Green Bean Recipes
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List of Ingredients
Chef's Green Beans
5 thick sliced bacon strips, cut lengthwise and chopped in 1/2-inch pieces
16 ounces French haricots vert (green beans)
2 tablespoons unsalted butter
3 cloves of shallots, minced
1/4 cup dry white wine
Salt and freshly ground pepper
In large skillet, cook bacon over medium heat until crisp, turning occasionally.
Discard all but 2 tablespoons of fat, add green beans, butter and shallots.
Stir-fry over medium-high heat, about 5 minutes or until green beans are crisp-tender. Transfer to a serving bowl.
Deglaze pan with white wine, boil until slightly reduced and toss and serve over beans in serving bowl.
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Here's a classic recipe for green beans with slivered almonds.
Green Beans Almandine
1 pound green beans
2 tablespoons butter
2 tablespoons slivered almonds
1 teaspoon fresh lemon juice
Salt and pepper to taste
Cut beans French style and boil until tender. Combine butter and almonds over low heat until golden. Remove from heat and add lemon juice. Pour over drained beans.
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This will keep in your refrigerator up to for 3-4 days, and "it actually gets better as it marinates.
Make sure the beans are well drained or your salad will taste flat and weak. Also, this salad is great with fresh herbs. Don't use dried herbs.
Marinated Bean Salad
2 cups fresh green beans cut into 1-inch lengths
1-15-ounce can lima beans, drained and rinsed
1-15-ounce can kidney beans, drained and rinsed
2 tablespoons minced onion
3 medium cloves garlic, pressed
1 large ripe fresh tomato, seeds and excess pulp removed, diced
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice
2-3 tablespoons extra virgin olive oil
Salt and cracked black pepper to taste
Fill the bottom of a steamer with 2 inches of water. While steam is building up in steamer, cut green beans. Steam for 5 minutes. A fork should pierce them easily when they are done. Drain and rinse canned beans. Let beans sit in colander for another couple of minutes to drain excess water.
Mix all ingredients together. If you have the time, let it marinate for at least 15 minutes. It can keep in the refrigerator for a few days. Keep on hand for a quick meal. Serves 4
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This is a popular recipe for Greek Green Beans, favored with onions, olive oil, garlic and tomatoes:
Greek Green Beans
3/4 cup olive oil
2 cups chopped onions
1 clove garlic, minced
2 pounds fresh green beans, rinsed and trimmed
3 large tomatoes, diced
2 teaspoons sugar
1 pinch salt to taste
Heat the olive oil in a large skillet over medium heat. Cook and stir the onions and garlic in the skillet until tender. Mix the green beans, tomatoes, sugar, and salt into the skillet. Reduce heat to low, and continue cooking 45 minutes, or until beans are soft.
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World's Best Green Been Casserole
2 quarts water
1 tablespoon table salt (salt is key to the flavor so don't skimp; if you don't have table salt, use twice as much as the relatively "less salty" kosher salt or sea salt)
1 pound fresh green beans, ends snapped, snapped into bite-size pieces
Bring the water to boil in a large pot or Dutch oven. While it comes to a boil, prep the beans. Fill a large bowl with ice water. Add the salt and beans to the boiling water. Cover and cook for 6 minutes or until crisp-tender and still bright green. Drain beans in a colander, then plunge into ice water to stop the cooking. Drain a bit in the colander again. Place a double layer of paper towels on a baking sheet, arrange beans in single layer to dry, top with a double layer of towels.
Mushrooms and Sauce
8 ounces baby portabella mushrooms
1 1/2 tablespoon unsalted butter
1 tablespoon fresh garlic, minced
Kosher salt to taste
Fresh pepper to taste
1-1/2 tablespoons flour
3/4 cup chicken stock
1 tablespoon dry sherry (optional)
3/4 cup half and half (or whipping cream)
Salt and pepper to taste
Clean the mushrooms; break off and discard the stems. Break the mushroom tops into pieces. (Breaking the tops is important to the texture, for slicing them with a knife makes the mushrooms more like the ones in canned soup, Alanna says.) Melt the butter in a skillet until shimmery. Or to save a pan, use the pot used for cooking the beans. Add the mushrooms, garlic, salt and pepper. Stirring often, cook until mushrooms begin to soften and exude their liquid, about 6 minutes. Stir in flour and cook a minute. Add the chicken stock, sherry and bring to a simmer. Add the half and half, simmer until sauce thickens, about 10 - 15 minutes. Taste and adjust the seasonings. Stir in the cooked beans until they're evenly distributed throughout the sauce.
Topping
(Can double if you like)
1 slice good whole grain bread
1 tablespoon unsalted butter
1/2 of 2.8 ounce can of French fried onions
1/8 teaspoon table salt
1/16 teaspoon freshly ground black pepper
In the food processor, process the bread, butter and seasonings in about 10 quick pulses. Stir in the onions - but don't process. If making ahead, transfer to a storage container and refrigerate.
Cooking Right Away: Preheat oven to 425 degrees. Transfer bean mixture to a greased quiche pan or baking dish. Top beans with topping and bake for 15 minutes.
Cooking Later: Transfer bean mixture to a greased quiche pan or baking dish, cover with plastic wrap and refrigerate. Return to room temperature. Remove plastic wrap. Heat in 425 degree oven for about 10 minutes. Add topping and bake for another 15 minutes. Serves 8.
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