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Green Bean idea for group dinner tomorrow?

  • tcamp Apr 18, 2013 07:49 AM

I'm looking for green bean side dish to serve to a group of about 16 tomorrow evening and am drawing a blank. The main is chicken tetrazzini, made by someone else. I need to prepare the dish tonight or tomorrow AM before work. Usually I steam and dress with olive oil and herbs or roast green beans. Caveats - can be served at room temp, not a casserole, and meatless.

What would you do?

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  1. Steam-fry (use just enough oil to keep from sticking to a wok) for a few minutes just to bring out the bright green color. Toss with garlic-infused 2-4 TBSP OO, zest of 1/2 lemon or lime, and 1TBSP black sesame seeds. Works well cold or room temp.

    Use salt & pepper or other seasonings if you'd like. I usually let people season on their own, especially salt. If you do season or provide it, a specialty sea salt (pink, green, or blue depending on mineral content and source) give it a flair.

    1. If you have a creamy main, I'd opt for a refreshing green bean salad. Simply blanch and then toss in an emulsion of olive oil, lemon juice, zest, spring onions, parsley and garlic. Finish with capers and chilli flakes.

      1 Reply
      1. re: JungMann

        Thanks, these both sound simple and tasty. The second recipe answers another nagging food question - what to do with that last tablespoonful of capers from the giant Costco jar.

      2. I like them blanched whole and dressed with thinly sliced sweet onion, parsley, and a simple Dijon vinaigrette.

        1. We love our green beans roasted, especially for group meals since it's so easy to make a huge batch.

          Toss green beans and thinly sliced onions or shallots in olive oil salt and pepper. Place in any baking pan that has sides. Roast in medium oven (350?) for about 30 minutes, tossing them every once in a while. They are done when they have shrivelled a bit and look roasty. (I know that's a poor description -- i'm sorry).

          The smaller beans will be more shrivelled and roasty than the larger beans, of course. But that works really well for us because some folks like them more well done than others.

          1 Reply
          1. re: fisher

            My favorite way to prepare. I like to add grape tomatoes.

            Works well in a disposable tray

          2. Not sure what other carbs are being served but I often make bulgar wheat with green beans and toasted flaked almonds which usually goes down well.

            I normally cook the bulgar in stock (mainly chicken sometimes veggie). Toss in sliced cooked green beans and then scatter toasted flaked almonds on top and dress with extra virgin olive oil.

            1 Reply
            1. re: Paprikaboy

              This sounds good on its own but probably too much with a carby main

            2. I've recommended this one before - first post of this thread http://chowhound.chow.com/topics/840342

              Great at room temp, and best the second day, so it would really suit your needs, I think.

              1. Steam the beans and dress them with olive oil, lemon juice, salt, and dried dill.

                1. Almondine style. Dry toast almond slices, or slivers in saute pan until browned, and crisp. Blanch green beans, shock, and drain. Make a beurre noisette and toss green beans until throughly coated. Sprinkle with almonds.

                  1. I am pretty sure that you should only add lemon juice or vinegar at the last minute or your beans will lose their vibrant green color.

                    1. For our group Thanksgiving I make them up in crockpot with slivered red peppers that have been sautéed. Heated in Chicken Broth to which I add garlic. for the last 1/2 hour I add slivered almonds

                      1. I do think that a roasted green bean is one of life's greatest treasures...and you can do a whole lot of them at once, and they taste just as good served at room temperature as they do warm. For an open house last year we served heaps of roasted veg surrounding a bowl of a garlic mayonnaise for dipping into or ladling over the veg. Halfway through the open house I ran out to the market for more green beans, everyone ate them first, and copiously.

                        1 Reply
                        1. re: tonifi

                          Here is my favourite green bean dish, it is actually a salad. But doesn't need to be cold. I suspect this is too late, but just in case:

                          http://www.101cookbooks.com/archives/...