Green beans are a real hometown favorite - did you know
today's 'stringless' green beans were pioneered by Calvin
Keeney in Leroy, NY in 1894? They gained in popularity since
then, becoming a favorite of growers and families worldwide.
They prove to be a good source of Vitamin C and K (potassium),
as well as silicon, which helps promote bone health and healthy
formation of connective tissue. Everyone has tried plain, boiled
green beans and the classic holiday Green-Bean Casserole, but how about livening up your dinner plate with one of these dishes?
German-Style Green Beans
2 cups fresh green beans, ends snapped
1/2 cup water
6 slices cooked bacon
bacon drippings (optional)
6 tablespoons vinegar
6 tablespoons brown sugar
Place all ingredients in a small crockpot including some of the bacon drippings. Cook on low 6-8 hours. The longer the beans cook, the more flavorful they are. This recipe can easily be doubled, and goes especially well with roast pork or beef.
Sesame Roasted Green Beans
1 lb green beans, trimmed
2 tablespoons olive oil
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/4 teaspoon ginger, ground
1 tablespoon sesame seed
Preheat oven to 375°F.
In a large bowl, toss all ingredients (except sesame seeds) until green beans are coated thoroughly. Spread onto a large baking sheet in one layer. Roast for 15 minutes. Remove from oven, roughly turn beans over with a spatula and spread out to one layer once more. Sprinkle evenly with sesame seeds. Return to oven and roast for another 15 minutes.
Green Beans with Garlic and Lemon
1 lb. fresh green beans, trimmed
1 tablespoon extra virgin olive oil
3 garlic cloves, minced
2 teaspoons lemon zest, freshly grated
1 tablespoon fresh lemon juice
salt and pepper to taste
Bring a medium saucepan of salted water to a boil. Add beans, return to a boil, and cook until crisp-tender, about 2 minutes. Immediately drain in a colander and rinse under very cold water to stop cooking. Drain again and pat dry.
Heat oil in a large nonstick. Add garlic and cook until softened, about 1 minute. Add beans and zest; cook, stirring occasionally, until beans are warmed through, about 2 minutes. Stir in lemon juice and season to taste with salt and pepper. Serve warm.
Fresh Green Beans with Tomatoes, Bacon, Onion & Fennel
6 -7 cups fresh green beans, ends trimmed and cut in 2-inch pieces (2 lbs approx)
28 ounces stewed tomatoes, no seasoning and lightly drained
5 slices bacon, diced
1 medium onion, diced
1 small fennel bulb, thin sliced
1 teaspoon cider vinegar
1 1/2 teaspoons kosher salt (to taste)
1 teaspoon ground black pepper (to taste)
1/2 cup chicken broth (you can need more if needed)
In a large saute pan, add the bacon on medium to medium high heat to let render and start crisping up. Cook about 3-4 minutes.
Add to the bacon and the drippings the onion and fennel and cook another 5 minutes. Add in the beans and toss well so everything is combined. Add tomatoes and stir well.
Sprinkle in salt, pepper, cider vinegar and chicken broth. Simmer, on low heat. These are not meant to be crisp beans; rather soft and slow cooked. If the dish becomes a bit dry during cooking, I just add some more broth to keep the dish simmering. Simmer at least 20-30 minutes.
Green Bean Salad
1/4 cup minced onions
2 tablespoons oil
1 tablespoon vinegar
Chopped herbs--thyme, dill, of summer savory
pepper to taste
1lb trimmed green beans
2 garlic cloves, chopped or pressed
Mix all ingredients except beans. Marinate raw beans in dressing for 24 hours. Makes 3-4 servings.
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