My garden is finally spitting out some green beans and I'm looking for some new ways to cook them up. Normally I would just simmer them for a few hours until they're tender, maybe with some bacon, onion, and/or potatoes - but that gets boring fast.
Has anyone grilled them? Do they need blanched first? What other flavors would you put with them? I have lots of fresh cilantro, rosemary and basil if that helps...
Only thing better than having a boy, is having two!
Jack Ryan 1.12.06
Tate Daniel 6.23.11
We grill them in foil packets. I don't blanch first, but you could. We usually drizzle w/ olive oil, salt, pepper and garlic or shallots, seal the foil packet and toss it on the grill w/ whatever else we are making. I would say 15-ish min maybe. Otherwise I typically steam them for 10-ish minutes, just until the color turns vibrant. I don't blanch them first for steaming, either, but I don't like my beans mushy, I like them to maintain a little crisp. My MIL makes a good potato salad that has green beans in it, along with red onion, potatoes, and she uses a balsamic vinegar and oil based dressing. It's nice for summer.
why didn't I think of steam packets? That's a super idea... I might give it a try this evening. I've got some corn on the cob and some chicken I can throw on the grill and not heat up the kitchen tonight.
That potato salad sounds pretty good - and something different! I get bored with the same old things.
Only thing better than having a boy, is having two!
Jack Ryan 1.12.06
Tate Daniel 6.23.11
Oh yum. I am craving fresh green beans now! (and our growing season kicks in MUCH later than yours) If you have a bumper crop of them, and you like pickles, pickled beans are so good! If interested I can post the recipe when I get home.
yeah, go ahead and post the pickling recipe...I think I'll have plenty to play with...and my parents will have a bunch too. I have a feeling we're going to be having a LOT of green beans in the near future!
Only thing better than having a boy, is having two!
Jack Ryan 1.12.06
Tate Daniel 6.23.11
DH and I both like very fresh, barely cooked beans (or really green vegetables of any kind). He usually makes them in either a wok or frying pan in sesame oil -- a very fast cook, constantly stirring, takes about 3-4 minutes. When it's done, he sprinkles sesame seeds on top. I honestly can't even imagine cooking beans for a couple of hours -- don't they get mushy?
I usually just steam my green beans but lately I've been roasting them. I just put them in a hot (450 or so) oven with a little olive oil and salt and pepper. So good!
Ooooh, I have to try grilling and roasting green beans!
I found a bunch of recipes on Martha Stewart's site a while ago. Here's a yummy one:
Dijon Herb Green Beans
Ingredients
1/2 lb green beans, ends trimmed (or yellow wax beans, or dragon tongue beans)
1 tbsp freshly squeezed lemon juice
1/2 tbsp Dijon mustard
1/4 tsp sea salt
freshly ground black pepper to taste
1 small clove garlic, grated (use kitchen rasp)
1 1/2 - 2 tbsp olive oil
1 tsp fresh tarragon, chopped (or 1 tbsp fresh parsley, basil, or dill)
Directions
In a pot of boiling, salted water, add beans. Let cook for 5-7 minutes (depending on thickness of beans), until just tender to the bite. Remove, and immediately rinse beans through very cold water until they have completely cooled. Drain to dry and set aside.
Meanwhile, in a bowl, whisk together lemon juice, mustard, salt, pepper, and garlic. Continue to whisk and slowly drizzle in olive oil to emulsify. Finally, stir in tarragon. To serve, toss beans (pat dry to remove any remaining water) with vinaigrette.
Haven't tried these, but plan to:
Green Bean and Potato Salad with Pesto
Ingredients
* 1/2 cup packed fresh basil leaves
* 1/3 cup pecans, toasted
* 1 small garlic clove, chopped
* 2 tablespoons fresh lemon juice
* 2 tablespoons olive oil
* Coarse salt and ground pepper
* 1 1/2 pounds small red new potatoes, scrubbed
* 1 1/2 pounds green beans, trimmed and halved crosswise
Directions
1. Make pesto: Bring 2 cups water to a simmer in a small saucepan. Add basil, and submerge with a spoon; immediately drain in a colander. In a blender, combine basil, pecans, garlic, lemon juice, oil, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 1/4 cup water; blend until smooth. Set aside.
2. Make salad: In a large saucepan, cover potatoes with salted water by 1 inch. Bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a paring knife, about 15 minutes. Remove with a slotted spoon (reserve pan of water). When cool enough to handle, cut potatoes into quarters; place in a large bowl.
3. While potatoes are cooling, return reserved water to a boil. Add green beans; cook until crisp-tender, 4 to 6 minutes. Drain well; transfer to bowl with potatoes.Add pesto, and toss to coat. Season with salt and pepper; serve immediately.
(obviously you could just use store-bought pesto)
Green Beans with Lemon
Ingredients
* 1 tablespoon coarse salt, plus more for seasoning
* 1 pint green beans, stem ends trimmed
* 2 tablespoons unsalted butter, cut into small pieces
* 1 tablespoon finely grated lemon zest (about 1 lemon)
* Freshly ground pepper
Directions
1. Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
2. Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.
Green Beans with Dill Butter
Ingredients
* 2 tablespoons butter
* 1 pound French-cut green beans
* 1 tablespoon chopped fresh dill, (or 1/4 teaspoon dried)
* Coarse salt and ground pepper
Directions
1. To prepare beans, trim both ends with a paring knife, or snap off. Cut beans in half into approximately equal-size pieces, then carefully split each bean in half lengthwise with a paring knife.
2. Bring 1 tablespoon butter and 1/2 cup water to a boil in a large skillet. Add beans. Cover; cook over medium-low heat until tender, 16 to 20 minutes.
3. Toss with remaining tablespoon butter and dill. Season with salt and pepper. Serve warm.
Fresh Green Beans
Reply With Quote
If you have a bumper crop of them, and you like pickles, pickled beans are so good! If interested I can post the recipe when I get home.
