Fresh Green Beans??? Need help!

[christinew]

I am at a complete loss for how to cook, cut or buy fresh green beans. Probably why I messed up part of my greek chicken dish from the Aug issue. So any of you out there who can help me cook this vegetable any better please speak up! http://www.cookinglight.com/bbs/eek.gif

[Ohioan]

Well, to buy green beans, look for firm ones that don't bend when you handle them, and make sure there are no dark spots on them. The thinner they are, the more tender they'll be and the faster they'll cook. Try to get them all pretty much the same size so they'll cook evenly.

Just before you cook them, snap off the ends. Any that don't snap, but only bend in your hand, are probably old and mushy. You can try refreshing them in some ice water, but if they still won't snap, I usually discard them. Some people don't. You can then cut them to whatever size you want, but I usually either leave them whole or continue snapping them by hand.

As for cooking, green beans need moisture in order to soften well; this can be either steam, water, or the gravy of the dish in which you're cooking them. There are some dishes that call for sauteeing them without any water, but this usually causes them to shrivel, and in some cases to develop "char" marks. (That's usually not an accident but part of the recipe.)

Actually, I may telling you all the things you already know and ignoring the things you want to know. http://www.cookinglight.com/bbs/rolleyes.gif If so, please forgive me! I suppose I should have asked what was wrong with the final product so I could suggest what to do differently. Has any of this touched on what I should have said? http://www.cookinglight.com/bbs/wink.gif

Phoebe (aka Ohioan)

[laden]

One thing that I don't think anyone mentioned is to string the green beans before cooking. (Break off the tips and try to pull the string down one side. Then do the same thing with the opposite end.)

I usually prepare them one of two ways:

*Steam them whole in a steamer basket until they are tender crisp (but still bright green). Then I run cold water over them to stop the cooking. While they are draining, heat one tsp. of olive oil in a non-stick pan, add beans and saute briefly. Sprinkle with a little grated parmesan and pepper.

*In a saucepan cook broken green beans in chicken broth (to cover), chopped onion and one tsp of olive oil, salt and pepper. Leave lid off and cook over medium heat till liquid has evaporated and green beans are limp.

[christinew]

Phoebe! I think I know the reason to my poor green bean results lately. You mentioned quality. Maybe I am not getting good quality because they were a bit spotted and not so snappable. Perhaps I can't find any here in Georgia. http://www.cookinglight.com/bbs/frown.gif

Laden...Those two recipes I will tuck away and I thank you. First off Phoebe mentioned I must find a good bean somewhere http://www.cookinglight.com/bbs/eek.gif So searching I will go today to our farmer's market.

Thanks Ladies!
Christine

[Susann]

Chrisitinew-I think I remember you mentioning that you are in the Atlanta area. So am I and I have also found that green beans from grocery stores are somewhat sad. Unless I am really desperate, I get my green beans from a farmer's market. I have found it really makes a difference.

[christinew]

Originally posted by Susann:
Chrisitinew-I think I remember you mentioning that you are in the Atlanta area. So am I and I have also found that green beans from grocery stores are somewhat sad. Unless I am really desperate, I get my green beans from a farmer's market. I have found it really makes a difference.

Susann, Yes. I live in Alpharetta a NE subarb and I can't find decent beans at Kroger/Publix/ or Harris Teeter. I am going to try the farmer's market today (Harry's) and go in search of less sad beans! http://www.cookinglight.com/bbs/smile.gif Thanks for commiserating. I am glad to know that I am not crazy and that the grocery beans are really not as good.

[Susann]

I didn't want to write any specific names in case you really, really love your grocery store, but Kroger is where I go (I am in Dunwoody, which isn't too far from you) and for some reason they just don't understand green beans :0 . It's a travesty, I tell you!!!

[christinew]

Originally posted by Susann:
I didn't want to write any specific names in case you really, really love your grocery store, but Kroger is where I go (I am in Dunwoody, which isn't too far from you) and for some reason they just don't understand green beans :0 . It's a travesty, I tell you!!!
Indeed they are imitation green beans! (I used to live in Dunwoody!..nice to meet you neighbor http://www.cookinglight.com/bbs/smile.gif) Korger is not bad however I will go to Harry's the farmer's market today in seach of really great beans and beets(another post regarding beets has me wanting to try them)
Thanks Susann http://www.cookinglight.com/bbs/biggrin.gif

[karen w]

Christinew, I lived in Atlanta for a year, and if it's not too far a drive for you, the Dekalb Farmers market is amazing. It's open everyday, and you can find anything there. It's usually fresh and priced well, too. Good luck.

[christinew]

Originally posted by karen w:
Christinew, I lived in Atlanta for a year, and if it's not too far a drive for you, the Dekalb Farmers market is amazing. It's open everyday, and you can find anything there. It's usually fresh and priced well, too. Good luck.

Karen,
The Dekalb Market is so much better http://www.cookinglight.com/bbs/smile.gif than Harry's but it is quite a drive for me. Did you ever go to Harry's Farmer's Market in North Fulton? It is always a zoo there (myself a monkey included http://www.cookinglight.com/bbs/tongue.gif) but the produce is unparalled to the grocery stores.

Have a fabulous Sunday!
Christine

[Shelly]

My mom used to make green beans with bacon and onion. I use canadian bacon or smoked ham cut in small pieces and a handful of chopped onion. I put the beans in with just enough water to cover them, the ham and onion and a pinch or two of thyme and gently simmer them until they are tender-crisp, about 8-10 minutes. We don't like our beans limp http://www.cookinglight.com/bbs/eek.gif! I also tried someone else's suggestion from a previous post and blanched the beans (drop them into boiling water for 1 minute, then drain and rinse with cold water), then sauteed them in 1-2 tsp olive oil with some fresh garlic, then salt and fresh ground pepper to taste. If the garlic starts to get browned, I add a tbsp of water as needed to keep from burning the garlic. Very tasty!
P.S. - I saute them until tender-crisp, but I can't remember how long. I just bite into one and remove from heat when they are done to my liking.

[This message has been edited by Shelly (edited 07-30-2000).]

[christinew]

Shelly,
I will try the bacon and onion too! Thanks for the tip.
Christine
ps. I don't need to fry the bacon first do I? (I know stupid question http://www.cookinglight.com/bbs/confused.gif )

[missbonnie]

One of my favorite ways to cook green beans is this:

Cut off the ends of the beans. In a large pan/stir fry pan, pour a litle oil, stir fry the beans for a few minutes, then add water to the pan and cover, this steams them. WHen done, transfer to a plate. Then heat up a little bit of butter and add slivered almonds, and cook until the almonds begin to brown. Turn of heat. Put the beans into the pan with the butter and almonds and sprinkle lemon juice over it, stir to combine. Add salt and pepper to taste.

[Vanessa]

Hi. Sorry to hear you don't get good beans there. I just picked a bag full in our garden but I think we won't get more since this yr has been so wet here.
Anyway they are in the refrigerator...wish I could share them via email with you http://www.cookinglight.com/bbs/smile.gif
I usually cut ends off wash them and put them in a pyrex with a bit of water and microwave them until just cooked but not too tender. (or follow your microwave instructions). If you do get great beans do the same but blanch them 3 mins then summerge in cold water (add ice cubes) dry and pack in freezer bags and freeze for future use http://www.cookinglight.com/bbs/smile.gif

[Shelly]

Christinew, no you don't have to fry the bacon first, unless you want to. Canadian bacon is fully cooked, so it's not a problem. Most ham is too, so just chop it up and throw it in. http://www.cookinglight.com/bbs/biggrin.gif

[christinew]

Originally posted by Shelly:
Christinew, no you don't have to fry the bacon first, unless you want to. Canadian bacon is fully cooked, so it's not a problem. Most ham is too, so just chop it up and throw it in. http://www.cookinglight.com/bbs/biggrin.gif

Thanks!!!!! I will do just that. http://www.cookinglight.com/bbs/biggrin.gif

[christinew]

Originally posted by Shelly:
Christinew, no you don't have to fry the bacon first, unless you want to. Canadian bacon is fully cooked, so it's not a problem. Most ham is too, so just chop it up and throw it in. http://www.cookinglight.com/bbs/biggrin.gif

Thanks!!!!! I will do just that. http://www.cookinglight.com/bbs/biggrin.gif

[LSB]

I just tried an old recipe tonight from CL Nov/Dec 1996 - Green Beans with Bacon-Balsamic Vinaigrette. They were really good! And very easy to make. In fact I ate them as my main dish - just added a salad of fresh tomatoes and herbs from the garden and some bread. If you can't find the recipe - let me know and I can post it. Louise

[christinew]

Originally posted by LSB:
I just tried an old recipe tonight from CL Nov/Dec 1996 - Green Beans with Bacon-Balsamic Vinaigrette. They were really good! And very easy to make. In fact I ate them as my main dish - just added a salad of fresh tomatoes and herbs from the garden and some bread. If you can't find the recipe - let me know and I can post it. Louise

LSB,

Please post the recipe. It sounds great http://www.cookinglight.com/bbs/biggrin.gif

[cookgirl]

Originally posted by Shelly:
My mom used to make green beans with bacon and onion. I use canadian bacon or smoked ham cut in small pieces and a handful of chopped onion. I put the beans in with just enough water to cover them, the ham and onion and a pinch or two of thyme and gently simmer them until they are tender-crisp, about 8-10 minutes. We don't like our beans limp http://www.cookinglight.com/bbs/eek.gif! I also tried someone else's suggestion from a previous post and blanched the beans then sauteed them in 1-2 tsp olive oil with some fresh garlic, then salt and fresh ground pepper to taste.

[This message has been edited by Shelly (edited 07-30-2000).]

Thses are both my favorite ways of ccoking green beans. Though I don't do the bacon the light way : Fry 1 piece of bacon. Remove from pan. Add green beans, onion (I don't do this all the time, salt and Pepper. Fry until slightly limp. I like the browned edges, but you can add a little water (CAREFULLY!) to keep away this effect. After the beans are done, I crumble back in the panfried slice of bacon along with a microwaved slice (so as to have two pieces of bacon like granma's, but without the grease of two pieces.)

As for the garlic sauteed beans. I add in two thinly sliced italian tomatoes and saute. YUM!

[Gail]

Phoebe,

Thanks for the tip about refreshing beans in ice water. I never thought of that one!

Your buying tips intimate you shop for beans the way I do. For years I've wondered if I'm the only one picking through beans, trying to bend them, discarding those that do. I'll be standing over the beans, picking through-- when someone reaches around me, grabs a handful and is off! I'm horrified!

I had originally suggested that perhaps Christine's market had a bad shipment of beans that day, but in rereading her comments and those of others in her area, I see that's not the issue here...

[This message has been edited by Gail (edited 08-02-2000).]

[christinew]

Originally posted by Gail:
Christine,

Just to make you feel a little better, I find that buying beans is like anything else-- sometimes they look good, sometimes they don't. Living in a suburb of LA, I've got access to every conceivable kind of food. If my local market doesn't have it, somebody else does-- consequently I shop at several places. The two stores where I generally buy produce sometimes simply don't have good beans. They're excellent stores with very high-quality produce and meats, one features mostly organics, the other is a very upscale gourmet-ish market-- and even there I find every once in a while the crop of beans simply isn't good. Does your store consistency have poor quality beans (and other produce) or might they simply have gotten a substandard shipment?

Gail,

I finally found some decent beans and I tried my darndest but they were kind of "squeeky" when we bit into them.. Perhaps I did not cook long enough again. I guess I just need bean practice just like I need tennis practice. Thanks for the post http://www.cookinglight.com/bbs/biggrin.gif



[This message has been edited by christinew (edited 08-03-2000).]

[Ohioan]

Hi, Gail! Yes, you're right: I pick through the beans one by one, probably giving the produce manager fits. http://www.cookinglight.com/bbs/wink.gif

Well, actually that's not entirely fair. The produce manager at my local Kroger is my buddy, probably because we both truly LOVE fruits and vegetables. (I've been known to rhapsodize over a particularly beautiful eggplant or bunch of greens, or a spectacular price on red peppers.) He not only lets me pick through the beans, but he sometimes goes to the back room to get me the freshest stuff right off the truck. I guess veggie junkies have to stick together. http://www.cookinglight.com/bbs/biggrin.gif

Cheers, Phoebe

[LSB]

Well, I'm finally getting back with the recipe for green beans. Here you go:

Green Beans w/Bacon-Balsamic Vinaigrette

2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 Tbsp coarsely chopped almonds
2 Tbsp brown sugar
1/4 cup white balsamic vinegar

1. Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Set aside.
2. Cook bacon in small skillet until crisp. Crumble and set aside. Add shallots to bacon fat and saute 1 minute. Add almonds, saute 1 minute. Remove and let cool. Add sugar and vinegar; stir till sugar dissolves. Add crumbled bacon. Pour vinaigrette over green beans, tossing gently to coat.

Yield 8 servings

Calories 75, Fat 2.6 g, Protein 3.4g, Carb 11.8g, Fiber 2.8g, Chol 0mg, Iron 1.4 mg, Sodium 50mg, Calc 54mg

Note: I used regular balsamic vinegar - it was a little dark, but tasted fine.

Hope you enjoy!
Louise

[This message has been edited by LSB (edited 08-04-2000).]

[christinew]

Louise!

I will make this recipe tonight. I am going to keep making green beans until I get them right. http://www.cookinglight.com/bbs/biggrin.gif

Have a great Friday.
Christine

[christinew]

Louise,

Off the path: I used to live in DC is that close to Falls Church? I miss Alexandria and think VA is beautiful! OK bye for now.
Christine

[LSB]

Hi Christine

Falls Church is in the WDC Metro area - I'm about 10 minutes out. Alexandria is a beautiful city - I go there a lot to eat or just wander around Old Town.

Have a great weekend! Louise