Recipe List:
Alton Brown’s Best Ever Green Bean Casserole
Braised Romano Beans with Tomatoes and Potatoes (gf, vegan)
Caramelized Green Beans (gf, vegetarian)
Country Cooked Beans with New Potatoes (gf)
Celery, Green Bean, and Tofu Salad
Fava Beans Ragout (gf, vegetarian)
Fresh Basil Beans (gf, vegan)
Green Bean Chips (gf, vegan)
Green Bean Lasagna (vegetarian)
Italian Flat Green Beans with Tomatoes and Garlic (gf, vegan)
Onion and Green Bean Casserole (vegetarian)
Penne with Green Beans and Tomatoes (vegan)
Pickled Roma Beans (gf, vegan)
Quick Fried Green Beans in Onion and Garlic Sauce (gf)
Ribbon Zucchini with Yellow Wax Beans (gf, vegan)
Romano Beans with Mustard Vinaigrette and Walnuts
Tongue of Fire Beans with Parmesan and Garlic Vinaigrette (gf, vegetarian)
Quick Fried Green Beans in Onion and Garlic Sauce
Submitted by apprentice Cheryl Kastanowski
Ingredients:
1 chicken stock cube
2/3 c. clear broth
1 lb. green beans
3 tbsp. oil
2 tbsp. butter
4-6 garlic cloves, minced
2 scallions, sliced
1 tsp. salt
1 tbsp. soy sauce
1 tsp. sugar
1 tbsp. pale dry sherry
Directions:
Heat oil and butter in wok or fry pan. Add garlic, scallions and salt. Stir fry 30 seconds. Add beans and toss into the fat until well coated. Sprinkle with the soy sauce, sugar and sherry. Stir fry 1 minute. Serve hot.
I often substitute immature shallots or Egyptian onions for the garlic, tops and all.
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Italian Flat Green Beans with Tomatoes and Garlic
Submitted by apprentice Cheryl Kastanowski
Ingredients:
1 lb green beans, cut on the diagonal into 3-inch pieces (Italian flat, Romano)
2 tablespoons extra virgin olive oil
3 medium garlic cloves, cut into very thin slices (a 1/4 cup)
1 tomato, cut into 1/2-inch dice (8ounces)
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
6 -8 basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips, optional garnish)
Directions:
Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately. While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn. Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed. Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.
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Braised Romano Beans with Tomatoes and Potatoes
From Eating Locally by Janet Fletcher
In many Italian American households, the meaty, flat-podded romano (or Roma) beans are the green beans of choice. They can be boiled and served as a cool salad, with sliced red onion and a vinaigrette, or braised with tomatoes and Italian seasonings and served warm. Like many vegetable braises, this one is even better the second day.
Ingredients:
3 Tbs extra virgin olive oil
½ red or yellow onion, minced
3 cloves garlic, minced
½ pound plum tomatoes, grated with juices
2 tsp dried oregano
Hot red pepper flakes
1 pound romano beans, ends trimmed and cut into 2-inch lengths
1 ½ cups water
Kosher or sea salt
½ pound potatoes (it calls for fingerling…which we haven’t given out yet!…but farm fresh potatoes will work great), peeled and cut into 1-inch chunks
Directions:
1. Heat the olive oil in a large pot over moderately low heat. Add the onion and garlic and sauté until the onion is soft and sweet, about 10 minutes. Add the tomatoes, oregano (crumbling it between your fingers as you add it), and a generous pinch of hot pepper flakes. Raise the heat to moderately high and cook, stirring, until the tomatoes soften and form a sauce.
2. Add the beans and water and season highly with salt. Bring to a simmer, then cover and adjust the heat to maintain a gentle simmer. Cook until the beans begin to soften, about 20 minutes. Add the potatoes, re-cover, and continue cooking, stirring occasionally, until both the beans and potatoes are tender, about 30 minutes longer.
3. Taste and adjust the salt. If time allows, let cool to room temperature, then reheat to serve. The flavor improves with the dish is cooled and reheated.
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Fresh Basil Beans
From The Kentucky Fresh Cookbook
Ingredients:
1 lb fresh green beans
2 Tbsp olive oil
2 cloves garlic, minced
2 Tbsp fresh chopped basil
1/4 tsp salt
1 large pinch crushed red pepper flakes
Directions:
Bring a large pot of water to a rolling boil. Drop in the beans and cook for about 5 minutes, until bright and crisp. The actual cooking time depends on the thickness and maturity of the bean. Drain and immediately plunge the beans in ice water. Drain again, and keep the beans cool or refrigerated. To reheat the beans, heat the olive oil in a large skillet over medium-high heat. Add the beans, toss, and cook until warm. Add the garlic, basil, salt, and red pepper flakes, stirring to cook the garlic and coat the beans.
Variations:
Gremolata Beans – substitute 1/4 cup chopped fresh parsley and 1 Tbsp fresh lemon zest for the basil.
Lemon Parmesan Beans – substitute 1 Tbsp lemon zest and juice of 1/2 lemon for the basil. Stir in 1/4 cup shredded Parmesan or Romano cheese just before serving.
Sesame Ginger Beans – substitute 1 tsp minced fresh ginger, 1 Tbsp reduced sodium soy sauce or tamari, 1 Tbsp dark sesame seed oil, juice of 1 lime, and 1 tsp sesame seeds for the olive oil, garlic, basil, and salt.
Ribbon Zucchini with Yellow Wax Beans
From marthastewart.com
Ingredients:
1 pound small zucchini, 4 to 6 zucchinis
1 tablespoon olive oil
1 small yellow onion, peeled and finely diced
4 ounces yellow wax beans, cut into 1/4-inch dice
2 tablespoons freshly chopped chives
Salt and freshly ground pepper
Directions:
Slice the zucchini into long ribbons: Cutting lengthwise, slice the sides from around the seedy core of each squash; discard core. Cut each side into long, thin strips.
Heat a large saute pan over medium-high heat, and add the olive oil. Add the onion and yellow wax beans, and saute until just beginning to brown, about 2 minutes. Add the zucchini and 1/2 cup water, and stir to combine.
Reduce heat to medium, cover, and cook until zucchini is tender and flexible, about 5 minutes. Stir in the tomato, chives, salt, and pepper, and remove from heat.
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Fava Beans Ragout
From The Art of Simple Food by Alice Waters
Shelled: 2 pounds of fava beans
Cook in boiling water for 1 minute or so and then cool in ice water. Drain and pop the beans out of their skins.
In a heavy saucepan heat:
1 Tbsp olive oil or butter
Add:
2 small spring onions, trimmed and sliced crosswise. Cook over medium heat until soft, about 4 minutes. Add peeled fava beans.
Add:
1 small green garlic, trimmed and sliced crosswise and dash of salt
Pour enough water to come up 1/4 inch in the pan. Bring to a boil and then turn down to a simmer. Cook for 4 minutes or until fava beans are tender.
Add:
2 Tbsp olive oil or butter
2 Tsp choppped parsley or chevril
Swirl to combine. Season to taste.
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Caramelized Green Beans
Ingredients:
6 T (3/4 stick) unsalted butter
1 lb. green beans, trimmed
Kosher salt and freshly ground black pepper
Directions:
1. Melt butter in a large skillet over medium-low heat. Add green beans and season lightly with salt and pepper to taste.
2. Cook beans, turning often with tongs, until they are caramelized, about 45 minutes. Taste and season, if necessary, with salt and pepper.
3. Using a slotted spoon, transfer the beans to a serving platter. Pour the butter and pan juices over the beans and serve promptly.
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Country Cooked Beans with New Potatoes
Ingredients:
1 lb Runner Beans, strung and broken
4 oz Salt Pork, Bacon, Jowl, or Butter
1/2 lb New Potatoes, scrubbed
Salt & Pepper
Directions:
Place green beans in a large pot and push salt pork into center.
Add water to coven beans and bring to boil.
Reduce to medium-low heat and cover.
Simmer until beans are tender (about an hour) then taste, adding additional salt and water if necessary.
Lay potatoes over beans and replace cover to simmer another 30 minutes.
Serve hot.
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Onion and Green Bean Casserole
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
3 cups sliced onions
1/3 cup butter
1/4 cup flour
1 1/2 tsp. salt
1/4 tsp. dry mustard
1/4 tsp. pepper
2 cups milk
1 cup shredded cheddar cheese
3 cups lightly cooked green beans
2 tbsp. bread crumbs
Directions:
Sauté onion slices in butter until they are limp. Blend in flour, salt, mustard and pepper. Add milk, stirring constantly, until mixture thickens. Add cheese and green beans. Put into shallow 2-qt. casserole and sprinkle with bread crumbs. Bake at 350° for 30 minutes.
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Penne With Green Beans and Tomatoes
Ingredients:
1 16 oz. package whole wheat penne pasta
green beans cut into 1 1/2 inch pieces
1 pint of grape tomatoes halved (or use whatever tomatoes you have, chopped)
1/4 cup chopped fresh dill
3/4 cup lemon shallot vinaigrette
Directions:
Cook pasta according to package directions, adding green beans to boiling water during last 2 minutes of cooking time; drain. Rinse pasta mixture under cold running water until cool; drain. Toss together pasta mixture, tomatoes, and vinaigrette. Cover and chill up to 24 hours, if desired. Just before serving, stir in dill, and add salt and pepper to taste.
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Tongue of Fire Beans with Parmesan and Garlic Vinaigrette
Ingredients:
3 cups Tongue of Fire beans
2 carrots
2 stalks celery
1 onion peeled and studded with 2-4 cloves
1 bunch fresh herbs of choice tied together in a bouquet
salt to taste
parmesan cheese
parsley chopped
3 cloves garlic minced to a paste
2 Tb lemon juice
salt and pepper to taste
6 Tb olive oil
Directions:
Rinse the beans well and place them in a large bowl for soaking. Cover with 12 cups of cold water and soak for about 12 hours. Drain and rinse well.
Put the beans in a large stock pot; add the vegetables and herbs and 12 cups cold water. Bring to a simmer over high heat, and then reduce their heat so they are barely simmering. Cook until the beans are just tender, about 45 minutes to 1 hour depending on how you like them. Remove from heat, season to taste with salt and let cool in the liquid with the vegetables.
Combine the garlic, lemon juice, and salt and pepper in a bowl. Gradually whisk in the olive oil. Taste and adjust the seasoning to your palette.
To serve, drain the beans and place in a large pan over low heat. Add the above vinaigrette and gently warm. Plate on a platter and top with shavings of Parmesan and chopped parsley.
Feel free to experiment with any additions or substitutions you may like. Add some local bacon, caramelized onions, serve over greens. With such a simple recipe, you can take it any way you would like.
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Green Bean Lasagna
Ingredients:
about 2 lbs. green beans
12 uncooked lasagna noodles
1/4 cup butter, divided
2 large sweet onions, halved and sliced
8 oz. assorted mushrooms, trimmed and sliced
1/4 cup white wine
1 15 oz. container Ricotta cheese
5 cups shredded Italian cheese blend (or mozzarella), divided
Parmesan cream sauce*
1 1/2 cups crushed buttery crackers
1 6 oz. container french fried onions
3 tbsp. butter, melted
*Melt half a cup of butter in a 3 quart sauce pan over medium-high heat. Whisk in 1/3 cup of all-purpose flour. Cook, whisking constantly, 1 minute. Gradually whisk in 4 cups of milk. Bring to a boil and cook, whisking constantly for 1-2 minutes or until thickened. Whisk in 1/2 cup grated parmesan cheese, 1/4 tsp. salt and 1/4 tsp. pepper.
Directions:
Preheat oven to 350°. Rinse, clean and drain green beans; pat dry with paper towels. Cut or snap in half if needed. Prepare noodles according to package directions. Meanwhile, melt 2 Tbsp. butter in a large skillet over medium-high heat; add onions, and sauté 15 minutes or until golden brown. Transfer onions to a large bowl, and wipe skillet clean. Melt remaining 2 Tbsp. butter in skillet; add mushrooms, and sauté 4 to 5 minutes or until tender. Add wine, and sauté 3 minutes or until liquid is absorbed. Add mushrooms and green beans to caramelized onions in bowl; toss. Stir together ricotta cheese and 1 cup Italian cheese blend. Layer 1 cup Parmesan Cream Sauce, 3 noodles, half of green bean mixture, and 1 cup cheese blend in a lightly greased 15- x 10-inch baking dish. Top with 1 cup Parmesan Cream Sauce, 3 noodles, and all of ricotta cheese mixture. Top with 3 noodles, remaining green bean mixture, 1 cup cheese blend, and 1 cup Parmesan Cream Sauce. Top sauce with remaining 3 noodles, 1 cup Parmesan Cream Sauce, and 2 cups cheese blend. Bake at 350° for 50 minutes or until bubbly and golden brown. Toss together crackers and next 2 ingredients. Remove lasagna from oven; sprinkle cracker mixture over top. Bake 10 more minutes. Let stand on a wire rack 20 minutes before serving.
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Pickled Roma Beans
Perfect for a bloody mary cocktail garnish or for eating right out of the jar!
Here is the link to the recipe! https://www.allrecipes.com/recipe/62594/crisp-pickled-green-beans/
Ingredients:
2 ½ pounds Beans, raw
2 ½ cups Distilled Vinegar
2 cups Water, municipal
¼ cup Salt, table
1 clove Garlic, raw
1 bunch Spices, dill weed, fresh
¾ teaspoon dried red pepper flakes
Instructions:
Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.
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Romano Beans with Mustard Vinaigrette and Walnuts
Another Bon Appetit recipe. Recipe link here: https://www.bonappetit.com/recipe/romano-beans-with-mustard-vinaigrette-and-walnuts
Ingredients:
1 cup walnuts
3 lb. Romano beans or green beans, trimmed
3 Tbsp. red wine vinegar
2 Tbsp. Dijon mustard
1 garlic clove, finely grated
2 Tbsp. extra-virgin olive oil, plus more for drizzling
½ lemon
¾ cup very coarsely chopped parsley
Freshly ground black pepper
Instructions:
Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool, then coarsely chop.
Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8–10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.
Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.
Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.
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Green Bean Chips
Sounds like a good snack for kids or adults! Link here: https://www.delish.com/cooking/recipe-ideas/a27722071/green-bean-chips-recipe/
Ingredients:
1 lb. green beans
1 tbsp. extra-virgin olive oil
1/2 tsp. garlic powder
Pinch of crushed red pepper flakes
Kosher salt
Freshly ground black pepper
Ranch dressing, for dipping
Instructions:
Preheat oven to 300°. Combine green beans, oil, garlic powder, and crushed red pepper on a large baking sheet. Season with salt and pepper and toss to coat.
Roast green beans until crisp, 1 hour and 20 minutes. (Start checking at 1 hour, just in case your oven runs hot!) Let cool 15 minutes, then serve with ranch dressing for dipping.
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Celery, Green Bean, and Tofu Salad with Chile Crisp
Just a simple weeknight dinner recipe ready for you!
https://www.bonappetit.com/recipe/celery-green-bean-and-tofu-salad-with-chile-crisp
Ingredients:
4 celery stalks, trimmed, thinly sliced on a steep diagonal into 2″ pieces, plus leaves for serving
2 cups green beans, trimmed, sliced on a steep diagonal into bite-size pieces
½ 8-oz. block firm tofu, preferably braised, sliced into thin batons
¼ cup unsalted, roasted peanuts
2 Tbsp. fresh lime juice
2 Tbsp. Chile Crisp, plus more for serving
Flaky sea salt
Instructions:
Toss celery, green beans, tofu, peanuts, lime juice, and 2 Tbsp. Chile Crisp in a medium bowl to combine. Top with more Chile Crisp as desired, celery leaves, and sea salt.
Alton Brown’s Best Ever Green Bean Casserole
https://www.foodnetwork.com/recipes/alton-brown/best-ever-green-bean-casserole-recipe-1950575
Anyone who cooks knows that Alton Brown is probably telling the truth when he calls the recipe the “best”. You’ve got the green beans- use them for their greatest potential! Pair it with the butternut squash ravioli and bring the leftovers to the neighbors!
Ingredients:
For the topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick cooking spray
For beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
Instructions:
Preheat the oven to 475 degrees F.
Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
UK-CSA 