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
Penne with Green Beans and Tomatoes
Tongue of Fire Beans with Parmesan and Garlic Vinaigrette
Green Bean Lasagna


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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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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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