great green bean recipes??

[laughsandlaughs]

I am bringing the vegetables to our family thanksgiving dinner and want to know if you all have any particularly fantastic green bean recipes? I'm considering a squash casserole, so may not make the traditional greenbean, but am open to all suggestions. BTW, my husband is a vegetarian, so I won't be adding meat, though I always switch chicken/beef broth to veggie with no problems. Thanks in advance!!

[This message has been edited by laughsandlaughs (edited 11-13-2000).]

[jjf]

the green bean recipe in the november issue is very good - i can't remember the exact name, but it has bacon and coctail onions in it. i used pearl onions after reading reviews that said the coctail onions were too vinegary. very easy and good - and i'm not a big green bean fan.

jen

[RunnerKim]

What about the Lemon Basil Bean Bowl from May 2000. It has lima beans, tomato and bacon too. It's more of a salad - served cold.

Kim

[SoCal]

One of my favorite green bean recipes is from CL December, 1999. Since I have it handy, here it is (in case you don't have the Dec,99 issue).

HOLIDAY GREEN BEANS

2 1/2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried tarragon
1 1/2 lbs green beans, trimmed
2 teaspoons butter or stick margarine
3/4 cups thinly sliced shallots
2 tablespoons low-fat sour cream

1. Combine first four ingredients; set aside
2. Steam green beans, covered, 5 minutes or until tender (I find it takes longer than 5 min). Keep warm. Melt butter in a Dutch oven over medium heat. Add shallots; saute 3 minutes. Stir in mustard mixture and green beans; toss well. Cook 2 minutes or until thoroughly heated. Stir in sour cream; remove from heat. Serve immediately.
Yield: 10 servings (serving size: 1/2 cup)

CALORIES 45 (2% from fat); FAT 1.5g (sat 0.8g, mono 0.5g, poly 0.1g); PROTEIN 1.6g; CARB 7.3g; FIBER 1.5g; CHOL 3mg; IRON 0.9mg; SODIUM 185mg; CALC 33mg

I love Dijon mustard so I tend to add more than the recipe calls for. Anyway, give it a try. Hope you enjoy it if you do!

[Zinnia]

This one is also from the December 1999 issue
of CL, page 110. I hope this will help. Take care, http://www.cookinglight.com/bbs/smile.gif Zinnia

Glazed Green Beans

1 T. vegetable oil
2 & 1/2 c. vertically sliced red onion
2 pounds green beans, trimmed
1/2 c. water
1/4 c. low-sodium soy sauce
1 & 1/2 T. sugar
3 T. sake (rice wine) or rice vinegar

1. Heat oil in a lg. nonstick skillet over med. heat. Add onion, & stir-fry 1 minute. Increase heat to med-hi. Add beans; stir-fry
1 min. Stir in water and remaining ingredients; bring to a boil. Cover, reduce heat, & simmer 12 minutes or until tender. Uncover & bring to a boil; cook 10 minutes
or until liquid almost evaporates. Toss gently to combine. Yield: 10 servings (serving size: 1/2 cup).