1 tablespoon olive oil
1 1/2 pounds green beans, trimmed and cut into 2 inch pieces, thawed if frozen
1 clove garlic, minced
3/4 pound tomatoes, seeded and chopped
3 tablespoons parsley, chopped
3 tablespoons red wine vinegar
1 teaspoon oregano, chopped
Heat oil in a heavy nonstick skillet over medium high heat. Sauté green beans 5 minutes, stirring constantly. Reduce heat to medium. Stir in garlic and sauté 1 minute. Add remaining ingredients and salt and pepper to taste and simmer 5 to 7 minutes or until green beans are tender and sauce is thickened.
Green Beans with Pine Nuts
1 ounce pine nuts
1 1/2 pounds green beans, trimmed
2 tablespoons lemon juice
Preheat oven to 375F. Toast pine nuts in a shallow baking pan in oven 3 to 5 minutes, shaking pan frequently. Place green beans in a steamer basket over boiling water. Cover saucepan and steam 7 to 8 minutes or until tender. Transfer green beans to a serving bowl. Toss with lemon juice, pine nuts, and salt and pepper to taste.
Country Style Green Beans
1 1/2 pounds green beans, ends trimmed
2 strips bacon or pancetta, cut crosswise into 1/2 inch strips
2 tablespoons chopped almonds
Place green beans in a steamer basket over boiling water. Cover pan and steam 10 minutes or until just tender. Sauté bacon 3 to 4 minutes, stirring frequently, in a heavy nonstick skillet over medium high heat until golden. Transfer bacon to paper towels to drain. Drain all but 1 teaspoon drippings from skillet. Add green beans to skillet and sauté 4 to 5 minutes until lightly browned. Transfer to a bowl. Stir in bacon and almonds.
Garlic Green Beans
1 1/2 pounds green beans, trimmed, thawed if frozen
1 tablespoon unsalted butter
4 cloves garlic, peeled
1/4 teaspoon sage
1 tablespoon parsley, chopped
1/4 teaspoon salt, optional
Place beans in a steamer basket over boiling water. Cover pan and steam 5 to 7 minutes or until tender. Rinse under cold water to cool. Drain. Melt butter in a heavy nonstick skillet over low heat. Add garlic, cover pan and braise 20 minutes or until garlic softens and is golden. Remove cover and mash garlic until mixed thoroughly with butter. Transfer green beans to skillet and increase heat to medium. Sauté 3 minutes, stirring frequently, until beans are heated throughout. Stir in herbs, salt and pepper to taste.
Green Beans with Mushrooms
1 pound green beans, trimmed and cut into 2 inch pieces
1 1/2 tablespoons olive oil
1 pound mushrooms, trimmed and sliced
1 teaspoon Dijon mustard
2 tablespoons lemon juice
Place green beans in a steamer basket over boiling water. Cover saucepan and steam green beans 8 to 10 minutes or until tender. Transfer to a large serving bowl and keep warm. Heat oil in a heavy nonstick skillet over medium heat. Sauté mushrooms 8 to 10 minutes or until browned. Transfer mushrooms to green beans. Stir in mustard, lemon juice, and salt and pepper to taste.
Green Beans with Sesame Dressing
9 ounces green beans
Sesame Dressing:
1 ounce white sesame seeds
1 tablespoon soy sauce
1 tablespoon sake
1 teaspoon sugar
Clean green beans and cut into 1 inch lengths. Simmer in boiling water or steam until cooked to taste. Drain and cool. Toast the sesame seeds in a hot dry frying pan until they start to pop. You want the color to darken only very slightly. When they're ready, you should be able to smell them. Whizz the toasted sesame seeds to a rough paste in a blender, there should still be some texture to it. Stir in the soy sauce, sake and sugar. When the beans are cool, arrange them attractively on a large dish and drizzle the dressing on top.
Green Bean and Mushroom Fricassee
1 pound thin green beans
24 baby carrots, halved lengthwise
1/3 cup pine nuts
2 tablespoons canola oil
6 ounces shiitake mushrooms, stemmed, caps thickly sliced
3 plum tomatoes, peeled, seeded and thinly sliced
1 1/2 tablespoons fresh lemon juice
salt and freshly ground pepper
Bring a large pot of salted water to a boil. Add the green beans and carrots and cook until crisp tender, about 5 minutes. Drain and pat dry with paper towels. In a large skillet, toast the pine nuts over moderate heat, stirring constantly, until lightly golden, about 5 minutes. Transfer the pine nuts to a plate to cool. Heat the oil in the skillet until shimmering. Add the mushrooms and cook over moderately high heat, stirring, until softened and beginning to brown, about 5 minutes. Add the carrots and green beans and cook, stirring, until tender, 3 to 4 minutes. Add the tomatoes and lemon juice and season with salt and pepper. Cook until the tomatoes are just warmed through, about 1 minute. Transfer the vegetables to a platter, sprinkle with the pine nuts and serve.
Green Bean Stroganoff
2 cups buttermilk
1 pound green beans
1/2 large onion
2 tablespoons oil or butter
1/2 pound mushrooms
2 small or 1/2 large eggplant
1 teaspoon salt
1 pinch pepper
2 teaspoons cornstarch
Take buttermilk, out of refrigerator to warm to room temperature. Wash green beans and cut into bite sized pieces. Steam until tender. While the beans cook, chop the onion and sauté in oil or butter. Slice mushrooms in thick pieces and add them to the onion. Cook and stir until tender. Cube eggplant and add to mushrooms. Cover and steam until tender, stirring as necessary to prevent sticking. Add green beans and season with salt and pepper. Beat buttermilk smooth. Stir cornstarch into the beaten buttermilk and bring it to a boil, stirring vigorously; it will separate and then smooth out again. Add to the bean mixture. Serve warm.
Green Bean Bundles
1 tablespoon ground garlic
1/2 cup brown sugar
1 tablespoon melted butter
1 cup water
fresh green beans
4 bacon strips cut in half
Wrap about 8 beans with a strip of bacon. Lay in a baking dish. Repeat. Mix garlic, brown sugar, butter, and water together. Pour over bundles. Bake at 325F for 30 minutes or until bacon is golden brown.
Chinese Green Beans
1 pound fresh green beans
1 tablespoon finely chopped fresh ginger root
Dressing:
4 tsp dry mustard powder
1 tablespoon cold water
2 tablespoons reduced sodium soy sauce
3 tablespoons rice or cider vinegar
2 teaspoons dark roasted sesame oil
Trim and slice the beans crosswise, into 1 inch lengths. Cook in rapidly boiling water about 5 minutes, or until crunchy tender. Drain beans, chill in cold water, and drain well. Mix the dressing and toss with the ginger root and green beans.
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