RECIPE: REC: Parmesan Green Beans

RECIPE:
M

meryl

Well-known member
PARMESAN GREEN BEANS

INGREDIENTS:

1 lb green beans

2 to 3 tablespoons olive oil (I used about 1 1/2 Tbsp extra virgin olive oil)

3 cloves garlic, minced (I crushed them first, then chopped)

3 shallots, minced (I omitted these)

1/4 cup parmesan cheese (I used Parmigiano Reggiano)

DIRECTIONS:

1. Snap ends off green beans, and cook. (I steamed them)

2. Meanwhile, heat oil in skillet over medium heat.

3. Add garlic and shallots and cook to soften.

4. Toss with cooked green beans.

5. Add Parmesan and toss.

6. Serve immediately.

Makes: 4 servings

 
Here's another one for you, Marsha: Citrus Green Bean Salad...

CITRUS GREEN BEAN SALAD

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)

1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

posted by Jean - Fine Cooking Forum

 
Have you tried Richard in Cincy's Green Bean Bundles? Excellent! Recipe inside.

Green Bean bundles
Par-boil the whole green beans, immerse in
ice water to stop the cooking and keep them
green. Wrap bundles of 10 with a half strip
of bacon, securing with a toothpick.
Refrigerate. For the vinaigrette: 4 tbls
bacon grease, 5 tabl. tarragon vinegar, 1
tsp. salt, 1/2 tsp paprika, 1 crushed clove
garlic, 1 tabl. minced parsley, and 1
tablespoon grated onion. Combine in
saucepan, bring to a simmer for 5 minutes.
Roast the greenbeans at 400F until the bacon
is nice and done. Annoint the bundles with
the reheated vinaigrette.

 
I tried this one yesterday and we loved it, REC: Geen Bean, Cherry Tomato & Grilled Corn Salad....

From BA July 2003

Green Bean, Cherry Tomato, and Grilled Corn Salad

I wasn't grilling so I cut the corn off the cob and "mock" grilled in a non stick saute pan to gently brown the kernels. It worked perfectly!

1 1/2 Lbs green beans

3 ears of corn, husked
1 T plus 1/2 C olive oil

1 1/2 C cherry tomatoes, halved
1/2 C packed thinly sliced fresh basil
1 large shallot, chopped
3 T white wine vinegar

Cook green beans in a large pot of boiling salted water until just crisp tender, about 4 minutes. Drain; rinse with cold water and drain again. Pat dry.

Prepare barbecue, (medium heat). Brush corn with 1 T oil. Sprinkle with salt and pepper. Grill until browned in spots, tuning occasionally, about 10 minutes. Cool corn.

Cut kernels off cobs (generous 2 cups). Place kernels in a large bowl. Add beans and tomatoes. Mix basil, shallot and vinegar in medium bowl. Gradually whisk in 1/2 C oil. Season with salt and pepper. Add dressing to salad and toss.

*I am thinking that some crumbled feta would be a nice addition to this tasty summer salad.

 
Rec: Aunt Enza's Overstewed Green Beans

It's an epicurious.com recipe by way of Moyn (thanks, Moyn). These are yummy and different.
I've always thought of it as more of a fall/winter dish, but then again, I'm baking pecan pie right now and I thought that was more of a fall/winter dish, too.

AUNT ENZA'S OVERSTEWED GREEN BEANS
I, who struggled for years to achieve perfectly cooked, lively green beans love Aunt Enza's overstewed green beans, soft, almost creamy, tasting of bean, cooked far beyond crunch. Although Aunt Enza cooks the green beans in an onion and garlic-flavored tomato sauce she pointed out that leftover green beans can be subjected to the same treatment. Aunt Enza has a heavy Tuscan hand with extra virgin. I've cut down on the oil but my husband Massimo always adds a little extra at the table.
1 small onion, chopped
1 garlic clove, chopped
1/4 cup extra virgin olive oil
1 1/2 cups tomato pulp
1 pound green beans, stem end snapped off
Freshly ground black pepper, fresh red hot pepper, or dried chili pepper flakes
Coarse sea salt
1/4 cup boiling water
2 tablespoons chopped basil



1. Put the onion and the garlic in a heavy-bottomed 3-quart pot, drizzle with 2 tablespoons of extra virgin olive oil, and stir to coat the vegetables.
2. Place the pot over low heat and cook the onion and garlic for 10 minutes or until tender.

3. Add the tomato, green beans, and pepper (or hot pepper) and season with salt. Bring to a simmer and cover with a tight-fitting lid. Cooking time will depend on the quality and freshness of the beans, which should be tender and soft. Check after 10 minutes to make sure that cooking liquid is sufficient. Add 1/4 cup boiling water if necessary. If beans expel too much water, uncover and cook over high heat to thicken sauce.

4. Add the basil, cook for 2-3 minutes, remove from heat, and stir in remaining 2 tablespoons of extra virgin olive oil.

Makes 4-6 servings.
Red, White and Greens
September 1996
Faith Willinger
Harper Collins

 
I was not aware of these, Cyndi, thank you. These sure sound good too. All these good green bean

recipes make my simple ones look sick!

 
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