Green Bean Recipes

Green Bean Salad with Red Onion and Apricot Dressing

1 lb. fresh green beans, wash and trimmed

½ cup crumbled gorgonzola cheese

¼ cup sliced toasted almonds

¼ cup olive oil

1/8 red onion, chopped finely

1 tablespoon white wine vinegar

2 tablespoons finely diced dried apricots

2 teaspoons granulated sugar

Salt and freshly ground pepper, to taste

Drop the beans into boiling water, and boil for two minutes.  Drain and spray with cold water to stop the cooking.  Let dry.  Put beans in a bowl with the cheese and almonds.  Mix the remaining ingredients together to make the dressing.  Toss the salad with the dressing.  Serve

Horseradish Beans

1 tablespoon soft butter

1 teaspoon prepared horseradish

1 lb. beans, washed, trimmed and steamed until tender, drained

Mix butter and horseradish together.  Let this melt over the hot drained beans.  Give it a toss and serve.

Herbed Beans

1 tablespoon soft butter

1 teaspoon chopped fresh chives

1 teaspoon chopped fresh parsley

1 lb. beans, washed, trimmed and steamed until tender, drained

Mix butter and herbs together.  Let this melt over the hot drained beans.  Give it a toss and serve.

Garlicky Green Beans with Mushrooms

1 lb. fresh green beans, wash and trimmed

1 teaspoon butter

1 cup sliced fresh mushrooms

2 cloves garlic, minced

1 tablespoon minced onion

½ teaspoon salt

Freshly ground pepper

Boil or steam beans until tender.  Drain.  Melt butter in skillet.  Add mushrooms, garlic and onion and sauté for about five minutes, until mushrooms are cooked.  Add beans, and sauté until beans are heated through.  Serve.

Green Beans with Raisins and Walnuts

1 lb. fresh green beans, wash and trimmed

2 teaspoons butter

1 teaspoon grated fresh ginger

¼ cup raisins

¼ cup walnuts, finely chopped

2 tablespoons lemon juice

½ teaspoon salt

Freshly ground pepper

Boil or steam beans until tender.  Drain.  Melt butter in skillet.  Add ginger, raisins and walnuts, and cook, stirring constantly, until ginger is cooked and walnuts are toasted, about 2 minutes.  Stir in green beans and lemon juice and cook until beans are heated through.  Season with salt and pepper.  Serve.

Bean Salad

¼ cup chopped walnuts, toasted

1 pound green beans, cooked and cooled

1 teaspoon salt

Freshly ground pepper

Juice from ½ lemon

3 tablespoons olive oil

½ cup grated Parmesan cheese

Toss the beans and walnuts in a large bowl and season with salt and pepper.  Stir lemon juice and olive oil together, and pour over beans.  Add Parmesan cheese and stir well. 

Green Beans in Sauce

1 lb. beans, trimmed

2 eggs

1 tablespoon vinegar

2 shallots, finely chopped

1 garlic clove, minced

Salt and pepper

2 tablespoons chopped fresh flat leaf parsley

Cook the beans in water until just tender.  Drain and return to pan.  Beat eggs, vinegar, and one tablespoon of water together.  Add the shallots and garlic, salt and pepper.  Pour the mixture over the hot beans, stir and cook over low heat for about five minutes or until the beans are mixed with a creamy sauce. Serve with parsley sprinkled on the top.

Braised green beans with tomatoes and basil

3 tablespoons extra-virgin olive oil
1 cup finely chopped onion
2 garlic cloves, minced
1 1/2 pounds green beans, trimmed
2 tomatoes, finely chopped (about 1 cup)
1 cup (packed) fresh basil leaves
1/2 cup water

Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

Chinese Style Green Beans

1 lb. fresh green beans, trimmed

1 tablespoon vegetable oil

2 minced garlic cloves

½ teaspoon granulated sugar

½ teaspoon salt

6 drops sesame oil

Place beans in a large skillet and cover with water.  Bring to boil.  Reduce heat and simmer five to eight minutes, or until tender-crisp.  Drain

Add oil to pan with beans and cook over medium heat, stirring, three minutes.  Add garlic, sugar and salt and cook another two minutes.  Remove from heat.  Stir in sesame oil just before serving.

Green beans with pine nuts and basil

1 1/2 pounds green beans, trimmed

2 tablespoons olive oil
1/4 cup pine nuts (about 1 1/2 ounces)
2 garlic cloves, minced
18 large fresh basil leaves, chopped

Cook beans in large pot of boiling salted water until crisp-tender, about 5-8 minutes. Drain. Place beans in bowl of ice water to cool. Drain well. Pat dry with paper towels. (Can be made a day ahead. Wrap in paper towels and refrigerate.)

Heat oil in heavy large skillet over medium-low heat. Add pine nuts and sauté until light brown, about 5 minutes. Add garlic; stir 1 minute. Add green beans to skillet; sauté until heated through, about 5 minutes. Stir in basil. Season with salt and pepper. Transfer to bowl and serve.

Beany Fettuccine

8 oz. fettuccine noodles

1 lb green beans, trimmed

3 tablespoons butter

½ cup slivered almonds

3 tablespoons lemon juice

2 tablespoons Dijon mustard

Bring a large pot of water to boil.  Add pasta and beans.  Cook until the pasta is al dente and the beans are crisp tender.  Drain.

Meanwhile, melt the butter in a small skillet over medium high heat.  Add the almonds.  Cook the almonds until lightly brown, stirring frequently.  This should take about five minutes.  Turn the heat to low and add the lemon juice and mustard.  Stir thoroughly, and keep warm until the fettuccine and beans are ready. 

In a large bowl, combine the fettuccine and almond mixture.  Stir well and serve.