Green Beans

Garlicky Green Beans Stir-fry

Green Beans
  • green beans, snapped and cut into 2" lengths
  • cooking oil
  • garlic, minced to taste
  • onion, slivered
  • salt to taste
  • 2 Tablespoons water or more if needed
  • 2 Tablespoons oyster sauce, soy sauce, or fish sauce (optional)

Blistered Green Beans

Green Beans
  • 1 lb. green beans, ends removed
  • 4 TBSP olive oil, divided
  • Salt to taste
  • 3-6 cloves garlic, thinly sliced
  • ¼ tsp crushed red pepper flakes, or to taste

Green Bean and Tomato Salad

Green Beans
  • ¾ pound green beans, snapped and cut into 2” long pieces
  • 2 TBLS onion, slivered
  • 1.5 cups cherry tomatoes, halved or regular tomatoes, chopped
  • Large handful basil, finely sliced

Steam green beans until tender crisp. Cool in ice water and drain. Combine above ingredients in bowl and pour over the following dressing, whisked together:

  • 3 TBLS olive oil
  • 2 TBLS lemon juice
  • 1-2 tsp. minced garlic
  • ½ tsp dried oregano
  • salt and pepper to taste

Easy Delicious Green Beans, 2 ways

Green Beans

Basic Green Bean preparation:  Bring a large pot of salted (1 TSP) water to a boil. Add 1 pound green beans and simmer until desired tenderness, 4-8 minutes. Drain well. Proceed with your desired flavoring style. Serve hot or at room temperature.

 

South Indian-Style Green Beans: heat 1-2 TBLS oil in skillet, add below spices for 10 seconds, add cooked beans, stir to coat, and serve.

  • ½ TSP each cumin seeds, mustard seeds, sesame seeds
  • cayenne pepper to taste

 

Eggplant, Summer Squash, and Green Bean Curry

Green Beans
  • Cooking oil
  • 1 garlic scape, minced (or 1 clove garlic)
  • 1 TBSP fresh ginger root, peeled and minced
  • ½ pound green beans, cut into 2” pieces
  • 1 eggplant, peeled and cut into 2” x ½” x ½” sticks
  • 1-3 summer squash, cut into 2” x ½” x ½” sticks
  • Salt to taste
  • 2-3 TSP lime or lemon rind, grated
  • Curry powder or paste to taste
  • 1 cup+ coconut milk
  • 1-2 TBLS cilantro, chopped (optional)

Quick Pickled Dilly Beans

Green Beans
  • green beans (or wax beans), tops snapped and enough to fill a pint jar standing up
  • 3/4 cup water
  • 1/4 cup cider vinegar
  • 2 teaspoons salt 
  • 1-2 teaspoons honey, or to taste
  • 1 sprig fresh dill (or 1/2 teaspoon dried dillweed, divided)
  • 2 small cloves garlic (peeled), or to taste
  • 1/2 teaspoon whole mustard seeds

Sara’s Parmesan Beans

Green Beans

1-2 TBLS butter or cooking oil
Beans, trimmed and cut into 1” pieces
1 small onion, thinly sliced
1 clove garlic, minced
parmesan cheese and salt to taste

Sauté beans and onion in butter or oil until desired tenderness.  Add garlic and sauté another minute.  Serve hot on plates and top with parmesan cheese and salt to taste.

Joanna’s Green Bean Salad

Green Beans

This is an approximation of the salad that was served at the 2016 Cooperators of the Year event at the farm.  Thanks Joanna and PCSWCD for making such great food!

¾ lb. Green beans, ends snapped and chopped
¼ cup onion, minced
1 cup carrots, grated
Fresh or dried herb (she used basil), optional
4 TBLS olive oil
1 TBLS vinegar
salt and pepper to taste

Green Beans Lebanese-style

Green Beans

This has become my very favorite green bean recipe of all time.  Delicious!  Easy to make a lot and even easier to reheat! 

1 pound green beans, ends snapped and cut in half
1 onion, chopped
2-4 tablespoons oil
1-3 cloves garlic (to taste), minced
1 pound tomatoes, chopped
salt and pepper to taste
1/4 teaspoon ground allspice
pinch of sugar or maple syrup

Roasted Green Bean Salad

Green Beans

I love make-ahead meals including veggie dishes that are easy to pull out of the fridge and serve with other leftover main dish material.  This is one of those that I use often during green bean season.

olive oil
green beans
cloves of garlic, optional
salt and pepper to taste

For the dressing per pound of raw beans:
1/4 cup olive oil
1 tablespoon vinegar (we use cider)

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