August 12, 2010 at 9:08 a.m.

Tried and true farm recipes using green beans

Tried and true farm recipes using green beans
Tried and true farm recipes using green beans

Today's recipes are those using green beans. What can I tell you about green beans that you don't already know. I've mentioned that one of our daughters and I garden together, raising almost every kind of veggie there is. She called a couple of weeks ago, and said, "Mom, there are a bizzilion beans ready to pick and one of the rows has beans 8-inches long, so grab a couple of dish pans and we'll pick." I was thinking that she was stretching it a bit about the 8-inch beans but yes, they were between 7 and 8-inches long! It only takes about 10 beans to fill a pint jar. Just kidding! They are delicious just drizzled with butter, but I decided to try some recipes I'd never used before.

All of the recipes are from the Farm Journal's Best-ever Vegetable Recipe cookbook. The book was published in 1984 and the recipes are so good today as they were 26 years ago. Incidentally, I often notice that many recipes give the pound amount rather then the cup amount for ingredients, so I cut the beans, filled a 2-cup measure, weighed them and the results are 2 c. equal 1/2 pound cut beans!

COUNTRY GREEN BEANS

1 pound (4 c.) fresh green beans cut in about 1-1/2-inch pieces

1/4 c. diced onion

1/4 c. water

2 t. butter or margarine

1 medium garlic clove, minced

1/4 t. pepper

3 strips bacon, cut into 1-inch pieces, fried almost crisp and drained

In a saucepan, combine all ingredients except bacon. Cover and simmer for 8-10 minutes or until beans are just tender. Stir in bacon.

Makes 4-5 servings.

+++++

This recipe may be served as a salad or condiment

MARINATED GREEN BEANS

1-1/2 lb. (6 c.) fresh green beans cut in 1-1/2-inch pieces

1/2 c. olive or canola oil

1/3 c. red wine vinegar (could use cider vinegar but red has a better flavor)

1 t. salt

1 t. prepared mustard

1/8 t. pepper

1 small clove garlic, minced

Parmesan cheese - optional

In a saucepan over high heat, bring 1-1/2 inches of water to a boil. Add beans; cover and cook 5 minutes. Drain, saving 1 T. of liquid. Put beans in a bowl. In a jar with a tight-fitting lid, put next 6 ingredients and the 1 T. of liquid. Cover; shake until well mixed. Pour over beans; toss until well coated. Cover and refrigerate at least 12 hours, stirring two or three times. Sprinkle with Parmesan cheese if you wish.

Makes 8 servings.

+++++

HERBED GREEN BEANS

2 T. canola or vegetable oil

1 lb. (4 c.) green beans diagonally cut into 1/4-inch thick slices

1 T. butter or margarine (not "light" margarine)

3/4 c. minced onion

1/4 c. minced celery

1 small clove garlic, minced

1/4 c. snipped fresh parsley

1/4 t. each, salt, dried rosemary leaves and dried basil leaves

In a large skillet over medium-high heat, heat oil until hot. Add beans; cook, stirring continually until beans are tender-crisp, about 5 minutes. Remove from skillet; set aside. In same skillet over medium heat, melt butter. Add next three ingredients; stir and cook until onion is tender. Stir in next 4 ingredients; cover and simmer 4 minutes. Stir in beans; cover and simmer 4-5 minutes more or until beans are tender.

Makes 6 servings.

Note: If you prefer the beans tender-crisp, check them after 3 minutes of cooking time.

+++++

I really like this next recipe. Mildly flavored with ginger, this stir-fry cooks in 10 minutes.

ORIENTAL GREEN BEANS

3 T. canola or vegetable oil

1 lb. (4 c.) green beans, cut diagonally into 1-inch slices

2 ribs celery, cut diagonally in 1/4-inch slices

1/4 lb. fresh mushrooms, sliced (can use 1-4 oz. can mushrooms, drained)

1/2 c. beef broth (use bouillon granules and water to make 1/2 c.)

2 T. soy sauce (I use "lite")

1 T. cornstarch

1/4 t. ground ginger

In a large skillet over medium-high heat, heat oil until hot. Add beans; cook, stirring constantly for 5 minutes. Add celery; cook for 2 minutes. Add mushrooms; cook 3 minutes or until beans and celery are tender-crisp.

In a small bowl, combine broth, soy sauce, cornstarch and ginger until well blended. Stir into bean mixture; cook, stirring constantly, until mixture boils and thickens.

Makes 6 servings.

TFD: Worry is interest paid on trouble before it comes due.

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