Garden Goodies: Green Bean Fest!

Posted by Deb Puchalla

Over the weekend I bought an impressive pile of green beans at the farmer’s market. Munching on some as I trimmed others, I asked Margaret, over at Awaytogarden, cohost of our series of food-garden parties, what to cook with them.

"You bought beans?" she cried. “I am in possession of two massive bags full, and you bought them?” Yup, much as I aspire to grow veggies, I’m always inspired to eat them. Randomly thinking about back-to-school and cool-weather cooking, I ended up making chicken Marsala with lots of mushrooms and shallots, tossing in beans by the handful for the last few minutes. Delicious, and 4-year-old William couldn’t get enough.

Margaret, temporarily off the grid and in her garden, was torn between putting her treasure trove to use by making spicy dilly beans, her Grandma’s casserole, or both. Please, please someone, help me want to learn to "put up." (Can we digress a moment and discuss that classic Thanksgiving side? I prefer a recipe with no can opener -- try Martha’s green bean casserole; it cannot be beat. Trust me, I’ve snipped a lot of green beans.)

Funny how green beans make me think of family dinners and school lunches. I like them best either super firm and crunchy -- raw, even -- or fall-apart soft, like my Mom’s stewed green beans with tomatoes.

Tossed with a tangy Dijon vinaigrette, they completed this year’s  Father’s Day meal at our house. I’ve matched boiled green beans with almonds; I’ve French-cut green beans and buttered them up and even grilled them.

Think beyond steamed, people; these green guys (or wild-looking purple heirloom varieties like the ones Jean Ann favors) are versatile! Alli calls her recipe, with dried cranberries, Green Bean Bliss. Lori boasts that her kids love her blackened beans with black-eyed peas. Tara cooks her green beans with sesame oil, garlic, and soy sauce, and warns they’re addictive. Chanelle's creation is a green bean salad with toasted walnuts (mmm!). Rachel’s recipe uses just four ingredients, the key -- besides beans -- being balsamic vinegar. And Kelby makes pickled dilly beans, just the way Miss Margaret might.

Margaret, remember: Being disconnected isn’t so bad. Try a few of these recipes. Or choose from the dozens added to the conversation as our foodie and gardener friends get into a green bean frenzy; Karen, for example, tempted me with talk of a prosciutto-wrapped appetizer, and I want to try Emeril’s Green Bean Salad, too.

The possibilities are endless, and the fest goes on. (I told an apologetic Max yesterday that, indeed, he could never be “too late” for the zucchini fest; the same holds true here at Green Bean Central.) Before you know it, oh Gardening Guru, the bags will be empty, your belly -- and Ball jars -- will be full, and you can consider the virtue of growing an extra row or two next year. Me? I’ll stop by the farmer’s market, pick up another pound, and head back to the kitchen.

And don't forget, you can always see what's cooking with me on Twitter.

Comments

[chanelle]

what a great round up, Deb! YUM!!!!
(thanks for opening it up for us all to participate - you rock!)

~chanelle

[Dayna]

Great list, Deb!
I can't help but say that freshly plucked summer beans are great as is, steamed with butter and a sprinkling of salt.

If that doesn't fit the picnic, I always opt for Aunt Martha's (no relation) Bean Salad. The fresh green beans are, of course what makes it.
http://veganvisitor.wordpress.com/2007/04/29/aunt-marthas-bean-salad/

[Jean Ann Van Krevelen]

Hey Deb,
Check out http://www.portlandfoodie.com for cool green bean storing techniques... how to properly freeze them and yummy pickling suggestions!

[Karen]

Wow! These ideas look delish! Thanks everyone! I can't wait to try some.

Here is the prosciutto-wrapped appetizer as promised.
http://peckedbyducks.com/2008/08/07/time-outs-and-green-beans/

[A Cowboy's Wife]

I must admit, this was my first time using fresh green beans and I loved it. I can't wait to read the other recipes and give them a try as well.

[Andrea]

Fresh beans are the best! We plan to add haricot verts to our garden next year, and preparing with browned butter and shallots is our favorite way to enjoy them.

http://www.andreasrecipes.com/2007/10/09/brown-butter-green-beans-with-almonds/

[Cindy]

I love fresh green beans, there is nothing like them. Unfortuneately the deer feel the same way and have eaten my crop to the ground. But there are always farmer's markets to the rescue. Here are two marinated bean salads that are quick and easy!
http://pagardening.blogspot.com/2008/08/green-beans-couple-of-salads.html

[Dianne]

I decided to do a stir "fry" of sorts:

http://www.diannesdishes.com/2008/08/not-your-mamas-green-beans.html

[Kathy from Cold Climate Gardening]

Here are a couple of green bean casseroles if you are tired of the open-a-can one:
http://www.coldclimategardening.com/2008/08/07/green-bean-recipes/

[Jenn @ Frugal Upstate]

We just love green beans at our house! I usually plant scarlet runner beans and Purple Podded Stringless. Yum! Even though I've got a 3 foot row of pole beans we rarely have any left over to try to can or freeze. However I highly recommend "The busy persons guide to preserving food". She talks about ways to preserve a little at a time, and covers each method (canning, freezing, drying etc) and tells which give great results, which give acceptable results etc.

I particularly like her easy method for green beans-put them raw into a foodsaver bag, vacuum seal, THEN blanch briefly and cool before freezing.

[sandygluck]

Deb,
Love the post!
I'm hooked on roman beans - those flat thick ones. Had them last night briefly steamed, then drizzled with a hit of olive oil and lemon juice. Saved some for a salad tonight.

[josh & brent & the goats]

okay, okay...we like olive oil and lemon well enough, but sometimes you just have to be a little naughtier:

http://web.me.com/joshkp/BEEKMAN_1802/learn/Entries/2008/8/3_Crispy_String_Beans_with_Lemon_Basil_Aioli.html

[napa farmhouse 1885]

hi.. i posted three recipes on my blog http://www.napafarmhouse1885.blogspot.com

1. spicy green beans in asian chili sauce

2. green beans and potato salad with feta

3. roasted green beans, tomatoes and garlic with balsamic drizzle

let me know what you think..and i can't wait try try out all the recipes listed here..thanks all

[AlisonC]

My go-to recipe for green beans has been the Microwave-Steamed Garlic Green Beans from the July/August 2007 issue of Everyday Food. So simple and so delicious!

[Carol]

my green beans have black streeks in them, anyone have any ideas why? it happened last year as well and we are not sure if they are safe to eat?

[Caroline Wright]

All of these ideas sound so yummy! My favorite green beans are slow-cooked on the stove until caramelized and a bit dark. Requires a bit of fat, for sure, and some patience-- but definitely worth it. Yum.

[Paige]

Great ideas. My personal favorite,a warm green bean salad is over at bountifuleating.blogspot.com, and another plan for a new take on Nicoise salad is at http://bountifuleating.blogspot.com/2008/06/grand-slam-recipes.html.

[Tricia]

Here's the best GREEN BEAN SALAD ever:

1 - 1-1/2 lbs. fresh green beans
½ cup parmesan cheese
1 small onion
1 clove garlic
6 T. Olive oil
2 T. Wine vinegar
1 tsp. Dijon mustard
1 tsp. Pepper
1 pint cherry tomatoes
1 can pitted black olives
Chopped anchovies (optional)

Blanch green beans and refrigerate. Mix together ingredients except beans and cheese; refrigerate. Just before serving mix together all ingredients. This recipe can be made several days ahead -- actually it is best that way -- all the ingredients marinate together and the green beans get real crispy.

[Robin Wedewer]

What a wacky day. I will say that sometimes the simplest recipes are the best. For example, I cut my green beans in long diagonals and then sautée with a bit of chopped onion, garlic, olive oil and soy sauce. Add a touch of seseme oil or grated ginger for extra flavor.

It takes five minutes! It's as easy as that!

Robin
Gardening Examiner

[Kim (ayankeeinasouthernkitchen)]

Great assortment of recipes, Deb. One of my favorite ways to fix green beans is to roast them with small new potatoes in a hot oven, with a good drizzle of olive oil, kosher salt, fresh ground pepper and a drizzle of balsamic when they are done. Tastes great hot or cold.

[dlyn]

Margaet at A Way to Garden sent me over. I put up a new green bean recipe this morning, as part of my series of Saturday bonus summer veggie recipes. Hope you like it! http://dlynz.blogspot.com/2008/08/bonus-recipe-green-beans-with-tomatoes.html

[chanelle]

oh! i almost forgot about another awesome green bean dish i have made several times and it's outta this world delicious:

http://makingfoodeatingfood.wordpress.com/2007/07/17/provencal-salad-of-the-gods/

it has green beans, potatoes, tomatoes, kalmatas, dijon, garlic....it just keeps getting better and better! ;)

cheers!
~chanelle

[Jenn @ Frugal Upstate]

I finally got my Green Bean post up!

http://frugalupstate.blogspot.com/2008/08/green-beans-are-in.html