| Green Beans Recipes |
- Carrot & Green Bean Casserole
- Green Bean, Walnut & Feta Salad
- Green Beans with Olives
- Lemony Green Beans
- Middle Eastern Green Bean Salad
- Multi-Bean Salad
- Snappy Green Beans
Carrot and Green Bean Casserole
1 medium yellow onion
3 Tbsp butter
2 Tbsp flour
1/2-tsp salt
1/8-tsp pepper
1 1/2-cups milk
2 eggs beaten
1/2-cup grated cheddar cheese
2-cups cooked green beans
2-cups cooked, sliced carrots
1/2-cup bread crumbs
Cook onion slightly in butter. Add flour and seasoning, blending well. Add milk gradually and cook until slightly
thickened. Add to eggs and cook slowly 1 minute, stirring constantly. Add grated cheese and stir in vegetables. Pour
in a greased baking dish. Cover with crumbs and dot with butter. Bake in moderate oven (350 degrees) for 30
minutes.
Green Bean, Walnut & Feta Salad
For the Salad:
1 lb. green beans, cut in half
1 cup chopped walnuts, toasted
1 cup diced red onion
1 cup crumbled feta
For the dressing:
½ cup extra virgin olive oil
½ cup packed fresh mint leaves, finely chopped
¼ cup white wine or tarragon vinegar
1 clove garlic, minced
½ tsp salt
¼ tsp. ground black pepper
Bring 2 quarts salted water to a boil in a saucepan over medium high heat. Add the green beans, and cook them
until they are crisp-tender, about 4 minutes. Drain the beans and plunge them immediately into ice water to stop
them from cooking any further. Drain them again and pat dry.
Transfer the beans to a shallow serving bowl. Sprinkle with the walnuts, onion, and feta.
Make the dressing: Combine the oil, mint, vinegar, garlic, salt, and pepper in a lidded jar and shake to blend. Pour
the dressing over the bean mixture, toss thoroughly and serve.
Green Beans with Olives
1 lb. Fresh green beans
3 tbsp. Cooking oil
2 tbsp. Chopped onion
1 clove garlic, minced
2 tbsp. Sundried tomatoes, chopped
1 tsp. Dried basil
½ cup black olives, sliced or whole.
Place beans into a pot of boiling salted water. Cook about 7 or 8 minutes. Drain and set aside. Heat the oil in a large
fry pan. Add onions and garlic. Cook 2 minutes over low-medium heat. Add tomatoes and basil. Cook 3 more
minutes. Add beans and cook a further 3-4 minutes. Stir in olives and serve.
Lemony Green Beans
Yield: 4 Servings
1 lb. green beans, trimmed and cut into 2-inch pieces
1 ½ tsp fresh lemon juice
1 tsp olive oil
¼ tsp salt
1/8 tsp freshly ground black pepper
Steam green beans, covered, 5 minutes or until crisp-tender. Drain & return to pan. Add juice, oil, salt, and pepper;
toss to coat. Serve immediately.
Middle Eastern Green Bean Salad
1 1/2 lbs. green beans
1 clove garlic
Salt and pepper to taste
4-6 tbsp. lemon juice
1 sm. onion, finely chopped
2 tbsp. finely chopped parsley
4-6 tbsp. fine quality virgin olive oil
Wash and snap beans, cut in 2 inch lengths. Cook in salted water until tender but still crisp. Mash garlic and salt -
add lemon juice and mix well. Add all other ingredients and toss. Best refrigerated at least an hour before serving.
May be garnished with a few cherry tomatoes. Larger amounts of lemon and oil for a more tart salad.
Multi-Bean Salad
From Mollie Katzen—a Herbert Family favorite!
4 cups beans (I use garbanzo, pinto, and kidney)
6 tbsp olive oil
1 tbsp minced garlic
3 to 4 tbsp lemon juice
6 to 8 tbsp red wine vinegar
1 ½ tsp salt
1/4 lb. fresh green beans
2 medium stalks celery, finely minced
1/3 cup red onion, finely minced
Up to 1 cup fresh parsley, finely minced
1 small red or green bell pepper, finely minced
Combine oil, garlic, lemon juice, vinegar, salt, and pepper in a large bowl.
Trim the tips of the green beans, and steam until tender, about 5 minutes. Refresh under cold running water and
drain well.
Heat the beans, and then add them to the dressing when still warm. Add remaining ingredients and mix well. Let
marinate for at least 2 or 3 hours.
Snappy Green Beans
½ cup sugar
¼ tsp crushed red pepper flakes
1 lb. green beans, ends snipped
½ cup white wine vinegar
1 garlic clove, minced
In a small bowl, whisk the sugar and vinegar together until the sugar has dissolved. Stir in the crushed red pepper
and garlic. Set the mixture aside; let the flavors mellow for 4 hours or longer. Thirty minutes before you are ready to
serve the beans, blanch them in boiling water for 1 minute, or until tender but still crisp. Drain. Run the beans under
cold water and drain again. Mix the beans with the marinade and let the flavors blend for 1/2 hour. Serves 4.
1 medium yellow onion
3 Tbsp butter
2 Tbsp flour
1/2-tsp salt
1/8-tsp pepper
1 1/2-cups milk
2 eggs beaten
1/2-cup grated cheddar cheese
2-cups cooked green beans
2-cups cooked, sliced carrots
1/2-cup bread crumbs
Cook onion slightly in butter. Add flour and seasoning, blending well. Add milk gradually and cook until slightly
thickened. Add to eggs and cook slowly 1 minute, stirring constantly. Add grated cheese and stir in vegetables. Pour
in a greased baking dish. Cover with crumbs and dot with butter. Bake in moderate oven (350 degrees) for 30
minutes.
Green Bean, Walnut & Feta Salad
For the Salad:
1 lb. green beans, cut in half
1 cup chopped walnuts, toasted
1 cup diced red onion
1 cup crumbled feta
For the dressing:
½ cup extra virgin olive oil
½ cup packed fresh mint leaves, finely chopped
¼ cup white wine or tarragon vinegar
1 clove garlic, minced
½ tsp salt
¼ tsp. ground black pepper
Bring 2 quarts salted water to a boil in a saucepan over medium high heat. Add the green beans, and cook them
until they are crisp-tender, about 4 minutes. Drain the beans and plunge them immediately into ice water to stop
them from cooking any further. Drain them again and pat dry.
Transfer the beans to a shallow serving bowl. Sprinkle with the walnuts, onion, and feta.
Make the dressing: Combine the oil, mint, vinegar, garlic, salt, and pepper in a lidded jar and shake to blend. Pour
the dressing over the bean mixture, toss thoroughly and serve.
Green Beans with Olives
1 lb. Fresh green beans
3 tbsp. Cooking oil
2 tbsp. Chopped onion
1 clove garlic, minced
2 tbsp. Sundried tomatoes, chopped
1 tsp. Dried basil
½ cup black olives, sliced or whole.
Place beans into a pot of boiling salted water. Cook about 7 or 8 minutes. Drain and set aside. Heat the oil in a large
fry pan. Add onions and garlic. Cook 2 minutes over low-medium heat. Add tomatoes and basil. Cook 3 more
minutes. Add beans and cook a further 3-4 minutes. Stir in olives and serve.
Lemony Green Beans
Yield: 4 Servings
1 lb. green beans, trimmed and cut into 2-inch pieces
1 ½ tsp fresh lemon juice
1 tsp olive oil
¼ tsp salt
1/8 tsp freshly ground black pepper
Steam green beans, covered, 5 minutes or until crisp-tender. Drain & return to pan. Add juice, oil, salt, and pepper;
toss to coat. Serve immediately.
Middle Eastern Green Bean Salad
1 1/2 lbs. green beans
1 clove garlic
Salt and pepper to taste
4-6 tbsp. lemon juice
1 sm. onion, finely chopped
2 tbsp. finely chopped parsley
4-6 tbsp. fine quality virgin olive oil
Wash and snap beans, cut in 2 inch lengths. Cook in salted water until tender but still crisp. Mash garlic and salt -
add lemon juice and mix well. Add all other ingredients and toss. Best refrigerated at least an hour before serving.
May be garnished with a few cherry tomatoes. Larger amounts of lemon and oil for a more tart salad.
Multi-Bean Salad
From Mollie Katzen—a Herbert Family favorite!
4 cups beans (I use garbanzo, pinto, and kidney)
6 tbsp olive oil
1 tbsp minced garlic
3 to 4 tbsp lemon juice
6 to 8 tbsp red wine vinegar
1 ½ tsp salt
1/4 lb. fresh green beans
2 medium stalks celery, finely minced
1/3 cup red onion, finely minced
Up to 1 cup fresh parsley, finely minced
1 small red or green bell pepper, finely minced
Combine oil, garlic, lemon juice, vinegar, salt, and pepper in a large bowl.
Trim the tips of the green beans, and steam until tender, about 5 minutes. Refresh under cold running water and
drain well.
Heat the beans, and then add them to the dressing when still warm. Add remaining ingredients and mix well. Let
marinate for at least 2 or 3 hours.
Snappy Green Beans
½ cup sugar
¼ tsp crushed red pepper flakes
1 lb. green beans, ends snipped
½ cup white wine vinegar
1 garlic clove, minced
In a small bowl, whisk the sugar and vinegar together until the sugar has dissolved. Stir in the crushed red pepper
and garlic. Set the mixture aside; let the flavors mellow for 4 hours or longer. Thirty minutes before you are ready to
serve the beans, blanch them in boiling water for 1 minute, or until tender but still crisp. Drain. Run the beans under
cold water and drain again. Mix the beans with the marinade and let the flavors blend for 1/2 hour. Serves 4.
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