Green beans a-plenty!

What's your favorite way to prepare them?

I like them steamed with a little butter and salt, but now that I've done that a few times I'm ready to do something different.

....fry up a couple of slices of bacon, put the beans in the pan and cook on slow heat for half an hour or so. It was a totally different thing from fresh.

Have you thought about blanching them and tossing with boiled new potatoes and a vinaigrette and some fresh herbs for a salad to accompany grilled meat? That's pretty yummy.

And I think green beans have an affinity for dill and lemon butter. A pinch of dill weed, a squeeze of lemon, and butter. Mmmmm.

after the bacon has browned and simmer some new potatoes with the beans. I can make a meal from that alone.

on green beans. The long s l o w braise - yum! The recipe with the tomatoes and fennel seed is fantastic and has a great anise kick to it.

http://www.washingtonpost.com/wp-dyn/articles/A28731-2004Aug24.html

Something slightly weird but very good is green beans sauteed in a pan with diced potato and garlic and then served over pasta - a penne or something along that line. This is the kind of stuff my Italian mother-in-law made all the time.

Brush aluminum foil with olive oil and whatever seasonings you like. Make single serving packets of new potatoes, sweet potatoes, green beans, onion, bell peppers, and whatever else sounds good to you. Throw on a moderate grill for about a half hour. Delicious!

Preheat oven to 425.

Toss green beans in olive oil with salt and pepper and place them in a single layer on a baking pan.

Use a garlic press to crush 2-3 cloves over the pan, distributing the garlic all over the beans.

Cook for 15 minutes or so.

Dice feta (the kind in water is best) into tiny cubes and sprinkle over the beans. Return the pan to the oven to cook for 10 more minutes.

You can finish them under the broiler to melt and toast the feta a little more, if you like.


This has become one of our favorite dishes of the summer. The beans get a slightly chewy-crispy texture that's unlike any other green bean recipe while the garlic turns into little crisps of perfection and the feta holds it all together with a nice salty bite.

Must be destined for this recipe! Yum.

FYI, sometimes the cooking time varies a little depending on your batch of beans, so just check them as you go along. They should look a little blistery with some browned places when done.

Think I'll try that for dinner tonight maybe. Thanx! :hi:

you and your husband don't eat all the extras right off the pan while doing the dishes, Casa beac style. ;)

FYI, sometimes the cooking time varies a little depending on your batch of beans, so just check them as you go along. They should look a little blistery with some browned places when done.

I've used the recipe minus the feta for all kinds of peppers too. Yellow peppers with some red chile flakes added along with the S&P is delish. Just adjust the cooking time down so the peppers don't get soggy.



And now I'm off the the farmer's market to get more beans. I think I may be addicted to this dish.

about an hour ago and they're almost done. I have my beans already to make this to go with them. :hi:

Went well with the sweet potatoes, too. :9

We often eat them with oven-roasted sweet potatoes too, funnily enough. I've been trying all kinds of herbs-- sage, tarragon, rosemary, oregano--with the sweet potatoes (cubed and tossed in olive oil w/ the herb) this summer. Such a great, versatile and HEALTHY vegetable.

They were really good. My oven is a little fast so they got a little too brown--will correct next time. But we ate them just like french fries--without all the calories. Will do this again.

:hi:

throw in some garlic and ginger for a minute or so - toss in the green beans, stir fry them until they're quite blackened, and then add some chili bean paste.

Yummy.....................

I stuffed them in jars with fresh dill, garlic, a little salt, a pinch of red pepper flakes and then filled them with a 50/50 white vinegar and water mixture. This particular batch I didn't process to preserve. I got the liquid to boiling before I dumped it in, then let the covered jars sit in boiling water for about 10 minutes so the beans wouldn't be completely raw. After they cooled I put them directly in the fridge. I made a batch last week and they were edible in about 3 days.

I get the almonds like that in a bag in the baking section of the grocery.