HOME > Chowhound > Home Cooking >

Discussion

Green bean overload from CSA. Need ideas (no freezing, please!)

Today was another CSA pick up, and yet another bag of green beans. I have exhausted my green bean repertoire, which is admittedly limited. I really don't like frozen green beans at all. Like broccoli, it is one of those vegetables I only like fresh. This makes it difficult to use the little buggers up.

I beg of you to hit me with your favorite green bean recipes!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I am not a huge green bean fan but I do have one incredibly simple preparation that I LOVE - I can eat these by the pound. Heat a couple of tablespoons of bacon grease in a large skillet until very hot. Add 1.5lbs of fresh, trimmed green beans and saute until brown and blistered in spots. Add 2T. (more or less to taste) of Sriracha and salt to taste, cook a minute more. Devour. I also like them tossed with salt and olive oil and thrown in a 400 degree oven until they turn into crispy green bean "fries."

    5 Replies
    1. re: biondanonima

      I vary the seasonings but when cooked in bacon fat there isn't a green bean left at the end of dinner. Ever.

      1. re: weezieduzzit

        Oh yes, bacon grease makes everything better. With green beans, though, I dislike both their texture and flavor if they're cooked in water. Browning them either on the stovetop or in the oven brings out a sweeter, nuttier flavor that I love - and bacon is the icing on that cake!

        1. re: biondanonima

          Have you tried grilling green beans? Toss with olive oil, salt and pepper and throw on a high heat grill. We use a disposable aluminum 1/2 size hotel pan with holes poked in the bottom. Toss or stir about every 5 minutes and it takes about 15 minutes to turn them into green bean "fries". Great alternative to heating up a kitchen.

        2. re: weezieduzzit

          I used to cook them with crispy bacon and then kind of deglaze with balsamic vinegar. Just remembered that recipe will have to make it soon.

        3. re: biondanonima

          This was what I clicked through to add—render some lardons (small pieces of cut thick bacon), then add a couple of cloves of slivered garlic and some green beans, just long enough to heat through. Serve immediately.

          Also, I pickle mine and put them in vodka sodas, because I'm weird like that, and of course they're indispensable in salade niçoise.

          1. re: karenfinan

            An excellent suggestion if you're a bloody mary fan!

            1. re: King of Northern Blvd

              Oh, man, I love this. Ground pork and green beans, what's not to love?

            2. I like the pickling suggestion. Here's one very simple way of making "dilly beans". Eat an entire, large jar of spicy dill pickles. Save all of the brine in the original jar. Cook the beans whole in boiling water until just tender. Plop them into the brine in the pickle jar, cover and refrigerate for a few days. Try to stop eating them. :)

              1 Reply
              1. re: justalex

                I can vouch for the dry-roasted, oven, and pan-roasted beans. I was amazed at how good they are. I roast them as hot as I can stand with a bit of olive oil, and then sprinkle on salt, pepper, and sometimes a bit of lemon juice. They are amazingly good. My favorite way to make green beans is to wash, snap & string them, and then cook them in a shallow pan with a can of diced tomatoes (you can use tomatoes with or without the green chilis in them), when the beans are tender and the tomatoes have reduced down quite a bit, stir in some canned coconut milk. I don't really measure, I just taste and keep adding coconut milk until the mix is good, (you can freeze leftover coconut milk for future use) The sauce will be pink with a few bits of tomato discernible. Season with salt & red pepper flakes and serve over rice. The origins are somewhat Brazilian, and sometimes I top the rice with toasted manioc flour (farofa) and then ladle the beans & sauce on top of the rice & farofa for a good vegan entree.
                I get a lot of skeptical looks when I suggest coconut milk & tomatoes, but it really is luscious, and works well with a variety of vegetables like bell peppers or sweet potatoes, but I find I like it best with green beans.

              2. Steam or boil to your desired doneness. 1) Dress with hazelnut/walnut oil and some balsamic, sprinkle with toasted hazelnuts/walnuts and goat cheese/feta cheese. Serve room temp or chilled. 2) Dress while hot with very mustardy vinaigrette and shaved parmigiano 3)Dress with sesame oil, rice wine vinegar, mirin and sesame seeds. 4)Dress with very garlicky vinaigrette and combine with diced cooked potatoes.

                1 Reply
                1. re: escondido123

                  all fantastic ideas, escondido, and I am going to try them out. Like you, I enjoy green beans dressed simply with a potent dressing. They really soak up the tang, I find.

                  Steamed Green Beans with Shallot Vinaigrette

                  1 pound haricots verts (thin French green beans), or slender green beans trimmed
                  6 tablespoons extra-virgin olive oil
                  4 teaspoons Dijon mustard or any mustard you like
                  4 teaspoons champagne vinegar
                  1 big shallot, minced
                  a few Tbsp slivered almonds

                  Set the minced shallot in a bowl with the vinegar for five minutes.

                  Steam the green beans in about 1/2 inch of water in a skillet or in a steamer.

                  While the beans steam, whisk the mustard into the vinegar and shallot, and finally add the olive oil, whisking constantly. Toast up the almonds on a baking sheet at 375 for about 10 minutes, stirring halfway through, OR toast in a dry heavy pan, keeping a close eye on them so they don't burn. Stir or shake the pan around often until the nuts are medium brown.

                  Combine the dressing, green beans, and almonds. Mmmm. Leftovers are also equally delicious, either cold or room temperature. Crrrr-unch~!

                  *Make a bigger batch of toasted almonds and add to any other salad you make that week.