What are your favorite green bean recipes? Here are two of mine:
- Thread starter meryl
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Citrus Green Bean Salad from T&T:
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
http://www.cooksrecipes.com/salad/citrus_green_bean_salad_recipe.html
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
http://www.cooksrecipes.com/salad/citrus_green_bean_salad_recipe.html
Parmesan Green Beans
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
cynupstateny
Well-known member
Ang's Green Beans Caesar is my "go to" when I don't want them plain. I add a little more
oil and vinegar. The last time I made them I had some leftovers. Mixed them with leftover red potatoes and that was my dinner. Party in my mouth.
http://www.eat.at/swap/forum20/10_Green_Beans_Caesar
oil and vinegar. The last time I made them I had some leftovers. Mixed them with leftover red potatoes and that was my dinner. Party in my mouth.
http://www.eat.at/swap/forum20/10_Green_Beans_Caesar
melissa-dallas
Well-known member
Speaking as a Southern girl, only soft stewed green beans with bacon or hocks.
mariadnoca
Moderator
Garlic Green Beans
This is a winning recipe from our local Gilroy Garlic Festival. I've made it many times.
Garlic Green Beans
6-8 Servings
2 lbs fresh green beans
1/4 lb bacon, diced
1 small onion, chopped
3 cloves garlic, minced
1/2 green bell pepper, seeded and chopped
1 8 oz can tomato sauce
3/4 t Italian seasoning
1/2 t salt
1/2 t pepper
Wash, trim, and cut beans into 2 inch pieces.
Steam till crisp tender, about 7-10 minutes.
Meanwhile, in a large sauce pan fry bacon
till crisp. Remove with slotted spoon, set
aside. Discard all but 3 tablespoons of
drippings. Add onion, garlic, and bell
pepper; cook till soft about 5 minutes. Add
tomato, bacon, seasonings and simmer all for
about 10 minutes to blend flavors. Add
cooked beans and heat through.
This is a winning recipe from our local Gilroy Garlic Festival. I've made it many times.
Garlic Green Beans
6-8 Servings
2 lbs fresh green beans
1/4 lb bacon, diced
1 small onion, chopped
3 cloves garlic, minced
1/2 green bell pepper, seeded and chopped
1 8 oz can tomato sauce
3/4 t Italian seasoning
1/2 t salt
1/2 t pepper
Wash, trim, and cut beans into 2 inch pieces.
Steam till crisp tender, about 7-10 minutes.
Meanwhile, in a large sauce pan fry bacon
till crisp. Remove with slotted spoon, set
aside. Discard all but 3 tablespoons of
drippings. Add onion, garlic, and bell
pepper; cook till soft about 5 minutes. Add
tomato, bacon, seasonings and simmer all for
about 10 minutes to blend flavors. Add
cooked beans and heat through.
G
Guest
Guest
That salad with citrus sounds good, here's one I served last Thanksgiving
Haricots Verts with Herb Butter
Melissa Roberts, Gourmet | November 2007, 8 servings
5 TB unsalted butter, softened (I used 4)
3 TB finely chopped shallots
3 TB finely chopped flat-leaf parsley
2 tsp finely chopped tarragon
1½ tsp grated lemon zest
1 TB fresh lemon juice
¾ tsp salt
¼ tsp pepper
2 lb haricots verts or other green beans, trimmed
Stir together all ingredients except haricots verts in a large bowl until combined well.
Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.
Haricots Verts with Herb Butter
Melissa Roberts, Gourmet | November 2007, 8 servings
5 TB unsalted butter, softened (I used 4)
3 TB finely chopped shallots
3 TB finely chopped flat-leaf parsley
2 tsp finely chopped tarragon
1½ tsp grated lemon zest
1 TB fresh lemon juice
¾ tsp salt
¼ tsp pepper
2 lb haricots verts or other green beans, trimmed
Stir together all ingredients except haricots verts in a large bowl until combined well.
Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.
G
Guest
Guest
Here's an easy green bean soup
Green Bean Soup with Lemon Chive Butter
posted on CT by Wonka Serves 8
Lemon Chive Butter:
1/2 cup chopped fresh chives or green onion
1/3 cup unsalted butter
Grated peel of one lemon
Juice of one lemon
1 small garlic clove, minced
1/4 tsp. salt
Soup:
1 onion, chopped
3 Tbs. unsalted butter
1 1/2 lb. green beans, trimmed and chopped
4 cups chicken stock
1/2 tsp. salt (or more to taste)
1 cup plain yogurt
Freshly ground pepper
To make lemon chive butter, combine the first five ingredients in blender or food processor. Set aside.
To make the soup, cook the onion in the remaining butter until tender and fragrant. Add the beans and cook for about 5 minutes.
Add the chicken stock and salt. Bring to a boil, reduce the heat and cook until the beans are tender, about 15 minutes.
Puree the soup in the blender, food processor or food mill. Return to the pot, add the yogurt, heat thoroughly and season with pepper. Serve with a spoonful of lemon chive butter on each serving.
To serve cold, make a little lemon-sour cream to top it with and a sprinkle of chives instead of the lemon-chive-butter.
Green Bean Soup with Lemon Chive Butter
posted on CT by Wonka Serves 8
Lemon Chive Butter:
1/2 cup chopped fresh chives or green onion
1/3 cup unsalted butter
Grated peel of one lemon
Juice of one lemon
1 small garlic clove, minced
1/4 tsp. salt
Soup:
1 onion, chopped
3 Tbs. unsalted butter
1 1/2 lb. green beans, trimmed and chopped
4 cups chicken stock
1/2 tsp. salt (or more to taste)
1 cup plain yogurt
Freshly ground pepper
To make lemon chive butter, combine the first five ingredients in blender or food processor. Set aside.
To make the soup, cook the onion in the remaining butter until tender and fragrant. Add the beans and cook for about 5 minutes.
Add the chicken stock and salt. Bring to a boil, reduce the heat and cook until the beans are tender, about 15 minutes.
Puree the soup in the blender, food processor or food mill. Return to the pot, add the yogurt, heat thoroughly and season with pepper. Serve with a spoonful of lemon chive butter on each serving.
To serve cold, make a little lemon-sour cream to top it with and a sprinkle of chives instead of the lemon-chive-butter.
I made this tonight and rec'd rave reviews: Thai Green Bean Salad
Thanks to Barbara for a new fun site to peruse.
I served it in a large platter; the smell of the fresh herbs mixed with the soy sauce etc was amazing. It was really a hit at the party. Kind of drew you in. Not to mention how pretty the colors looked. It was a hit.
http://food52.com/recipes/4768-thai-green-bean-salad
Thanks to Barbara for a new fun site to peruse.
I served it in a large platter; the smell of the fresh herbs mixed with the soy sauce etc was amazing. It was really a hit at the party. Kind of drew you in. Not to mention how pretty the colors looked. It was a hit.
http://food52.com/recipes/4768-thai-green-bean-salad
heather_in_sf
Well-known member
Green Beans with lemon tarragon vinagrette!
I make this vinagrette up for many things now, besides salads and pasta salads, I've been making tuna salad with it, and it's superior on green beans.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=119146
I make this vinagrette up for many things now, besides salads and pasta salads, I've been making tuna salad with it, and it's superior on green beans.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=119146
barbara-in-va
Well-known member
Great thread Meryl, I printed a bunch--thanks everybody!
Here is our favorite recipe for them. REC: Green beans with orange (or lemon) vinaigrette
Unless I'm being lazy and just topping them with ranch dressing (also very good!), this is how I cook them.
4 cups leftover cooked green beans
2 shallots, minced
3 Tbs orange juice
1 Tbs olive oil
1 tsp Dijon mustard
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp ground black pepper
Place green beans and shallots in a bowl. In a small bowl, whisk together remaining ingredients. Add mixture to green beans and toss to combine.
Unless I'm being lazy and just topping them with ranch dressing (also very good!), this is how I cook them.
4 cups leftover cooked green beans
2 shallots, minced
3 Tbs orange juice
1 Tbs olive oil
1 tsp Dijon mustard
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp ground black pepper
Place green beans and shallots in a bowl. In a small bowl, whisk together remaining ingredients. Add mixture to green beans and toss to combine.
dawn_mo
Well-known member
These are delicious! REC: Green Beans with Roquefort and Walnuts
* Exported from MasterCook *
Green Beans With Roquefort and Walnuts
Recipe By :New Basics
Serving Size : 4 Preparation Time :0:00
Categories : Silver Palate Vegetables
Amount Measure Ingredient -- Preparation Method
1 pound fresh green beans
4 strips thick-sliced bacon
4 ounces Roquefort cheese
1 1/2 cups walnut halves -- toasted
freshly ground black pepper -- to taste
Bring a saucepan of water to boil and add the beans. Simmer until crisp-tender, about 3 minutes. Drain, rinse under cold water and drain again. Set them aside. Cut the bacon slices into 1/4-inch wide strips. Place them in a skillet and cook over medium heat until well-cooked, 5-7 minutes. Remove the bacon with a slotted spoon (reserve the skillet), and set it aside to drain on paper towels. Add the green beans to the skillet and heat through over medium heat, for 2 minutes. Add the Roquefort, and toss until the cheese just begins to melt, about 30 seconds. Sprinkle with the walnuts and lots of pepper. Serve immediately.
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* Exported from MasterCook *
Green Beans With Roquefort and Walnuts
Recipe By :New Basics
Serving Size : 4 Preparation Time :0:00
Categories : Silver Palate Vegetables
Amount Measure Ingredient -- Preparation Method
1 pound fresh green beans
4 strips thick-sliced bacon
4 ounces Roquefort cheese
1 1/2 cups walnut halves -- toasted
freshly ground black pepper -- to taste
Bring a saucepan of water to boil and add the beans. Simmer until crisp-tender, about 3 minutes. Drain, rinse under cold water and drain again. Set them aside. Cut the bacon slices into 1/4-inch wide strips. Place them in a skillet and cook over medium heat until well-cooked, 5-7 minutes. Remove the bacon with a slotted spoon (reserve the skillet), and set it aside to drain on paper towels. Add the green beans to the skillet and heat through over medium heat, for 2 minutes. Add the Roquefort, and toss until the cheese just begins to melt, about 30 seconds. Sprinkle with the walnuts and lots of pepper. Serve immediately.
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