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10 Best Substitutes For Green Beans

Green beans are a great vegetable to have on hand for those nights when you don’t feel like cooking. They’re also very versatile; you can roast, boil, or steam and serve them with butter, salt, and pepper. Unfortunately, green beans are not always in the season where we live so it’s good to know some substitutes for them. This article will give 10 substitutes for green beans that make a good substitute for green beans!

You can do green beans substitution with Broccoli, Brussels sprouts, Cauliflower, Asparagus, Kale, Carrots, Green peas, Wax beans, Yardlong Beans, Lentils.

Green Beans Alternatives

  1. Broccoli
  2. Brussels sprouts
  3. Cauliflower
  4. Asparagus
  5. Kale
  6. Carrots
  7. Green peas
  8. Wax beans
  9. Yardlong beans
  10. Lentils

1. Broccoli:

10 Best Substitutes For Green Beans

The broccoli takes center stage in the food scene. It’s versatile and low-calorie, making it perfect for any recipe or side dish. The most popular version of this vegetable is the floret that you can eat raw or cooked in almost any healthy way.

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Bring on the green! Broccoli is a great alternative for those who are looking to cut back on their sugar intake. Splurge in the healthy department with this vegetable that looks just like other vegetables. At only 46 calories per serving, you can feel confident knowing you won’t be exceeding your daily calorie intake anytime soon – unless of course there’s another dish waiting at home.

2. Brussels sprouts:

Substitutes For Green Beans

Brussels sprouts can be a difficult ingredient to make, but with this recipe you’ll get the perfect dish in about 5 minutes. Blend some olive oil and balsamic vinegar, pour it over the top of your freshly cooked vegetables and season them with salt and pepper.

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You’ve never seen a green vegetable with so many redeeming qualities. No matter how you eat them, these bad boys are sure to satisfy your taste buds and three other starving appetites—your heart, mind, and soul. They’re low in calories but high in protein bar—making them the perfect side dish for ideal weight management. The vitamin C they contain will build up your immune system while the healthy fiber fills you right up without leaving a stomachache. Doesn’t get much better than that!

3. Cauliflower:

Cauliflower

You can sneak a couple of servings of cauliflower into your food each day, and use it as a way to get in some extra vitamins. Its light green color hides nicely amongst the other veggies, and you can steam or roast them for an interesting flavor change from traditional vegetables!

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Cauliflower is one of the most versatile foods on earth because you can eat them raw or cooked. It’s a great substitute for green beans if you’re looking to cut down your carbs.

Veggie-lovers love that cauliflower soup is low in calories and only has 25 grams of carbohydrates per cup, as well as all the fiber they need. The nutrients are almost endless with just a cup: vitamin C, vitamin K, magnesium, folate (vitamin B9) and potassium! So break out some fresh cauliflower from your local market and bring this nutritional powerhouse to work or school tomorrow!

4. Asparagus:

Substitutes For Green Beans

The amazing Asparagus is nutrition in its purest form! It is a perfect green beans substitute. If you’re vegan or simply looking for a healthy substitute vegetable that tastes great steamed or grilled (plus it’s low calorie), we have your answer. With under 45 calories per serving and without cholesterol, it has all the advantages of an eclectic vegetable with none of the disadvantages.

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When looking for an alternative to green beans, you know asparagus. Not only is it a great source of Vitamin C, but it also features low cholesterol and loads of folate. This versatile vegetable may be served roasted or raw in salads. Have you ever paired salt pork with Asparagus – try this!

5. Kale:

Substitutes For Green Beans

Kale is a healthy alternative to green beans. It’s packed with nutrients and is super versatile as you can add it to nearly any dish.

Kale is an amazing, leafy green that’s high in calcium and iron. Cut off the bottom stem of each kale leaf and you have a perfect vessel for all sorts of delicious dishes! Cook it up like you would a beets with some extra chopped onion, garlic, salt, pepper, and red wine vinegar or just serve them raw in a salad as an alternative to spinach.

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Kale can also be pureed into smoothies or used as scrambled eggs instead of egg beaters. It has so many health benefits: insulin regulation which prevents diabetes; bone-building properties for strong bones; stomach protection against ulcers because of its content of rutin. Serving it cooked allows tons more nutrients to enter your system without any digestive issues that

6. Carrots:

carrots

When you’re in the mood for a green vegetable, you don’t have to settle on green beans! Crazy about carrots? Yes you get the perfect thing. It is a regular food and a normal food. With their rich earthy flavor and waves of sweetness, there is nothing like fresh carrots straight from the garden and into your mouth. Swap out all those plain green beans with these sweet bright orange treats packed with protein, phosphorus, fiber, beta-carotene (a precursor to vitamin A), manganese, copper and potassium – what every plant lover needs in their life. Carrots are crunchy, and nutritious; they’re the perfect substitute for green beans when you want something warm in winter.

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Organic or not- if they are orange underneath that nice sheath of dirt when you uproot them though- consider yourself lucky!

7. Green peas:

green peas

These little green spheres are a great way to substitute for green beans, but these pack some serious nutrition on their own. When cooking and peeling your peas, be sure not to throw away the pod where many of the nutrients lie!

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Green peas are the little green friend that is a powerhouse of protein, fiber, and nutrients. They’re also lower in calories than most other varieties! Make sure to keep some stocked up at all times because these tasty treats will soon become your go-to side dish for every meal—breakfast lunch dinner and snack time too! Enjoy these peas on their own or cooked with a dash of olive oil, salt, pepper, and chopped garlic.

8. Wax beans:

Wax beans

Wax beans are a wholesome, nutritious vegetable that can be a green beans substitute in any dish. These beans look just like tiny wax candles, but don’t let that fool you–they’re actually much healthier!

Wax beans have that same fresh, crisp flavor as their green bean counterparts – but with a creamy texture. They’re also packed with iron and potassium to help maintain stable blood pressure levels!

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The wax bean is a unique and nutrient-heavy fruit. The bean itself is green with a velvety smooth texture, like that of the real thing you might find in your garden. They’re even slightly sweet to taste when raw! Beware though; eating them too quickly with salt will cause them to explode! With a long shelf life, these little beans are perfect for anyone looking for an alternative to traditional vegetables or who may have digestive sensitivities.

9. Yardlong beans:

Wax beans

Yardlong beans are a great substitute for green beans in recipes. They can easily be substituted for any bean recipe containing green beans and let you have fun with your cooking creativity!

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Yardlong beans are not your typical green bean, this is a much longer, thicker and heartier variety of them. They’re perfect for those looking to substitute green beans or want an interesting vegetable side dish for dinner tonight! They’ve been shown to have all the same nutrients as their shorter counterparts making it a stellar vegetable choice. As if that wasn’t enough, these garden-fresh veggies taste great with just about any flavor profile you can think of – we recommend experimenting with different herbs, spices, sauces and more to find what tastes best!

10. Lentils:

lentils

Why trade in the crispy green beans for lentils? Lentils are a nutritional powerhouse. They’re high protein, iron- and vitamin-packed, and affordable. Lentils get a bad reputation when they are overcooked and mushy or undercooked, but give them some TLC with slow cooking for about an hour until they are cooked through yet nice and firm (perfectly edible without squishing).

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No other legume offers as many key nutrients per serving as wee little lentil does. With increased awareness of food allergies, this option is also great because it is wheat-, soy-, tree nut-, egg-, dairy-free!

FAQ:

What vegetable is equivalent to green beans?

Green beans are a member of the legume family. One of the more commonly eaten members is snap beans, so named for their crunchy and juicy nature. Other types include string beans, snow peas, wax beans, and tepary beans. All are delicious but they have different flavors from one another which you may enjoy more or less than green bean flavor depending on your tastes! Snap beans are high in Vitamins A and C as well as potassium (about 8% of those needed daily), iron (18%), zinc (6%), calcium (32%) and phosphorus (34%).

Can I substitute canned green beans for fresh?

You can substitute canned green beans for fresh when you’re cooking in bulk. But if you have a recipe that’s specifically designed to use fresh or frozen green beans, it’s best to stick with those ingredients.
Proteins are broken down and converted into amino acids, which will help your body readjust their immune systems and better fight off the cold. According to WebMD, you should opt for “high-quality protein like meat or eggs,” but there is no mention of what makes an egg high quality as opposed to low quality.

Are garden beans the same as green beans?

Garden and green beans are actually two different varieties of the same species. Green beans, which are mature beans when they’re harvested, get their name from their unripe color while garden beans are immature (immature) until harvested.

Can I substitute green beans for peas?

Certainly. Green beans are often easier and less time consuming to prepare than another green veggie such as peas. They can be steamed, blanched, or boiled (the last two being my preferred methods).
If you could use starch in place of real food in your diet, what would you choose? Would it be carrots? Yams? Potatoes? What type of carbs do you prefer to consume on a day-to-day basis? Do not hesitate to share your honest opinion.

Which is healthier green beans or collard greens?

Collard greens! Collard greens contain the following nutrients (that green beans do not): vitamin A, vitamin C, beta carotene, calcium, and fiber. I think the difference is really in taste preferences rather than health benefits. Green beans are more starchy and dense. For many people who dislike the earthy taste of collards or kale, it can be a personal preference to prefer green beans instead because they have a milder flavor profile that many find preferable. In addition green beans tend to have less calories than most varieties of vegetables – just one cup of cooked collards has about 34 calories whereas one cup of cooked spinach has about 31 calories- so if you’re hunger stricken trying out something new.

What can I use in place of green beans?

Green beans are vegetables, so they can be replaced with any other vegetable. A few good ones include green peas (once out of season), cabbage, snow peas (great for cooking Chinese food), or asparagus. When cooking, it’s important to keep in mind the texture that you want for your dish. For example sauteing the ingredients will cook them more thoroughly and make them softer than just steaming in a pan with water would do. Cook times may also change depending on if you’re using a stovetop or an electric range and how high you turn the heat up.

What can I use instead of green beans?

String beans. Green beans are a tasty vegetable but sometimes it’s hard to come by them. String beans would work in this dish as well! Since the main thing that defines green beans besides color is the thicker stem, you can also go with wax, scarlet runner, or stringless pods of other varieties of beans like black-eyed peas or cannellini (white kidney) for different flavors and textures. Anyway you spin it, vegetables that are crisp and slightly tender make an excellent green bean substitution for any recipe!

Are green beans and pinto beans the same?

No. Green beans are a type of legume while pinto beans are a type of bean. Legumes and beans both come from the family Fabaceae, and they’re sometimes confused due to their similar appearance.
Pinto Beans – A variety of the common kidney bean native to much of central America, notably Guatemala where it is known as guandules. They are widely used in Mexican cooking in dishes such as frijoles refritos and burritos, particularly in combination with rice rather than corn based products.

Conclusion

Now that you’ve read this blog post, you are hopefully armed with 10 great ideas to substitute for green beans. We hope these will inspire your creativity in the kitchen and help keep things interesting! Let us know if you have any other tips or recipes that we can share on our site.

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