Green Beans

Green Beans Recipes

This has become my very favorite green bean recipe of all time.  Delicious!  Easy to make a lot and even easier to reheat! 

1 pound green beans, ends snapped and cut in half
1 onion, chopped
2-4 tablespoons oil
1-3 cloves garlic (to taste), minced
1 pound tomatoes, chopped
salt and pepper to taste
1/4 teaspoon ground allspice
pinch of sugar or maple syrup

Heat oil in skillet and add onion, sauteeing until translucent.  Add green beans and saute until browning, about 5 to 10 minutes.  Add the rest of the ingredients, bring to boil and simmer until desired tenderness, about 30 minutes.  Enjoy!

½ pound green beans, whole
2 tablespoons butter
¼ cup slivered almonds
Salt and pepper to taste
Lemon wedges

Steam or boil green beans until crisp tender about 5-8 minutes.  Drain and run cold water over them to cool.  Melt butter in skillet on medium-low and sauté almonds until golden.  Add beans and stir to coat and until warmed.  Season and serve with lemons.

Availability: August-September

Storage tips: Refrigerate in a plastic bag. They should last at least a week and usually up to two.

How to eat: Very fresh beans are exquisite steamed until tender and served with butter. To steam, snap off tops and place in a pan with one inch of water in the bottom. Bring to a boil and steam for 5-10 minutes until tender. Beans can also be eaten raw as a snack, put into soups, or salads.

This is an approximation of the salad that was served at the 2016 Cooperators of the Year event at the farm.  Thanks Joanna and PCSWCD for making such great food!

¾ lb. Green beans, ends snapped and chopped
¼ cup onion, minced
1 cup carrots, grated
Fresh or dried herb (she used basil), optional
4 TBLS olive oil
1 TBLS vinegar
salt and pepper to taste

Combine the veggies and toss.  Whisk together herb, oil, vinegar, salt and pepper to make a dressing.  Pour over salad and marinate in fridge overnight.  Serve cold.

I love make-ahead meals including veggie dishes that are easy to pull out of the fridge and serve with other leftover main dish material.  This is one of those that I use often during green bean season.

olive oil
green beans
cloves of garlic, optional
salt and pepper to taste

For the dressing per pound of raw beans:
1/4 cup olive oil
1 tablespoon vinegar (we use cider)

Preheat oven to 425 degrees.  Grease baking sheet.  Lay green beans whole (and optional garlic cloves) out on baking sheet and drizzle with olive oil, tossing to coat.  Salt and pepper to taste and roast until tender, about 15 to 20 minutes.  Let cool slightly then pour dressing over beans and let marinate in fridge until you want to eat them!  Delish!

1-2 TBLS butter or cooking oil
Beans, trimmed and cut into 1” pieces
1 small onion, thinly sliced
1 clove garlic, minced
parmesan cheese and salt to taste

Sauté beans and onion in butter or oil until desired tenderness.  Add garlic and sauté another minute.  Serve hot on plates and top with parmesan cheese and salt to taste.

2 cups green beans, cut into 1 ½ inch pieces
¼ tsp dried thyme
1 clove garlic, minced
5 tbls cooking oil
1 cup sweet onion, sliced into thin rounds
1 cup mushrooms, sliced (optional)
2 cups lettuce, torn into pieces
8 oz steak

Heat 2 Tbls cooking oil in a heavy-bottomed pot over medium heat and sauté the beans, garlic, and thyme until the beans slightly soften, about 5 min. Add one cup water and simmer 15 min. Drain. In a skillet, heat three Tbls cooking oil over medium heat and sauté the onion and optional mushrooms until soft and beginning to brown, about 10 min. Broil or pan-fry the steak to desired doneness. Cut into thin strips. In a large bowl combine all ingredients. Top with a dressing of 2 Tbls olive oil, 1 Tbls lemon juice, ¾ tsp prepared mustard, salt and pepper to taste. Serve warm. Serves 2-4.