I have a lot but it’s just 2 of us. Neither of us is really a super huge veggie eater but I’d like these not to go to waste.
I’m not opposed to semi-unhealthy options if it’ll entice us to eat the $#*! things 
so cheese, almonds, cream, etc. all O.K.
Lay 'em on me, please! (We’ve had traditional Thanksgiving style casseroles, plenty, so creative or unusual ideas are especially helpful.)
Can’t hardly go wrong with a green bean casserole.
I add them to ramen noodles and various soups, too.
Cook them whole in a steamer until just still a little crisp then marinate overnight. I use plain old Italian dressing for my marinade. Then just eat them as a side (kinda like pickles or something).
I steam them for a few minutes. While that’s going on, I fry some chopped bacon in another pan, and when it’s done, add some chopped garlic. Cook that for a moment but don’t brown the garlic. Then add sugar (about a quarter cup). Right in there with the grease, baby! Get that all stirred together, and add a splash of vinegar. That’ll be loud and steamy, but then you’ll have a pan full of candied bacon and garlic. Add your green beans and swish 'em all around…now they taste good!
Fresh green beans taste a lot better than the canned variety, so simple cooking might surprise you.
You can also add in extra stuff like garlic, onions, or pepper (all both real and powder). You can also add some bacon fat/bits, and maybe even butter: all things my mom has added to green beans before. All just added to them in boiling, salted water, after the beans have been chopped and destringed.
If you’re not opposed to a little effort, tempura green beans are delicious. Just mix a little batter (flour and carbonated water or beer), dredge the beans, and fry in vegetable oil for 3 minutes. Dip in ponzu sauce or mix a little soy, lime juice, and sugar.
People who don’t like beans eat these like candy. The downside is that deep frying can be a little messy.
Pickle them. My mom pickled about 25 pounds of green beans this year, and they are phenomenal! And you have the added benefit of not needing to eat them all immediately…
I love the simple things: Cook a half pound or so until they are at the desired flop level and then toss in a jar of pimentos. The peppers add just the right zing to the beans.
Take 3 beans and wrap in bacon. Fill a baking sheet and sprinkle salt and brown sugar and bake til the bacon is crisp.
Simmer soy sauce & sliced ginger together, remove ginger, add crumbled bacon and pour over beans steamed to desired level.
The country way: cook them with small potatoes, ham and onion.
Prep your beans by snapping the ends off and breaking into approximately 1" pieces.
Add a tablespoon of olive oil (or butter) to a skillet and heat.
Add beans, season with salt and pepper and saute for about 3-4 minutes.
Add a handful of slivered almonds.
When the almonds begin to brown, add a squirt or two of lemon juice. Serve.
Freeze ‘em if you have to!
Roast them in the oven like asparagus until lightly browned.
Prep into 1-inch lengths, blanch, chill in ice water - then just before serving, a brief fry in a little olive oil where you’ve already crisped up some some chopped prosciutto/ham/bacon and garlic - maybe melt a couple anchovy fillets in that oil too. Then drizzle over a dressing made of 2tbsp lemon juice, zest of 1-2 lemons, 2 tbsp olive oil, 1 tsp soy, salt, pepper, maybe some ginger, maybe some chopped mint, or tarragon. Maybe throw a handful of toasted almond flakes or slivers in there too. Maybe a tsp wholegrain mustard.
Or, fry along with sliced porcini or other brown mushrooms.
I love then stewed with tomatoes. I do a sort of Mediterranean deal with green beans, diced tomato, S&P, garlic, onion, oregano, lemon juice and olive oil.
It goes really well with rice.
You can also add in diced potatoes and you have a great all in one side dish or sometimes I add cubed lamb for a simple lamb stew (works great with okra as well).
I’ve done them twice last week this way. Wash and trim ends. Toss with olive oil salt, pepper. Lay on baking sheet and sprinkle with garlic power and parm cheese. Roast at 400 until slightly browned. Depending on size of beans it’s around 25 minutes or so.
We either do something similar to **GaryM’s **roasting, or something similar to **romansperson’s **sauteed green beans with nuts- it also works well with pecans.
I made a big pot of pork in chile verde last night and put a few handfuls of fresh green beans in with the carrots and zukes. They’re a hair al dente and provide a bit of textural variety.
Cut into 1/2 inch pieces. Put a couple of spoons of oil in pan and heat. Add a spoon of mustard seeds and wait for them to pop. Add a dried chili or two in the hot oil. Wait till they turn color. Then add the chopped beans. Salt to taste. Saute until slightly tender.
And now - add a few spoons of grated coconut - fresh if possible. If using frozen coconut, defrost completely and add to beans while they are still hot.