THANKSGIVING GREEN BEAN RECIPES?
This might consistute different if you are not from the south, but I make great southern green beans. In general I'm a non-cooking hound, but this is one of my few bragging dishes and one of the few things my Mom (also a non-cooking hound) taught me.
These quantities are for about 1-1 1/2 pounds of beans.
2-3 slices of bacon, diced
1 onion, rough chopped
1- 1 1/2 pounds green beans, trimmed and washed
Lots of black pepper
Salt to taste
In a medium pot, cook the bacon over medium-low heat until fat is rendered and bacon is almost done. Add onion and saute about 5-10 minutes until soft. Toss in the beans, lots of black pepper and some salt and coat with bacon, onion mixture. Add just enough water (not too much and this is the secret to great southern green beans) to keep the beans from sticking and burning. If in doubt, use less water and keep a close eye on them and add more if required but you do not want too much water. Bring to a boil, reduce heat to low and simmer for about an hour, checking periodically and stirring to recoat with bacon and onions. When desired tenderness, adjust seasonings and turn off and let sit on stove (preferably for an hour at least) and then reheat when ready to serve.
Here are 2 recipes I've made...I tend to like the lemon taste
2 pounds fresh green beans, trimmed
1 cup boiling water
1 teaspoon salt
1/4 cup butter or margarine
4 garlic cloves, pressed
1/4 teaspoon lemon pepper
1/4 cup chopped fresh parsley
Place first 3 ingredients in a Dutch oven; cover and cook over medium heat 30 minutes. Drain.
Melt butter in Dutch oven; add garlic and lemon pepper, and sauté mixture over medium heat 1 to 2 minutes. Add green beans, and sauté 5 minutes. Sprinkle with parsley.
2 lb. small green beans, ends trimmed
2 Tbs. olive oil
6 shallots, thinly sliced
1 tsp. finely grated lemon zest
1 Tbs. fresh lemon juice
1 Tbs. finely chopped fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
Bring a large saucepan three-fourths full of salted water to a boil over high heat. Add the green beans and cook until just tender, 5 to 7 minutes. Drain the beans and rinse under cold water, then drain again.
In a large fry pan over medium heat, warm the olive oil. When it begins to sizzle, add the shallots and sauté, stirring, until glazed and golden brown, about 5 minutes. Add the beans, increase the heat to medium-high and cook, stirring with tongs, until the beans just begin to brown, about 2 minutes. Stir in the lemon zest and juice and cook for 30 seconds more. Add the parsley, season with salt and pepper and toss to combine. Transfer the beans to a serving bowl and serve immediately.
Green Beans with Orange and Rosemary Gremolata--these are quite good, and are now my Thanksgiving green bean dish. Recipe is from Epicurious, paraphrased.
2 lb. slender green beans, trimmed
3 large garlic cloves, minced
2 tbsp. minced fresh Italian parsley
1 tbsp. finely chopped fresh rosemary
1 tbsp. grated orange peel
1 tsp. grated lemon peel
6 tbsp. (3/4 stick) butter
1/2 c. low-salt chicken broth
2 tbsp. frozen orange juice concentrate, thawed
1 tbsp. fresh lemon juice
Boil beans in salted water for four minutes; drain; shock (or you can skip this step); drain.
In a bowl, stir together garlic, parsley, rosemary, and orange and lemon peel. Transfer one tablespoon of this gremolata to a prep bowl and keep to garnish the final product with.
Melt butter in a large frying pan; add gremolata and stir for half a minute. Add the broth, orange juice conc., lemon juice and bring to a low boil.
Add in the beans. Cook until warmed and until liquid reduces to coat beans. Stir frequently. This should take about five minutes. Season with salt and pepper. Move to serving bowl, and sprinkle with reserved garnish gremolata.
How about Southern green beans? Get some half runners, snap them, wash them, parboil for 20 minutes. Then rewash,I know all the healthy stuff is gone, we are going for taste here. Put the beans back in the pot with clean water, bacon grease, ham hock or bacon, a teaspoon of sugar, a few chopped onions, salt and bring to a boil and drop to a simmer for a couple of hours. Serve with green onions and tomatoes.
I am one of the many who detest crispy green beans bursting with the flavors of chlorophyll....
I am very fond of Judy Rodgers' (Zuni Cafe Cookbook) recipe for slow-cooked beans (romano or green). Only ingredients are some olive oil, the beans, some crushed red pepper and salt. No water. The ingredients are tossed together and put over very low heat in a covered heavy pot for a couple of hours, turning a couple of times an hour. The beans will slowly release their moisture and develop a wonderful bean flavor. They will turn an olive green. And they taste way better than crispy bright green twigs.
A perfect dish for Thanksgiving because it takes a minimum of work, virtually cooking itself. It just will be a shock to people who haven't been introduced to all the levels of flavor fresh beans can offer.
These were a little more time consuming but worth it. You can make most of it in advance which is helpful for Thanksgiving. The glazed chestnuts are the best.
Glazed Chestnuts with Haricot Verts
1/3 cup finely chopped shallot
1/2 stick (1/4 cup) unsalted butter
1 (14- to 15-oz) jar whole roasted chestnuts* (3 cups)
1/2 cup chicken broth
1/4 cup Sortilège maple liqueur**, or 1/4 cup Canadian whiskey stirred together with 1 tablespoon pure maple syrup
2 lb haricots verts or other thin green beans, trimmed
Here's a recipe I just tried from Lidia Bastianich. I'm not a string bean fan but these were good;
Lidia’s Sting Bean Gratinee
(Note : I added a lge pinch of oregano in the final toss before baking)
String Beans (Mixed yellow and green are nice for color)
Grape or Cherry tomatoes
Fresh Whole Basil leaves
Un seasoned Breadcrumb
Preheat oven to 375 deg
Boil beans til crisp tender 5-6 min. While that’s happening, in a bowl, pour olive oil over tomatoes. Add salt and basil and toss. Drain beans and add to tomatoes. Add a little more salt.add some breadcrumb, some grated cheese, and the mozzarella. Toss and put into buttered gratinee dish. Sprinkle with more breadcrumb, grated cheese and bake at 375 for 20 min. Serve
I always do green beans for Thanksgiving, and they are a good place to add spice and interes to the meal.
GUJARATI GREEN BEANS
1 lb green beans - trim and cut into 1" lengths
4 Tbsp veg oil
1 Tbsp black mustard seeds
4 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp sugar
Blanch beans in boiling water, about 3 min. Drain and rinse. Heat oil in a large pan or wok. Add mustard sees and wait till they pop - add garlic 30 sec, then chili. Add the rest of the ingredients and the beans, stir and cook on med-low for 7 more minutes.
I have a big favorite. A nice variation on the "fried onions" theme.
Take about 6-8 onions. Cut into very thin wedges (about 10 per onion) down vertically throught the top. Put in single layer on oil-sprayed pan. Dot with small bits of butter. Roast at 400 degrees until quite dark brown, about 35 minutes.
Meanwhile in a sauce pan boil 2 c. low salt chicken broth until reduced to half a cup. Add 3 T sugar and 2 T red wine vinegar, and boil till sugar is dissolved.
Add onions to sauce and simmer for about 5 minutes. This can be done ahead of time.
Cook 2-3 lb green beans in large pot of boiling salted water about 5 minutes. Put in serving bowl or platter and top with onions.
i like to blanch the beans early in the day, then heat quickly in olive oil and toss with garam masala...people can never recognize the seasoning and always love it, even though they "don't like indian food!"...otherwise, my other favorite is reheat the blanched beans in toasted sesame oil and sprinkle with sesame seeds...i guess it's time to start planning for the holidays...a happy and healthy one to all the chowhounds...
french the beans and steam till just before they get limp.
In a heavy skillet, melt 1 T butter per cup of beans, add some roasted garlic smashed up, 1/4 tsp roasted ground cumin per cup of beans, and stir till beans are well-coated. Squeeze a bit of lemon or lime juice over and serve hot.
re: toodie jane
I think shocking green vegetable is a terrible thing to do. It gives the vegetable a washed out taste. The only positive of shocking is to preserve the green color which I do in a restaurant kitchen. I never do it when I am cooking at home...just steam or blanch, drain and immediately put them into a warm skillet. If not using immediately, I let them cool. If one blanch the vegetable in plenty of water, it has a less tendency to turn dark.