Lebanese Green Beans

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)

Green Beans with Cherry Tomatoes

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

Beet, Bean & Apple Salad

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.

Sweet and Spicy Green Beans

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.

Bean and Tomato Salad with Honey Vinaigrette

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.

Green Bean Casserole

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.

Mediterranean Beans and Tomatoes

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.



Summer Vegetable Crepes

1/3 c. sour cream

½ c. chopped fresh scallions

3 Tbsp. milk

2 tsp. lemon juice

¾ tsp. salt, divided

1 Tbsp. extra-virgin olive oil

2 c. chopped zucchini

1 ¼ c. chopped green beans

1 c. fresh corn kernels

1 c. ricotta cheese

½ c. shredded Monterey Jack cheese

¼ tsp. freshly ground pepper

4   9-inch “ready to use“ crepes (easy to make or can be found near tortillas in store)

Stir sour cream, ¼ c. scallions, milk, lemon juice and ¼ tsp. salt in a small bowl until combined.  Set aside.  Heat oil in a large nonstick skillet over medium-high heat.  Add zucchini, green beans and corn and cook, stirring, until beginning to brown, 6-8 min.  Reduce heat to low; stir in ricotta, Monterey Jack, the remaining ¼ c. scallions, the remaining ½ tsp. salt and pepper.  Cook, stirring gently, until the cheese is melted, 1-2 min.  Remove from the heat.  To roll crepes, place one on a piece of parchment or wax paper (or leave it on the piece of plastic separating the crepes in the package).  Spoon one-fourth of the vegetable-cheese mixture (about ¾ c.) down the center of the crepe.  Use the paper (or plastic) to help you gently roll the crepe around the filling.  Place the crepe seam-side down on a dinner plate.  Repeat with the remaining crepes and filling.  Serve each crepe topped with 2 Tbsps of the reserved sauce and more scallions, if desired.  Taken from Eating Well July/August 2008 issue

Orange Green Beans with Buttered Cashews

2 Tbsp. unsalted butter

Salt

½ c. lightly salted cashews, chopped fine (finely chopping the cashews helps them cling to the beans)

1/8 tsp. red pepper flakes

¾ c. orange juice

1 pound green beans, stem ends snapped off

Heat butter in large skillet over medium-high heat until foaming.  Add cashews and pepper flakes and cook, stirring constantly, until butter turns golden brown, about 1 ½ min.  Transfer nuts to small bowl and set aside.  Wipe out skillet and set over medium-high heat.  Add orange juice and ½ tsp. salt; bring to boil.  Add beans, cover, lower heat, and simmer gently, stirring occasionally, until beans are very tender and liquid has reduced, 18 to 22 minutes.  Remove lid; simmer briskly to reduce liquid if necessary.  Adjust seasonings with salt.  Transfer beans to serving dish and sprinkle evenly with cashews.  Serves 4