green beans

[Deanna]

Bookworm: This is my favorite way to cook fresh greenbeans. Blanch, saute in olive oil and garlic. Be careful not to saute too long or the garlic will burn and your dish will be ruined. Add a touch of salt and fresh cracked pepper...YUM!

I've not tried adding soy sauce...although it sounds like it would work.

[CATHIEA]

Bookworm-
I also blanche, then saute in olive oil and garlic. I like to add some oregano too, then a grind of fresh black pepper . This is particularly good with Italian green beans. When my tomatoes are producing I also like to add some cut up cherry tomatoes to the mix.
Cathiea- Who lives in Wisconsin and therefore doesn't except to see fresh green beans in her garden for another month!!!!!!!!!

[Ohioan]

Here's the way I do a nice saute of green beans without blanching first: start the garlic cooking in the olive oil, then put in the green beans. Keep a cup of water by the side of the stove, with a spoon handy, and as the beans begin puckering, throw a spoon or two of water into the pan. There'll be an immediate explosion of steam around the beans, which will start to cook them. Keep throwing in spoons of water as necessary until the beans are as done as you like. (You can cover the pan after the first steaming to hurry the cooking, but I prefer the crispier texture that comes from leaving the pan uncovered.) As the water keeps cooking off in steam, you'll be left with only the oil-and-garlic taste and texture.

[bookworm]

I have two questions regarding green beans.
First I'd like to sautee some green beans in maybe some garlic and olive oil. It may be a silly question but has anyone else tried this? Any other suggestions on extra seasonings.

My second question: Has anyone ever tried to pickle green beans. I've had the store bought kind but I'd like to try it myself. Any recipes?

[Melissa P]

although I have never pickled green beans, i can offer some advice for stirfrying them...first blanch the beans, and then stir fry, just use a little oil and a lot of garlic, you may want to add a teaspoon of soy sauce as well, or teriaki...i am not sure if you are familiar with blanching veggies, so if you need advice, let me know.

[CATHIEA]

Wow- Ohioian's idea is sure a good one. Steaming or blanching first adds another step. After I posted I remembered a recipe from 1993 or 1994 CL called Ginger-Garlic Green Beans, which Bookworm might like to try:

Ginger Garlic Green Beans

1 pound fresh green beans
Cooking spray
2 tsp margarine
2 tbl peeled minced ginger root
8 cloves garlic, minced
1/2 tsp chicken-flavored bullion granules
1/3 cup hot water

Wash beans. Trim ends and remove strings. Cut into 2 inch pieces. Arrange in vegetable steamer over boiling water. Cover and steam 5 minutes until crisp-tender.
Coat a small saucepan with cooking spray. Add margarine and place over low heat until margarine melts. Add ginger & garlic. Saute 3 minutes or until tender. Add bouillon granules and water; stir well. Add beans and cook 4 minutes, stirring occasionally. Serve warm.

1.3 grams fat, 36 calories for 1/2 cup
serving, no fiber given.

Enjoy!

CathieA

[JeanneW]

Bookworm -

And you thought you were the only one! I'm another one who always uses olive oil and garlic for green beans. I keep seeing other recipes but this is so easy and soooo good, I just can't seem to bother.

Although teriyaki and ginger sounds good too!

[Michelle H]

I like to first saute chopped onion in olive oil...add garlic and then when onion are almost crispy I add chopped fresh tomato and saute this for about 2 minutes and then add green beans. Saute for a bit and serve. My family and friends love them. http://www.cookinglight.com/bbs/smile.gif

[bookworm]

What wonderful replies. I can't wait to try them all.

Thank you.

[Denise]

I like to add lemon juice to the olive oil garlic blend when I am stir frying green beans. Gives them a little extra tang!

[Beth]

I saute green beans, sometimes with garlic and maybe some onion and/or red bell pepper. Near the end, try splashing with balsamic vinegar, then letting the splash reduce a bit. Just takes a minute.

I also meant to mention that I have a pickled green bean recipe given to me by a friend. They taste very much like little dill pickles, and you can make them by the batch or by the jar. I see one of my canning books has some other recipes....have you done any canning? If not, it will tak a little more explaination. Will get those typed up and post later. Think I may have to enlist the hubbie's help.

[This message has been edited by Beth (edited 06-29-2000).]

[lorilei]

I just used some of these suggestions with my green beans last night -- Sauteed them in a skoshe of olive oil and added roasted red peppers, a bit of thyme and a squeeze of lemon... they were scrumptious.

So thanx for the inspiration, kind souls!

[emily]

another option, which i got from cl about a year ago, is to toss fresh green beans with olive oil, minced garlic, slivered almonds, salt and pepper. then spread on a baking sheet and place under the broiler. they cook very quickly and have a great crunch. the cl recipe calls for additional herbs. i usually wing this and just toss in what ever i have fresh.

[Beth]

Here's the Dill Beans recipe I have tried and liked. I also have ones for pickled green beans using mustard seed and crushed red pepper, oriental pickled beans, tarrogon beans, and basil beans....they aren't typed up, but I'll get them later for special requests.

* Exported from MasterCook *

Dill Beans

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups white vinegar
2 cups water
1/4 cup salt -- non-iodized
red chili peppers -- 1-2 per jar
cloves garlic -- 1 or 2 per pint jar
heads dill -- 1-2 per pint jar

Wash beans and remove ends. Trim if necessary to fit into jar with 1/2" head space.

Place beans, garlic, dill and peppers in clean jars. Heat remaining ingredients to boiling. Pour over vegetables.

Wipe rims and seal. Process 5-10 minutes. Store in cool, dark place at least 4-6 weeks before using.

This recipe can be made by the pint and stored in the refrigerator until used. The brine amounts above should make about 3 - 4 pints.


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Per serving: 140 Calories (kcal); 1g Total Fat; (2% calories from fat); 4g Protein; 45g Carbohydrate; 0mg Cholesterol; 25622mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat; 2 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0

[bookworm]

Thanks Beth for the pickled green bean recipe. This sounds exactly like what I'm looking for. I had some as a garnish for bloody mary's and loved them. I have pickled some banana peppers before, but they were too sour for me.

I'll give these a try and let you know how they turn out. The oriental beans and basil beans sound interresting also, have you tried them before?

Lisa

[Deanna]

This recipe is one of our family favorites. My sister brought it to a family potluck dinner years ago and we've been making it ever since. It calls for frozen green beans, but I can't think of any reason why you can't blanch, steam, and/or saute your fresh green beans and add the rest. It's very delicious!

* Exported from MasterCook *

Savory Green Beans

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Family Recipes Tried & True
Vegetables & Sides

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds frozen green beans
3 Tablespoons butter
4 ounces mushrooms
1/4 cup sliced almonds
1 Tablespoon lemon juice
1/4 teaspoon savory leaves
1/2 teaspoon salt

Cook and drain green beans. Melt butter. Stir in mushrooms and almonds. Add remaining ingredients. Fold mixture into green beans.

Source:
"Kelly"

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Per serving: 774 Calories (kcal); 55g Total Fat; (58% calories from fat); 22g Protein; 65g Carbohydrate; 93mg Cholesterol; 1446mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 11 1/2 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 1336 0

P.S. Obviously, the nutritional information is for the entire recipe...



[This message has been edited by Deanna (edited 06-30-2000).]

[Beth]

Lisa, haven't tried any other than the dill beans. That I remember. That recipe came from a co-worker who had them with bloody marys also, but we had them beside sandwhiches and snacking out of the jar also. Hope you like it. The others aren't typed up, so rather I'll try to get back later today or tomorrow with them.

[MaryinMA]

Dear Bookworm - I saute green beans in olive oil with garlic and onions in preparation for making a green bean stew.

1 1/2 - 2 lbs fresh green beans
2 tbs olive oil
2 med to lg white onions, peeled and coarsely chopped
2 - 3 medium potatoes, peeled and quartered
1 garlic clove finely chopped (more if you like, which I do)
4 - 5 ripe tomatoes, peeled and cored (not chopped - you can use canned if good fresh tomatoes are not available. Drain them and reserve the liquid.)
1/4c fresh oregano (1 - 2 tbsp dried)
1 - 2 small hot red peppers (optional)
1/4 c water or juice from the tomatoes if you use canned.
salt and pepper to taste
feta cheese for serving (I omit the salt if I use the cheese - you could also use ricotta salata, if you can't find the feta).

Wash and trim the beans and cut into 2" pieces. In a large pot, heat the olive oil and saute the onion until translucent. Add the beans and potatoes and stir until the vegetables are coated in the oil, about 2 or 3 minutes. Add the garlic and stir. Squeeze the tomatoes into the pot, add the hot peppers if you use them and add the dried oregano. If you use the fresh, wait until just before you're ready to turn off the heat to add it. Add the salt and pepper. Reduce the heat to low, cover the pot and simmer for about 1 1/2 hours or until the beans and potatoes are very soft, adding a little of the reserved tomato juice or water if the stew seems a little thick and the vegetables are not quite soft enough. This dish can be served hot or cold with some pita bread and a little feta cheese. It makes a nice summer supper with a salad. I don't know the nutritionl numbers for the recipe.

[Beth]

Here are the Basil Beans and Oriental Beans. I know we looked at these a few years ago when my husband and I went big -time-overboard on canning. I think we may have tried one or both, but I couldn't rememebr much to tell you. If you need canning info, post and one of us will fill you in.

* Exported from MasterCook *

Basil Beans

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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4 pounds green beands -- trimmed
5 cups white vinegar
5 cups water
1/4 cup pickling salt
16 black peppercorns
8 cloves fresh garlic
24 leaves fresh basil

Wash green beans and cut into 4-inch pieces.

In an medium sized saucepan, combine the vinegar, water and salt. Bring to a boil.

Meanwhile, in each clean, hot jar, put 2 peppercorns, 1 clove garlic and 3 fresh basil leaves. Pack tightly with beans. Cover with boiling hot brine, leaving 1/2 inch headspace. Seal.

Process in boiling water bath for 10 minutes. Store jars 6 weeks before using.

Yield:
"8 pints"

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Per serving: 238 Calories (kcal); 1g Total Fat; (2% calories from fat); 5g Protein; 84g Carbohydrate; 0mg Cholesterol; 57mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 0 Fat; 5 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0



* Exported from MasterCook *

Beans Oriental

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds green beans
4 cups white vinegar
1 cup water
2 Tablespoons soy sauce
2 Tablespoons cooking sherry
1 1/2 cups sugar
1 tablespoon ground ginger
1/2 teaspoon cayenne
4 bay leaves
4 cloves garlic

Wash the beans and cut into 4-inch pieces.

Combine the vinegar, water, soy sauce, sherry, sugar, ginger and cayenne in a medium-sized saucepan. Brin to a boil.

PLace one bay leaf and one clove garlic in each of four clean, hot pint jars. Pack tightly with beans. Cover with hot syrup, leaving 1/2 inch headspace. Seal and process in a boiling water bath canner for 10 minutes.

One tablespoon of shredded fresh ginger can be substituted for the ground ginger.

Yield:
"4 pints"

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Per serving: 1643 Calories (kcal); 1g Total Fat; (0% calories from fat); 18g Protein; 427g Carbohydrate; 0mg Cholesterol; 2131mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 12 1/2 Vegetable; 0 Fruit; 0 Fat; 24 Other Carbohydrates


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Sorry, I haven't yet figured out how to make my MasterCook recipes look neat when I copy them, and I know the nutritional info is skewed...probably for the many pounds of beans, etc. Hope you like them.

[Carrie W]

Stir-fried green beans can be absolutely delicious. If you have access, there was a recipe last year (I think it might have been May's issue?) That has a Pork, Green Bean, and Cashew stir fry that is excellent. The basic idea is to blanche the beans (~3-5 minutes in boiling water, stop before they lose that last little bit of crispiness), then stir fry with a little oil, soy sauce, ginger, garlic, and some rice wine if you have some (I think sherry can be substituted).

My grandmother used to make Dilly Beans for every holiday...it's something that brings back memories for me! I can post the recipe later, but it looks like there are several versions already.