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There are only two of us now. What to do with lots of leftover green beans?
- Thread starter anna_x
- Start date
How about this salad? REC: Green bean, Walnut and Feta Salad
This keeps very well in the fridge. I've also made it using blue cheese, and I'm guessing that there are other cheeses that would work well.
* Exported from MasterCook II *
Green Bean, Walnut And Feta Salad
Recipe By : Marie/Epi Swap
Serving Size : 8 Preparation Time :0:00
Categories : Salads Tried & True
Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
2 Pounds Fresh Green Beans -- trimmed
1 Small Red Onion -- thinly sliced
4 Ounces Feta Cheese -- crumbled
1 Cup Walnuts -- toasted & chopped
3/4 Cup Olive Oil
1/4 Cup White Wine Vinegar
1 Tablespoon Fresh Dill -- chopped
1 Clove Garlic -- minced
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
Cut green beans into thirds and arrange in a steamer basket over boiling water. Cover and steam for 15 minutes, or until tender-crisp. Immediately plunge them into cold water to stop cooking process. Drain and pat dry.
Toss together green beans, onion, cheese, and walnuts in a large bowl. Cover and chill for 1 hour.
Whisk together olive oil and next 5 ingredients; cover and chill 1 hour.
Pour vinaigrette over bean mixture and chill 1 hour. Toss just before serving.
- - - - - - - - - - - - - - - - - -
This keeps very well in the fridge. I've also made it using blue cheese, and I'm guessing that there are other cheeses that would work well.
* Exported from MasterCook II *
Green Bean, Walnut And Feta Salad
Recipe By : Marie/Epi Swap
Serving Size : 8 Preparation Time :0:00
Categories : Salads Tried & True
Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method
2 Pounds Fresh Green Beans -- trimmed
1 Small Red Onion -- thinly sliced
4 Ounces Feta Cheese -- crumbled
1 Cup Walnuts -- toasted & chopped
3/4 Cup Olive Oil
1/4 Cup White Wine Vinegar
1 Tablespoon Fresh Dill -- chopped
1 Clove Garlic -- minced
1/4 Teaspoon Salt
1/4 Teaspoon Freshly Ground Black Pepper
Cut green beans into thirds and arrange in a steamer basket over boiling water. Cover and steam for 15 minutes, or until tender-crisp. Immediately plunge them into cold water to stop cooking process. Drain and pat dry.
Toss together green beans, onion, cheese, and walnuts in a large bowl. Cover and chill for 1 hour.
Whisk together olive oil and next 5 ingredients; cover and chill 1 hour.
Pour vinaigrette over bean mixture and chill 1 hour. Toss just before serving.
- - - - - - - - - - - - - - - - - -
Or this Italian dish...Overstewed Green Beans
We ate this dish in Rome, and had to find a recipe when we came home. It's really good.
Below is the recipe, and the notes from the posting on Epicurious. The recipe is from "Red, White and Greens" by Faith Willinger.
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.
Servings: Makes 4-6 servings.
subscribe to Bon Appétit
Ingredients
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
Preparation
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.
http://www.epicurious.com/recipes/food/views/102213
We ate this dish in Rome, and had to find a recipe when we came home. It's really good.
Below is the recipe, and the notes from the posting on Epicurious. The recipe is from "Red, White and Greens" by Faith Willinger.
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.
Servings: Makes 4-6 servings.
subscribe to Bon Appétit
Ingredients
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
Preparation
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.
http://www.epicurious.com/recipes/food/views/102213
Here's another one from T&T: 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.
Serves 6-8.
From cooksrecipes.com
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.
Serves 6-8.
From cooksrecipes.com
And another good one:
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
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
Is this the one you are looking for?
Charlie: Green Beans With Roasted Onions--originally posted by Moyn...
Posted: Dec 6, 2001 10:08 AM
GREEN BEANS WITH ROASTED ONIONS Recipe By :Bon Appitit/November 1995 Serving Size : 12 Preparation Time :0:20 Nonstick vegetables oil spray
2 1/2 pounds onions -- (6 medium) peeled, each cut vertically through root end into 12 to 14 wedges
6 tablespoons butter -- (3/4 stick)
2 cups low sodium chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds slender green beans - - ends trimmed
Preheat oven to 4500F. Spray 2 heavy large baking sheets with vegetable oil spray.
Arrange onions in single layer on prepared sheets. Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes.
Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil. Add onions to sauce; reduce heat to medium- low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.
Rewarm over low heat before continuing.) Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.
http://boards.epicurious.com/thread.jspa?messageID=447765
Charlie: Green Beans With Roasted Onions--originally posted by Moyn...
Posted: Dec 6, 2001 10:08 AM
GREEN BEANS WITH ROASTED ONIONS Recipe By :Bon Appitit/November 1995 Serving Size : 12 Preparation Time :0:20 Nonstick vegetables oil spray
2 1/2 pounds onions -- (6 medium) peeled, each cut vertically through root end into 12 to 14 wedges
6 tablespoons butter -- (3/4 stick)
2 cups low sodium chicken broth
3 tablespoons sugar
2 tablespoons red wine vinegar
3 pounds slender green beans - - ends trimmed
Preheat oven to 4500F. Spray 2 heavy large baking sheets with vegetable oil spray.
Arrange onions in single layer on prepared sheets. Dot onions with 4 tablespoons butter, dividing equally. Season with salt and pepper. Bake until onions are dark brown on bottom, about 35 minutes.
Meanwhile, boil broth in heavy large skillet over high heat until reduced to 1/2 cup, about 6 minutes. Add sugar and vinegar and whisk until sugar dissolves and mixture comes to boil. Add onions to sauce; reduce heat to medium- low. Simmer until liquid is slightly reduced, about 5 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.
Rewarm over low heat before continuing.) Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well. Return beans to same pot. Add remaining 2 tablespoons butter and toss to coat. Mound beans in large shallow bowl. Top with onion mixture and serve.
http://boards.epicurious.com/thread.jspa?messageID=447765
Here's another from the old site...Green Beans with Balsmic-Glazed Onions
Debbie in GA : REC: Green Beans with Balsamic Glazed Onions
Posted: Dec 19, 2004 6:29 PM
These were posted about a month ago by Gay R at the request of Barb B. They are delicious! I made them for Thanksgiving dinner this year. I actually liked the leftovers better at room temp the next day.
Debbie Green Beans with Balsmic-Glazed Onions Serves 4
"In this recipe, the natural sugar in balsamic vinegar caramelizes the pearl onions and adds a touch of sweetness to the mustard-vinegar sauce."
1 pound pearl onions or one 16-ounce bag frozen pearl onions, thawed
1/4 cup balsamic vinegar
1 tablespoon butter
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh thyme
3/4 teaspoon fresh-ground black pepper
1-1/2 pounds green beans
2 tablespoons olive oil
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
In a large saucepan of boiling water, blanch the fresh onions, if using, for 1 minute. Drain, rinse with cold water, and drain well. Using a small sharp knife, trim the root ends and slip off the skins.
Heat the oven to 400 Degrees F. In a small stainless-steel saucepan, combine 2 tablespoons of the balsamic vinegar, the butter, vegetable oil, thyme, and 1/4 teaspoon of the pepper and stir over moderately low heat until the butter is melted.
Transfer to a medium bowl, add the fresh or frozen onions,and toss to coat. Spread the onions in a single layer on a baking sheet and roast, stirring often, until evenly browned, 35 to 40 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the green beans until tender, about 4 minutes. Drain, rinse with cold water, and drain well.
In a medium bowl, combine the olive oil, mustard, the remaining 2 tablespoons balsamic vinegar, the salt, and the remaining 1/2 teaspoon pepper. Remove the onions from the oven and reduce the oven temperature to 350 Degrees F. Add the green beans and onions to the dressing and toss well. Transfer the vegetables to a large casserole. Cover and bake until heated through, about 20 minutes.
Recipe of Bob Chambers From "The Italian Collection," Food & Wine Books Make It Ahead The recipe can be prepared through step 5 up to a day ahead; cover the casserole and refrigerate. Return to room temperature before baking.
http://food4.epicurious.com/HyperNews/get/archive_swap58301-58400/58328/1.html
http://boards.epicurious.com/thread.jspa?messageID=522930
Debbie in GA : REC: Green Beans with Balsamic Glazed Onions
Posted: Dec 19, 2004 6:29 PM
These were posted about a month ago by Gay R at the request of Barb B. They are delicious! I made them for Thanksgiving dinner this year. I actually liked the leftovers better at room temp the next day.
Debbie Green Beans with Balsmic-Glazed Onions Serves 4
"In this recipe, the natural sugar in balsamic vinegar caramelizes the pearl onions and adds a touch of sweetness to the mustard-vinegar sauce."
1 pound pearl onions or one 16-ounce bag frozen pearl onions, thawed
1/4 cup balsamic vinegar
1 tablespoon butter
1 tablespoon vegetable oil
1 teaspoon finely chopped fresh thyme
3/4 teaspoon fresh-ground black pepper
1-1/2 pounds green beans
2 tablespoons olive oil
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
In a large saucepan of boiling water, blanch the fresh onions, if using, for 1 minute. Drain, rinse with cold water, and drain well. Using a small sharp knife, trim the root ends and slip off the skins.
Heat the oven to 400 Degrees F. In a small stainless-steel saucepan, combine 2 tablespoons of the balsamic vinegar, the butter, vegetable oil, thyme, and 1/4 teaspoon of the pepper and stir over moderately low heat until the butter is melted.
Transfer to a medium bowl, add the fresh or frozen onions,and toss to coat. Spread the onions in a single layer on a baking sheet and roast, stirring often, until evenly browned, 35 to 40 minutes.
Meanwhile, in a large pot of boiling, salted water, cook the green beans until tender, about 4 minutes. Drain, rinse with cold water, and drain well.
In a medium bowl, combine the olive oil, mustard, the remaining 2 tablespoons balsamic vinegar, the salt, and the remaining 1/2 teaspoon pepper. Remove the onions from the oven and reduce the oven temperature to 350 Degrees F. Add the green beans and onions to the dressing and toss well. Transfer the vegetables to a large casserole. Cover and bake until heated through, about 20 minutes.
Recipe of Bob Chambers From "The Italian Collection," Food & Wine Books Make It Ahead The recipe can be prepared through step 5 up to a day ahead; cover the casserole and refrigerate. Return to room temperature before baking.
http://food4.epicurious.com/HyperNews/get/archive_swap58301-58400/58328/1.html
http://boards.epicurious.com/thread.jspa?messageID=522930