Beans

Recipe List:
Quick Fried Green Beans in Onion and Garlic Sauce
Italian Flat Green Beans with Tomatoes and Garlic
Braised Romano Beans with Tomatoes and Potatoes
Fresh Basil Beans
Ribbon Zucchini with Yellow Wax Beans
Fava Beans Ragout
Caramelized Green Beans
Country Cooked Beans with New Potatoes
Onion and Green Bean Casserole


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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.

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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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