Green Beans
  Re: (...)
Does anyone have any fun grean bean recipes? I have a ton from my garden and I am always looking for something new. Here is my favorite and it is a C@H recipe - and I'll let you know how they are in the refrigerator pickles...

* Exported from MasterCook *

Green Beans with Mushrooms

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Amount Measure Ingredient -- Preparation Method
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8 ounces green beans
2 slices thick-sliced bacon
4 ounces mushrooms -- quartered
1/4 cup shallots -- minced
1 teaspoon sugar
3 tablespoons white wine vinegar

Blanch or steam green beans.

Saute bacon in a large pan over medium-high


Add the mushrooms, shallots and sugar and

continue cooking until carmelized

Deglaze pan with white wine vinegar.

Ttoss with green beans, salt and pepper to taste

and serve immediately.
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Green Beans by esgunn (Does anyone have any...)
Hmmmm, can I have some please???? My green beans, so far, have been less than expected (and desired).

Anyway, I love garden fresh green beans just steamed with a little butter and ground black pepper. But, if we have an awful lot, I stir-fry the beans with hot peppers and onion. I then make a sauce of soy sauce, dry sherry, veggie broth, lots of ground black pepper, garlic, and cornstarch to thicken; add that to the beans, then serve over steamed rice.

I copied your recipe because it looks really good and, if the beans actually do start producing, sounds like something we'd both enjoy. Gotta expand my Green Bean Repertoire! Thanks!

my cooking adventures
  Re: Re: Green Beans by foodfiend (Hmmmm, can I have so...)
We like them blanched, drained, and sauteed in a pan with olive oil and garlic. As a matter of fact, I was going to suggest just that in the Kids Snack thread. I'll think on this one and let you know. William's GM used to do a marinated three bean salad with blanched g. beans, thinly sliced onion, kidney beans, and wax beans that we liked.
Keep your mind wide open.
  Re: Re: Green Beans by Gourmet_Mom (We like them blanche...)
For Asian flavor, this is a CAH for green beans. Blanche the beans, then saute with garlic, toasted sesame oil and soy sauce. Sprinkle with toasted sesame seeds. I don't measure for this one anymore, but will try to find the recipe if you want it.
  Re: Re: Green Beans by HomeCulinarian (For Asian flavor, th...)
Yes, I'd like it. I searched C@H and came up with a few, but this was not in the list.
Mom to three wonderful 7th graders!
The time is flying by.
  Re: Re: Green Beans by esgunn (Yes, I'd like it. I...)
Another variation: instead of white wine vinegar, try vermouth.
If blueberry muffins have blueberries in them, what do vegan muffins have?
  Re: Re: Green Beans by labradors (Another variation: i...)
Good one Labs! BTW, doesn't Jean pickle them for Roy's martinis?
Keep your mind wide open.
  Re: Re: Green Beans by Gourmet_Mom (Good one Labs! BTW,...)
Oh I love green beans in brown butter with pine nuts!!

Garlic green beans
Fried green beans
Green beans with panchetta

So when can I expect my shipment?
  Re: Re: Green Beans by DFen911 (Oh I love green bean...)
Erin - Here is the Asian green beans ... It's not from CAH, it is in the Lowfat Living Cookbook by Cooper.

Sesame Green Beans
1 lb green beans, trimmed
2 tsp tasted sesame oil
1 clove garlic, minced
2 tsp reduced-sodium soy sauce
1 T sesame seeds
Red-pepper flakes

Place the beans in a steamer basket. Steam over boiling water in a large covered saucepan for 8 to 10 minutes. , or until just tender.

Warm the oil in a large no-stick skillet over medium heat. Ad the garlic and cook for 1 minute. Add the beans, soy sauce and sesame seeds. Season with red-pepper flakes. Cook for 4 to 5 minutes, stirring often.
Serves 4.

I usually buy haricort verts if they're avaialble. Also, I blanch the beans instead of steaming. I've added ginger with the garlic if I have it.
  Re: Re: Green Beans by HomeCulinarian (Erin - Here is the A...)
Here's a pickled gr. bean that Roy likes -

* Exported from MasterCook *

Lemon Rosemary Pickled Green Beans

2 lbs green beans
4 fresh grape leaves for bottom of jars
4 sprig rosemary
4 clove garlic
4 3-inch lemon peel
2 1/2 c water
2 1/2 c white wine vinegar
3 c pickling salt
2 c sugar
4 serrano pepper
1/2 tsp crushed red pepper

Sterilize 4 pint-sized jars and their lids.
Evenly trim ends of the green beans to fit the jars. Divide and pack the green beans, rosemary, garlic, and lemon peels among the jars.

Bring a large pot or canner of water to a boil.

In a medium pot, combine the water, vinegar, salt, and sugar and bring to a boil.
Simmer for 2 min, stirring to dissolve the sugar and salt.
Ladle the hot mixture into the jars, leaving a 1/2" headspace.
Finish topping jars and process for 15 min. in a hot water bath.

Let sit in a cool, dark place for at lease 3 weeks before opening.
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Oh my, this is so old and still so tasty -

* Exported from MasterCook *


1 pound hamburger
1/2 cup onions, chopped
1/2 teaspoon salt
16 ounces can green beans, or a box of frozen
1 can tomato soup, condensed
5 medium potatoes, cooked
1/2 cup warm milk
1 egg, slightly beaten
1/2 cup (2 oz.) cheddar cheese, grated

In a large skillet, cook the meat and onion until meat is lightly browned and onion is tender.
Add salt, a dash of pepper, drained green bean (or thawed frozen beans) and soup.
Pour into a greased 1 1/2 quart baking dish.

Mash the cooked potatoes while hot with the milk and egg.
Season with salt & pepper.
Spoon in mounds around the edge of the hamburger mixture in baking dish.
Sprinkle the potatoes with cheese.

Bake in 350°F oven 25-30 minutes.
Makes 4 - 6 servings.

"I can't remember when I didn't make this dish - it certainly carried us through a lot of lean dinner times. I gave it to my mother in 1978 and she made it for years also."
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a favorite when I was catering -
* Exported from MasterCook *


1 1/2 pounds green beans, -- trimmed
1 lemon
3 T. butter
1 T. sage leaves -- finely sliced, fresh, ~6 large leaves

Cook green beans in large pot of boiling salted water til crisp-tender, about 5 min.
Drain. Using vegetable peeler, cut off lemon peel ins strips.
Slice strips very thinly.
Melt butter in large skillet over med.-high heat.
Add 1 1/2 T. peel and sage; saute til fragrant, ~ 2 min.
Add beans; toss till heated thru. Season w/salt & pepper

"a simple side dish with a delicate citrus & herb flavor."
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and lastly -

* Exported from MasterCook *

Beet and Green Bean Salad

2-3 T. fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
3/4 cup plus 2 tablespoons vegetable oil
2 tablespoons minced parsley
3/4 pound green beans
2 large red beets
3 cups mixed lettuces
1 medium cucumber, peeled, halved lengthwise, seeded and sliced crosswise
4 large scallions, minced
1/2 green bell pepper, cut into strips

In a small bowl, combine the lemon juice with the mustard and garlic. Whisk in the oil in a thin stream. Season with salt and pepper, then add the parsley.

In a large saucepan of boiling salted water, cook the beans until just tender, about 4 minutes. Using a slotted spoon, transfer the beans to a colander and refresh under cold running water.

Drain and pat dry. Cut the beans into 2-inch lengths. Add the beets to the boiling water and simmer over moderate heat until tender, about 40 minutes; drain. Peel and cut them into 2-inch chunks

In a large bowl, toss the beans with the beets, lettuces, cucumber, scallions and bell pepper. Add a few tablespoons of the vinaigrette and toss to coat. Serve with the remaining vinaigrette on the side.

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Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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