Green Beans

Green Beans with Ginger and Onions Stir Fry
Posted by Elise Bauer on September 20, 2013
This recipe results in green beans that still have a bit of crunch to them. If you want your beans more cooked, blanch them first for a minute or two in boiling water, then rinse with cold water to stop the cooking, then pat dry with paper towels before putting the beans in the hot pan and oil. Because of the quick cooking time, this recipe is best done with fresh beans (the ones that snap as you break them in half).
I think the dragon's tongue beans will be great in this recipe since they cook so fast! T
Ingredients

    2 to 3 Tbsp canola or other high smoke point oil
    1/2 pound to 3/4 pound of fresh, tender, crisp green beans, cut into 1 1/2 to 2 inch pieces
    1 small yellow or white onion, sliced root to stem about 1 cup of sliced onion
    1 ounce of fresh ginger, peeled and cut into matchsticks
    1 large garlic clove, sliced very thin
    2 Tbsp soy sauce
    1 Tbsp sugar,  we use agave nectar
    1 teaspoon toasted sesame oil
    A generous pinch of freshly ground black pepper

Method
1 Heat a wok or large frying pan over high heat on the hottest burner you have for about 90 seconds. Add the vegetable oil and let it heat up until shimmery. (Toss a sliver of onion into the oil when you think it's hot. If the oil is hot enough, the onion will sizzle.)
2 Add the cut green beans, sliced onions and julienned ginger and toss to combine. Break up any clumps of sliced onion that might have stuck together. Spread everything out in the pan and let it sear untouched for anywhere from 30-90 seconds, you want to get a little browning on the vegetables. Stir the vegetables and let sit for another 30-90 seconds. Add the sliced garlic, stir again and cook for another minute.
3 Mix the soy sauce and sugar together and pour into the pan. Turn off the heat and immediately toss the vegetables to combine. The sauce will start to caramelize and may burn unless you keep everything moving for a few seconds. Pour the sesame oil over the green beans and onions and sprinkle with black pepper. Toss to combine one more time. Serve immediately or let rest and serve at room temperature. The beans should still be somewhat crisp. They will cook a little more in the residual heat of the pan or serving dish.
Yield: Serves 3-4 as a side dish.





 Italian Three-Bean Salad Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.
Yield: Serves 12 (serving size: about 2/3 cup)
    2 cups quartered cherry tomatoes
    1/2 cup chopped green onions
    1/4 cup chopped pitted kalamata olives
    1 tablespoon chopped fresh oregano
    2 teaspoons grated lemon rind
    2 tablespoons fresh lemon juice
    2 teaspoons olive oil
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon kosher salt
    8 cups water
    1/2 pound shelled fresh cranberry beans
    2 cups (2-inch) cut green beans
    2 cups (2-inch) cut yellow wax beans
    2 ounces fresh Parmigiano-Reggiano cheese, shaved (about 1/2 cup)

Preparation
    1. Combine cherry tomatoes and next 8 ingredients in a large bowl.
    2. Combine 8 cups water and cranberry beans in a large saucepan; bring to a boil. Reduce heat, and simmer 15 minutes or until tender. Add green and yellow beans; cook 5 minutes or until crisp-tender. Drain and rinse with cold water; drain well. If you do not have 2 kinds of fresh beans available just use one or use two types of shell bean.
    3. Add bean mixture to tomato mixture, and toss gently to coat. Sprinkle with shaved cheese.
Anthony Rosenfeld, Cooking Light  JUNE 2013

Green Bean and Black Quinoa Salad
By The Sprouted Kitchen
    1/4 cup  extra virgin olive oil
    3 tablespoons   balsamic vinegar
    2 teaspoons   agave nectar / honey
    1 clove    garlic
    1/2 cup  quinoa (black or red is pretty, but any color works)
    1 pound    green beans, ends trimmed
    2    scallions/green onions
    1/2 cup    hazelnuts, toasted and skins removed, roughly chopped
         handful of basil leaves
     pinch    salt and pepper

    In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and pepper and set aside in the fridge.
    Bring 1 1/4 cups water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook for about 20 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl to cool.
    Blanch or steam the green beans until just barely softened. Drain well. Add the drained green beans to the cooled quinoa. Thinly slice the scallions and add them and half of the chopped hazelnuts to the bowl and toss with desired amount of the dressing. Finish the salad with a few grinds of fresh black pepper and the rest of the hazelnuts. Serve at room temperature or chill in the fridge. The leftovers hold up great.


Lemon Green Beans with Parsley and Almonds
Recipe Courtesy of The American Heart Association
Serves 4; 1/2 cup per serving
The lively taste of lemon and the wonderful crunch of dry-roasted almonds add the perfect accents to fresh green beans.
Ingredients:
8 ounces fresh green beans, trimmed, cut into 1 1/2- to 2-inch pieces (about 2 cups)
2 tablespoons sliced almonds, dry-roasted
1 tablespoon finely snipped fresh parsley
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
Directions:
1.)    In a large saucepan, steam the beans for 10 minutes, or until tender-crisp. Transfer to a serving bowl. Sprinkle with the remaining ingredients. Stir gently to coat. Serve immediately for the best texture.
Cook's Tip: Dry-roasting nuts brings out their flavor. Put the nuts in a single layer in an ungreased skillet. Dry-roast over medium heat for about 4 minutes, or until just fragrant, stirring frequently and watching carefully so they don't burn. Remove the skillet from the burner so the nuts don't continue to cook.

Green Bean Salad with Basil, Balsamic, and Parmesan Recipe
Ingredients
1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
    Salt
    1/2 cup finely chopped red onion (or shallots)
    2 Tbsp balsamic vinegar
    4 Tbsp olive oil
    3/4 cup chopped fresh basil leaves
    3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
    Freshly ground black pepper
Method
1 Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
2 Bring a large pot of salted water to a boil (2 Tbsp salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer. While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
3 Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper.
Chill until ready to serve.
Yield: Serves 6.