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Suggestions for fresh green beans?
G'day mates,
The local minor supermarket has had reasonable quality fresh green beans on special this week. (Usually beans on special are pretty past their prime; but this lot seems to be okay.) Question is, what is a good way to handle a surfeit of beans? Something a bit beyond boiling or steaming would be nice. :-) Had a bit of a google, but there seem to be around 350,000 possibilities for "recipe fresh green beans", so I thought it would be nice to ask this group for "favo[u]rites". I can almost taste a dish based on various combinations of beans with bacon, tomatoes, mushrooms, etc. -- but I can't quite put my finger on the defining ingredient(s). Help! Cheers, Phred. -- LID |
"Phred" > wrote in message ... > G'day mates, > > The local minor supermarket has had reasonable quality fresh green > beans on special this week. (Usually beans on special are pretty past > their prime; but this lot seems to be okay.) > > Question is, what is a good way to handle a surfeit of beans? > Something a bit beyond boiling or steaming would be nice. :-) > > Had a bit of a google, but there seem to be around 350,000 > possibilities for "recipe fresh green beans", so I thought it would be > nice to ask this group for "favo[u]rites". I can almost taste a dish > based on various combinations of beans with bacon, tomatoes, > mushrooms, etc. -- but I can't quite put my finger on the defining > ingredient(s). Help! > > > Cheers, Phred. > > -- > LID > We enjoy grilling them. I have a wok basket for the grill. Marinate them in a italian salad dressing to coat, chop up a sweet onion and grill together. Yum! |
"Phred" > wrote in message
... > G'day mates, > > The local minor supermarket has had reasonable quality fresh green > beans on special this week. (Usually beans on special are pretty past > their prime; but this lot seems to be okay.) > > Question is, what is a good way to handle a surfeit of beans? > Something a bit beyond boiling or steaming would be nice. :-) > > Had a bit of a google, but there seem to be around 350,000 > possibilities for "recipe fresh green beans", so I thought it would be > nice to ask this group for "favo[u]rites". I can almost taste a dish > based on various combinations of beans with bacon, tomatoes, > mushrooms, etc. -- but I can't quite put my finger on the defining > ingredient(s). Help! > > Boil til just done, drain, run under cold water, and dry. Make a salad with tomatoes and vidalia onions. -- Peter Aitken Remove the crap from my email address before using. |
Phred wrote:
> Question is, what is a good way to handle a surfeit of beans? > Something a bit beyond boiling or steaming would be nice. :-) Not quite what you were looking for but good all the same: * Exported from MasterCook * Green Beans with Lemon-Dill Butter Recipe By : Southern Living Serving Size : 8 Preparation Time :0:00 Categories : Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh green beans 1 1/2 teaspoons salt -- divided 1/3 cup butter 2 cloves garlic -- minced 1/2 teaspoon fresh lemon rind -- grated 2 teaspoons fresh lemon juice 1 tablespoon chopped fresh dill Cook green beans and 1 teaspoon salt in boiling water to cover 2 min or til crisp-tender, drain. Melt butter in large saucepan, add garlic and saute 30 seconds. Stir in remaining salt, lemon juice, rind. Add green beans and chopped dill, tossing to coat. - - - - - - - - - - - - - - - - - - |
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"Phred" > wrote in message
... > G'day mates, > > The local minor supermarket has had reasonable quality fresh green > beans on special this week. (Usually beans on special are pretty past > their prime; but this lot seems to be okay.) > > Question is, what is a good way to handle a surfeit of beans? > Something a bit beyond boiling or steaming would be nice. :-) Saute in sesame oil and then splash with soy sauce. Yummy. -Matt |
One time on Usenet, Nancy Howells > said:
<snip> > I like to stir fry mine in a little olive oil, add some curry powder and > sliced onion, and serve until cooked, but still crisp. Not me, I "serve" 'em until they're nice and soft... ;-> -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF |
One time on Usenet, Nancy Howells > said:
<snip> > I like to stir fry mine in a little olive oil, add some curry powder and > sliced onion, and serve until cooked, but still crisp. Not me, I "serve" 'em until they're nice and soft... ;-> -- J.J. in WA ~ mom, vid gamer, novice cook ~ "I rule you!" - Travis of the Cosmos, ATHF |
Phred > wrote:
My favorite: Country Green Beans and Ham Vegetables 2 tablespoons olive oil 1 ham shank, cut into 1-inch pieces Freshly ground black pepper 2 cups thinly sliced yellow onions Salt 3 pounds fresh green beans, trimmed Water In a large saucepan, with a lid, over medium heat, add the oil. Season the ham with black pepper. Add the ham and cook for 2 minutes on each side. Remove and set aside. Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the reserved ham and beans back to the pan. Cover the beans completely with water. Bring the liquid to a boil, reduce heat to medium low, partially cover and cook for 2 hours. Remove from the heat and reseason if necessary. Yield: 8 to 10 servings > G'day mates, > > The local minor supermarket has had reasonable quality fresh green > beans on special this week. (Usually beans on special are pretty past > their prime; but this lot seems to be okay.) > > Question is, what is a good way to handle a surfeit of beans? > Something a bit beyond boiling or steaming would be nice. :-) > > Had a bit of a google, but there seem to be around 350,000 > possibilities for "recipe fresh green beans", so I thought it would be > nice to ask this group for "favo[u]rites". I can almost taste a dish > based on various combinations of beans with bacon, tomatoes, > mushrooms, etc. -- but I can't quite put my finger on the defining > ingredient(s). Help! > > > Cheers, Phred. |
Phred > wrote:
My favorite: Country Green Beans and Ham Vegetables 2 tablespoons olive oil 1 ham shank, cut into 1-inch pieces Freshly ground black pepper 2 cups thinly sliced yellow onions Salt 3 pounds fresh green beans, trimmed Water In a large saucepan, with a lid, over medium heat, add the oil. Season the ham with black pepper. Add the ham and cook for 2 minutes on each side. Remove and set aside. Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the reserved ham and beans back to the pan. Cover the beans completely with water. Bring the liquid to a boil, reduce heat to medium low, partially cover and cook for 2 hours. Remove from the heat and reseason if necessary. Yield: 8 to 10 servings > G'day mates, > > The local minor supermarket has had reasonable quality fresh green > beans on special this week. (Usually beans on special are pretty past > their prime; but this lot seems to be okay.) > > Question is, what is a good way to handle a surfeit of beans? > Something a bit beyond boiling or steaming would be nice. :-) > > Had a bit of a google, but there seem to be around 350,000 > possibilities for "recipe fresh green beans", so I thought it would be > nice to ask this group for "favo[u]rites". I can almost taste a dish > based on various combinations of beans with bacon, tomatoes, > mushrooms, etc. -- but I can't quite put my finger on the defining > ingredient(s). Help! > > > Cheers, Phred. |
The Wolf wrote:
Add the reserved ham and beans back to the pan. > Cover the beans completely with water. Bring the liquid to a boil, > reduce heat to medium low, partially cover and cook for 2 hours. Remove > from the heat and reseason if necessary. If you're going to cook the life out of the fresh beans anyway... why not just open a can? I can't imagine the attraction to overcooked, mushy gray beans? Goomba |
Goomba38 wrote:
> >The Wolf wrote: > Add the reserved ham and beans back to the pan. >> Cover the beans completely with water. Bring the liquid to a boil, >> reduce heat to medium low, partially cover and cook for 2 hours. Remove >> from the heat and reseason if necessary. > >If you're going to cook the life out of the fresh >beans anyway... why not just open a can? I can't >imagine the attraction to overcooked, mushy gray >beans? What mushy grey beans, after cooking for two hours there'd be no discernable beans. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
Phred > wrote:
> Question is, what is a good way to handle a surfeit of beans? > Something a bit beyond boiling or steaming would be nice. :-) Here is a recipe for mussel salad with green beans which I like. It is unusual, but is in keeping with the season, at least here in the northern hemisphere (it seems you are posting from Down Under, but I just can't resist...). The recipe is from _The Lutèce Cookbook_ by André Soltner. Victor Salade de Moules aux Haricots Verts Mussel Salad with Green Beans Serves 4 salt 1 pound string beans, trimmed 1 tomato 1 1/2 pounds mussels 1 tablespoon unsalted butter 4 shallots, peeled and chopped fine 1/4 cup dry white wine 1/4 cup Vinaigrette (see below) 1 tablespoon chopped parsley 1. Bring 2 quarts of salted water to the boil, add the string beans, and cook until tender - about 4 minutes. Drain the beans and plunge them into ice water to cool them. Drain them again and set them aside. 2. Cut a conical plug from the stem end of the tomato and discard. Blanche the tomato in boiling water for 10 seconds, drain it under cold water and peel off the skin. Cut the tomato in half, squeeze out and discard the juice and seeds, and chop the pulp in 1/4-inch cubes. 3. Squeeze each mussel in your hand, pushing the top and bottom of the shelf in opposite directions, and discard those that open. Scrub the mussels to remove the beards, and wash them in 2 or 3 changes of water. 4. In a large pot, melt the butter. Add half the chopped shallots and sauté them lightly for 2 minutes. Add the mussels and the wine, and cook, covered, over high heat until the mussels open - about 3 minutes. 5. Remove the mussels from the shells. Remove the small tough membrane from each of the mussel meats. In a bowl, mix the string beans, mussels, diced tomato, and the remainder of the shallots with the Vinaigrette. 6. Serve sprinkled with the chopped parsley. Vinaigrette Basic Vinaigrette Yield: 1 cup 1 ample tablespoon chopped onion 2 teaspoons Dijon mustard 1/4 cup vinegar, tarragon vinegar preferred 1/2 teaspoon salt 1/8 teaspoon pepper, fresh ground 2 drops Tabasco sauce 1/4 cup olive oil 1/2 cup peanut oil (or another salad oil) 1. In a bowl, crush the chopped onion to a purée with a fork. Add the mustard, vinegar, salt, pepper, and Tabasco, and whisk until blended. 2. Beat the oils gradually. Taste and adjust the seasoning. Note: This vinaigrette may be prepared in advance. But, if it is, omit the onion. Just before serving, add the onion. Then thoroughly mix again. |
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previously in rfc, Goomba38 > wrote:
> The Wolf wrote: > Add the reserved ham and beans back to the pan. >> Cover the beans completely with water. Bring the liquid to a boil, >> reduce heat to medium low, partially cover and cook for 2 hours. Remove >> from the heat and reseason if necessary. > > If you're going to cook the life out of the fresh > beans anyway... why not just open a can? I can't > imagine the attraction to overcooked, mushy gray > beans? > Goomba > > My Sicilian grandmother cooked green beans with onions and olive oil for a long time in a frying pan on low heat until both caramelized and really melted in your mouth. My mom's been trying to duplicate her technique for over thirty years (grandma died in the 60's). I haven't given it a whirl yet, but it's supposed to be fantastic and a family favorite from a fabulous cook. (were there enough F's in that sentence?) :D -Claudia |
previously in rfc, Goomba38 > wrote:
> The Wolf wrote: > Add the reserved ham and beans back to the pan. >> Cover the beans completely with water. Bring the liquid to a boil, >> reduce heat to medium low, partially cover and cook for 2 hours. Remove >> from the heat and reseason if necessary. > > If you're going to cook the life out of the fresh > beans anyway... why not just open a can? I can't > imagine the attraction to overcooked, mushy gray > beans? > Goomba > > My Sicilian grandmother cooked green beans with onions and olive oil for a long time in a frying pan on low heat until both caramelized and really melted in your mouth. My mom's been trying to duplicate her technique for over thirty years (grandma died in the 60's). I haven't given it a whirl yet, but it's supposed to be fantastic and a family favorite from a fabulous cook. (were there enough F's in that sentence?) :D -Claudia |
Goomba38 wrote: > The Wolf wrote: > Add the reserved ham and beans back to the pan. > > Cover the beans completely with water. Bring the liquid to a boil, > > reduce heat to medium low, partially cover and cook for 2 hours. Remove > > from the heat and reseason if necessary. > > If you're going to cook the life out of the fresh > beans anyway... why not just open a can? I can't > imagine the attraction to overcooked, mushy gray > beans? Da Wolf is tawkin' Southron - style green beans. They're a favorite of mine. I've cooked green beans for well more than six hours (initial high heat followed by a slooooow simmer) at a stretch, they are *ambrosial*. Think "soul food"... Normally I like my green beans nice and crisp, but the above - mentioned style are great "comfort food"... -- Best Greg |
Phred wrote: > G'day mates, > > The local minor supermarket has had reasonable quality fresh green > beans on special this week. (Usually beans on special are pretty past > their prime; but this lot seems to be okay.) > > Question is, what is a good way to handle a surfeit of beans? > Something a bit beyond boiling or steaming would be nice. :-) > > Had a bit of a google, but there seem to be around 350,000 > possibilities for "recipe fresh green beans", so I thought it would be > nice to ask this group for "favo[u]rites". I can almost taste a dish > based on various combinations of beans with bacon, tomatoes, > mushrooms, etc. -- but I can't quite put my finger on the defining > ingredient(s). Help! A favorite and very simple (it's an ostensibly Vietnamese recipe via Madhur Jaffrey). Roughly: - start to stir fry some ground pork in a wok/skillet - add whilst the pork is frying: soy or fish sauce, garlic, diced hot peppers (Thai bird peppers, even red bell peppers will work fine), some brown sugar - add green beans and cover (you may want to add some more liquid, e.g. broth or water) until done. Serve as is or over rice - You can alter this recipe by using differents meats, fish , tofu, vegetables, whatever...it's just about as simple a recipe as can be. The combination of hot pepper and sweet brown sugar makes for a nice taste contrast... NOTE: I like to use Chinese long ("snake") beans with this, too... -- Best Greg |
Phred wrote: > G'day mates, > > The local minor supermarket has had reasonable quality fresh green > beans on special this week. (Usually beans on special are pretty past > their prime; but this lot seems to be okay.) > > Question is, what is a good way to handle a surfeit of beans? > Something a bit beyond boiling or steaming would be nice. :-) > > Had a bit of a google, but there seem to be around 350,000 > possibilities for "recipe fresh green beans", so I thought it would be > nice to ask this group for "favo[u]rites". I can almost taste a dish > based on various combinations of beans with bacon, tomatoes, > mushrooms, etc. -- but I can't quite put my finger on the defining > ingredient(s). Help! A favorite and very simple (it's an ostensibly Vietnamese recipe via Madhur Jaffrey). Roughly: - start to stir fry some ground pork in a wok/skillet - add whilst the pork is frying: soy or fish sauce, garlic, diced hot peppers (Thai bird peppers, even red bell peppers will work fine), some brown sugar - add green beans and cover (you may want to add some more liquid, e.g. broth or water) until done. Serve as is or over rice - You can alter this recipe by using differents meats, fish , tofu, vegetables, whatever...it's just about as simple a recipe as can be. The combination of hot pepper and sweet brown sugar makes for a nice taste contrast... NOTE: I like to use Chinese long ("snake") beans with this, too... -- Best Greg |
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"Matt" > wrote in news:ckmalu$i18
@dispatch.concentric.net: > "Phred" > wrote in message > ... >> G'day mates, >> >> The local minor supermarket has had reasonable quality fresh green >> beans on special this week. (Usually beans on special are pretty past >> their prime; but this lot seems to be okay.) >> >> Question is, what is a good way to handle a surfeit of beans? >> Something a bit beyond boiling or steaming would be nice. :-) > > Saute in sesame oil and then splash with soy sauce. Yummy. > > -Matt Indeed, but don't forget the minced garlic and green onion! -- ~sethra |
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