily on how they're cook. If you are serving green beans raw or lightly cooked, such as in a salad or a crudité platter, you want a wine that is crisp and refreshing, such as a sparkling wine or a dry white wine. If you are serving green beans cooked with butter, cream, cheese, or other rich ingredients, such as in a green bean casserole or a gratin, you want a wine that is smooth and creamy, such as a full-bodied white wine or a light red wine.