BEANS
Browned Green Beans
1 1/2 lb green beans
1 tb vegetable oil
1/2 c chicken broth
1/4 ts salt
1/8 ts pepper
1 1/2 tb fresh lemon juice
Trim ends from beans, and remove
strings. Cut beans in half
lengthwise, slicing through the
seam on each side of beans. Heat
oil in a large skillet over high
heat. Add beans, and cook 5
minutes or until lightly browned,
stirring frequently. Reduce heat
to medium and gradually add broth,
salt, and pepper; cook 2 minutes.
Remove from heat; stir in lemon
juice.
Cheesy Green Beans
1/2 tsp margarine or butter
1 tb finely chopped onion
1 sm garlic clove, minced
1 c frozen cut green beans
1 tb shredded Cheddar cheese
Melt margarine in small nonstick
saucepan over medium heat. Add
onion and garlic; cook, stirring
frequently, until onion begins
to brown. Remove from saucepan;
cover and keep warm. In same
saucepan, cook beans as directed
on package; drain. Add onion
mixture; cook until thoroughly
heated. Add cheese; toss gently
to mix. Serves 2.
Bean Salad
1 c sugar
1/2 tsp salt
1 c vinegar
16 oz can green beans, drained
16 oz can wax beans, drained
16 oz can lima beans, drained
16 oz can garbanzo beans, drained
16 oz can red kidney beans, drained
1 green pepper, slivered
4 celery stalks, sliced
3 med onions, sliced thin
Combine sugar, salt vinegar in pan,
bring to boil for 1 min. Cool. Toss
all other ingredients together and
pour the vinegar mixture over them.
Marinate for 24 hrs in refrigerator,
stirring occasionally.
Grilled Green Bean & Eggplant Salad
2 Japanese eggplants
1/2 lb fresh green beans, whole
1/4 cup balsamic vinegar
2 large red bell peppers, julienned
2 cups mixed greens
2 tbsp minced red onion
1 tbsp olive oil
2 tbsp lemon juice
2 tbsp balsamic vinegar
salt & pepper
Slice eggplants into rounds 1/4" thick.
Toss with green beans in balsamic
vinegar. Grill 8 to 10 minutes, turning
frequently. In a large salad bowl, toss
together bell peppers, greens, onions,
olive oil, lemon juice & 2 tbsp balsamic
vinegar. Add salt & pepper. Arrange
grilled vegetables on top. Serve
immediately.
Tropical Green Beans
4 tbsp olive oil
1 lb fresh green beans, cleaned,
cut and dried
1 small yellow onion, cut into rings
6 cloves garlic, peeled and halved
1/2 tsp salt
2 tbsp balsamic vinegar
3 stalks hearts of palm, cut into 1/2" rings
1/3 cup diced sun-dried tomatoes,
packed in oil
2 tsp toasted pine nuts
freshly ground black pepper
Preheat oven to 400 degrees F. Brush a
large baking dish with 2 tablespoons of
the olive oil. Put green beans, onion,
and garlic in dish, drizzle with remaining
oil and sprinkle with salt. Bake for 25
minutes, stirring beans at least 3 times.
When tender, remove beans from oven and
transfer to bowl. Immediately drizzle with
vinegar. Add hearts of palm, tomatoes,
pine nuts and pepper to taste and toss.
Louisiana Green Beans
1 lb fresh green beans
2 cups tomatoes, diced
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 teaspoon onion powder
Cook beans until tender, then add
remaining ingredients and cook over
medium heat until cooked through,
about 15 minutes. Serves 8.
White & Green Bean Soup
1 1/2 cups dried white beans, great
northern, navy, or baby lima
6 cups water
3 cloves garlic, chopped
2 tsp salt
4 cups beef broth
1/4 tsp black pepper
1 tsp rosemary, crumbled
2 cups fresh green beans (about 3/4 lb),
cut on the diagonal in 1-inch pieces
1 tbsp butter
juice of 1/2 lemon
Wash and pick over the dried beans.
Put them into a large saucepan or
kettle with the water and bring to
a boil. Remove from the heat, cover,
and allow to stand for 1 hour.
Return to the heat and bring to a
boil again. Reduce heat and simmer,
partially covered, for 1/2 hour.
Using a heavy fork, mash the garlic
with the salt until no large chunks
remain. Add to the saucepan with
the beans. Add the broth, pepper,
and rosemary. Simmer, partially
covered, until beans are tender.
This can take 15 minutes or as
long as 1 hour; timing for beans
is hard to predict - keep checking.
Soup can be made ahead to this
point, and refrigerated or frozen
after thorough cooling. Cook the
green beans uncovered in 2 quarts
of boiling salted water until they
are tender-crisp and bright green.
Drain and add to the soup when the
white beans are tender but not mushy.
If green beans are not to be added
right away, rinse in cold water to
retain color. Stir in the butter
and lemon. Serve at once, while
green beans are still bright.
Note: If you want some of the
soup pureed, do it before adding
the green beans -- the color will
be better. Serves 6 to 8.
Impossible Green Bean Pie
8 oz fresh green beans, cut
lengthwise into strips
1 1/2 cups milk
4 oz can mushrooms, drained
3/4 cup bisuit baking mix
1/2 cup onion, chopped
3 eggs
2 garlic cloves, crushed
1 tsp salt
1 cup cheddar cheese, shredded
1/4 tsp pepper
Heat oven to 400 degrees. Grease
a 10 inch pie plate. Heat beans in
1 inch salted water, (1/2 teaspoon salt
to 1 cup water), to boiling. Cook
uncovered 5 minutes. Cover and
cook
until tender, 5 to 10 minutes;
drain. Mix beans, mushrooms, onion,
garlic and cheese in plate. Beat
remaining ingredients until smooth,
15 seconds in blender on high or 1
minute with hand beater. Pour into plate.
Bake until knife inserted between
center and edge comes out clean,
30 to 35 minutes. Cool 5 minutes.
Makes 6 to 8 servings.
German Green Beans
4 slices bacon
3 tablespoons chopped onions
16 ounces can green beans -- drained
2 tablespoons vinegar
1 tablespoon sugar
In small skillet fry bacon. Drain
and save 1 tablespoon drippings.
Add onion , saute until tender.
Add beans, vinegar, and sugar; heat
through. Crumble bacon over top.
Szechuan Green Beans
6 garlic cloves, peeled
2 quarter-sized slices ginger
2 scallions, cut in 2" lengths
1 tb vegetable oil
1 t hot red-pepper flakes
1 tb soy sauce
1 tb rice wine vinegar
1 lb green beans, tipped/tailed
Peel garlic and ginger. Smash garlic.
Trim scallions and cut into 2" lengths
Place garlic, ginger, and scallions
into a food processor and process
until finely chopped. Remove to a
13x11x2" dish. Add oil and pepper
flakes. Cook in microwave, uncovered,
at 100% for 3 minutes. Remove from
microwave and stir in remaining ingre-
dients, tossing gently to coat green
beans. Cook, uncovered, at 100% for
10-15 minutes, stirring 4-5 times.
Serve hot or cold.
