Aunt Beverlys Green Beans Recipes

SAUTéED GREEN BEANS WITH GARLIC

Steps:

• Blanch beans: Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add beans, cook for 4 minutes (they will turn bright green), drain, then rinse under cold tap water to cool. (There's really no need to shock in ice water). Shake off excess water.
• Sauté: Heat oil in a large skillet over medium high heat. Add green beans and garlic. Toss (or stir!) for 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss.
• Serve: Transfer beans to serving dish. Serve warm!
• Prepare ahead: Blanch beans per step 1, cool and dry, store in fridge until required. When ready to serve, just toss with garlic. It's an instant on-demand side!

AUNTIE'S GREEN BEAN SOUP

Steps:

• For the ham starter: Trim meat off the bone. Place meat and bone in a pressure cooker and cover with water. Pressure cook for 45 minutes. Release pressure, then clean and chop meat and strain broth. This can be divided into 4 portions of starter. Freeze 3 of the portions for future use and set the remaining portion aside.
• For the glace: Put flour and salt in food processor. While it's running, stream in the eggs. Mix thoroughly. Put bench flour on a table, then dump dough out and knead to combine. Let rest 20 minutes. Flour table again and roll to about 1/4-inch thick, then cut into small squares with a pizza cutter. Make sure there's enough flour so the dumplings don't stick together. Rough them up in your hands to make them rustic looking. Put into a dry strainer and shake off excess flour.
• For the soup: Combine the reserved ham starter, ham base, green beans and their juice and potatoes in a pot. Add water to fill about three-quarters of the way. Bring it all to a boil. Add the glace directly to the pot and cook until they float.
• Combine the evaporated milk, sour cream and heavy cream in a separate bowl. Add some hot broth and whisk until completely smooth. Add the tempered cream mixture to the soup. Add salt, pepper and garlic powder to taste. Let simmer together for 45 minutes.

BEANS BEVERLY

Steps:

• 1. In large pot or Dutch oven, sauté ground beef, bacon, onion and garlic. Add ketchup, dry mustard, pork and beans, kidney beans, lima beans, butter beans, brown sugar, vinegar, salt and pepper; mix thoroughly. Pour mixture into a large bean pot or other casserole dish.
• 2. Pour mixture into a large bean pot or other casserole dish. Bake in preheated 350 oven about 1 hour or til thickened. Note: 1 can black eyed peas or other beans, undrained, can be added to the mixture. Paul Groundahl, Features Writer, Albany Times Union, Albany, New York
• 3. Note: I make this in the slow cooker, with a little tweak to the recipe. I cook a full pound of bacon and don't use limas. I double the butter beans instead.

MY AUNT'S GREEN BEANS

Steps:

• Fill a bowl with ice water. Cook the green beans in salted boiling water until tender but still bright green, about 5 minutes, then drain and chill in the ice water to stop the cooking. Remove from the ice water and pat dry.
• In a large bowl, whisk together the hazelnut oil, vinegar and honey, and season to taste with salt and pepper. Add the green beans to the bowl with the dressing and toss to coat, adding more salt and pepper if needed. Transfer to a serving bowl or platter and top with the toasted nuts and lemon zest.

AUNT ENZA'S OVERSTEWED GREEN BEANS

Steps:

• Put the onion and the garlic in a heavy-bottomed 3-quart pot, drizzle with 2 tablespoons of extra virgin olive oil, and stir to coat the vegetables.
• Place the pot over low heat and cook the onion and garlic for 10 minutes or until tender.
• Add the tomato, green beans, and pepper (or hot pepper) and season with salt. Bring to a simmer and cover with a tight-fitting lid. Cooking time will depend on the quality and freshness of the beans, which should be tender and soft. Check after 10 minutes to make sure that cooking liquid is sufficient. Add 1/4 cup boiling water if necessary. If beans expel too much water, uncover and cook over high heat to thicken sauce.
• Add the basil, cook for 2-3 minutes, remove from heat, and stir in remaining 2 tablespoons of extra-virgin olive oil.

AUNT MARTHA'S COUNTRY GREEN BEANS

Steps:

• Using a large pan, put all the ingredients in the pan.
• Bring to a boil.
• Cook for approximately two and a half hours.
• If needed add more water.
• Make sure the beans are really tender before serving.

AUNT LYNN'S GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees (175 degrees C).
• Melt 2 T butter in large skillet over medium heat.
• Stir in flour until smooth and cook for one minute.
• Stir in salt, sugar, onion, water chestnuts, pecans, mushrooms and sour cream.
• Add green beans and stir until coated.
• Transfer mixture to a 2 1/2 quart casserole dish.
• Spread cheese over top.
• In a small bowl toss taste toppers and butter and sprinkle over the cheese.
• Bake for 30 minutes or until top is golden brown and cheese is bubbly.

AUNT VERA'S BAKED BEANS

Steps:

• Fry bacon until crisp; cool and crumble.
• Sauté onion in the bacon drippings.
• In a large bowl, combine the pork and beans, bacon, ketchup, mustard, Worcestershire sauce, sautéed onion and brown sugar and mix well.
• Pour into a large casserole dish and bake for 1 hour at 300°F.