Believe it or not, everyone expects vegetables on a buffet table. These quantity recipes for vegetables are some of our most favored veggie choices.
To cook other vegetables that take about the same amount of time and are the same type, use the amounts of vegetables and seasonings as a guide.
Broccoli and cauliflower can be cooked the same way, as can peas and corn, green beans and asparagus, and so on. Just watch out for overcooking!.
11-13 pounds fresh green beans or 10 pounds frozen beans 1 stick butter, softened 1 ½ tablespoons salt
Wash and trim beans. Cut into 1-inch pieces or leave whole. For large quantity cooking, steam or boil green beans in a large streamer or stockpot. Do not overload the pot. Use two pots or cook in batches, 10-20 minutes or until desired doneness. Pour softened butter over cooked beans and sprinkle with salt.
Variations:Green Beans Amandine: To hot beans, add 8 ounces slivered almonds lightly toasted in 1 stick of butter
Southern Green Beans: Cut 1-pound bacon or smoked ham into small pieces. Put the bacon or ham and one small onion diced into a large skillet. You may need to cook in batches. Sauté until onion is lightly browned. Drain most of the fat but leave some for flavor. Add to the hot green beans and mix well.
To make herb-flavored green beans, dice 1 pound of onions, chop 1 cup of celery, and mince 1 tablespoon of garlic in 1½ sticks of butter. Add to hot green beans. Just before serving, sprinkle with 2 1 tablespoon of fresh thyme leaves and 3 tablespoons fresh chopped parsley.
Green Beans and Mushrooms: Sauté 2 pounds of sliced mushrooms in 1 stick of butter. Add to hot green beans.
16 pounds fresh cauliflower or 10 pounds frozen 1 stick butter, melted 1 ½ tablespoons salt
Wash and trim cauliflower of outer leaves and stems. Break into florets. For large quantity cooking, steam cauliflower in a large streamer or stockpot. Do not overload the pot.
Use two pots or cook in batches, 10-15 minutes or until desired doneness. Pour melted butter over hot cooked cauliflower and sprinkle with salt.
Cauliflower with Peas: Either mix 6 pounds of cooked frozen peas with freshly cooked cauliflower, or add the peas to the steamer with the cauliflower. Add more melted butter to taste. For the cauliflower with white sauce, melt two sticks of butter in a 5 quart or larger saucepan over low heat. Add 1 cup of all purpose flour and 1 1/2 tablespoons salt. Stir well until smooth. Stir and cook 5-10 minutes, watching carefully. Add 3 quarts of whole milk gradually, stirring constantly with a whisk. Continue cooking and stirring until smooth and thick, about 15 minutes. Add freshly ground black or white pepper to taste.
A helpful tip: If you’ve never made white sauce before, it might be best to split the recipe in half and make it twice. White sauce can be prepared one day in advance and refrigerated in a tightly sealed container. Reheat in the microwave at a low power level. Stir often.
Cauliflower with Cheese: Prepare the white sauce as above. There are three minutes left in the cooking time. Add 3 pounds of shredded sharp Cheddar cheese, 2 tablespoons of Worcestershire sauce, and a pinch of cayenne pepper. Transfer cooked cauliflower to large buttered baking dishes. Pour cheese sauce over vegetables and stir gently to blend. OPTIONAL: Bake at 350ºF for 15-20 minutes, or until bubbling and browned in spots.
10 pounds frozen peas 1 stick butter, melted 1½ tablespoons salt 1/4 tablespoon sugar or to taste
Boil peas in a small amount of water, about 10-12 minutes. Pour melted butter over cooked peas and mix in salt and sugar. Variations:Creamed Peas with Potatoes: Reduce amount of peas to 5 pounds. Combine 7 pounds boiled new potatoes (peeled or unpeeled) to cooked peas. Add 2½ quarts white sauce. OPTIONAL:Place in baking dishes and bake at 350ºF for 10-15 minutes, or until bubbling and browned in spots. Peas with Pearl Onions: Add 3 pounds boiled pearl onions to 7 pounds cooked peas. Pour melted butter over peas and onions. Season with salt.
Easy Glazed Carrots and Snow Peas for Fifty This dish is prepared in two batches. Substitute 1-10oz. bag of frozen peas for the snow peas if desired 4 pounds baby carrots. Two pounds of snow peas, one and a half sticks of butter, four tablespoons of sugar, and one to two teaspoons of allspice, powdered ginger, dried tarragon, or thyme (optional). Salt and ground pepper to taste.
In a large pot of boiling salted water, cook the carrots until just tender, about 8 minutes. Add the snow peas, turn off heat, let stand for one minute, then drain vegetables in a colander.
Recipe can be prepared to this point and stand at room temperature for up to 4 hours. In a large wok or skillet, melt half of the butter over medium-high heat. Add half the carrots and snow peas. Sprinkle with half of the sugar and half of the spice/herb of choice. Stir and toss the veggies and seasonings until hot, 2-4 minutes. Add salt and ground pepper to taste. Repeat with remaining ingredients.
12 pounds of fresh spinach, kale, chard, or beet greens 1 melted stick of butter Salt and black pepper to taste Red pepper flakes to taste
Sort greens and remove veins, coarse stems and roots. Wash greens well. Cook greens with no or very little water (the water on the leaves may be enough) for 25 to 40 minutes, or until they are as soft as you like them.
Pour melted butter over cooked greens and add salt and black and/or red pepper as needed
Variations:Creamed Spinach: Cook spinach. Drain well and chop larger leaves coarsely. Place spinach in shallow baking dishes. Thoroughly mix in 1-2 quarts white sauce, depending on desired “creaminess” . Evenly distribute sauce among baking dishes.
16 cups raw cranberries 4 pounds sugar, about 9 cups. Sugar can be changed to suit your taste or the sourness of the berries. 1 quart of water or a mix of half orange juice and half water
Combine sugar and water and juice in a large saucepan. Bring to a a boil. Add cranberries and boil gently until skins burst, about 15-20 minutes, or to desired consistency. Chill.
Variation: Add 2-3 cinnamon sticks and slight 1/4 cup orange peel strips. Discard before chilling cranberry sauce.
This easy butternut squash soup with yogurt can feed 12 people. You will need 4 tablespoons of extra-virgin olive oil, 2 diced carrots, 2 diced celery stalks, 2 diced medium onions, and 8 cups of cubed or fresh butternut squash. In the fresh case of your grocery store, you can find pre-cut fresh squash. You will also need 1 teaspoon of chopped fresh thyme, 8 cups of low-sodium chicken broth, Kosher salt, and fresh ground black pepper to taste. You will also need 1 cup of plain yogurt that has been seasoned with salt and pepper. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is tender, about 30 minutes. Let the soup cool slightly. Taste for seasonings. In a blender, puree until smooth. Ladle into bowls and swirl in yogurt. Serve immediately.
Planning meals for a large group can seem daunting, especially when it comes to side dishes like green beans. You want to make sure you prepare enough so everyone gets a hearty serving, but not so much that you’re stuck with leftovers. So how much should you make? When cooking for 50 people, about 4.5 pounds of fresh green beans is just the right amount
Calculating the Quantity
As a general rule of thumb plan on serving 1⁄4 cup of green beans per person. To get a rough estimate, multiply the number of servings by 1⁄4 cup.
- For 50 servings:
- 50 x 1⁄4 cup = 12.5 cups
- Since 1 pound of green beans yields around 3 cups cooked, you’ll need about 4.5 pounds.
However, this number can vary depending on a few factors:
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Are green beans the only vegetable or are other sides being served? More variety means you may need less.
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How hungry is your crowd? Teenagers or athletes may devour more than 1⁄4 cup each.
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Do you want leftovers? Making extra allows for second helpings.
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Are the beans trimmed? Untrimmed beans weigh more since they include the ends.
Get a feel for your group and the menu, then adjust the quantity as needed. 5 pounds is plenty for a hearty appetite crowd with green beans as the sole veggie. Reduce to around 4 pounds if serving other sides.
Buying the Best Beans
When buying green beans for a crowd, hit up a farmers market or grocery store produce section. Fresh beans have the sweetest flavor and crispiest bite. Skip the pre-packaged or frozen bags.
Look for:
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Vibrant green color. Avoid beans starting to yellow.
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Smooth, firm pods. Pass on beans with bruises or mushy spots.
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Slender shape. Thicker beans can be more fibrous.
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Similar sizing. Beans that cook evenly for tender results.
Give beans a rinse just before cooking, even if labeled pre-washed.
Prepping Beans for a Group
Trimming and prepping beans takes some time, so start early.
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Line a rimmed baking sheet with paper towels.
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Fill a sink or large bowl with cold water.
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Working in batches, dunk beans in the water and rub to loosen any dirt. Transfer to the lined pan.
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Once all beans are washed, trim both ends. Compost trimmings for minimal waste.
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Cut beans on an angle into bite-sized pieces, about 2 inches long.
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Leave the beans on the towel-lined pan until ready to cook. This prevents sliminess.
Depending on the quantity, you may want to enlist help prepping! Chat with friends to make the task fun.
Cooking Methods for a Crowd
When it’s time to cook, you’ve got options for easily handling large batches:
Steaming
Steaming is a fast, easy way to cook up pounds of green beans using minimal dishes and effort.
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Place a large steamer basket in a stockpot filled with a few inches of water.
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Bring the water to a boil.
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Working in batches, load beans into the basket, allowing some space between beans for even cooking.
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Steam for 5 to 7 minutes, until beans are tender-crisp.
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Immediately shock in an ice bath or serve.
Blanching
Blanching yields tender-crisp beans that hold up well to transporting and reheating.
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Fill a large pot with salted water and bring to a boil.
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Working in batches, add beans and blanch for 3 to 5 minutes.
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Drain beans and immediately dunk in an ice bath to stop cooking.
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Pat dry before seasoning and serving.
Roasting
Roasting caramelizes the beans for deep flavor. Make sure your oven is big enough to fit all the pans.
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Toss trimmed beans with olive oil, salt, and pepper.
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Spread on large rimmed baking sheets in a single layer.
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Roast at 425°F for 15 to 20 minutes, stirring midway, until browned in spots.
Sautéing
Sautéing is best for smaller crowds since beans are cooked in batches.
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Heat olive oil in a large skillet over medium-high heat.
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Working in batches, add beans and sauté for 4 to 5 minutes until lightly browned.
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Season with salt and pepper as they cook.
Seasoning and Serving Green Beans
A sprinkle of seasoning takes steamed, roasted or sautéed beans from plain to flavorful.
Quick add-ins:
- Lemon juice and zest
- Minced garlic
- Chopped fresh herbs like parsley, basil, dill
- Toasted nuts like almonds or pecans
- Grated Parmesan cheese
Drizzle beans with olive oil or melted butter for extra richness. For convenience, season and dress beans ahead of time rather than individually at the buffet.
Keep beans warm until serving by transferring to a slow cooker or chafing dish. Or, chill beans completely then reheat to serve. Room temperature dishes aren’t safe.
No matter how you cook and season them, 4.5 pounds of fresh green beans is sure to disappear quickly when serving 50!
Storing and Reheating Leftovers
With a careful head count and a few generous servings, you may have green beans leftover after the group eats. Refrigerate promptly in shallow containers so they cool quickly.
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Store leftovers for up to 4 days.
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Reheat gently in the microwave or on the stovetop with butter or olive oil.
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Add to scrambled eggs, tacos, pasta salad or soup.
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Roast at high heat until browned and crispy again.
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Puree into a dip or sauce.
With creative usage, excess beans won’t go to waste. But hitting the right quantity means you hopefully won’t have too many leftovers after the party.
Frequently Asked Questions
How early can I prep the beans?
For peak flavor and texture, trim beans no more than 1 day ahead. Store wrapped in damp paper towels in an airtight container in the fridge.
Can I use frozen beans instead?
Frozen beans won’t have the same just-picked texture and taste. Stick to fresh when possible with a group. But for a bind, use about 3 (16 oz) bags frozen for 50.
Should I make extra for leftovers?
Having a pound or two extra is wise for hearty appetites. But too much extra may lead to food waste. Gauge your crowd.
How do I know when they’re done cooking?
Beans should be tender but still have some bite, without being crunchy or mushy. Test doneness by tasting a bean or piercing with a fork.
Can I cook beans ahead of time?
Absolutely. Blanch then shock beans up to 2 days before serving. Refrigerate until ready to reheat and serve.
When feeding a crowd, calculating quantities can be tricky. But for a surefire success, plan on around 4.5 pounds of fresh green beans for 50 people. With the right prep and cooking techniques, you’ll have happy guests and minimal leftovers.
