Small green beans. The ones you don't really have to snap..but the big ones can work on this but need a bit more blanching time:
Lightly blanch them..shock them in ice water (taste) they should still be a bit crunchy but not grassy if they're older beans. Reserve those for a bit.
Heat up a pan of olive oil..to just on the hot side of warm..and put in a sprig of rosemary..and few slightly smashed garlic cloves. Warm that until it extracts flavors and smells nice (not burned..nope..slow and low for quiet a bit).
Chop up some prosciutto..in thick matchstick cuts. Chop some sundried tomatoes.
Remove the herb and garlic form the oil..Crank up the heat a bit and fry the ham sticks in the oil...add the sundried tomatoes. Reduce heat and add the green beans to flavored oil and ham mix.
Toss that around a bit and add bread crumbs. So it all the flavoring of the oil sticks to the beans. Finish on the plate with a bit of shaved Parmigiano-Reggiano. This is good served even at room temp. A splash of balsamic vinegar is nice addition too.
Oh..you can omit the tomato if you wish in the above..maybe some walnuts or dried apricots softened in hot water instead.
Green Beans with Basil Dressing from Shirley Corriher. Here is the link, scroll down for the recipe. Amazing, wonderful, always a hit. http://www.npr.org/templates...
I think the lemon caper dressing on the site would ne nice. I use that dressing so much for a variety of veggies & salads.
these slow roasted green beans are my favorite http://www.bonappetit.com... the roasting combined with the herbs gives them a nice, complex flavor. sometimes i'll sprinkle them with fried shallots for an extra punch.
I love the green bean recipe in Amanda's book, Cooking for Mr. Latte: Haricots Verts with Walnuts and Walnut Oil. Green beans are steamed and then dressed with walnut oil, chopped walnuts, sea salt and grains of paradise. I usually add a few drops of sherry vinegar to meld the flavors. So simple, but really delicious. I also often make thirschfeld's Three Bean Salad with just green beans http://food52.com/recipes.... The dressing, which contains celery leaves (the secret ingredient, IMO), a tiny bit of red onion, parsley, chives, mustard, champagne vinegar and walnut oil is really fabulous.
Green bean and pear salad with walnuts and sherry vinaigrette... I believe it's on epicurious. Completely delicious. It's become my green bean thanksgiving dish I like it so much.
I love to roast them with a little olive oil and salt, and even put them on the grill in summer in a pan with holes. In the alternative, I like to make a vinaigrette with preserved lemon and use them raw.
love all of these suggestions! I'm definitely going to try a bunch of them, especially when they're in season
Birds-eye used to make a gold foil wrapped green bean product that had excellent whole green beans. Thin with the little pointy bit and just needed defrosting for the application I suggested. I think they stopped making it, foil and microwaves don't get along, and replaced with a steam bag product that just isn't as good of quality bean.
I like sdebrango's recipe: http://food52.com/recipes...
It's colorful and very good. I sometimes take the tomatoes and haricots verts out of the sauce after they are cooked, and then reduce the sauce to make it thicker and to intensify the flavors. It's a great recipe.
I am sorry - I just read that you don't like the tomato and green bean combo. But this recipe might change your mind ;-)
I like them grilled/broiled. Just a touch so that they are still fresh and crispy with good EVO, balsamic and sometimes prosciutto or pancetta. We make these two dishes quite bit in the summer: http://food52.com/recipes... and http://food52.com/recipes...
Some good ideas here. But I'm wondering if anyone has some good inspiration/recipes for use of frozen green beans? I have a bunch from a bumper harvest this summer that I blanched and froze. But it seems like every good recipe for beans calls for them fresh/crisp. Any ideas?
The one I posted, I originally used frozen green beans. If you blanched them before freezing they probably just need defrosting. It should be good with larger beans as long as they're tender and not too grassy tasting...but really better with the thin ones.
This recipe would probably work with frozen green beans, just skip the blanching perhaps, it is delicious. <a href="http://food52.com/recipes/7875_homemade_green_bean_casserole" target="_blank">http://food52.com/recipes/7875_homemade_green_bean_casserole</a>
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