Recipe: 18 Recipes Using Green Beans

HERBED GREEN BEANS WITH BRAISED GARLIC
From: Terrytx

1 1/2 lbs. green beans, trimmed and cut into 2-inch pieces
1 Tbsp. plus 1 tsp. unsalted butter
4 cloves garlic, peeled
1/4 tsp. sage, or 1 tsp. fresh, minced
1 tsp. chopped parsley

Place green beans in a steamer basket over boiling water. Cover saucepan and steam 5-7 minutes or until tender. Rinse under cold water and drain thoroughly.

Melt butter in a heavy nonstick skillet over low heat. Stir in garlic. Cover skillet and simmer 20 minutes or until garlic is soft and lightly golden.

Remove cover and mash garlic with a wooden spoon until thoroughly mixed with butter. Stir in green beans. Increase heat to medium. Saute, stirring frequently, until green beans are heated through.

Stir in remaining ingredients and salt and pepper to taste.

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SPECIAL GREEN BEANS
Source: Taste of Home magazine, June/July/98
From: Terrytx
Makes 2 servings

1 1/4 cups cut fresh green beans
2 teaspoons vegetable oil
1/3 cup water
1 teaspoon soy sauce
Dash of ground ginger

In a saucepan, saute beans in oil over medium heat for 4 minutes. Add water. Reduce heat; cover and simmer for 15 min or until crisp-tender. Drain; toss with soy sauce and ginger.

VARIATION:
Decrease water or steam the beans and then toss with a little olive oil and the soy and ginger

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GREEN BEAN BAKE
Source: Southern Living magazine, May, 1999
From: Terrytx

1 pound fresh green beans, trimmed
2 small purple onions, chopped
1 tablespoon olive oil
1 tablespoon brown sugar
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup slivered almonds

Cook green beans in boiling water to cover in a large saucepan 3 mintues or until crisp tender; drain. Rinse with cold water to stop the cooking process; drain.

Saute onion in hot oil in saucepan over med-high heat 5 minutes. Reduce heat to medium. Stir in brown sugar; cook, stirring often, 15 minutes or until caramel colored. Remove from pan, and set aside.

Melt butter in saucepan over low heat; whisk in flour. Cook, whisking constantly, 1 minute. Gradually whisk in milk; cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat; stir in cheese, salt, and pepper until smooth.

Stir in green beans and onion. Spoon into a greased 1 1/2 quart baking dish. Top with almonds.

Bake at 350 degrees F for 20 minutes or until almonds are lightly browned.

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GREEN BEANS WITH HOT MUSTARD SAUCE
From: Terrytx
Makes 6 servings

1/2 teaspoon dry mustard
1/2 teaspoon water
1 teaspoon butter or margarine
1 teaspoon flour
2 large egg yolks, beaten
3/4 cup milk
2 teaspoons fresh lemon juice
1 pound (3 cups) hot cooked green beans
Salt and pepper, to taste
Chopped pimento (to garnish)

Combine the dry mustard and water; let stand 10 minutes to develop flavor.

Melt butter in small saucepan. Stir in flour, mustard, salt and pepper; mix well. Mix egg yolks with milk and stir into the flour mixture. Cook, stirring until slightly thickened; do not boil. Add lemon juice.

Pour the butter mixture over beans. Garnish with chopped pimento.

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GREEN BEANS OREGANO (make ahead)
Source: Houston Chronicle, November 23, 1998
From: Terrytx
Makes 12 servings

6 cups green beans (frozen are fine)
6 to 8 slices crispy cooked low-sodium bacon
2 cans (10 3/4 oz each) condensed cream of mushroom soup
2 cans (3 oz each) sliced mushrooms
1/2 envelope onion soup mix
1/4 to 1/2 tsp crushed oregano

Cook beans in unsalted water until tender-crisp. Drain. Save 2 or 3 slices bacon for garnish; crumble remaining 4 or 5 slices.

In a large bowl, combine beans with crumbled bacon, condensed soup, mushrooms, soup mix, and oregano. Refrigerate overnight to allow flavors to blend (very important).

Bake in a 3 quart casserole in preheated 350 degree F oven for 30-40 minutes.

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ORIENTAL STYLE GREEN BEANS
From: Terrytx

My husband likes red pepper flakes with this. I mix that (just a good sprinkle of them) when I put the beans in.

1 lb green beans, stem and snap into sections
1/2 cup chicken stock*
1 tablespoon soy sauce
1/2 teaspoon sugar
2 tablespoons oil
3 quarter-size (US Coin) slices fresh ginger root, peeled and minced**

Have a medium size saucepan of boiling water ready. Plunge the prepared green beans into the water and parboil (just a minute or so); drain.

Combine stock and soy sauce; set aside.

Heat oil in wok. Add salt and gingerroot and stir-fry a few times. Add green beans (adjust heat to prevent scorching. Stir-fry to coat with oil and heat through. Add stock-soy mixture and heat quickly, then simmer, covered, over medium heat about 4 to 5 minutes until beans are cook to texture you prefer.

*You can stir 1 teaspoon of cornstarch into the stock before it is stirred in for a thicker sauce.

**If you like you can substitute garlic for ginger (I prefer to add some minced garlic with the ginger)

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TARRAGON GREEN BEANS
By: Susan Wilson, Susan,IL
Makes 4 servings

1 medium onion, chopped
3 tablespoons butter
2 cans (16 ounces each) French cut green beans, drained
1 teaspoon tarragon

Saute onions in butter until translucent.

Add green beans to pan. Add tarragon. Cook until heated through.

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SNAP BEANS AND POTATOES
Source: Southern Living magazine, July, 1998
From: Terrytx
Makes 6 serivngs

4 medium red potatoes, peeled and quartered (about 1 1/2 lb)
2 1/4 teaspoons salt, divided use
1 pound fresh green beans, broken in 1 1/2-inch pieces
3 bacon slices
1 large onion, sliced
1/4 cup cider vinegar
2 teaspoons dried rosemary, crumbled
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper

Cook potatoes and 1 teaspoon salt in boiling water to cover in a large saucepan 10 minutes or until tender. Drain and rinse with cold water. Set aside.

Cook beans and 1 tsp. salt in boiling water to cover in saucepan 3-4 min. or until crisp-tender. Remove from heat; plunge in ice water to stop cooking process. Drain and set aside.

Cook bacon in a skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon; set aside.

Saute onion in hot bacon drippings until crisp-tender. Stir in remaining 1/4 tsp salt, vinegar, rosemary, sugar and pepper. Add potatoes and beans; cook, stirring occasionally, until heated. Sprinkle with bacon.

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GREEN BEAN CASSEROLE
From: Susan,IL
Makes 6 servings

1 (10 3/4 ounce) can condensed cream of mushroom soup
3/4 can milk
1 teaspoon soy sauce
1/8 teaspoon ground black pepper
2 cans (14 1/2 to 16 ounces each) green beans
1 1/3 cups French fried onions, divided use

In a 1 1/2 quart casserole dish combine (undiluted) soup, milk, soy sauce and pepper; mix well. Stir in beans and 2/3 cup French fried onions.

Bake at 350 degrees F for 30 minutes or until hot. Stir. Sprinkle with 2/3 cup onions. Bake 5 minutes more or until onions are golden.

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Pea Salad with Bacon
From: Susan,IL

Dressing:
1/4 cp sour cream
2 tbls chopped parsley
1/4 cup mayonnaise
salt and pepper to taste
2 tbls dill weed
Combine all ingredients, set aside.

1 20 oz package frozen peas
1/4 cup green onions, chopped
8 slices bacon, cooked and chopped

Rinse the peas in hot tap water until defrosted. Drain. 2. Mix chopped onions, bacon and peas to dressing mixture. Refrigerate.
*Tastes better if refrigerated 24 hours.*

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Fresh Green Beans with Bell Pepper and Sesame Seeds
From: PeggyWA

1 lb fresh green beans, cut into 1/4" pieces
1 small red bell pepper, seeded, chopped
1 small yellow bell pepper, seeded, chopped
2 tbsp toasted sesame seeds
1 tsp sesame oil

Trim and wash green beans, then blanch in boiling water for about 2 minutes.

Drain and rinse under cold water.

In a large bowl, combine sesame seeds, sesame oil, and chopped pepper. Toss well with drained green beans.

Transfer everything to a serving plate and serve.

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Green-Bean Saute
This recipe is from the National Heart, Lung, and Blood Institute (NHLBI).
From: PeggyWA
Makes 4 servings.

1 pound Fresh green beans, cut in 1-inch pieces
1 tablespoon Corn oil
1 large Yellow onion, halved lengthwise and thinly sliced
1/8 teaspoon Freshly ground black pepper
1 tablespoon Fresh parsley, minced

Steam or cook green beans in boiling water to cover for 10-12 minutes, or until barely fork tender. Drain well.

Heat oil in large skillet. Saut onion until golden.

Stir in green beans, and pepper. Heat through.

Toss with parsley before serving.

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Asparagus and Fresh Green Beans
From: PeggyWA

Fresh asparagus
Fresh thin green beans
Toasted sesame seed oil, or extra-virgin olive oil
2-3 cloves garlic, slivered
Pinch of fine sea salt
Freshly ground white peppercorns

Wash the asparagus and green beans, trim and cut into pieces about 2-3 inches in length, cutting on the angle. Heat a pan such as a skillet or saute pan or small wok and add the oil, about 1 teaspoon.

Add the garlic and cook 30 seconds, then add the other vegetables and cook and stir for only 2-3 minutes, until they turn shiny green. Pinch on the salt and grind on the pepper, serve immediately.

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GREEN BEANS IN BLACK BEAN SAUCE
From: PeggyWA
1 lb fresh green beans, trimmed
4 garlic cloves
2 jalapenos or other hot chiles
2 T fermented black soybeans
3 T rice vinegar
2 T tamari (or soy sauce)
1.5 t potato starch (or cornstarch)
1 T brown sugar
2 T sake or other rice wine

Cut the green beans into equal lengths of about 1.5 inches. Blanch the green beans for 3 minutes. Set aside.

Mince the garlic. De-seed the jalapenos and finely dice. Mix together the garlic, jalapeno, and black beans. Set aside.

Mix together the rice vinegar, tamari, starch, sugar, and sake. Set aside.

Fill a glass with water and set handy next to the stove. Put a skillet over high heat. When the pan is hot, dump the garlic mixture
into the pan. Stir fry for one minute, adding water as the mixture
begins to stick -- add just a little at time. Add the green beans and
stir fry for 5 minutes, again adding water just as needed. Add the
vinegar mixture, mixing until evenly coated and sauce thickens. Serve
immediately.

Serves 2

Blanching: bring a *large* pot of water to a rolling boil. Dump in the green beans, boil for 3 minutes, remove promptly and dump into ice water or run under cold water to stop the cooking.

Fermented black soybeans are available in Asian markets. Usually labeled "salted black beans".

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GREEN BEANS GERMAN - STYLE
From: Susan,IL

4 slices bacon, diced
1/3 c. chopped onion
2 tbsp. sugar
1 tbsp. flour
3 tbsp. vinegar
16 oz. can Green Giant French style green beans, drained, reserved 1/3 c. liquid

In medium skillet, fry bacon until crisp. Remove bacon; drain on paper towels. Saute onion in bacon drippings until crisp-tender. Add sugar, flour, vinegar and reserved liquid; cook until smooth and thickened, stirring constantly. Add beans; heat thoroughly. Garnish with bacon.

Makes 3-4 servings.

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CREOLE GREEN BEANS
From: Susan,IL

1/4 c. chopped onions
1 tbsp. butter
1/4 c. chili sauce
1/8 tsp. salt
1 (1 lb.) can green beans

Cook 1/4 cup chopped onions in 1 tablespoon butter until tender, but not brown. Add 1/4 cup chili sauce, 1/8 teaspoon salt and 1 (1 pound) can drained green beans. Heat. Stir often.

Serves 4.

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Schnittbohnensalat (Green-bean Salad)
From: Kelly,WA
Servings: 4

1 lb fresh green beans, sliced lengthwise
1/4 c reserved green bean cooking water
3 T vinegar
3 T vegetable oil
2 onions, thinly sliced
1/2 t dried dillseed
1 t sugar

Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar, stir until blended. Pour mixture over beans, marinate several hours before serving.

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GREEN BEANS WITH SLIVERED ALMONDS
From: Debbie D., A

2 cups fresh green beans, snapped and with ends removed
1/2 cup slivered almonds
1/4 cup butter
2 tsps. lemon juice
1/4 tsp. salt

Place the beans in a saucepan and cover with water; cook until crisp-tender. In a skillet over low heat, toast almonds in butter. Remove from the heat; stir in lemon juice and salt. Drain beans. Add almond mixture and toss to coat. Yield: 6-8 servings.