- beans, green —> almonds*
- beans, green —> bacon*
- beans, green —> butter*
- beans, green —> lamb*
- beans, green —> lamb and mutton*
- beans, green —> anchovy
- beans, green —> basil
- beans, green —> béchamel sauce
- beans, green —> boiling, method
- beans, green —> cheese, Parmesan
- beans, green —> chicken
- beans, green —> chives
- beans, green —> cod
- beans, green —> cream
- beans, green —> dill
- beans, green —> fall, season
- beans, green —> garlic
- beans, green —> halibut
- beans, green —> lamb chops
- beans, green —> lemon
- beans, green —> mint
- beans, green —> mushrooms
- beans, green —> mustard
- beans, green —> nutmeg
- beans, green —> nuts, hazelnuts
- beans, green —> olive oil
- beans, green —> onions
- beans, green —> oregano
- beans, green —> parsley
- beans, green —> pimentos
- beans, green —> puréeing, method
- beans, green —> quail
- beans, green —> roast beef
- beans, green —> rosemary
- beans, green —> savory
- beans, green —> sour cream
- beans, green —> steaming, method
- beans, green —> summer, season
- beans, green —> tomato
- beans, green —> tuna
- beans, green —> types of vegetables
- beans, green —> veal
- beans, green —> vinegar, white wine
- beans, green —> Worcestershire sauce
* indicates a particularly traditional pairing
