Green bean recipes from our Agriculture Supported Communities program.
Green Beans with Frizzled Scallions and Ginger
Adapted from The Beekman 1802 Heirloom Vegetable Cookbook by Brent Ridge and Josh Kilmer-Purcell and Sandy Gluck
You can substitute leeks for scallions in this recipe for a delicious flavor as well!
1 pound green beans, stem ends trimmed
2 tablespoons olive oil
¾ teaspoon salt (coarse/kosher recommended)
4 scallions, tender green and white parts, thinly sliced lengthwise (1/2 cup) or leeks thinly sliced cross-wise
3 inches fresh ginger, thinly sliced and then cut into matchsticks (1/4 cup)
In a large pot of boiling salted water, cook the green beans for 4 minutes until crisp-tender (timing will vary depending on the thickness of the beans). Drain well and toss with the olive oil and ½ teaspoon of salt. Transfer to a serving platter.
Meanwhile, pour ½ inch of vegetable oil into a small saucepan and heat over medium heat to 360 degree F on a deep-frying thermometer. (Alternatively, if you don’t have a thermometer, drop a little flour into the oil; if it sizzles, the oil is ready.) Add the scallions and ginger and cook for 2 minutes, or until the scallions are beginning to brown but are still mostly green. Scoop them out with a slotted spoon and transfer to a paper towel-lined plate to drain. Set the oil aside.
To serve, spoon 2 tablespoons of the scallion-ginger oil over the green beans, top with the frizzled scallions and ginger, and sprinkle with the remaining ¼ teaspoon salt.
Green Beans with Rice
Submitted by Sima Pirooz, ASC Intern
2 cups green beans, chopped in ½ inch length
1 onion, chopped in small pieces
3 garlic clove, minced
1 1b ground beef
3 cups dry rice
2 cups crushed tomato
½ table spoon tomato paste
1 green bell pepper or ½ cup chopped red and green bell pepper
1 tablespoon salt
½ tablespoon black pepper
1 teaspoon turmeric
½ cup vegetable oil
2 tablespoon butter
- Saute onion in butter in large frying pan until light golden.
- Add turmeric and black pepper and cook a little bit more.
- Add green beans and cook until doesn’t smell raw.
- Add garlic and ground beef to pan.
- Add crushed tomato, tomato paste and bell pepper and cook till the sauce is thick, remove and set aside.
- Cook rice until half done and drain it in a colander.
- Put two tablespoons oil in the bottom of now empty pan and add a pinch of turmeric.
- Add rice and sauce alternatively in the pan starting with rice and ending with rice. And steam it for at least 30 minutes with low heat.
- Option, you may use small pieces of chopped beef instead of ground beef. Add two tablespoons of dry fenugreek between rice layers, before steaming it, for a different flavor
- Or, you can sprinkle some whole green cumin between the rice layers before steaming it.
Green Beans with Oil and Lemon
Adapted from Keepers by Kathy Brennan & Caroline Campion
So easy and delicious!
2 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt and pepper
1 pound green beans
Bring a large pot of water to a boil over high heat. Meanwhile, in a large bowl, whisk together the oil and lemon juice until combined. Season with salt and pepper and set the sauce aside.
Fill a large bowl with ice water. Season the boiling water generously with salt. When it returns to a boil, add the green beans and gently boil, stirring once or twice, until crisp-tender, about 2 minutes. Drain, immediately submerge the green beans in the ice water to stop the cooking and retain the color, then drain again when cold and pat dry.
Add the blanched green beans to the sauce and toss to combine. Check the seasonings and serve. The green beans are best eaten within a few hours.
Roasted Green Beans
Submitted by ASC Intern Erica Parker
Ghee (or oil you like to cook with)
Wash green beans and snap off tip. Melt adequate amount of ghee/oil in a large pot on low heat to coat green beans. Preheat oven to 400-degrees Fahrenheit. Put the green beans in the pot and coat with ghee/oil. Add salt and pepper to taste. Spread out green beans on baking sheet and cook for 20-30 minutes or until green beans become shriveled and somewhat brown. Enjoy!
Green Beans with Parmesan Sauce
Adapted from Gourmet Today edited by Ruth Reichl
Yum, I say!
1-1/4 pounds green beans
1/2 cup finely grated Parmesan cheese
1-1/2 tablespoons cream cheese, softened
1-1/2 teaspoons Dijon mustard
1 garlic clove, minced
1/4 teaspoon freshly ground pepper
3 tablespoons olive oil
1 tablespoon white wine vinegar
1 tablespoon water
Cook beans in a 3-quart saucepan of boiling salted water, uncovered, until crisp-tender, 5 to 7 minutes. Drain and transfer to a bowl. Meanwhile, blend Parmesan, cream cheese, mustard, garlic, 1/4 teaspoon salt, and pepper in a blender until combined.
Bring oil, vinegar, and water just to a boil in a small saucepan. With blender on low speed, add hot oil mixture in a stream, stopping to scrape down sides of blender if necessary, then blend until thick and creamy.
Pour sauce over beans and toss to coat.