HOME > Chowhound > Home Cooking >

Discussion

What to do with leftover green beans.

  • l
  • Larry Lustig Dec 8, 2004 07:21 PM
  • 11
  • Share

I have a quart or two of leftover green beans. Can anyone suggest a casserole or other way of turning them into something delicious?

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. there's always the recipe on the back of campbell's cream of musrhoom soup...it's green bean casserole mixed with the soup and topped with fried onion rings. it's actually really good!

    1. I like green beans and ham. For 1 lb of cooked green beans, I use ~1/2 lb ham cut into ~1" x 1/2" squares, ~1 or 1/2 sliced yellow onions, 1-2 cloves of garlic, chicken stock.

      Saute the ham, want a glaze on the pan, add sliced onions, continue until the onions are wilted, add garlic, add chicken stock; deglaze the pan, add green beans. Continue until the green beans are the texture you like (al dente or mushy). The amount of chicken stock depends on how much liquid you want, probably ~1 cup.

      1. I learned from my grandpa that you can keep them behind and use them as "starter beans" for the next batch. This supposes the southernish style of with pork, boiled, etc.

        However, that depends on if that's the style you want, and you probably still have too much.

        1. Add to eggs in stratas & frittatas with other ingredients of your choice.

          Grill them very quickly just to additional flavor.

          Salads.

          If you french them (slice them long-ways), you might be able to add them to long pastas after cooking, with a dairy-based sauce.

          1 Reply
          1. re: Karl S.

            "If you french them (slice them long-ways), you might be able to add them to long pastas after cooking, with a dairy-based sauce."

            I made two dairy based sauces this week that might work with that. (I actually made them for a small pizza, but I'm sure they would translate to use with pasta)

            butter
            cream cheese
            milk
            garlic
            salt
            herbes de Provence (or Italian blend)
            fresh pearl tomatoes (meatier than cherry tomatoes, but those would work, too) - quartered.

            Stir. garnish with cheese.

            And, kind of the same as above, except saute sliced fresh mushrooms in garlic butter, then add cream cheese, milk, herbs, fresh pearl tomatoes.

            And, of course - the green beans.

            Even more . . . get a roasted chicken from the grocery store and add pieces of that, too.

            It can be done in a casserole that way, too. Pasta should be half cooked before putting it in the greased casserole dish if doing so. Bake 30 minutes.

          2. I like this recipe from Giada de Laurentis on Food TV -- it's basically green beans sauteed with shallots, garlic, basil, and tomatoes. The recipe calls for the beans to be blanched, so if yours are already cooked you can throw them in toward the end of the cooking time.

            Link: http://www.foodnetwork.com/food/recip...

            1. Hi,
              Here's a fav of ours for a cold green bean salad. Easy but good - really easy for you since you already have the beans.

              Green Beans,pecans and blue cheese salad
              1 c. cooked green beans
              1/2 c.coarsly chopped pecans, saute for 1 min.in 1 T. oil
              l l/2 oz. blue cheese
              Make a dressing of l/2 tea. dijon mustard, 1 tea. vinegar,2 tea. chopped shallots or green onions and
              1 T. olive oil
              Add cooked beans to dressing, crumble blue cheese on top, toss with nuts and salt and pepper to taste.
              Enjoy!

              1. I like to put some in the bottom of a pint mason jar with a little Italian dressing and top with a green salad. At lunch I just dump the jar out onto a plate and instant salad with the green beans and dressing on top.

                You can pickle the leftover ones to use in salads or with cheese trays.

                A really "red-neck" way we use them up is to crumble up cornbread in bowl, top with green beans, chopped onion, carrots, cucumbers, tomatoes, or whatever other veggies you prefer, and then some ranch dressing.

                1. I love stewed green beans, I usually start with fresh but probably does not make a difference if pre-cooked.
                  Just saute onion in oil, add canned tomatoes, then green beans and sliced zucchini, potatoes if you have. Add water just to barely cover. Boil then simmer until veggies are tender.

                  1. Sounds weird, I know, but cream of green bean soup is really good. Top it with some grated parmesan. It tastes similar to cream of asparagus. That is if you only used garlic, onion, salt and pepper when you cooked them the first time.

                    1. Husband loves "beans and taters". I toss a bunch of bacon, sliced in about one inch pieces, in a pot. Brown it up. Add a chopped onion. When translucent, add (lots, for us) of garlic. Pile a bunch of cleaned, fresh, green beans (I cut the longer ones in half), stir it all up so they get nice and coated with the bacon drippings. Toss in a bunch of baby red potatoes. Add a little seasoning salt and a fair amount of fresh ground pepper. Cover everything with chicken broth, bring to a boil, cover and simmer on low for a few hours.