Fresh Snap Green Or Wax Beans Recipes

GARLIC GREEN AND WAX BEANS

Steps:

• Place beans and 6 garlic cloves in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until beans are crisp-tender. Transfer to a large bowl; set aside. , In a small bowl, combine the sour cream, milk and vinegar; let stand for 1 minute. Whisk in the oil, salt, pepper and remaining garlic. Pour over beans and toss. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with cheese and parsley.

CANNED GREEN OR WAX BEANS (WATER BATH METHOD)

Steps:

• Pack beans loosely in sterilized jars, leaving an inch of headroom.
• Bring remaining ingredients to a boil in a large pot.
• Pour over beans, to within 1/2 inch of the top. Wipe edges of jars with a clean cloth and seal with sterilized lids.
• Process in hot water bath for 30 minutes.
• Can be served heated in the liquid from the jar or drained and rinsed, then heated.

SAUTEED GARDEN FRESH GREEN BEANS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

FRESH SNAP GREEN OR WAX BEANS

Steps:

• Trim fresh beans and, if desired, snap into 1 1/2-inch lengths. Cover with water and bring to boil simmer 5 to 20 minutes, until barely tender. (1 package [10 ounces] frozen green or wax beans or 1 can [1 pound] cut green or wax beans may be substituted for fresh. Cook frozen beans as directed on package or heat canned beans.) Drain off and save liquid to use in soups. Season beans in any of the ways listed below.VariationsButtered Beans: Toss beans with 1 tablespoon melted butter or margarine. Season to taste with salt and pepper.Dilly Beans: Add 1/2 teaspoon dill weed to Buttered Beans.Beans and Onions: Lightly brown 2 tablespoons chopped onions in 1 tablespoon butter or margarine toss with cooked, drained beans until well mixed.Beans with Almonds: Brown 2 tablespoons slivered almonds in 1 tablespoon butter add cooked, drained beans toss.Beans with Bacon: Cook 2 strips bacon, diced, until crisp toss bacon and drippings with drained beans until they are coated.Beans and Mushrooms: Saute 1/4 pound sliced mushrooms in 1 tablespoon butter. Toss with cooked drained green beans heat through.

WHITE BEAN PRIMAVERA

Steps:

• Melt the butter in a 12-inch skillet (preferably straight-sided) over medium-high heat. Add the zucchini and 1 teaspoon salt, and stir, then cook undisturbed in an even layer until one side is golden, about 4 minutes. (It's great if the butter browns, but decrease the heat if it threatens to get too dark.) Stir in the asparagus, carrot and garlic, and cook, stirring occasionally, until fragrant and softened, about 4 minutes. Stir in the peas, scallions and ½ teaspoon salt, then add the red-pepper flakes, oregano and a generous amount of black pepper. Cook, stirring, until the peas are warmed through and bright green, about 2 minutes.
• Add the white beans and the cream, lower the heat to medium, and let the cream come to a simmer. Simmer for about 1 minute.
• Turn off the heat and stir in the lemon juice, Parmesan and Dijon. Taste and season with more salt, pepper or lemon juice as needed. Add 1 or 2 tablespoons of warm water to the creamy beans to loosen as you like; the sauce will thicken as it cools. (You may need more water when you reheat any leftovers.) Serve in bowls topped with the nuts and a handful of basil leaves. Pass more Parmesan at the table.