What to do with green beans?
I've ended up with a giormous (2 or 3 lb) bag of French style green beans in my fridge that needs to die. I was thinking of green bean salad, but alot of them are too tangy for me. Maybe soup? Recipes for either and other green bean delivery vehicles would be well appreciated.
Blanch for 30 seconds, serve cold with miso mixed with a bit of sugar and lemon juice, OR with homemade yogurt or mayo mixed with a bit of powdered Coleman's, OR mixed with thinly sliced red onion and dressed with red wine vinegar, olive oil, bit of honey, salt and pepper.
re: Sam Fujisaka
>>Yum, lobe the miso idea<<
Now that's thinking about what you eat - make sure it's the right lobe! :) More irony - aside from miso being a fermented soybean paste, it is also a Japanese slang word, referring to smarts or brains...
Been finding green beans and haricots verts in abundance at the local farmers markets. The most simple version we've been taking it is blanching the beans for 30-60 seconds, rinsing with cold water or dipping in an ice bath, then just dipping the beans in gado gado dressing - made from the little blocks that one can buy off the shelf at the local Asian groceries.
roasted green beens are delicious, toss with evoo and roast till slightly wrinkled, then toss with some more oil, salt and pepper and fresh snipped dill. also very homey are blanched green beans added to a sauce made from fresh chopped tomatoes stewed in sweet butter (sautee onions first). Also love green beens tossed with sauteed shallots and chopped roasted hazelnuts, sauteed shallots and mushrooms, or just toasted almonds in brown butter.
One of my favorites dishes is roasted onions, sliced mushrooms, halved grape tomatoes and green beans. But you would need to start the mushrooms and tomatoes first since the greens will not take long. I toss in s/p and balsamic and roast at 400.
A light mayo, lemon and dill vinaigrette is great with roasted red potatoes, green beans and roasted red pepper. It makes a great light salad.
Never made this, but had it at a BBQ this weekend. It was awesome
Another favorite is a can of chick peas, green beans, 1 onion sliced, and 1 can of whole tomatoes lightly chopped and fresh basil.
Potato soup with green beans and tomatoes is great in a light vegetable broth
Well, they are classically part of linguine (or, to be more local to Liguira, trenette) and potatoes and pesto alla genovese. So, if you have some fresh, young basil, try that. A lot of Americans have no clue that potatoes are served in any other way than gnocchi in Italy.
Beyond that, I would recommend adding some to a very smooth tomato sauce and using that with robust long pasta like linguine, bucatini/perciatelli, thick spaghetti, fettuccine.
Here are a couple things I like to do with green beans ... hope you enjoy
Green Bean and Tomato Salad
2 C of blanched green beans, cut bite size
1 C grape tomato, cut in half
1 lg Shallot Sliced
3 oz goat cheese, crumbled
(I like goat cheese, so I have a tendency to use way to much!)
1 tsp White wine Vinegar
3 tbsp of good olive oil
1 tbsp of Herbs de Provence
S&P to taste
In a large pot bring water to a boil; add some salt and blanch the green beans in the water for 2 ½ minutes. Remove and shock in an ice bath, after a minute in the ice bath remove and drain on a towel.
Mix together the dried green beans, tomatoes, shallot, cheese vinegar, olive oil herbs and S&P. Mix well and allow it to sit for at least an hour.
Garlic Almond Green Beans
1lb green beans, washed and trimmed
3 cloves garlic, sliced thin
1 C, chopped and cleaned leaks
¼ C toasted slivered almonds
2 tbsp olive oil, separated
1 tsp lemon juice
In a sauce pan sauté the leeks in 1 tbsp of olive oil for about 7 minutes over med to high heat, now add the green beans and garlic and toss with the remaining olive oil and sauté for another 5 to 6 minutes, now add the almonds and lemon juice and place in preheated over (350) for 15 minutes, give a nice toss when removing from oven serve.
I had a gazillion haricot vert green beans once which I tossed in olive oil & placed in a mesh pan and BBQ'd until nice and crisp; then sprinkled with Kosher salt. People who hate green beans couldn't stop eating them--they called them "green bean French fries"! (Can also roast them in the oven.)
Classic (thanks, Julia!) is blanch five minutes (or less) in large pot of boiling salted water, then drain and dump into ice water, swishing around to chill immediately. Drain and shake dry in mesh colander. Before serving, melt a glob of butter over high heat in a big sauté pan and toss the beans in this until they are just cooked. Season and serve.
Classic Southern US method (adaptation): cook a small handful of chopped bacon and onion in a little oil in a largeish sauté pan. When bacon is crisp, put in freshly washed beans and toss around, sprinkling in a little salt and pepper, then add about 1/2 cup of water per pound of beans and put the lid on. Cook over low heat maybe ten minutes or less for skinny little things, fifteen or twenty for full-size.
re: Will Owen
re: Sam Fujisaka
From dead raw? I know the less-than-quarter-inch haricots verts cook very quickly, but one minute of steaming after just a brief toss in the fat will leave them still crunchy, or that has been my experience. And while Mrs. O doesn't mind a bit of crispness to the bite, crunchy doesn't sell around here.
If I but could, I would return to the best mess of green beans I ever had, at Chez Julien in Paris. Steamed to that fine point between crisp and tender, seasoned with just a ladling of butter, it was easily the high point of an otherwise very good meal. Never have managed that point of perfection, even with the perfect beans a friend in Tennessee raised on his truck farm, but I sure do love shooting for it.
I love Green Beans with black mustard seeds and roasted sesame! salt-parboil the beans and chill rince. heat some oil, 1T black mustard seeds, when they start to pop 1T minced ginger, 1T minced garlic, stir, throw in the beans, salt, pepper, cayenne pepper squeeze in 1T lemon juice and toss with ground roasted sesame and chopped coriander, serve with a little dollop of yogourt!
A traditional Japanese side dish is Green Beans Goma ae- green beans simply seasoned with roasted crushed sesame seeds, soy and dashi http://japanesefood.about.com/od/vege.... Quick to make and tasty. I love the nutty sweetness of the dish. This treatment can be done with spinach too.
I love green beans tossed with crumbled gorgonzola (it kinds of melts on to them) and toasted pecans & fleur de sel. I usually blanch the beans, then shock them & reheat in a little butter & then throw in the cheese & pecans. I have some Haricort Vert from Costco & will be making that this weekend.
I actually love green beans as they make a great foil for other delicious flavours. Here are some favourite recipes.
Lynn Rosetto Kasper's Garlic Bread, Green Bean and Tomato Salad
Grilled Green Beans With Gorgonzola Vinaigrette
Gourmet Magazine's Green Beans With Sweet Onion Vinaigrette
Bon Appetit's Green Bean and Red Onion Salad With Warm Cider Vinaigrette
Food & Wine's Green Bean–and–Tomato Salad with Tarragon Dressing
I agree with Corneygirl, dilly beans are great (especially when you have a glut of beans).
Green Bean Dip
* 2 tablespoons butter
* 2 tablespoons olive oil
* 1 3/4 cups chopped onion
* 6 large garlic cloves, minced
* 2 tablespoons all purpose flour
* 1/2 cup chicken stock or canned low-salt chicken broth
* 1/2 cup whipping cream
* 2 1/2 - 3 cups (or a few handfuls) of green beans, trimmed
* 1 cup (packed) grated Parmesan cheese
* 1/4 cup sour cream
* 1/2 teaspoon cayenne pepper
Cook green beans til very tender. Melt butter with oil over medium heat. Add onion and garlic; sauté until onion is tender, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in stock and cream; bring to boil, whisking constantly. Cook until mixture thickens, stirring frequently, about 2 minutes. Remove from heat and let cool a bit. Puree grean beans, then mix in mixture from stove. Stir in cheese, sour cream and cayenne. Season with salt and pepper.
** I like to add gruyere sometimes, or experiment with other cheeses