Green Bean Recipes

Grilled Green Bean & Eggplant Salad

2 Japanese eggplants
1/2 lb. fresh green beans, whole
1/4 cup balsamic vinegar
2 large red bell peppers, julienne
2 cups mixed greens
2 tbsp. minced red onion
1 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. balsamic vinegar
salt & pepper

Slice eggplants into rounds 1/4" thick. Toss with green beans in
balsamic vinegar. Grill 8 to 10 minutes, turning frequently.

In a large salad bowl, toss together bell peppers, greens, onions,
live oil, lemon juice & 2 tbsp. balsamic vinegar. Add salt & pepper.
Arrange grilled vegetables on top. Serve immediately.

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Shanghai Stir-Fried String Beans

1 lb. fresh green beans
2 teaspoons sesame seeds
1 tablespoon sugar
2 tablespoons rice wine vinegar
1/4 teaspoon white pepper
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon MSG
2 1/2 tablespoons vegetable oil
1/2 teaspoon salt

Trim, wash and parboil beans for 2 minutes in rapidly boiling water.
Drain and rinse with cold water. Heat sesame seeds in a dry frying
pan over moderate heat. Remove when seeds begin to pop.
Combine the sugar, rice wine vinegar, white pepper, soy
sauce, sesame oil and MSG for the seasoning mixture.

Put a wok on very high heat. When very hot, add oil, salt and then
the beans and stir-fry for 1 minute. Add the seasoning mixture and
stir-fry for another minute. Add sesame seeds and blend well.
Transfer to a heated platter.

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Green Beans in Black Bean Sauce

1 lb. fresh green beans
2 tbsp. black bean paste
2 tbsp. low sodium soy sauce or tamari
1/4 cup cold water
1 tbsp. corn starch

Wash green beans and trim into bite sized pieces. Steam or
microwave with a little water until just tender-crisp. Drain and rinse
with cold water to stop cooking. Mix together the black bean paste,
soy sauce, water and corn starch until very smooth.

Heat a wok or large saucepan to medium high. Add some water
and the cooked beans. When beans are heated (about 2 minutes)
add the sauce. Stir constantly to coat the beans (sauce will get
very thick). Serve immediately over hot cooked rice.

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Louisiana Green Beans

1 lb. fresh green beans
2 cups tomatoes, diced
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 teaspoon onion powder

Cook beans until tender, then add remaining ingredients and
cook over medium heat until cooked through, about 15 minutes.
Serves 8.

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White & Green Bean Soup

1 1/2 cups dried white beans, Great Northern, navy, or baby lima
6 cups water
3 cloves garlic, chopped
2 tsp. salt
4 cups beef broth
1/4 tsp. freshly ground black pepper
1 tsp. rosemary, crumbled
2 cups fresh green beans (about 3/4 lb.),
cut on the diagonal in 1-inch pieces
1 tbsp. butter
Juice of 1/2 lemon

Wash and pick over the dried beans. Put them into a large saucepan
or kettle with the water and bring to a boil. Remove from the heat,
cover, and allow to stand for 1 hour.

Return to the heat and bring to a boil again. Reduce heat and simmer,
partially covered, for 1/2 hour. Using a heavy fork, mash the garlic
with the salt until no large chunks remain. Add to the saucepan with
the beans. Add the broth, pepper, and rosemary. Simmer, partially
covered, until beans are tender. This can take 15 minutes or as
long as 1 hour; timing for beans is hard to predict;
keep checking.

Soup can be made ahead to this point, and refrigerated or frozen
after thorough cooling. Cook the green beans uncovered in 2 quarts
of boiling salted water until they are tender-crisp and bright green.
Drain and add to the soup when the white beans are tender but not
mushy. If green beans are not to be added right away, rinse in cold
water to retain color. Stir in the butter and lemon. Serve at once,
while green beans are still bright.

Note: If you want some of the soup pureed, do it before adding
the green beans; the color will be better.

Serves 6 to 8.

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Impossible Green Bean Pie

8 oz fresh green beans, cut lengthwise into strips
1 1/2 cups milk
4 oz can mushrooms, stems and pieces, drained
3/4 cup Bisquick Baking Mix
1/2 cup onion, chopped
3 eggs
2 garlic cloves, crushed
1 tsp. salt
1 cup cheddar cheese, shredded
1/4 tsp. pepper

Heat oven to 400 degrees. Grease a 10 inch pie plate. Heat beans
and 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10
minutes; drain. Mix beans, mushrooms, onion, garlic and cheese in
plate. Beat remaining ingredients until smooth, 15 seconds in blender
on high or 1 minute with hand beater. Pour into plate.

Bake until knife inserted between center and edge comes out clean,
30 to 35 minutes. Cool 5 minutes.

Makes 6 to 8 servings.

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Old-Fashioned Green Beans

6 bacon strips cut in half
2 lbs. fresh green beans
3 tablespoons brown sugar
1/2 cup water

In a large skillet, cook bacon over medium heat until crisp-tender,
about 5 minutes. Add beans, brown sugar and water. Stir gently;
bring to a boil. Reduce heat; cover and simmer for 15 minutes or
until beans are crisp-tender. Remove to a serving bowl with a
slotted spoon. Yield: 6-8 servings.

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Dilled Pasta Salad

DRESSING
1/3 cup white wine vinegar
1 tbsp. olive oil, extra light
1 tsp. dill weed
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper

SALAD
5 oz (2 cups) Rotini pasta
1 cup sliced carrots
1 cup cut 1" fresh green beans
1/2 cup red bell pepper strips
4 green onions, sliced (1/2 cup)
8 cherry tomatoes, quartered
1/2 cup sliced cucumber
3 oz cubed low fat mozzarella cheese (1/2 cup)

In a jar, combine all dressing ingredients, and shake well. Cook
pasta in 3 quarts boiling water to desired doneness, adding carrots
and green beans during the last 2-4 minutes or pasta cooking time.
Drain. Rinse thoroughly with cold water to cool rapidly. In a large
serving bowl, combine cooled pasta mixture and remaining salad
ingredients. Pour dressing over salad; toss gently.

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Brown Rice Pilaf with Vegetables & Garlic

1 tbsp. olive oil
1 cup chopped onion
1 1/2 cups brown rice
8 large garlic cloves, pressed
3 cups water
1 tsp. salt
1 cup fresh green beans, cut into 2-inch pieces
1 cup yellow crookneck squash, cubed
1 cup broccoli florets
1 cup fresh corn kernels or frozen, thawed
1/3 cup chopped red bell pepper
1 tbsp. sesame seeds, toasted
2 tsp. light soy sauce

Heat oil heavy large skillet over low heat. Add onion; sauté until
golden and tender, about 10 minutes. Add rice and garlic; sauté
1 minute. Add 3 cups water and salt; bring to boil. Reduce heat
to low, cover tightly and cook until rice is tender and almost all
liquid is absorbed, about 35 minutes; do not stir. Uncover skillet
and place green beans, squash, broccoli, corn and carrot evenly
over surface of rice. Cover and cook until vegetables are
crisp-tender, about 10 minutes. Remove from heat. Stir in red
bell pepper and sesame seeds. Mix in soy sauce. Toss to coat.

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Tropical Green Beans

4 tbsp. olive oil
1 lb. fresh green beans, cleaned, cut and dried
1 small yellow onion, cut into rings
6 cloves garlic, peeled and halved
1/2 tsp. salt
2 tbsp. balsamic vinegar
3 stalks hearts of palm, cut into 1/2" rings
1/3 cup diced sun-dried tomatoes, packed in oil
2 tsp. toasted pine nuts
freshly ground black pepper

Preheat oven to 400 degrees F. Brush a large baking dish with
2 tablespoons of the olive oil. Put green beans, onion, and garlic
in dish, drizzle with remaining oil and sprinkle with salt. Bake for
25 minutes, stirring beans at least 3 times. When tender, remove
beans from oven and transfer to bowl. Immediately drizzle with
vinegar. Add hearts of palm, tomatoes, pine nits and pepper to
taste and toss.

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Dilled Green Beans & New Potatoes

1/2 lb. small new potatoes, quartered
1/2 lb. fresh green beans, trimmed, broken into 2" pieces
1/4 cup nonfat sour cream
2 tablespoons chopped fresh dill weed
1/8 teaspoon salt
dash pepper
1/2 teaspoon olive oil
1 clove garlic, minced

In medium saucepan, bring about 2 cups water to a boil. Add potatoes
and green beans; return to a boil. Reduce heat; cover and simmer 9-11
minutes or until beans are crisp-tender. Meanwhile, in a small bowl,
combine all remaining ingredients; blend well. Drain vegetables; rinse
with cold water to cool slightly. Place in serving bowl. Add sour cream
mixture, toss to coat. Serve immediately or refrigerate until serving time.

Makes 8 (1/2 cup) servings.

Thanks to all of you for these recipes. My son justgave me a whole bunch of green beans from his garden and I wanted some different ways to fix them. these have all sounded so good I can't wait to try them. DH will probably get very tired of beans!

My son's mother-in-law makes creamed green beans. Does anyone have the recipe for them. They are delicious.

GREEN BEANS, CREAM STYLE


1 (10 oz.) pkg. frozen green beans
1 (3 oz.) pkg. cream cheese, softened
1 tbsp. milk
1/4 tsp. celery seed
1/4 tsp. salt
Cook beans according to package directions; drain. Combine remaining ingredients, blend thoroughly. Add to beans and heat through.

Green Bean Stew

1 pound bacon, chopped
1/2 tsp black pepper
1 pound white onions, peeled and chopped
24 ounces V-8 vegetable juice
2-1 lb cans tomato, chopped with juice
2-1 lb cans green beans (any but French style) with juice
2 pounds white potatoes, peeled and cut into 1" pieces
2 cups beef broth
salt to taste

Brown the bacon with 1/2 tsp black pepper until crisp, then
remove from grease and set aside. Add the onion to the pan
and saute until it caramelizes. Add remaining ingredients
and bring to a boil, allowing the potatoes to stay on the
bottom of the pot. Cover and simmer for 30 minutes. Uncover
and simmer off some of the liquid.

Green Beans and Tomato Italian

Ingredients:
3/4 pound green beans
1/2 cup red onion rings
1/4 cup Italian dressing
2 tomatoes, cut into thin wedges
2 tablespoons chopped fresh basil

Place green beans, onion and dressing in microwaveable bowl; cover. Microwave on high 8-10 minutes or until beans are tender-crisp , stirring after 2 minutes. Stir in
tomatoes and basil.

Serves 6.

BEAN AND PASTA SALAD

2 cups cut green beans
1 1/2 cups garbanzo beans
2 cup cooked pasta, macaroni or shells
2 T. red onion (minced)
1 cup Italian salad dressing

Toss. Season with salt and pepper to taste and toss again.
Refrigerate several hours. Toss right before serving.

Green Bean Stew

1 pound bacon, chopped
1/2 tsp black pepper
1 pound white onions, peeled and chopped
24 ounces V-8 vegetable juice
2-1 lb cans tomato, chopped with juice
2-1 lb cans green beans (any but French style) with juice
2 pounds white potatoes, peeled and cut into 1" pieces
2 cups beef broth
salt to taste

Brown the bacon with 1/2 tsp black pepper until crisp, then
remove from grease and set aside. Add the onion to the pan
and saute until it caramelizes. Add remaining ingredients
and bring to a boil, allowing the potatoes to stay on the
bottom of the pot. Cover and simmer for 30 minutes. Uncover
and simmer off some of the liquid.

Greek Stewed Potatoes, Green Beans and Zucchini
6 to 8 servings—Dairy-free

This zesty stew tastes just as good if made the day before, but don't add the herbs or cheese (if using) until you've reheated it.

1 Tbs. olive oil
1 large onion, chopped
2 large baking potatoes (1 1/4 lbs.), peeled and cut into 1/2-inch chunks
2 medium zucchini, halved lengthwise and cut into 1/2-inch chunks
16-oz. pkg. frozen cut green beans, thawed
28-oz. can diced tomatoes
1/2 tsp. dried oregano
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/2 tsp. salt
1/4 tsp. freshly ground pepper
4 oz. feta cheese, cut into chunks (1 cup; optional)
Meal plan: A fresh, crusty bread, such as sourdough, makes an excellent partner. To round out the meal, serve a big spinach salad with some chickpeas tossed in.

In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, 3 to 4 minutes.

Stir in potatoes until well combined. Add 1/2 cup water. Bring to a simmer, then cover and cook until potatoes are halfway tender, about 10 minutes.

Stir in zucchini, green beans, tomatoes (with liquid) and oregano. Return to a simmer, cover and cook until vegetables are just tender, about 15 minutes.

Stir in parsley, dill, salt and pepper. Ladle stew into shallow bowls and sprinkle some feta over each serving if desired.

PER serving: 173 CAL; 5 G PROT; 3 G TOTAL FAT (0 SAT. FAT); 35 G CARB.; 0 MG CHOL; 411 MG SOD.; 6 G FIBER