Tuesday, October 18, 2011

It Ain't Easy Bein' Green.......3 new ways to make GREEN BEANS!

Well......it's true isn't it?!  I thought you agreed with me!

I am a true, die hard fan of the green bean.  I have been since I was a child.  In fact, it was the only vegetable I would willingly eat as a kid.  I can remember many a meal of green beans only because I refused to eat whatever else my mother had prepared.  (likely shoe leather roast beef, sorry Ma) Green bean casserole, green beans plain, green beans fresh and green beans in a CAN!  I am not a fan of the frozen green bean!  I think they are tough no matter how you cook them. I especially love using the term, "haricots verts" pronounced properly sounds like "airy covair"  Long green beans, wrapped in bundles with a piece of bacon or a scallion and roasted in the oven, is another favorite way to prepare them.

All in all green beans are a great side dish, for a small family dinner to a huge meal for a special occasion.  What would Thanksgiving be without green bean casserole for heaven's sake?!?! This by they way is a specialty of my sister Peg.  She got me started on it and it's been love ever since!  For me, the vessel in which I get my beans, a can, a bag, or out of the garden, makes no difference.  I only am particular about what variety I use for each application I use them in.  I will post photos of each of the kinds I enjoy making.  This will include a grown up version of green bean casserole.  No processed canned cream soups in this version!  Trust me, it will be worth it.  I hope you give one of these a try to change up your green beans for Thanksgiving or to add to your menu.  I will post the very simple directions under each photo.

I prefer CANNED green beans for this dish. (serves 4-6)
3 cans cut green beans or 3-4 cups of fresh or frozen green beans
4 slices of bacon chopped
1/4 cup FINELY minced onion 
2 tbsp butter
salt and pepper to taste
1/2 cup slivered almonds (optional)
Melt butter in saute pan, add in bacon pieces.  Cook over medium heat for 3 minutes.  Add onions and cook for another 5 minutes until tender and translucent.  Add drained green beans and let cook covered on low for 15 minutes, stirring to coat beans in butter.  Add almonds and stir to coat again.  Salt and Pepper to taste before serving!

2 cans of french cut green beans
1 cup french fried onions
1/2 cup sliced mushrooms (optional)
1-1 1/2 cups milk
2 tbsp butter
2 tbsp flour
3/4 to 1 cup grated parmesan cheese
salt and pepper to taste
Drain all liquid from green beans.  Melt butter in a small saucepan, add flour and whisk.  Let cook approx 1 minute to cook the raw flour taste from the mixture.  Add 1 cup of milk and whisk vigorously to combine ingredients into a smooth sauce.  Stir in mushrooms and parmesan cheese.  When it is completely melted add salt and pepper to taste.  When sauce has thickened, add green bean and stir.  Check seasonings again!  Place in a casserole dish that will accommodate your mixture.  I used approx. a 7x10.  Spinkle the top with french fried onions and bake in a 375 degree oven for 15-20 minutes.  

1/2 pound of fresh green beans.  *snap ends*
4 slices of bacon
4 long green onions
salt and pepper
Bring a small pot of water to a boil.  Salt liberally.  Add in green beans and let boil 2 minutes.  Drain.  On a foil lined cookie sheet, seperate beans into 4 equal bundles.  Wrap on piece of bacon around the center, and then wrap on green onion and tie it on the top making "bundles".  Back at 375 for 15 minutes.  Sprinkle with sea salt and freshly ground pepper immediately after removing from the oven.  

I hope you enjoy these twists on plain green beans.  Change up your Thanksgiving table or maybe just your dinner table on a regular weeknight.  Remember, make time to eat with your family around the table!  Family time is so important whenever you can get it with people's busy schedules.  You will enjoy spending time with your children, talking, and laughing.  You will learn more over a meal than sometimes you want to know!  (trust me on this one)

Your "it ain't easy bein' green" chefwannabe

No comments:

Post a Comment