Total: 45 min. Makes 4 servings, 1 c. each
1 tbsp. extra virgin olive oil
1 medium yellow onion, chopped
2 tbsp. chopped fresh mint or 2 tsps. dried, divided
½ tsp. ground cinnamon
½ tsp. salt
3 c. diced tomatoes (4-5 medium)
1/3 c. water
12 oz. green beans, trimmed
Preheat oven to 400 degrees F. Heat 1 Tbsp. oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until tender and light brown, about 5 min. Add 1 Tbsp. fresh mint (or 1 tsp. dried), cinnamon, ½ tsp. salt and pepper to taste; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and water and increase heat to high. Cook, stirring occasionally, until the tomatoes begin to break down, 2 to 3 min. Stir in green beans. Reduce heat to medium, cover and cook, stirring occasionally, until the green beans are tender, about 12 min. Stir the remaining mint into the green bean mixture.
Recipe from Eating Well (July/August 2008)
1 1/2 lbs green beans, trimmed and cut into 2 inch pieces
1 1/2 c. water
1/4 c. butter
1 tbsp. sugar
3/4 tsp garlic salt
1/4 tsp pepper
1 1/2 tsp chopped fresh basil
2 c. cherry tomato halves
Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside. Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
Recipe from AllRecipes.com
Use the fresh equivalents (instead of canned) for this recipe.
1 (8.25 oz) can sliced beets, drained and diced
1 (15 oz.) can cut green beans, drained
1 large Granny Smith apple – peeled, cored and diced
1 tsp. olive oil
2 Tbsp. apple cider vinegar
Combine the beets, green beans, and apple in a serving bowl. Stir in olive oil and vinegar. Chill for 1 hr. before serving. Serve cold.
Received by fellow subscriber Sharon Thompson.
3/4 pound fresh green beans, trimmed 2 tablespoons soy sauce
1-4 cloves garlic, minced (your taste preference) 1 teaspoon garlic chili sauce
1 teaspoon honey 2 teaspoons oil
Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes. In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey. Heat the oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.
Active Time: 35 min. Makes: 8 servings, about 1 c. each
1 ¼ c. dried beans or 2 -15 oz. cans white beans, rinsed 1 tsp. salt, divided
½ c. minced red onion ¼ c. cider vinegar
4 tsp. honey 1 tsp. oil
½ tsp. freshly ground pepper, or to taste 1 c. green beans, trimmed and cut into 2-inch pieces
1 pint cherry or grape tomatoes, halved or quartered 1 pound tomatoes, sliced
If using dried beans, follow bean soaking and cooking directions; otherwise, use canned beans. Combine the beans (cooked or canned), the remaining 1/2 tsp. salt, onion, vinegar, honey, oil and pepper in a large bowl. Stir, cover and refrigerate to marinate for at least 1 hr or overnight. Cook green beans in a large pot of boiling water until crisp-tender, about 5 min. Drain, rinse with cold water, and drain again. Pat dry and add to the marinated beans. Stir in cherry (or grape) tomatoes and basil. Season with pepper. To serve, arrange tomato slices around the edge of a serving platter or shallow salad bowl and spoon the bean salad into the center.
3 Tbsp. oil, divided
1 medium sweet onion (half diced, half thinly sliced), divided
8 oz. mushrooms, chopped
1 Tbsp. onion powder
1 ¼ tsp. salt, divided
½ tsp. dried thyme
½ tsp. freshly ground pepper
2/3 c. all purpose flour, divided
1 c. milk
3 Tbsp. dry sherry
1 pound frozen French-cut green beans (about 4 c.)
1/3 c. sour cream
3 Tbsp. buttermilk powder
1 tsp. paprika
½ tsp. garlic powder
Preheat oven to 400 degrees F. Coat a 2 ½-quart baking dish with cooking spray. Heat 1 Tbsp. oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 min. Stir in mushrooms, onion powder, 1 tsp. salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 min. Sprinkle 1/3 c. flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 min. Stir in sour cream and buttermilk powder. Transfer to a baking dish. Whisk the remaining 1/3 c. flour, paprika, garlic powder and the remaining ¼ tsp. salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 Tbsp. oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 min. Spread the onion topping over the casserole. Bake the casserole until bubbling, about 15 min. Let cool for 5 min. before serving. Taken from Eating Well magazine December 2008.
1 Tbsp. olive oil
1 small onion, thinly sliced
2 garlic cloves, finely chopped
3 large tomatoes, seeded and chopped
1 Tbsp. chopped fresh basil, oregano, or parsley
Salt and freshly milled black pepper
1 ½ pounds fresh green, wax, or purple beans, trimmed
½ pound feta cheese, crumbled
¼ pound green or black olives, halved or sliced
Heat oil in large saucepan over medium heat. Add onion and saute until translucent, about 4 min. Add garlic; cook 1 min. more. Stir in tomatoes, basil, and salt and pepper to taste. Cook until tomatoes are wilted, 4 to 5 min. Stir in beans and cook until they are heated through and just crisp-tender, 3 to 5 min. more. Top with feta cheese and olives; toss quickly. Serve immediately. Found in Recipes from America’s Small Farms by Joanne Lamb Hayes and Lori Stein with Maura Webber.