Green bean recipes?

We have lots of green beans from our garden...have any good ones besides Shepherd's Pie? I just don't want to get sick of them.Green bean recipes?
Top and tail whole green beans then steam for 2min drain place in bowl pour over soy sauce and a little bit of sesame oil ( to your own taste) and toss sauce through beans. Then I like to sprinkle them with chopped garlic and fresh grated ginger delicious.Green bean recipes?
When I make green beans I like to spice them up with :


1 small chopped onion


1/4 cup finely chopped bell pepper


1 teaspoon crushed red pepper


1 cup (or more or less as you like) smoked ham


1/4 cup oil


then when they're almost ready to eat add as much as you like cooked potatoes....red skins are my favorite...but I often use the canned potatoes...just because its faster.


Oh, %26amp; salt %26amp; pepper to taste...try the coarse ground black pepper....much tastier i think!
Warm Green Bean and Pancetta Salad


Size : 4





You can substitute bacon for the pancetta.





2 medium sized ripe tomatoes


3 Tbsp sherry vinegar (a mild, flavorful wine vinegar)


2 teaspoon honey


1/4 pound thinly sliced pancetta


3 Tbsp olive oil


3/4 pound of fresh green beans, ends trimmed, strings removed (if any), halved if very long


Kosher salt and freshly ground pepper


1/2 cup Parmesan cheese (Parmigiano Reggiano) shavings, chopped





Core the tomatoes. Slice them in half horizontally and gently squeeze out most of the seeds and juice. (Alternatively, you can use your fingers to gently remove the seeds and pulp from the tomatoes.) Chop the tomatoes into 1-inch pieces. Set aside.





In a small bowl, mix the honey and sherry vinegar. Set aside.





Heat a large saut茅 pan to medium heat. Cook the strips of pancetta in batches until golden and crisp. Let drain on a paper towel set over a plate to absorb the excess fat. Discard all but 1 Tbsp of the fat remaining in the pan (don't put down the drain or you'll clog your drain when the fat cools). Add 3 Tbsp of olive oil to the pan, set aside. Chop the pancetta.





Bring a medium saucepan of generously salted water to a boil. Add the beans and cook until tender, about 5 minutes. Drain the beans. Put beans into a large serving bowl. Add the tomatoes.





Heat the oil in the skillet that was used to cook the pancetta on medium heat. Whisk in the vinegar honey mixture. Turn the heat up and continue to whisk as the mixture boils and blends. Pour out the hot dressing on to the beans and tomatoes. Season with salt and pepper. Add the chopped pancetta and Parmesan and toss.
CREAMED BEANS





1 lb. fresh green beans


1 c. celery, sliced


1/4 c. water


2 tbsp. butter


1/4 c. onion, chopped


2 tbsp. celery leaves


2 tbsp. flour


1 3/4 c. milk


4 tsp. lemon juice





Prepare beans and cut into 1 inch pieces. Place beans and celery in pot. Add 1/4 cup water. Cover and simmer 20 minutes; drain. Melt butter, saute onions and celery leaves. Blend in flour. Remove from heat and stir in milk. Return to heat and simmer, stirring until thickened. Stir in lemon juice and vegetables, salt and pepper to taste. Serve over potatoes and carrot cakes.
My favorite way to fix green beans is to cook them and add potatoes and cut up ham - but it is not your typical ham it is a cottage ham. Then just cook for several hours. This is so good and my family loves it too.
One of my favorites is to take the beans, trim the tips, and place them in a crockpot with new potatoes and slices of bacon or a thick slice of ham that's been cut into strips. Just cover the beans with water and allow to cook on low for 4-8 hours, they just absorb all the flavor from the ham/bacon and its so good!











Syrian Green Beans with Olive Oil


1 (16 ounce) package frozen cut green beans


1/4 cup extra virgin olive oil


salt to taste


1 clove garlic, minced


1/4 cup chopped fresh cilantro





Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Cook until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.
Lucky you with all those yummy beans. Freeze a few bags of them and enjoy this winter.
My husband loves fresh green bean soup.





In a large pot mix


broth (beef) and water to make a nice soup then add fresh green beans (this is the main ingredient), carrots, potatoes, celery and seasoning to taste.





Brown some stew meat and then add to the soup mixture.





Cook until all veggies are tender. Serve with hot corn bread!





Another idea is to go to http://www.cooks.com/ and type in green beans. You will get a lot of great ideas!!
Creole Green Beans





Ingredients:





4 strips Beef Or Turkey Bacon, diced


1 medium Onion, diced


1 medium Green bell pepper, diced


陆 teaspoon Garlic, minced


2 cups Crushed tomatoes (canned)


To taste hot sauce


1 陆 pounds Green beans





Directions:





Brown the bacon in a saucepan.


Add the onions and green pepper.


Cook until just soft.


Add the garlic and cook for 1 minute longer.


Add the tomatoes and hot sauce.


Simmer for 30 minutes over low heat.


Snap the ends off the beans and cook them


in boiling water until soft.


Drain.


Toss them in the sauce.


Serve warm.


Serves 4.








Alpine Style Green Beans


(Contains Dairy)





1 pound green beans -- trimmed


3 tablespoons butter


1/2 cup onion -- finely diced


1 cup sour cream


salt -- to taste


2 cups Gruyere or other Swiss cheese -- grated


1/4 cup bread crumbs





Preheat oven to 350. French cut beans by cutting them


in half lengthwise, running the knife down the flat


part between the seams of the bean. If the beans are


long, cut them at an angle into lengths of about 2


inches. Steam until crisply tender, from 3 to 5


minutes. When cooked through, but still slightly


crunchy, remove from the steamer.


In large skillet, melt 2 tbs. of the butter


and add the onion.





Cook until translucent. Stir in the sour cream and the


green beans. Add salt to taste. Mix to coat all


ingredients and turn off heat. Spread mixture into a


lightly greased casserole. Layer the cheese over it.





Top with breadcrumbs, and dot with the remaining


butter. Bake for 25 minutes or until the top is


golden brown and the sauce is bubbly.


Serve hot or warm.














Italian Vegetable Bake








INGREDIENTS:


1 28 oz. can whole tomatoes


1/2 lb. Fresh green beans, sliced


1/2 lb. Fresh okra, cut into 1/2'; pieces or 1/2 10 oz. pkg frozen okra


3/4 c Green pepper, finely chopped


1 T Fresh basil, chopped, or 1 tsp. dried basil, crushed


1-1/2 t Fresh oregano leaves, or 1/2 tsp. dried oregano, crushed


1 7'; long zucchini, cut into 1'; cubes


1 Eggplant (medium), pared and cut into 1'; cubes


2 T Grated parmesan cheese


1 Medium onion, sliced


2 T Lemon juice





PREPARATION METHOD


Drain and coarsely chop tomatoes.


Reserve liquid.


Mix together tomatoes and reserved liquid, onion, green beans,


okra, green pepper, lemon juice and herbs.


Cover and bake at 325 for 15 minutes.


Mix in zucchini and eggplant and continue baking,


covered, 60 more minutes or until vegetables are tender.


Stir occasionally.


Sprinkle top with parmesan cheese just before serving.


Makes 18 (1/2 cup) servings.











Cheddar Vegetable Chowder





* 1/4 cup butter


* 1 cup thinly sliced carrots


* 1 cup diced potatoes


* 1 cup sliced green beans


* 1/2 cup chopped onion


* 1/2 cup thinly sliced celery


* 2 tablespoons finely chopped green bell pepper


* 2 tablespoons finely chopped red bell pepper


* 3 tablespoons cornstarch


* 1/2 teaspoon salt, or to taste, depending on saltiness of chicken


broth


* 1 teaspoon dry mustard


* 4 cups chicken broth


* 1 tablespoon Worcestershire sauce


* 1 cup coarsely shredded Cheddar cheese








PREPARATION:








In a large saucepan or Dutch oven over medium heat, melt butter. Add


carrots, potatoes, green beans, onion, celery, and bell peppers. Saut茅 for 5


minutes, stirring constantly. In another container, combine cornstarch with


salt and dry mustard.





Gradually stir in the chicken broth and Worcestershire sauce until smooth.


Add to the vegetable mixture. Bring to a boil, stirring constantly. Boil for


1 minute longer. Reduce heat, cover, and simmer for about 30 minutes, until


vegetables are tender. Add cheese and stir until melted. Taste and adjust


seasoning. Serves 6.











Green Bean Casserole





2 cans cut green beans


1 can golden mushroom soup


1 cup grated cheddar cheese


1 can fried onions





Heat oven to 350


In a large bowl, stir together beans, soup,


half a can of water and cheese.


Transfer to a 2 quart casserole dish.


Sprinkle with fried onions.


Cover with foil and bake 30 minutes.


Remove foil and bake until bubbling,


about 15 minutes longer.











Almond Green Beans





1 16-ounce package frozen green beans


1/2 cup water


1/4 cup Sue Bee Honey


1/2 cup slivered almonds -- toasted


1/2 teaspoon garlic powder


2 teaspoons lemon juice


1 teaspoon salt and pepper





To toast almonds, place on cookie sheet and roast at 350 degrees for several


minutes until lightly browned. Do not overbake.


Mix all ingredients in a 2 quart saucepan and bring to a boil. Continue boiling


5 to 10 minutes or until beans are tender.
Green Beans in Garlic Sauce





1 pound green beans, whole





2 tablespoons butter, or margarine





1 teaspoon minced garlic





salt and pepper to taste





Over medium heat, boil the green beans in a 10-inch skillet, until they are just tender.





Drain the beans and return to the skillet.





Add the remaining ingredients and cook for an additional 2 or 3 minutes.





Used as a side dish, this recipe makes about 4 servings





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Green Beans with Sour Cream and Bacon





INGREDIENTS:


4 cups cooked green beans, reserve cooking liquid


1/4 cup chopped onion


3 tablespoons butter


2 tablespoons flour


2 tablespoons sugar


2 tablespoons vinegar


1/4 cup chopped parsley


1 cup sour cream


3 slices bacon, cooked crisp, crumbled





PREPARATION:


Drain cooked green beans, reserving 1 cup liquid; keep beans warm in serving dish. In a saucepan, saut茅 onion in butter; stir in flour. With the saucepan over low heat, gradually stir bean liquid into the flour and butter mixture. Stir in sugar, vinegar, and chopped parsley. Continue cooking, stirring constantly, until sauce is thickened. Add sour cream. Pour sauce over beans and top with crumbled bacon.


Serves 6 to 8.
clean green beans by cutting off ends, put in salted boiling water for two minutes, then into an ice bath, this way they'll retain their green color.


In a saute pan, brown a small chopped onion, with a clove or two of garlic in approx. two -three tablespoon of butter add in green beans, season with salt, pepper and crushed chili, add in deveined and cleaned shrimp, when shrimp turns pink it is done, add in some parsley and sprinkle some parmesan cheese on top and enjoy!
My dad used to make Green Bean Bundles when we had steak.





Just blanch your beans and season to taste, take about 4 or 5 together in a bunch and wrap with half a piece of bacon, secure with a toothpick. Bake in a 350 degree oven until bacon is crisp. YUM!


Easy and delicious!
how about good ole cooked down green beans yummy just slow boil your beans for about four hours with bacon or ham hock and onion good olive oil to taste salt not too much becuase of the bacon fresh ground black pepper .i would wait and add the bacon about the last twenty minutes or so no lid and check them often too make sure they have enough liquid hope this helps.
Lightly cook green beans in water til just tender, drain. Mix a can of mushroom soup with beans. Cover with a can of fried onion rings. Bake in the oven 350 F til bubbly. Especially good with roasted turkey or chicken dinners,





Try it. This is a wonder dish.