Fresh Green Bean Recipes, Hints & Videos
Green beans are an excellent source of vitamin K, vitamin C, manganese, vitamin A, dietary fiber, potassium, foliate, and iron. And, green beans are a good source of magnesium, thiamin, riboflavin, copper, calcium, phosphorus, protein, omega-3 fatty acids and niacin. Although you can purchase these healthy vegetables frozen or canned, they taste best when used fresh. And, they're easy to prepare in a variety of healthy and delicious ways.
Fresh Green Bean Recipes
As long as you use a deep-frying thermometer to ensure the oil is hot enough, I learned, there’s nothing greasy about the results. The beans have a fairly nonabsorbent surface, unlike the batters or breadcrumbs coating of most deep-fried foods.
1 lb. haricots vert (French-style thin green beans), stems removed, or Chinese long beans, trimmed and cut into 4-inch pieces
2 to 4 garlic cloves, unpeeled
1 C. good quality canned chicken broth
1/4 C. bottled oyster sauce
1/4 C. soy sauce
1/4 C. sugar
3 Tbs. peanut oil, plus 4 C. for deep-frying
Thinly sliced scallions, for garnish
Rinse the beans with cold running water. Drain well and pat them thoroughly dry with paper towels, leaving not a trace of water. Set aside.Next, blanch the garlic. Have a bowl of ice water ready. In a small saucepan, pour in enough water to cover the garlic. Salt lightly and bring to a boil. Carefully drop the whole garlic cloves into the water and blanch for 30 seconds. Remove the cloves with a slotted spoon and immediately plunge them into the ice water to stop the cooking process. Repeat the process, again cooling the garlic by plunging it into the ice water. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into thin slices.
In a small bowl, stir together the broth, oyster sauce, soy sauce and sugar.In a medium sauté pan or wok over medium heat, heat the 3 Tbs. of oil. Add the garlic cloves and cook them, stirring frequently, until they caramelize to a golden brown color, 7 to 10 minutes. Add 1 C. of the sauce mixture and continue cooking, stirring frequently, until it reduces to a glaze that coats the garlic, about 10 minutes more. Set aside.
In a deep fryer or heavy-bottomed pot, heat the 4 C. of peanut oil to 375 degrees on a deep-frying thermometer. Add the string beans, in batches if necessary to avoid overcrowding, and fry them for about 20 seconds. Using a wire skimmer or slotted spoon, remove the beans from the oil and drain on paper towels. Add the beans and remaining sauce to the wok or skillet with the garlic. Toss over medium heat just until the beans are well coated, no more than 1 minute. Transfer to a heated serving plate or bowl and garnish with scallions. Serve immediately.
More Fresh Green Bean Recipes:
Fresh Green Bean Casserole Recipes
It's a good recipe for everyone who loves veggies.
1 small cauliflower
1/2 lb. fresh green beans
1 Tbs. Earth Balance buttery spread
1 Tbs. olive oil
2 Tbs. flour
1/2 tsp. savory
1/4 tsp. pepper
2 C. milk or rice milk
1/4 C. parmesan cheese or soy cheese
Steam cauliflower and beans with pinch salt for 5 minutes. To make white sauce, start with heating in small sauce pan butter and oil. Add flour and cook for 2 minutes, then add milk and whisk to mix. Make sure you don't have lumps. Add salt, pepper, savory and cheese. Let cook until thick. Mix vegetables with sauce in mixing bowl and pour into casserole dish.
Bake at 350 degrees for 35 minutes.
More Fresh Green Bean Casserole Recipes:
Fresh Green Bean Salad Recipes
Make this side dish ahead of time to take to the tailgate party. Add remaining nuts right before serving. This can be doubled, tripled, etc.
1/4 tsp. Dijon mustard
1 tsp. cider vinegar
2 tsp. finely chopped shallot
1 Tbs. olive oil
1/2 C. pecans
3/4 lb. green beans, trimmed, about 1-inch long
1 1/2 oz. blue cheese such as Maytag
In a large bowl whisk together mustard, vinegar, shallot, and 1/2 Tbs. oil to make dressing. In a small heavy skillet, heat remaining 1/2 Tbs. oil over moderately high heat until hot but not smoking and sauté pecans with salt to taste, stirring frequently, until a shade darker, about 1 minute. Transfer nuts to paper towels to drain and cool. Coarsely chop nuts.
Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water, blanch beans until just tender, about 3 minutes, and drain in a colander. Transfer beans to ice water, stirring until just cool. Drain beans well and add to dressing. Crumble blue cheese over beans and gently toss with half of the nuts and salt and pepper to taste. Serve beans at room temperature topped with remaining nuts. Serves 2 as a side dish.
More Fresh Green Bean Salad Recipes:
Fresh Green Bean Recipe Hints & Videos
Canning Green Beans With A Pressure CannerThis is replaced by the Flash content.