I'm talking green beans people!

Beavs

Beavs

Cathlete
My garden, thanks to my SO, has been truly brilliant this year and has already starting spitting out green beans by the zillions so I will be eating them every day for the next few moons. So.....could y'all give some ideas as to how you like to prepare them. I need new ideas so I don't get sick of them. I also plan to share some of my snappy green beans with the less fortunate who might really enjoy some fresh veggies for a change. Thanks in advance.
 
Add a can of Campbell's mushroom soup and put a can of fried onions on top, then bake.

I got that from Top Chef. }(

Really, your crop sounds delicious AND beautiful! I just steam mine and put some salt, pepper, red onion, and vinegar on top.
 
You're so lucky, my green beans are failing miserably this year.

I like to roast mine with a little bit of salt and olive oil. This can also be done on the grill if you spread them on a sheet of aluminum foil.
 
Here's a recipe I found on vegweb.com. I think adding toasted almond slivers would be divine!:9

Marinated Green Beans

Ingredients:

3/4 pound fresh green beans
1/4 cup red onion, chopped fine
3 cloves garlic, minced
¾ teaspoon salt
2 tablespoons olive oil
3 tablespoons lemon juice

Directions:

Snap beans and break into 2 pieces, or leave whole if very small. Fill a medium sized pot 3/4 full with water and bring to a boil. Add green beans and cook for 3 minutes, or until tender-crisp. Drain. Mix still warm beans with onion, garlic, salt and olive oil. Leave mixture at room temperature for an hour, in order to let flavors mingle. Immediately before serving, add lemon juice (otherwise the beans turn yellow). Best served the same day.

I have never run into someone who didn't love these green beans! They are packed with the flavors of garlic, onion and lemon juice. They are really wonderful with tiny new beans, but any fresh will do. Summer in a bowl!
 
Yummy! I like to just eat them on their own like a salad--mix them w/onions & peppers w/a little dressing & eat cold........
 
Gayle's idea reminded me of this one:

To small new pototoes and green beans, add olive oil, salt, pepper, and fresh rosemary; wrap it all up in an aluminum foil package and throw it on the grill. I don't know for how long; DH does this when we grill.
 
Can them!!! Oh, I love canning produce. Then you can have them all winter long. You lucky gal!
 
Here's how to prepare them, Beavs:
Put them in a plastic bag. Place the plastic bag into a box. Ship the box to me. :+ :+

I love fresh green beans. Enjoy!
 
Steam them to the texture you like. Put them in a bowl with some roasted red peppers (I use the jarred kind). Chop it all up a bit with kitchen scissors. Mix, enjoy. Tastes nice warm or chilled.




>>Here's how to prepare them, Beavs:
>>Put them in a plastic bag. Place the plastic bag into a box. Ship the >>box to me. :+ :+

LOL, Nancy!

Gisela


"She's living in sin with a cowboy, and hell--he can hardly even walk!" --J.R. Ewing, "Dallas"
 
I'm pretty simple....boiled with salt and a BUNCH of crushed red pepper flakes. I have green beans at least 3 days a week and always prepare them this way.
 
Or, you could do what I do..be lucky enough to work in a hotel that features a 4 star restaurant on the premises, and have one of the top chefs around make them for you nightly....:D

Of course, around here, they aren't green beans..they're "hericot verts"....I think the restaurant staff got a kick out of me when I pronounced them as ...Hairycots Vertes:)

Jerry
 
You can also boil them (or steam), then toss with sherry vinegar, salt and pepper, a little olive oil and some toasted almonds if you want.

Or, a little lemon juice and parmesan. :9

Or, I'm standing in line behind Nance!! :)
 
I like this.. Its healthy, and you can make a huge trough of it and eat on it for several days

Green Bean Salad

Very lightly Steamed ( basically blanched) green beans broken in half
Fresh Red pepper cut into bite size pieces
slices of cucumbers ( peeled)
Red onion
Garbanzo beans ( if desired)


Vinegar/Olive Oil ( use your favorite vinegar. I like Apple Cidar Vinegar but balsamic is good too. Add enough to coat the veggies and toss. Season w/ salt and pepper. Not sure how "clean" you are going for, so its your option on how much oil to put in.

You can also do a sweet and sour type variation on the dressing by adding either sugar or splenda to the vinegar and oil.

Its a great way to use up those surplus of cukes that are usually around this time of year as well.

Enjoy!
Lynn M.
 
I just want to thank you all for your help. I'm going to take these ideas home this weekend but please keep adding any ideas you have because I will shamelessly borrow them! :p :p
 
>I'm having the same problem but with me it's cucumbers...any
>ideas on how to serve them up???

I like to dip slices in hummus.

When I was a kid, we often had cucumber salad: marinate sliced cucumbers and red onions in vinegar (don't know how long), then drain, add mayo and a bit of salt and pepper to taste, maybe some dill.

You can also cut them in half lengthwise, scoop out the seeds, and fill the 'boat' with a paté or spread.
 
Throw the beans with sliced (1/2 inch) sweet potatoes, cubed onions, butter (optional), and brown sugar (also optional) in greased (Pam) foil- cook on the grill for about 45 minutes (turning half-way through).

Also, try them steamed! Try them sauteed with olive oil and garlic.
 
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