Green Beans Anyone? (925 views)
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Post by Catbatty on Oct 1, 2016 17:11:54 GMT -5
Fresh Green Beans: Husband (and I guess, I) aren't all that crazy about fresh green beans. Too raw, too squeaky, not a pleasure to eat.  Canned Green Beans: If rinsed in water and drained, then into pot or frying pan where bacon or bacon grease and chopped onions are sizzling...and stirred around ... a bit of water added, plus salt and pepper...lidded and allowed to simmer for awhile, THAT's how we can tolerate and even love them. SO, I've gone lookin' for green bean recipes to hold nose and try... and came upon one that I braved up and made the other night. Not too shabby. I will post it in a few minutes. Anybody else have ways to make green beans that YOU like? What do you think the health differences are between canned and fresh (many or ?). Thanks! |
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charley
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Post by charley on Oct 1, 2016 17:26:57 GMT -5
Love green beans! I typically either steam or roast them. If they're steamed I serve with melted butter, or olive oil and lemon zest, or melted butter and fresh dill. Roasted ... toss with olive oil, sprinkle with salt, roast at 400 for about 15 minutes.
Szechuan green beans is another good one.
My mom always cooked them down with bacon fat or ham. They were really good.
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Post by Catbatty on Oct 1, 2016 17:42:40 GMT -5
Szechuan green beans ? Now, that sounds like something we would love. Have a recipe? We LOVE Szechuan. I'll never forget the first time I had it...dating husband mid 80's, he took me to a little place where he ordered Kung Pao Chicken and other similar things. He asked me if I wanted a bite. OH OH OH MAN!!!!! Sooo good!!  |
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Post by swedishcook on Oct 1, 2016 18:04:05 GMT -5
Have off and on followed this blog. That's where I found the suggestion to mix green beans with a vinaigrette dressing. Cook some green beans, drain them, and let them cool until they are just lukewarm. In a bowl, mix up a good vinaigrette dressing with a small amount of Dijon mustard, dissolved in a tablespoon of vinegar, some salt, some pepper, and with three tablespoons of olive oil. Pour dressing over the beans and toss to mix. Add some chopped fresh herbs (parsley or chervil) and a chopped or thinly sliced French shallot if you want. Regarding cooking time for the beans it depends on how fresh they are. Would the green beans be less offensive if you roasted them with tomatoes? flavordiva.com/2009/09/01/french-greenbeans-cherrytomatoes/Edited to add: charley, I would also love the recipe for Szechuan green beans. All I have is an old Cooking Light recipe for beans and ground turkey. |
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Post by wallycat on Oct 1, 2016 18:04:52 GMT -5
We like green beans here too. Have you tried roasting them, like Charley suggested? People on a low-carb board said they are near-to-french-fry in quality. What's not to love?
When our garden overproduced them, I freeze them. I've also tried the roasted with Trader Joe's French slim ones. YUM.
If they are fresh, you could add them to soups or stews.
I love Szechuan and would love to see your recipe!
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leahamm
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Post by leahamm on Oct 1, 2016 18:41:39 GMT -5
* Exported from MasterCook *
Red Potato-Green Bean Salad ~
8 new red potatoes, quartered
1 pound green beans, trimmed
4 tablespoons lemon dressing
2 tablespoons cilantro, chopped
1 tablespoon capers
1 teaspoon dill weed
Feta cheese, crumbled or diced
Place the potatoes in a steamer, arrange the green beans over the potatoes. Cover tightly, steam until tender-crisp, about 15 minutes. Place in a bowl and mix with the dressing. Just before serving add the cilantro, dill, capers and Feta cheese. Serves 6.
Lemon Dressing ~
3 tablespoons lemon Juice
1 tablespoon vinegar
1 1/2 tablespoons olive oil
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applecrisp1
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Post by applecrisp1 on Oct 1, 2016 19:42:24 GMT -5
I haven't made this in awhile but really liked it -- got lots of good reviews on the old CLBB
Szechuan Green Beans with Ground Pork
Cooking Light 4-06
1/2 pound lean ground pork
1 teaspoon cornstarch
1/8 teaspoon salt
1/8 teaspoon freshly ground white pepper
1 teaspoon peanut oil
2 1/2 cups (1-inch) cut green beans
1 teaspoon minced fresh garlic
2 tablespoons hoisin sauce
1 teaspoon sugar
1 teaspoon crushed red pepper
2 teaspoons low-sodium soy sauce
2 cups hot cooked white rice
Combine the first 4 ingredients in a medium bowl. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture, beans, and garlic; cook 3 minutes or until pork loses its pink color, stirring to crumble.
Combine hoisin and next 3 ingredients (through soy sauce) in a small bowl, stirring with a whisk. Add hoisin mixture to pan. Cook 2 minutes or until thoroughly heated, stirring frequently. Serve over rice.
Some comments that I had with the recipe (not mine)
I should also add my cooking modifications: I don't mix the meat and other ingredients in a bowl before adding to the hot pan. Why dirty another bowl? I add the pork to the hot oil, cook it a bit (draining off any fat) and then add the garlic, cornstarch, salt and pepper. I cook that for just a bit and then add the green beans. For some reason, I don't like the idea of adding the green beans in until the pork is cooked most of the way.
And here's another recipe that was posted on the CLBB -- it was super popular! Posted by Jewel, hence the name.
Jewels Garlicky Green Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb fresh green beans -- cut into 3" pieces
2 TBS butter
3 cloves garlic -- finely minced
1 tsp chicken bouillon granules (not cube!)
1/4 cup white wine
salt and pepper to taste
Steam or boil green beans for 4-5 minutes until crisp-tender.
In medium skillet over medium heat melt butter, add garlic, and saute for 3 minutes or until tender and fragant.
Add green beans, stir well to coat with the butter/garlic mixture, sprinkle chicken bouillon over beans and stir to mix, then saute another 5 minutes to desired doneness.
Turn heat up to medium high, then pour in the wine and let it sizzle and evaporate most of the alcohol. Lower heat, add salt and pepper to taste, and stir thoroughly. Serve immediately!
NOTES : These have become a regular addition to our table! Frozen green beans work OK, fresh is much better! Enjoy!--Jewel
some other notes from those that tried -- I made these last night and they were FANTASTIC!! I will be making these a lot! I couldn't stop eating them. I pretty much followed the recipe except I used dry sherry in place of white wine since I didn't have any. And I don't buy bouillon granules, so I used Superior Touch Better Than Bouillon chicken base.
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sallyt
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Post by sallyt on Oct 1, 2016 20:29:35 GMT -5
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Post by Deleted on Oct 1, 2016 20:40:12 GMT -5
I like fresh. Maybe, if you marinated the beans with other veggies (mushrooms, zukes, onion, sliced summer squash, etc.) in zesty dressing in a ziplock for about an hour or so, and grilled them, you might find them more appealing ? Or, dip them in tempura batter, fry in hot oil, serve with a squeeze of lime juice and/or dipping sauce of choice. Add them to a stir-fry. How about some green beans and frizzled shallots... www.canadianliving.com/food/recipe/green-beans-with-frizzled-shallots |
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Brenda
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Post by Brenda on Oct 1, 2016 23:42:52 GMT -5
Thanks for the inspirations and recipes folks.  Below is the recipe that I made last night. I liked it. I think I will add more shallots and rosemary next time. The flavors were good as-is however. (Calcook, it isn't all that different than the Canadian Living recipe that you linked to--sorta.) * Exported from MasterCook * String Beans with Caramelized Shallot, Rosemary, and Garlic Recipe By : Rebecca Katz with Mat Edelson Serving Size : 6 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 teaspoon sea salt 1 pound string beans -- tails removed 2 tablespoons extra-virgin olive oil 2 tablespoons diced shallots 2 tablespoons minced garlic 1/4 teaspoon chopped fresh rosemary 1/4 teaspoon grated lemon zest 1 spritz fresh lemon juice Fill a 4 to 6-quart pot three-fourths full with water and bring to a boil. Add 1 teaspoon salt. Add the string beans and blanch for 3 minutes. (If you're using baby green beans, blanch for 1 minute.) Drain the string beans and place in an ice water bath. This stops the cooking process and preserves their great color. In a sauté pan over medium heat, heat the olive oil. Add the shallots and a pinch of salt. Sauté for 3 minutes, until the shallots are golden. Add the garlic and sauté for 30 seconds more, just until aromatic. Deglaze the pan with 1/4 cup of water. Add the blanched string beans and a pinch of salt. Taste the beans for doneness. Add the rosemary, lemon zest, and a spritz of lemon juice. Serve immediately. Serves 6 PER SERVING Calories: 78; Total Fat: 5 g (0 g saturated, 4 g monounsaturated); Carbohydrates: 6 g; Protein: 1 g; Fiber: 2 g; Sodium: 397 mg Source: "One Bite at a Time: Nourishing Recipes for Cancer Survivors and Their Friends" Copyright: "(2004-2008) ISBN: 978-1-58761-327-2" - - - - - - - - - - - - - - - - - - - |
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Post by Deleted on Oct 2, 2016 11:10:38 GMT -5
Have you tried Chinese long beans? They are about 1 - 3 feet long, coiled and secured with rubberbands at the Asian market. As I recall, they're available around November. There's an easy recipe on What's cooking. America. The beans are cooked in chicken broth--from memory. You could add them to a salad with papaya or Pomegranate arils. A local Chinese chain, Panda Express, makes a great chicken, mushroom, green bean stir fry. Going to check for similar recipes online.
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Post by swedishcook on Oct 2, 2016 14:44:58 GMT -5
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Post by swedishcook on Oct 2, 2016 15:00:17 GMT -5
A local Chinese chain, Panda Express, makes a great chicken, mushroom, green bean stir fry. Going to check for similar recipes online. Yum! I'll look for that at out local Panda Express. I found other copy cat recipes here. |
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Post by soupandstew on Oct 2, 2016 17:48:37 GMT -5
Have you tried Chinese long beans? They are about 1 - 3 feet long, coiled and secured with rubberbands at the Asian market. As I recall, they're available around November. There's an easy recipe on What's cooking. America. The beans are cooked in chicken broth--from memory. You could add them to a salad with papaya or Pomegranate arils. A local Chinese chain, Panda Express, makes a great chicken, mushroom, green bean stir fry. Going to check for similar recipes online. Yes! We've been getting Chinese long beans in our farm share for the last 6 weeks and we love them. We find them much sweeter and tenderer than classic green beans. This week I got the red ones which taste the same as the green, but are really cool looking. |
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Post by Admin-BevE on Oct 2, 2016 19:38:16 GMT -5
Learned this from a Korean lady; works with a lot of different vegetables: spinach, zucchini, green beans, broccoli, broccoli rabe, Chinese greens, asparagus, cauliflower florets. Cut veggie of choice (about half a pound to a pound) into stir-fry size (coarse dice, strips, sliced or medium julienne). Stir fry the veggie, or steam, till almost tender and set aside. You don't need to pre-cook greens since they cook so fast. Heat a non-stick skillet or cast iron skillet till hot. Add 1-2 tsp vegetable oil, swirl, add a crushed clove of garlic and stir quickly, for 5 seconds, till fragrant, but don't brown. Add 2 green onions, sliced or chopped, and 1/2 to 1 tsp salt, stir fry for 20-30 seconds. Add 1 or 2 tsp water, depending upon amount of veggies. Add the par-cooked veggie (or raw greens) and toss and stir fry till heated through. You don't want to brown the veggies. Cover and steam to desired degree of doneness. Add a small amount more of water, if needed, to prevent browning. Take off heat and add 1 tsp toasted sesame oil and toss to distribute evenly. Add more salt to taste, if needed, and toss. Serve immediately. Optionally top with sprinkling of toasted sesame seeds, or Prepared Sesame Seeds*.
You can even do this with potatoes that have been julienned and stir-fried over low heat till nearly tender. So many vegetables are enhanced with the garlic, green onion, sesame oil, salt combo. The only exceptions might be sweet vegetables like carrots, squash or sweet potatoes.
*Prepared Sesame Seeds: using a dry skillet, heat till medium hot and add 1 cup raw sesame seeds. Stir continuously, rapidly, roasting till seeds are toasted evenly. Be careful not to scorch. When browned to degree desired, pour into a mortar and add 1-2 tsp salt. While hot, grind with pestle in a circular motion (the salt crystals aid in the grinding) till most of the seeds have been split--it will get a little fluffy. You aren't trying to grind to a powder, but rather a fluffy, coarse mixture. Store in a tightly covered jar in the fridge.
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BarbaraL
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Post by BarbaraL on Oct 3, 2016 13:42:52 GMT -5
Jewel's garlicky green beans are a favorite at my house.
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Post by beth on Oct 3, 2016 13:58:27 GMT -5
This one was shared on the CLBB when a few of us were able to attend a cooking class with Sara Moulton. It is similar in idea to some of the others shared and at least 2 or 3 more that I have in my diles.
Garlicky Green Beans and Shiitakes
from Sara Moulton's Everyday Dinners
6 cloves garlic
2 T veg oil (I think she used olive oil in the demo?)
1 pound green beans
8 oz shiitake mushrooms
Kosher salt
1/2 cup homemade chicken stock or vegetable stock (or canned)
3 T oyster sauce
1/4 tsp crushed red pepper flakes (optional)
1/2 tsp toasted sesame oil
Smash the garlic cloves and peel them. Combine the garlic and vegetable oil in a large cold skillet; turn on the heat to medium-low and cook for 5-7 min or until the garlic is golden. Remove the garlic with a slotted spoon and discard. Leave the oil in the pan.
Meanwhile, trim and halve the green beans crosswise (about 3-1/2 cups). Clean the shiitakes, remove and discard the stems and cut the caps into 1 inch pieces (about 2-2/3 cups). Reheat the garlic oil over medium-high heat until very hot. Add the green beams and a hefty pinch of salt and stir fry for 3 minutes.
Add the shiitakes, reduce heat to medium and saute them for 3 minutes. Add the chicken stock, oyster sauce, and red pepper flakes, if using. Cover and cook for 3 minutes or until the beans and mushrooms are tender. Stir in the sesame oil and serve. 4 servings
We also roast green beans in the oven -- a little olive oil (a little -- not to make them oily) and some seasoneed pepper (we often use Penzey's CA or Florida pepper, but you could use a lemon pepper, fresh ground black pepper or whatever you like).
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Post by swedishcook on Oct 3, 2016 14:15:01 GMT -5
Beth, thank you for the Sara Moulton recipe! Need to use up some of my oyster sauce and this sounds really good.
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Post by beth on Oct 3, 2016 20:49:38 GMT -5
Hope you like them. They were a hit with everyone who tried them. DH and I both said we could eat the whole pan. This recipe may have been the begiining of my sons changing their minds about green beans being one of the worst things anyone had ever tried to get the to eat. They now cook them for themselves. LOL
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cfrosty
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Post by cfrosty on Oct 4, 2016 15:40:01 GMT -5
Same here with Jewel's Garlicky Green Beans. Everybody who tries them loves them!
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