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Produce & Recipes

Beans

Green beans are literally beans at their green or fresh stage, before they turn into dried pulses. Most beans during their green stage can be made into salads or vegetarian casseroles.

Something quite different are string beans, also called green beans or haricots. String beans come in various lengths and widths and are one of the most popular veggies. Delicious, easy to grow and easy to digest. Their color should be bright green, a bit shiny, and should snap crisply when bent in half. Harvest when very young and never overcook. Excellent in stir fries, salads, or as a side dish with nuts or herbs sprinkled over them, and remember one cup only contains 30 calories.

Storage Tips

  Wash green beans just before using, not before refrigerator storage.

  Green beans can be held in the refrigerator for several days without loss of quality. Store them in a plastic bag to prevent moisture loss and wilting. 

Preparation Tips

  Bring a small amount of water to boil-not more than one inch in the bottom of a pan for one pound of green beans

  Add green beans and cook uncovered for the first few minutes to let some of the volatile acids escape in the steam. This will preserve the bright green color.

  Cover and cook until just tender crisp.

  One pound of crosscut green beans will be ready to serve in 13 to 15 minutes.

  Overheating and overcooking also cause discoloration.

  Wash green beans in cold water. Let sand and soil sink to the bottom and lift beans out. Several washes in clean water may be needed.

  Trim and cut green beans just before using. Vegetables cut or chopped ahead of time lose nutrients more quickly than whole vegetables.

  To prepare, trim ends and snap or cut into one-inch pieces for cooking or use in salads, or leave green beans whole for dipping.

  It is usually not necessary to remove strings as most varieties of green beans are now "stringless."

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• Deviled Green Beans

• Florence Beans

• Green Beans with Garlic, Anchovies and Hot Peppers

• Green Beans in Garlic Oil

• Jack's Bean Stalk Beans

• Simple Summer Stew with Herb Butter

• Stir-Fired Green Beans

• Summer Minestrone Soup

• Szechuan Green Beans and Soba Noodles

Deviled Green Beans

4 c green beans, cut into 1-inch lengths

2 c water

2 tbsp olive oil

1/2 c minced onions or shallots

2 tsp Dijon mustard

2 tsp soy sauce

2 tsp brown sugar

salt as desired

Boil green beans in two cups of water for approximately six minutes or until beans are just tender. Drain beans, reserving three tablespoons of cooking liquid. (This may be done ahead.) Refrigerate until ready to finish.

About 15 minutes before serving, warm the olive oil in a pan over medium heat. Add onion and cook just until softened. Whisk together the reserved cooking liquid, mustard, soy sauce and brown sugar. Add to the onions and stir. Add the beans and stir to coat. Cover and simmer on low for 10 to 12 minutes, stirring occasionally. Taste and add salt if needed.

Makes 4 servings.

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Florence Beans

2 tbsp olive oil

1 small onion, chopped

2 cloves garlic, thinly sliced

1 lb tomatoes, peeled, seeded and chopped OR 28 oz canned tomatoes, chopped and drained

1/4 tsp fennel seed

1 lb beans (green, yellow, purple, Italian flat or mixed), ends trimmed

1/2 c water

Heat the olive oil over medium-high heat in a large skillet and cook the onion and garlic until the onion turns translucent, about 5 minutes, stirring so the garlic doesn’t burn.  Add the tomatoes and fennel seed and cook until tomatoes are thick and saucy, about 15 minutes, stirring occasionally.

Add green beans and water, stir, reduce the heat to medium-low, and cook until beans are tender, 20-30 minutes.

From Mediterranean Vegetables, Clifford A. Wright, Harvard Common Press, 2001.

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Green Beans with Garlic, Anchovies and Hot Peppers

10 anchovy fillets

4 lg garlic cloves

2 tbsp olive oil

2 tsp dried red pepper flakes

2 tbsp salt

1 lb green beans, stem ends removed

Soak anchovies in cold water for five minutes.  Drain, pat dry and chop finely.

Mince garlic and crush into a smooth paste with the edge of the knife against the cutting board.  Heat oil over low heat and add garlic.  When garlic sizzles, remove pan from heat and stir in anchovies and red pepper flakes.

Bring a large pot of water to a boil and add the salt.  As soon as the water returns to a boil, add the beans but do not cover the pot.  Bring water to a boil, reduce heat to medium and cook until beans are done but still crisp-tender, about 5-10 minutes.  Drain and return to the pot.  Toss beans with the garlic mixture.  Season with salt and pepper and serve immediately.

Prep Tips: Beans may be cut into pieces, if you prefer, but they look best whole.  You may skip the part about soaking the anchovies: drain excess oil and proceed.  This dish may also be served at room temperature as a salad.

Serves 4.

Adapted from Vegetables, James Peterson, 1998.

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Green Beans in Olive Oil

1 lb green beans

1 med onion, chopped

1/3 c olive oil

1 1/2 c finely chopped tomatoes

1-2 c water

1/4 c finely chopped fresh parsley

1/2 tsp dried summer savory

salt and pepper

1/8 tsp ground cumin

Bring a large pot of water to boil and blanch beans for about 4 minutes.  Drain and rinse with cold water to stop cooking.  Drain and set aside.

Spread the onion evenly in the bottom of a heavy saucepan or Dutch oven.  Top with beans and drizzle with olive oil.  Turn heat to medium.  When onions and bean begin to sizzle, continue to cook for several minutes.  Add tomatoes, water, parsley and savory and season with salt and pepper.  Cook until beans are tender, about 30 minutes.

Stir in cumin.  When water has evaporated and sauce is thick, remove pan from heat and allow to come to room temperature to serve.

Serves 4.

Prep Tips: Older beans may take longer – up to an hour – to cook. 

Adapted from Mediterranean Vegetables, Clifford A. Wright, 2001.

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Jack's Bean Stalk Beans

Quick, easy side dish

green beans
olive oil
balsamic vinegar
sea salt/kosher salt
fresh ground pepper
parmesan cheese
a few crushed sprigs of fresh rosemary (optional)
 

Cut the ends off some green beans, then wash and dry them and arrange them in a single layer on a cookie sheet or baking dish. Drizzle them with olive oil and balsamic vinegar, a little salt and fresh ground pepper, and a few crushed sprigs of fresh rosemary. Bake for 10 minutes at 475 degrees F. Sprinkle some grated Parmesan cheese on top and eat them like french fries.

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Simple Summer Stew with Herb Butter

1 1/2 tbsp each chopped marjoram, basil, and parsley (omit or substitute as necessary)

1/2 tsp grated lemon zest

4 tbsp soft butter

1 1/2 c green beans, tipped, and cut into 3-inch lengths

1 tbsp olive oil

1 small onion, diced

1 clove garlic, thinly sliced

1 1/2 c summer squash or zucchini, diced or sliced into rounds

1 medium red or yellow pepper (hot or sweet), cut into squares

1 large tomato, peeled, seeded, and chopped

4 ears corn, kernels cut off (or substitute 3 c of frozen corn)

In a small bowl, combine the herbs, lemon zest, a pinch of salt, and the butter. Mix thoroughly and set aside.

Bring a pot of water to boil, drop in a pinch of salt, and add the green beans. Boil the beans, uncovered, for 2 minutes and then drain.

Heat the oil in a wide pan over high heat with the onion and garlic. Sauté for 1 minute, then add 1/2 cup of water, lower the heat, cover, and simmer for 5 minutes. Add the beans, squash, pepper, tomato, and corn. Season with 1/2 tsp of salt, cover, and simmer over low heat for 10 minutes or until tender. Stir in the herb butter, taste for salt, and season with pepper.

Serves 4.

From Deborah Madison’s Vegetarian Cooking for Everyone.

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Stir-Fried Green Beans

1 1/2 tbsp minced garlic

1 1/2 tbsp minced fresh ginger

2 scallions, minced (white and green part)

2 tbsp dry sherry

2 tbsp sugar

2 tbsp soy sauce

1 tbsp water

2 tbsp oil, vegetable or peanut (NOT olive)

1 1/4 lb green beans, stem ends removed

2 tbsp water

Combine sauce ingredients in a small bowl; set aside.

In a large skillet or wok, heat the oil and stir-fry the beans until barely crisp-tender, about two minutes.  Add the water and continue to stir-fry for another few minutes or until the beans are crisp-tender and water has evaporated.

Add the sauce and continue to stir-fry until beans are tender but not overcooked, about 5 more minutes.  Serve immediately.

Serves 4-6.

Adapted from The Complete Vegetable Cookbook, Lorraine Bodger, 1990.

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Summer Minestrone Soup

1 tsp olive oil

1 c chopped onions

2 cloves garlic, minced

1 tsp salt

2 medium carrots, chopped

2 c green beans, stemmed and cut into 1 inch pieces

1 1/2 c diced zucchini

2 large tomatoes, diced

1/2 c corn kernels, fresh or frozen

1/8 c chopped fresh basil

2 tsp dried marjoram or 2 tbsp fresh

3 c vegetable stock or 3 vegetable bullion cubes

1 1/2 c cooked navy beans

1 1/2 tbsp lemon juice

1/4 c chopped fresh parsley

In a large pot, over medium-high heat, add in the oil, onions, garlic, and salt; cook, stirring often, for about 10 minutes. Add in the marjoram; stir to combine.

Reduce heat to medium; add the carrots and green beans; cover and cook for 10 minutes, stirring fairly often to prevent sticking.

Add in the zucchini, tomatoes, and corn; cover and cook for 5 minutes. Add in the fresh basil; stir to combine; cook for 2 minutes. Add in the stock and navy beans. Bring to a boil; lower heat and simmer gently for 10 minutes. Add in the lemon juice and parsley; stir to combine. Add salt and pepper to taste.

Serve hot; sprinkle with grated parmesan cheese if desired.

Serves 4.

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Szechuan Green Beans and Soba Noodles

12 oz soba noodles (substitute your favorite long noodle if desired)

1 tbsp + 1 tsp sesame oil

2 tsp canola or corn oil

1 lb green beans, trimmed and cut into bite-sized pieces

4 cloves garlic, minced

1/2 tsp red pepper flakes

3-4 tbsp tamari, plus more for serving (see note)

Bring a large pot of water to a boil and cook the soba until al dente, about 5 minutes. Drain and rinse under cold water, and drain again. Set noodles in a large bowl and set aside.

Heat both oils in a large skillet over medium-high heat. Add the green beans and sauté, stirring occasionally for 3 minutes. Reduce the heat to low and cook, stirring occasionally, for 2 minutes more. Add the garlic and red pepper flakes and cook, stirring constantly, for 2 minutes more. Immediately pour the green bean mixture over the soba noodles, scraping the skillet well to get all the oil into the bowl. Toss the soba and the green bean mixture until the beans are evenly distributed and the soba is coated with oil. Add the tamari and toss again. Serve hot, cold, or warm, with extra tamari on the side.

Note: Tamari is similar to soy sauce in that it is made out of soybeans, but it is thicker with a more mellow flavor. Both it and hoisin sauce (a good substitute) are available in Salisbury, but in a pinch try sprinkling 2-3 tbsp of plain old soy sauce over the soba in the last step.

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