How to store green beans: in a bag in the fridge. Try to use them within 2-3 days of harvest, they will be more tender with better flavor.
Blanched Green Beans with Shallots and Herbs Chef Jonathan Miller
Simply blanched fresh green beans are the best way to enjoy them, I think. Experiment with different herbs (marjoram or fresh oregano are also nice here), or including a chopped nut - almonds or hazelnuts go well.
1 lb green beans, stem end trimmed
1 large shallot, minced
3 T chopped tarragon leaves
Bring a large pot of water to a boil and heavily salt the water. Blanch the green beans until bright green, softened a bit, sweet, but still slightly crunchy, a couple minutes. Taste one periodically. Drain well, then, while still slightly warm, toss with the shallots and herbs, a few tablespoons of olive oil, and taste to make sure you like them. Serve at room temperature. Give them a splash of lemon if you like just before serving to perk them up (or use a quality white wine vinegar instead).
GREEN BEANS WITH TOMATOES AND BASIL
From Asparagus to Zucchini, Madison Area CSA Coalition
1 1/2 pounds green beans, cooked
1 garlic clove, diced
1 small onion, thinly sliced
1 tbsp. olive oil
2 tomatoes or 1/2 basket of cherry tomatoes, coarsely chopped
salt & pepper to taste
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh parsley
Cut beans into 1‑inch lengths; set aside. Saute garlic and onion in oil in skillet until soft. Add tomatoes, salt and pepper, and cook 2 minutes. Stir in basil and green beans. Cover, reduce heat to low and simmer 3 minutes. Remove from heat, stir in parlsey, and serve immediately. Makes 4‑6 servings.
Baked Green Bean Fries with Basil Aioli - wow!
FINISHING TOUCHES FOR BEANS
The Victory Garden Cookbook by Marian Morash
After steaming or blanching, try one of these:
‑ With Butter & Lemon Juice: toss beans with butter in a hot frying pan. Sprinkle with lemon juice, and season with salt & pepper.
‑ With Onions: lightly brown chopped onions in butter, add beans, and toss until thoroughly coated in butter and onions.
‑ With Oil and Garlic: Heat 2 tablespoons oil per pound of beans, add 1 clove finely shopped or pureed garlic, cook 30 seconds, add beans; toss until heated through. Season with salt and pepper to taste.
‑ With Mushrooms: Saute 1/4 pound sliced mushrooms per pound of beans in butter until lightly browned. Add green beans and heat through.
Master Recipe for Boiled Green Beans
from The Best Recipe by the editors of Cook's Illustrated Magazine
We find that green beans respond better to boiling than to steaming. A pound of beans in a standard steamer will not cook evenly. Boiling is simpler - just add the beans and cook until tender - and permits the addition of salt during cooking. Unlike other vegetables, green beans do not become soggy when boiled, because their thick skins keep them crisp and firm. Leave beans whole when boiling; cut beans will become waterlogged. Boiled beans can be flavored with some butter or oil, dressed with a vinaigrette, or sauteed briefly in a flavorful fat.
1 pound green beans, ends snapped off
1 teaspoon salt
Bring 2 ½ quarts of water to boil in a large saucepan. Add beans and salt and cook until tender, about 5 minutes. Drain and season.
Simple Green Beans
Dress the beans with a drizzle of extra-virgin olive oil or a pat of butter as well as a generous sprinkling of salt and pepper.
Green Beans with Bacon and Onion
4 strips bacon, cut into ½-inch pieces
1 medium onion, minced
1 pound green beans, ends snapped off
salt and ground black pepper
Fry bacon in large skillet over medium heat until crisp, about 5 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Pour off all but 2 Tbs. bacon drippings. Add onion and saute until softened, about 5 minutes. Meanwhile bring 2 ½ quarts of water to boil in large saucepan. Add beans and salt and cook until tender, about 5 minutes. Drain and add to skillet with onions. Toss to heat through, 1 to 2 minutes. Add bacon and season with salt (sparingly) and pepper to taste. Serve immediately.
Haricots Verts Salad With Figs and Walnut Vinaigrette
I cheated a bit and did the green beans in the microwave and ran them under cold tap water (but I did dry them). I didn't have the truffle. ;-) Have to try that some time. Don't put the salad together until just before serving 'cause it gets ucky. Next time I might try having the walnuts in big pieces instead of chopped. -jw
1 lb. haricots verts (slim green beans), tipped and tailed
2 T sherry vinegar
1/8 t freshly ground white pepper
3 T toasted walnut oil
1 T olive oil
2 T snipped chives
1 T very finely diced shallot
6 large ripe figs, stemmed and quartered
20 small basil leaves
2 T coarsely chopped walnuts
1/4 oz. summer truffle, very thinly sliced (optional)
Bring a large pot of water to a boil and add a large pinch of salt. Prepare a large water ice bath; set aside.
Drop the beans into the boiling water and cook at a full boil
until they are slightly tender and cooked through, about 6 to 8 minutes. Drain, plunge
into the ice water to halt the cooking process, drain again, and spread the beans on a kitchen towel.
Combine the sherry vinegar, 1/8 t kosher salt, pepper, walnut oil, and olive oil in a large mixing boil. Whisk vigorously. Add the chives, parsley, and shallot and mix well. Drop the figs, beans, basil leaves, and walnuts into the bowl, and toss together gently but thoroughly with your hands. Sprinkle the salad with a pinch of salt and, if desired, garnish with the thinly sliced summer truffle. Serve immediately.
adapted rom The Basque Kitchen, Gerald Hirigoyen.
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