Green Beans Roasted in a Dutch Oven

by Sarah on October 22, 2012

Woohoo, beezies, I’m back!  I got a new kitchen and Sunday night I got to make my first family dinner in it.  It was fun.  Everything works, and while we didn’t knock out any walls or add square footage, it’s a lot more workable space and I couldn’t be more thrilled.  I will have a post about it soon, but I’m waiting to get a few finishing touches done and then we’ll take some good photos for you to see.

I know I promised you posts during the remodel, but what can I say?  I was actually busy doing minor tasks–painting, making the cabinets look pretty, painting some more.  I was so tired I couldn’t manage to string together a coherent sentence much less write a recipe.  Not that I write coherent sentences that often anyway.

Enough excuses already.  Let’s discuss more important matters, like food.

My Thanksgiving issue of Bon Appetit came in the mail the other day, and while I enjoy reading it, I don’t often make many new things for Thanksgiving, other than the vegetable and dessert (other than the obligatory pumpkin pie). My kin are creatures of habit, and besides, Nana’s turkey and wild rice dressing really isn’t something I want to skip anyway.

Anyway, there was this slow-roasted green bean recipe that looked and sounded really good.  I thought I should give it a trial run before next month. But then I got to thinking….who the heck can roast some green beans for an hour when there’s a dang turkey in there taking up all the space? Coincidentally, I was cooking a chicken at a very high temperature and couldn’t cook the beans in the oven at all.  But hey, what about a Dutch Oven?

 So that’s what I did.  And it worked great.

I didn’t really change the recipe other than use the stovetop method, and cut it down so I didn’t have to eat leftover green beans for a week.

You know what appealed to me about this recipe?  The fact that the beans get done, done.  Like done.  They are not crunchy.  Not tender-crisp.  They are cooked.  Not soggy or anything, but cooked and with browned edges from the bottom of the pot.  If you had the time and space to roast them, I bet they’d have even more of those browned spots.  Hey!  Browned spots are a good thing in this case.

Verdict?  These beans are good enough for the Thanksgiving table.  Whether or not you actually roast them in the oven.

Original recipe in the November 2012 issue of Bon Appetit.

Green Beans Roasted in a Dutch Oven


  • 1 lb. green beans, trimmed
  • 1 bunch green onions, trimmed and sliced lengthwise
  • 2 large cloves garlic, minced
  • 1/4 cup olive oil
  • 3-inch sprig rosemary
  • 1 sprig thyme
  • 6 small to medium sage leaves, chopped
  • salt, pepper


  • Heat oil in Dutch oven to medium-low heat.
  • Add beans, garlic and herbs. Stir to combine and cover. Turn heat to low. Season with salt.
  • Cook for approximately an hour, stirring occasionally so the garlic doesn't burn.
  • When the beans are fully cooked and browned in places, taste and season again with salt and pepper.

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