Green Bean Medley
1 Lb green beans
4-5 carrots, sliced
6 potatoes
1 med onion
juice of 1 lemon
olive oil
salt and pepper to taste
fresh parsley
Use fresh veggies. Cut and cover with water. Cook about 15 minutes or until tender but not mushy. Drain and add lemon juice and olive oil. Sprinkle with fresh snipped parsley
Green Beans with Sun-Dried Tomatoes
1 lb fresh green beans
1 med onion
3 oz sun-dried tomatoes chopped
1 tablespoon roasted chopped garlic
2 tablespoon olive oil
Sauté onions and garlic in olive till onions clear in large skillet, add green beans, sundried tomatoes and salt and pepper. Add enough water to cover bottom of pan. Cook until desired doneness
Masaledar Sem (Spicy Green Beans)
1 1/2 lb. Green beans (Trim the ends and then cut the beans in half crosswise.)
1 1/2" long and Fresh ginger (Peel and chop coarsely.) 1" thick piece
10 cloves Garlic peeled
1 cup Water
4 tblsp Vegetable oil
3 teaspoon Whole cumin seeds
2 teaspoon Ground coriander seeds
2 medium Tomatoes, peeled (put tomatoes in very hot water for a few seconds, peel off the skin and finely chop.)
to taste Salt
Freshly ground pepper
3 tblsp Lemon juice (or to taste)
This recipe is mostly Madhur Jaffrey’s, although I don’t follow it to the letter when I cook anymore. I like to serve the beans a little crunchier than you would find in an indian home, so I don’t cook it as much in the end. It definitely warrants experimentation. This recipe is guaranteed to spice up an ordinary meal.
Put ginger and garlic into a food processor and add 1/2 cup water. Blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Stir for half a minute. Pour in the ginger-garlic paste. Stir and cook for about two minutes. Put in the coriander and stir a few times.
Put in the chopped tomatoes. Stir and cook for 2 minutes while mashing the tomato pieces with the back of a slotted spoon. Put in the beans and salt and one cup of water and simmer them. Cover, turn heat to low and cook for 8-10 minutes or until the beans are tender.
Remove the cover. Add the lemon juice and a generous amount of freshly ground pepper.
Turn up the heat and boil away the remaining liquid, stirring the beans gently as you do so.
Green Bean Casserole
1 can (26 oz.) Campbell’s condensed cream of mushroom soup
1 c. milk
2 tsp. soy sauce
1/2 tsp. black pepper
2 pkgs. (16 oz.) each frozen cut
green beans, cooked and drained
1 can (6 oz.) or 2 cans (2.8 oz. each) Durkee French fried onions
Chicken and Green Bean Casserole
1 (16 oz.) pkg. French sliced green
beans, defrosted
3 cooked chicken breasts, chopped
1 can cream of celery soup
1 can cream of chicken soup
1 pkg. dry onion soup mix
1 (8 oz.) sour cream
1 box chicken flavored Stove Top
stuffing
9 x 13 inch pan at 325 degrees covered and 350 degrees uncovered. 45 minutes and 15 minutes. Mix soup, soup mix, sour cream and chicken. Set aside. Prepare stuffing mix as directed but reduce water to 3/4 cup. Grease a 9 x 13 inch pan, spread green beans on bottom, then soup mixture and top with stuffing. Cover with foil and bake 45 minutes at 325 degrees, uncover and bake 15 minutes at 350 degrees. *Can use broccoli or peas.
Green Beans and Red Bell Pepper in Balsamic Vinegar Vinaigrette
1 tablespoon extra-virgin olive oil
1 medium red bell pepper, cored, seeded, and cut into 1/4-inch strips
2 cloves garlic, minced
1 1/2 pounds green beans, ends trimmed
Salt and freshly ground pepper to taste
1/2 cup dry sherry
1/4 cup Balsamic Vinegar
Freshly grated Parmesan cheese
In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.
In a small frying pan over medium heat, saute red bell pepper in olive oil until tender. Add garlic, partially cooked green beans, sherry, balsamic vinegar, salt, and pepper. Heat until beans are warmed. Transfer to a serving platter, top with Parmesan cheese, and serve immediately
Grilled Green Beans with Gorgonzola Vinaigrette
6 cups lightly salted boiling water
1 pound green beans (approximately 5 cups), ends trimmed
1 tablespoon olive oil, divided
1/4 cup balsamic vinegar
1/4 cup crumbled gorgonzola cheese
1 tablespoon firmly packed brown sugar
4 cloves garlic, minced
1 green onion, chopped
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh basil
Salt and pepper to taste
In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.
In a small saucepan over medium heat, combine 1 1/2 teaspoons of the olive oil and vinegar, gorgonzola, brown sugar, garlic, green onion, thyme, and basil. Cook just until the ingredients start to combine, approximately 7 minutes. Remove from heat.
Toss the green beans in the remaining 1 1/2 teaspoons olive oil and season lightly with salt and pepper. Lightly grill the beans on the barbecue grill approximately 1 to 2 minutes, stirring constantly. Remove from barbecue and toss in the warm vinaigrette. Transfer to a serving platter and serve immediately
Marinated Green Beans
1 lb cooked green beans
Vinaigrette Dressing:
1/4 cup vinegar
1/2 cup olive oil
1/4 tsp salt
1/8 tsp black pepper
2 tsp grated onion
Combine ingredients for vinaigrette.
Place beans in a deep oblong dish.
Pour the dressing over them and marinate for 1/2 hour.
Place beans on a bed of lettuce garnished with tomatoes and a bit of dressing dribbled over.
Garnish with parsley.
Monterey Green Beans
1/2 cup chopped green onions
3 tablespoons butter
1 package (9 oz) frozen cut green beans
1 can (4 oz) mushroom stems and pieces, drained
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1/2 cup shredded Monterey Jack cheese
In a saucepan, sauté onions in butter until tender. Add beans, mushrooms, lemon-pepper and salt. Cover and cook over medium heat for 5 minutes or until beans are tender.
Sprinkle with cheese, cover and let stand for 1 minute or until cheese is melted.
Sweet and Sour Green Beans
2 Cups. fresh green beans cooked
4 slices bacon fried crisp
1/2 Cuo. onion diced
1 Tablespoon. flour
1/4 Cup. vinegar
2 Tablespoon. sugar
3/4 Cup. liquid from the beans
1 teaspoon. salt
Cook the green beans in boiling water until tender. Fry the bacon until crisp in a skillet. Saute the onion in the bacon grease until tender.
Sprinkle the flour over the onions and stir to mix. Add remaining ingredients except beans and bring mixture to a boil. Stir in beans and heat thoroughly. Top with crumbled bacon and serve.
Green Beans with Hot Dressing
1 lb. green beans (string beans, haricots)
4 slices bacon
2 tablespoons butter or bacon drippings
1/4 cup red wine vinegar
1 tablespoons sugar
Salt and freshly ground pepper to taste
2 tablespoons chopped fresh parsley
Boil or steam the green beans until they are tender but still firm. Drain and set aside.
Fry the bacon until crisp and drain on paper towels. Crumble the bacon into small pieces and set aside.
Melt the butter or bacon drippings in a small saucepan over moderate heat.
Add the vinegar, sugar, salt, and pepper and bring to a simmer.
Add the bacon to the sauce and pour over the green beans while still hot.
Sprinkle with chopped parsley.
Serves 4 to 6.
Green Bean Bundles
1 tablespoon ground garlic
1/2 cup brown sugar
1 tablespoon melted butter
1 cup water
fresh green beans
4 bacon strips cut in half
Wrap about 8 beans with a strip of bacon. Lay in a baking dish. Repeat.
Mix garlic, brown sugar, butter, and water together. Pour over bundles.
Bake at 325° F. for 30 minutes or until bacon is golden brown.
Green Bean Bundles Italian style
1 lb fresh green beans
1 bottle of Italian dressing such as wish bone
1 lb good bacon
toothpicks
wrap about 4 green beans to a bundle with bacon around it and secure with with toothpick place all the bundles in a 9x12 pan and marinade in Italian dressing for about 2 hours and bake in oven at 350 degrees until tender and bacon is brown about 25 min
This is simple yet a winner at every family function
Italian Sausage Green Beans
1/3-1/2 lb. sweet Italian sausage
15 oz. can stewed tomatoes, chopped
4 cans (8 oz.) sliced mushrooms (do not drain)
1/4-1/2 teaspoon onion or garlic powder
1/2 teaspoon basil or oregano
3 (1 lb.) cans Italian style green beans, 2 of them drained
1/2 cup Parmesan cheese
Brown sausage and drain.
Add all ingredients except green beans. Mix thoroughly and simmer for 15 minutes.
Add green beans and mix.
Bake at 250 degrees in a covered casserole for 30 minutes to 2 hours; or in a slow cooker on low up to 3 hours
Cheezy beans
4 cups green beans
1 cup sharp cheddar cheese
clean fresh green beans
place in water and cook for about 5 minutes and drain
place back in pan and toss with cheddar cheese that was shredded
serve
this is quick easy and tasty…
garlic greenbeans
2-4 cups greenbeans
4 cloves garlic minced
4 tbls butter
1 tsp or cube chicken bouilon
clean fresh beans
melt butter in sauce pan
add beans and toss and cook apx 5 minutes keep tossing
add garlic and boulion and cook for apx 2 more minutres
enjoy
French Green Beans
4 c. French-style green beans
1 c. bean sprouts
1 (8 oz) can sliced water chestnuts, drained
2 T. butter
2 T. flour
1/4/ tsp. salt
1/8 tsp. pepper
1 1/2 c. half & half cream
1/2 tsp. Worcestershire sauce
1/2 c. sliced almonds
1/2 c. shredded Swiss cheese
1/4. c. grated Parmesan cheese
Cook beans according to package directions. Add bean sprouts and water chestnuts; heat through. Drain well and set aside. In a saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add Worcestershire sauce and bean mixture; toss to coat. Pour into a greased baking dish. Combine almonds and cheeses; sprinkle over the top. Broil 4-5 minutes or until almonds are golden brown and cheese is bubbly.
Yield: 8 servings
Syrian Green Beans
2 lamb chops, or cheaper cuts of lamb, seasoned with salt, pepper and garlic. Sear them and barely cover them with water. Simmer til falling off bone. (I take them out then and take all the fat off, returning the bone and meat to pot ). Add two large cans of tomatoes, and 1 or two large can of green beans drained, cook 30 to 45 minutes, adjust seasoning, and serve. I usually serve this over rice. 