Sesame Glazed Beans

-Take the stems off of 1 pound of green beans.

-Steam the beans for 5 minutes until just tender.

-Drain and set aside.

-In a large skillet warm 6 TBS toasted sesame oil and then add 2 TBS sesame seeds and sizzle the seeds until golden.

-Then add the following:

1/2 tsp turmeric

1 TBS sugar

A 1/2 inch piece of grated fresh ginger

-Cook stirring for 1 minute.

-Then add 1 TBS rice or cider vinegar and the steamed beans and mix until lightly coated.

-Arrange the beans on a big platter and chill for 1 hour.

-Serve cold or at room temperature.

Green Beans with Pasture Butter and Toasted Almonds

-Tip and tail 1 pound green beans.

-Steam over high heat for about 5-6 minutes (they should still be crisp when done).

-Drain and spread hot beans out on a dishtowel to dry (they’ll continue to cook and dry from the retained heat).

-Melt 2 TBS pasture or cultured butter in a sauté pan.

-Add ¼ cup slivered almonds and cook for about 1 minute over medium heat.

-Add the beans and toss together.

-Sprinkle with sea salt and serve warm.

Green Beans with Feta, Chili and Tarator Sauce From Plenty by Diana Henry

-To make the Tarator, soak 1 oz crusty white bread in 4 TBS milk for 30 minutes.

-Zest 1 lemon, then squeeze the juice and set aside.

-Puree the bread/milk in a food processor along with the following:

2 ounces blanched almonds or hazelnuts

1 fat garlic clove

3 ounces olive oil

2-3 TBS of the lemon juice.

-Add water if you want it thinner.

-Season to taste sea salt and pepper.

-Top and tail 1 pound of green beans.

-Steam and until just tender, about 6-7 minutes.

-Chop up ¼ bunch cilantro, parsley or some basil.

-Place the beans in a shallow bowl and top with the following:

6 ounces feta

A few red pepper flakes

3 TBS olive oil

A few squeezes of lemon juice

Sea salt and freshly ground black pepper

Half the chopped herbs

-Drizzle with the tarator sauce and scatter with the lemon zest, the rest of the chopped herbs and some more red pepper flakes.

Green Beans with Cream Cheese and Sea Salt

-Wash 1 pound of green beans.

-Take a handful of beans, than tap one end of the handful gently on the counter to align them.

-Slice off the first ¼ inch of the beans and than turn and tap the other side until those ends line up.

-Cut those ends off too, than cut the beans into 1½ inch lengths.

-Place an inch or 2 of water under the basket of a steamer in a pot with a tightly fitting lid.

-Steam the beans for about 5-7 minutes until they are just tender.

-Drain the water off then stir in about ¼ cup of cream cheese (chevre works well too).

Stir until well mixed, sprinkle with sea salt and serve warm.

Green Beans with Buttered Bread Crumbs and Almonds

For the breadcrumbs:  

-Cut the crusts off of 1 large slice of high-quality white bread and tear it into 1½ inch pieces.

-Process the bread in a food processor for 20-30 seconds until finely textured (you should have
about ¼ cup crumbs).

-Transfer the crumbs to a dry skillet and add 3 TBS thinly sliced almonds.  

-Toast until golden brown, 2-4 minutes.

-Take the pan off the heat and add 2 cloves of garlic put through a garlic press.  

-Season the crumbs with sea salt and pepper.  Set aside but do not wash pan yet.

For the beans:  

-Tip and tail 3/4 pound green or Roma beans and then cut into 1.5 inch segments.

-Bring a large saucepan of water to boil, add 1 tsp salt.

-Cook until the beans are just tender, about 5 minutes.  

-Drain well and then arrange the beans on a serving platter.

-Melt 4 TBS butter in the reserved skillet and then add the breadcrumbs to the butter.  

-Heat for 1-2 minutes and then spoon the breadcrumbs over the beans and serve.

Glazed Garlicky Green Beans

This recipes works well for both Roma and green beans.

-Wash, trim and cut 3/4 pound of beans into 3-inch lengths.

-To make the stir-fry sauce add the following together in a small bowl:

¼ cup soy sauce

3 TBS sake

1½ TBS sugar

½ cup water

-Stir to dissolve sugar.

-Set aside.

-Heat 1½ TBS ghee or extra virgin olive oil in a wok until very hot.

-Add 4 cloves of finely chopped garlic and stir-fry over high for about 15 seconds.

-Add beans and stir-fry over high heat for about 1 minute.

-Add sauce mixture and heat until boiling.

-Cover, reduce heat to medium and cook for 5 minutes.

-Uncover, increase heat to high and cook stirring occasionally until sauce is reduced to a glaze and beans are just tender.

-Serve hot or at room temperature or even cold the next day.

Beans with Garlic, Lemon and Pepper

-Bring a large pot of water to boil.

-Drop in 1# tipped and tailed green beans.

-Cook over high-heat until just crisp tender, about 3-5 minutes.

-Drain, pat dry and set aside.

-In a large sauté pan heat 2 TBS olive oil over medium heat. 

-Stir in 2 cloves minced garlic and cook about 2 minutes.

-Add the beans to the pan and stir to coat. 

-Take ¼ tsp whole peppercorns, put them in a cloth or paper towel and crush them with a mallet or heavy jar. 

-Then add the crushed peppercorns to the beans, along with the following:

½ tsp dried oregano

2 TBS fresh lemon juice

A big pinch of salt

-Cook for 3 minutes until beans are warmed through.

Beans with Four Spices

A nice French recipe from Perfect Vegetables/Cook’s Illustrated.

-Bring a large pot of water to boil, adding 1 tsp salt.

-Tip and tail 3/4 pound of Roma or green beans.

-Cut the beans into 1-inch segments and then put the beans in the boiling water.

-Cook until beans are just tender, about 2-3 minutes.

-Drain well and pat dry with a kitchen towel.

-In a small bowl combine these spices;

1/4 tsp black pepper

1/8 tsp ground cloves

1/4 tsp ground nutmeg

1/4 tsp ground ginger

-Set aside.

-Melt 2 TBS butter in a large saucepan over medium-high heat.

-When the foaming subsides add the bowl of spices and cook stirring frequently until fragrant, about 30 seconds.

-Add 3 TBS heavy cream and the beans and cook for 1 minute until heated through.

-Season to taste with sea salt.

Beans with Feta, Chili and Tarator Sauce

From Plenty by Diana Henry.

-To make the Tarator sauce:

-Soak 1 oz crusty white bread in 4 TBS milk for 30 minutes.

-Zest 1 lemon, then squeeze the juice and set aside.

-Puree the bread/milk in a food processor along with the following:

2 ounces blanched almonds or hazelnuts

1 fat garlic clove

3 ounces olive oil

2-3 TBS of the lemon juice

-Add water if you want it thinner.

-Season to taste salt and pepper.

-Top and tail 1 pound of beans.

-Steam and until just tender, about 7 minutes.

-Chop up about 1/4 cup cilantro or basil.

-Place the beans in a shallow bowl and top with the following:

6 ounces feta

3 TBS extra virgin olive oil

A few red pepper flakes

1/2 tsp of the lemon juice

Half the chopped cilantro or basil

-Drizzle with the tarator sauce and scatter with the following:

The lemon zest

The rest of the chopped cilantro or basil

Some more chili flakes.

-Serve warm.

Baby Green Beans with Buttered Bread Crumbs and Almonds

For the breadcrumbs: 
-Cut the crusts off of 1 large slice of high-quality white bread and tear it into 1½ inch pieces.
-Process the bread in a food processor for 20-30 seconds until finely textured (you should have about ¼ cup crumbs).
-Transfer the crumbs to a dry skillet and add 3 TBS thinly sliced almonds. 
-Toast until golden brown, 2-4 minutes.
-Take the pan off the heat and add 2 cloves of garlic put through a garlic press and. 
-Season the crumbs with salt and pepper. Set aside but do not wash pan yet.
For the beans: 
-Bring a large saucepan of water to boil, add 1 tsp salt and 1 pound of tipped and tailed beans.
-Cook until the beans are just tender, about 5 minutes. Drain well and then arrange the beans on a serving platter.
-Melt 4 TBS butter in the reserved skillet and then add the breadcrumbs to the butter. 
-Heat for 1-2 minutes and then spoon the breadcrumbs over the beans and serve.