What to do with leftover green beans.
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.
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.
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)
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.
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.