Green Bean Recipes

[Vicanddi]

I'm looking for some yummy green bean recipes. Now that summer is here, I find that I am craving all kinds of fresh veggies. I usually don't do anything special when preparing green beans, but think I'd like to try some fun new recipes. Feel free to share your faves. Thanks! :)

[Shirley Panek]

Here's a thread with Jewel's Garlicky Green Beans (http://community.cookinglight.com/showthread.php?s=&threadid=9265&highlight=Jewels+garlicky+green+beans). They are very yummy!

I was thinking recently that we are pretty stuck in a rut with our vegetable side dishes. Our standards are corn, green beans, and edamames, all of which are usually steamed. :rolleyes: I need to find some new vegetable side dishes, but I'll start by keeping an eye on this thread for new ways to prepare green beans. :)

[valchemist]

these are good...


* Exported from MasterCook *

Mediterranean Green Beans

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Side Dishes Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c 1-inch pieces fresh green beans -- about 1 pound
1 tbsp extra virgin olive oil
1 1/2 tsps crushed garlic
1 c chopped seeded plum tomatoes -- about 4 medium
3/4 tsp oregano
1/4 tsp salt
1/8 tsp pepper

fill a 3-quart pot half full with water and bring to a boil. Add the green beans and boil for about 4 minutes or just until the geen beans are crisp-tender. Drain the beans and set aside.

Add the olive oil to the post used to cook the beans and place the pot over medium heat. Add the garlic and cook for a few seconds, or just until the garlic begins to turn color and smells fragrant. Add the tomatoes and the oregano, salt, and pepper, cover and cook for about 45 seconds or just until the tomatoes are heated through. Add the green beans and toss to mix well.

Source:
"The Good Carb Cookbook"

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per 3/4 cup serving:
58 calories, 2.9 g fat, 3.4 g fiber

[lotus]

I do something similar to the Mediterranean beans posted above by val, but do a few changes. Chop the beans into 1/2 inch pieces or smaller.(I do them a handful at a time, so it goes quickly.)

Microwave them with about 2 T water , covered for about 10 min. and not drain.
Instead of Tomatoes, add onions(about 1/2 c) and saute them till they are translucent.(Red/purple onions are especially good)

I also vary the spices (cumin powder - Mexican; coriander powder - Indian...You get the idea):)

Also, when I add them, I kinda stirfry them on high till there is no water left(about a min.)

[Vicanddi]

Thanks for the recipes. I added Jewel's garlicky green beans to this weeks menu, and will make the other recipes next week.

Thanks again!

[meslgh]

My friend taught me her lebanese family's recipe for green beans. It is delicious.

* Exported from MasterCook *

Boackle Family Lebanese Green Beans

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Side Dishes Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds green beans -- washed and snapped
cup water
1 onion -- large, chopped
2 cloves garlic -- large, chopped fine
1 tablespoon olive oil
1 can tomatoes
1 teaspoon salt
1/2 teaspoon pepper
dash cinnamon

Heat oil over medium to medium-high heat. Saute onion until transparent.

Add beans. Then add water and steam beans, stirring occasionally, about ten minutes.

Add tomatoes, garlic, and seasonings. Crush tomatoes. Add water to almost cover beans. Taste and adjust seasonings. Cover and simmer about 45 minutes.

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[TerriS]

I usually splash them with soy sauce and sesame oil, and sprinkle with sesame seeds. Yum!

[Vicanddi]

Terri, do you stri-fry them? Or do you "splash" them after they're cooked?

[KLynn]

I love this one and make it all the time. It is from the CL 2000 Annual, I believe.

Roasted Green Beans

1 1/4 lbs green or wax beans, trimmed
2 tablespoons slivered almonds
1 tablespoon lemon juice
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 freshly ground black pepper

Preheat oven to 450 degrees. Combine all ingredients in a jelly-roll pan, tossing well. Bake at 450 degrees for 10 minutes or until beans are tender and browned, stirring occasionally.

Yield: 4 servings

Calories: 83 (43% from fat)
Protein: 3.2g
Fat: 4g
Carb: 11.3g
Fiber: 3.4g

[Canice]

I do something similar to Terri: Give them a quick steam, rinse w/cold water and then stir-fry quickly, adding toasted sesame oil and red pepper flakes. When they're done, I sprinkle them with toasted sesame seeds. Chinese long beans are great served this way but can be a little pricey. Terrific with the miso salmon recipe....

[krispy spo]

We love the Garlicky Green Beans! Here are 2 other favorites, both can be served warm or cold:

Green Beans with Basil Vinaigrette
2 lbs fresh green beans, trimmed
3 Tablespoons red wine vinegar
2 Tablespoons fresh basil
1 teaspoon dijon mustard
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil (I use less)
1 red pepper, cut into thin strips
1 small red onion, thinly sliced
1/2 cup toasted pecans or walnuts, chopped

Cook green beans in boiling water to cover 8 minutes or until crisp-tender, drain. Plunge into ice water to stop the cooking process, drain.

Process vinegar and next 5 ingredients in a blender until smooth. With blender running, pour oil through the top opening in a slow, steady stream and process until smoth.

Combine beans, red pepper strips and onion. Pour vinaigrette over vegetables, tossing gently to coat. Sprinkle with pecans. Serve chilled or at room temperature.

Notes: I usually leave out the red pepper, onion and nuts as a time saver. This recipe is from the July 2002 issue of Southern Living.

Here is another one, from the CL recipe finder:

Green Beans with Roasted-Onion Vinaigrette
2 red onions, peeled (about 1 pound)
4 teaspoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon black pepper
2 sprigs fresh thyme
1 tablespoon chopped fresh dill
3 tablespoons Champagne vinegar or white wine vinegar
1 tablespoon stone-ground mustard
2 pounds green beans, trimmed, steamed, and chilled

Preheat oven to 400 degrees. Cut onions in half vertically. Drizzle the cut side of each onion half with 1/4 teaspoon oil. Sprinkle halves evenly with salt and pepper. Place 1 thyme sprig on 1 onion half; top with other half. Wrap in foil. Repeat procedure with the remaining thyme and onion halves. Bake the wrapped onions at 400 degrees for 1 hour or until tender. Cool to room temperature.

Discard thyme, and chop onions. Combine 1 tablespoon olive oil, onion, dill, vinegar, and mustard in a small bowl. Toss the beans with the vinaigrette.

Notes: I usually only use 1 onion.

[Vicanddi]

Thanks for all the tasty sounding recipes. And best of all, they are fairly quick and easy. Can't wait to try them out! Maybe my picky DH will see my yummy green beans and want to try them. Well, a girl can dream, eh. :rolleyes:

[stefania4]

I used this vinaigrette for steamed green beans and it turned out beautifully. The recipe is from the Summer 2003 issue of Veggie Life.

Mustard-Dill Vinaigrette
2 tablespoons Dijon-style mustard
1 tablespoon honey
2 cloves garlic, minced
4 tablespoons fresh lemon juice
4 tablespoons rice vinegar
3 tablespoons chopped fresh dill weed
2 tablespoons minced fresh chives or green onion
2 tablespoons olive oil

In a small bowl or in a jar with a tight fitting lid, combine mustard, honey, garlic, lemon juice, vinegar, dill, and chives. Whisk or shake closed jar to mix. Slowly whisk oil into ingredients in m ixing bowl, or add to jar, close tightly, and shake vigorously to mix.

Vegan

Per tablespoon: 24 calories, 2g carb, 49mg sodium, 0mg cholesterol

[Curleytop]

Here is one I have been doing for a while. I cut the beans into smaller pieces, pressure cook them 3 to 4 minutes. In the meantime, I saute 1 green onion chopped, slivered almonds and maybe a piece of red pepper, sliced, in a small black iron frypan with a little butter added. When slightly browned, mix it into the the drained green beans, add s & p to taste. DH was tired of the mushrooms or tamatoes.

[Vicanddi]

I did a few more searches and found some more recipes. Some have green beans and tomatoes. Thought I would share my finds. I haven't tried any of these yet, but I will starting this week. Can't wait, they all look so yummy!

GREEN BEANS WITH BALSAMIC-SHALLOT BUTTER

1/2 cup balsamic vinegar
2 large shallots, finely chopped
4 tablespoons (1/2 stick) butter, room temperature
2 pounds green beans, trimmed

Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.

Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes; drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)

Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.
Makes 8 servings.

Bon Appétit, October 2001
(This one sounds wonderful, but I am a little worried about the fat content. Any ideas on how to reduce the fat without changing the dish?)


GREEN BEAN AND CHERRY TOMATO SALAD WITH HERB DRESSING

1 1/2 pounds slender green beans, trimmed, cut into 2-inch pieces
3/4 cup chopped seeded tomatoes
1/3 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 cup chopped fresh Italian parsley
1 cup halved cherry tomatoes

Cook beans in large pot of boiling salted water until crisp-tender, about 3 minutes; drain. Transfer to bowl of ice water and cool. Drain well. Place in large bowl. Mix next 5 ingredients in small bowl; stir into beans. Season with salt and pepper. Garnish with parsley and cherry tomatoes. Makes 8 servings.
Bon Appétit, May 2002


GREEN BEANS WITH CITRUS BUTTER SAUCE

1 pound green beans, trimmed
1 tablespoon olive oil
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
2 garlic cloves, minced
1/4 cup canned low-salt chicken broth
2 tablespoons (1/4 stick) butter

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes; drain well. Heat oil in heavy large skillet over medium-high heat. Add orange peel, lemon peel, and garlic and stir 1 minute. Add broth and simmer 1 minute; add butter and beans. Toss until beans are heated through and sauce coats beans, about 2 minutes. Season with salt and pepper and serve. Makes 4 to 6 servings.
Bon Appétit, June 2002


GREEN BEANS WITH LEMON

1/2 pound haricots verts (thin French green beans) or regular green beans
1 teaspoon fresh lemon juice
1 teaspoon finely chopped fresh flat-leafed parsley leaves
1/2 teaspoon freshly grated lemon zest
freshly ground black pepper to taste

Trim regular green beans, if using, and in a large saucepan of boiling salted water cook beans until crisp-tender (2 minutes for haricots verts or 3 to 4 minutes for regular green beans) and drain in a colander. In a bowl, toss beans with lemon juice, parsley, lemon zest, and pepper and season with salt. Serves 4.

[tuff2000]

I was looking through my annuals, and came across some green bean recipes. I don't have mastercook, but here are some of the names:

from the 2001 annual:
Fusilli with Greeen Beans and Oregano
Penne with Green beans, sundried tomatoes, and toasted breadcrumbs
Potatoes with Green Beans, and carrots with cashews

from 2002 annual:
Pasta with Corn, Beans, and Tomaotes
Roasted Green Beans
Caramelized Onion, Green Bean, and Cherry Tomato Tian

[Robyncz]

krispy spo
Thank you for posting this delicious recipe. I searched today for a recipe to use some of my CSA produce (green beans, yellow beans, red onions, and basil) and this fit the bill. I also added some tiny little yellow tomatoes just 'cause I had them. OUTSTANDING. Both DDs (aged 2 and 3) liked it, too.

[sunberst]

this is not super creative, but i JUST learned this (from the bb of course)- GRILLED GREEN BEANS!

you can marinade them with whatever you want & grill them for a few minutes until tender crisp & a little brown.

i used olive oil, balsamic vinegar, garlic, fresh ground pepper & thyme. they are so quick & easy this way, i think this is going to be my new standard of green bean making.

[sweetpea]

sunberst--Ha! how funny, i was just pondering doing this tonight for dinner! i just got done steaming them alittle and left them whole so they won't fall thru my grill basket--got some garlic chopped up and olive oil ready! thanks for helping me "go forward" with this idea!

[sunberst]

Originally posted by sweetpea
sunberst--Ha! how funny, i was just pondering doing this tonight for dinner! i just got done steaming them alittle and left them whole so they won't fall thru my grill basket--got some garlic chopped up and olive oil ready! thanks for helping me "go forward" with this idea! sweetpea, how did the grilled beans turn out?

[kima]

here's an excellent recipe from Colorado Collage

Green Beans, Feta, and Pecans

1 1/2 pounds fresh green beans, trimmed and cut into 1 inch pieces
2/3c. olive oil
1 tsp. dried dillweed
1/3c. white wine vinegar
1/2tsp. minced garlic
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1c. coarsely chopped pecans, toasted
1/2c. diced red onion
1c. crumbled feta cheese

Cook green beans in a large saucepan of boiling water,about 4 minutes. Drain, immerse in cold water, drain, and pat dry.
In a small bowl, combine the olive oil, dill, vinegar, garlic, salt and pepper. Whisk to blend.
Place the beans in a shallow serving bowl. Sprinkle with pecans, red onion, and feta.
Just before serving toss with the dressing.

Serves 4-6

[tuff2000]

Has anyone tried the Jalapeno-and-Corn Chowder in the CL Complete? This recipe uses green beans too!! The picture of it looks good, I think this will be on next weeks menu:)
Tara

[erin elizabeth]

Here's general guidlines for a favorite of ours--we usually have it at Thanksgiving with frozen Italian-cut green beans, but I am sure it would be good with fresh too.

Fry a few slices of bacon until crisp. Remove from pan. Adjust fat to the amount you desire. Add minced garlic, diced red bell pepper, julienned carrots, beans, a good amount of fresh ground pepper and salt to taste. Saute until tender crisp. Remove from heat and stir in a little parmesean cheese and the crumbled bacon.

[jjsooner73]

The ONLY recipe in which I have liked green beans uses canned. I'm hoping to try using fresh sometime this summer though.
This recipe comes from my Great Aunt.

2 can green beans, drained
1 T. brown sugar
dash liquid smoke
butter (she never told me how much, but I usually just omit)
2 slices bacon, diced

Mix beans, sugar, liquid smoke in 9x9 baking dish.
Top with bacon. Bake at 450 for about 35-40 minutes, or until bacon is done.

I made these last night, and my non-green bean liking boyfriend liked them to! Now I may have to branch out and try some different recipes.

[Valerie226]

Last summer CL ran a recipe for chicken, green beans & penne. it was a delicious light main dish. It's one of the first things I'll make when my green beans can be picked. edited to say if you go to the recipefinder it is listed as "chicken-penne salad with green beans". it uses 2 cups of beans. there is probably a way to link this but I don't know how.
also love green beans with a light honey mustard dressing. or plain vinegar & oil. or with a little frsh basil added.

[semmens]

* Exported from MasterCook *

Chicken-Penne Salad with Green Beans

Recipe By :Marie Simmons
Serving Size : 4 Preparation Time :0:00
Categories : Main dishes Poultry
Quick & Easy Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups penne pasta -- uncooked (tube-shaped pasta)
2 cups green beans -- (1-inch) cut (about 1/2 pound) *see Note
2 cups chicken breast -- shredded cooked
1/2 cup red onion -- vertically sliced
1/4 cup fresh basil -- chopped
1/2 teaspoon fresh flat-leaf parsley -- chopped
1 (7-ounce) bottle roasted red bell pepper -- drained and cut into thin strips
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon cold water
1/2 teaspoon salt
1/2 teaspoon bottled minced garlic
1/4 teaspoon black pepper

Cook pasta in boiling water 7 minutes. Add green beans; cook 4 minutes. Drain and rinse with cold water; drain.

Combine pasta mixture, chicken, onion, basil, parsley, and bell pepper in a large bowl, tossing gently to combine.

Combine oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over pasta mixture; toss gently to coat.

Note: To quickly prepare the beans, trim just the stem ends, leaving the tapered blossom ends intact. Line up 5 or 6 beans at a time and cut them roughly the same length as the pasta.

Serving size: 2 cups.

Calories 384 (23% from fat); Fat 9.7g (sat 1.8g, mono 5.7g, poly 1.5g) Protein 26.9g; Carb 47.8g; Fiber 2.6g; Chol 49mg; Iron 3.2mg; Sodium 866mg; Calc 59mg

Source:
"Cooking Light Magazine, August 2002, page 128"
S(Formatted for MC6):
"Robin Demers, August 2002"
Copyright:
"© 2002 by Southern Living, Inc."
Start to Finish Time:
"0:36"
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Serving Ideas : Serve with Mozzarella Toasts and mixed berries dolloped with vanilla yogurt.

NOTES : Game Plan:
1. While water for pasta comes to a boil and oven preheats for toasts:
*Prepare toasts
*Trim and cut green beans
*Shred chicken
2. While pasta and beans cook:
*Slice onion and bell pepper
*Chop basil and parsley
*Prepare dressing
*Prepare berries

Nutr. Assoc. : 0 0 2805 0 0 0 904750 0 0 0 0 0 0