Bean Recipes
Basil Bean Salad
You Need:
- 10 oz of green beans
- 1/2 cup of thinly sliced onions
- 2 tablespoons of red wine vinegar
- 1 tablespoon and 1 teaspoon of olive oil
- 3 tablespoons of water
- 1/8 teaspoon of garlic powder
- 1 tablespoon of dried basil
- 1 tablespoon of grated Parmesan cheese
- 1/8 teaspoon of pepper
- 1/8 teaspoon of salt
Directions:
1. Cook the green beans until just tender-crisp and drain
2. Combine the beans and sliced onions in a large bowl
3. Combine the remaining ingredients and pour over the beans and onions
4. Toss until well blended
5. Chill several for several hours or overnight, stirring occasionally, then serve
Summer Vegetable Mix
You Need:
- 6 small carrots, scrubbed and left whole
- 1 turnip, peeled and sliced
- 1 potato, peeled and sliced
- 10 small white onions, left whole
- 3 cups young green beans, left whole
- 2 tablespoons butter or oil
Directions:
1. Put all ingredients in saucepan with cold water to cover.
2. Bring to boil and cook 15 minutes.
3. Drain (keeping water for soup stock).
4. Heat butter or oil in skillet and add the vegetables.
5. Sauté 10 minutes, stirring often.
6. For Chinese flavor, add a dash of soy sauce before serving.
Chick Pea Salad
You Need:
- 1 pound of green beans
- 2 cups of cooked chick peas
- 1 cup of cooked brown rice
- 2 onions, sliced into rings
Dressing -
- 1/2 cup roasted (dark) sesame oil
- 1/4 cup brown rice vinegar
- 2 garlic cloves, crushed
- 1 teaspoons prepared mustard
- 2 teaspoons soy sauce
- 2 teaspoons grated fresh ginger
- 1 tablespoon apple juice concentrate
- Sea salt
- Black pepper
Directions:
1. Cook green beans in boiling water until tender, about 5 min. Drain and allow to cool.
2. Combine vinaigrette dressing ingredients and shake together in a jar
3. Pour vinaigrette over salad and toss to blend
4. Serve immediately.
Green Beans and Sesame Seeds
You Need:
- 1-2 pounds young green beans, stemmed but with the tender green tip intact
- 1/4 cup roasted sesame seeds
- 1 teaspoon red pepper flakes, or to your taste
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic , minced
- salt and pepper to your taste
Directions:
Plunge the beans into a large pot of rapidly boiling water and cook, uncovered, until they just become tender, about 3-5 minutes. Taste them frequently and do not overcook them. When they just lose the raw flavor, immediately pour them into a colander and rinse thoroughly in cold water to stop cooking and to retain the bright green color. When drained well, toss with remaining ingredients and serve at room temperature.
Please Note: I have collected these recipes from various sources, and haven't had the chance to try them all. - Emily McDonald