Green Goddess Green Beans Recipes

GREEN GODDESS BOWLS

Steps:

• To make the dressing, combine Greek yogurt, spinach, tarragon, mint, mayonnaise, lemon juice, lemon zest and garlic in the bowl of a food processor. Pulse until smooth, about 30 seconds to 1 minute; season with salt and pepper, to taste. Set aside. Cook farro according to package instructions; set aside. Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place garbanzo beans in a single layer on the baking sheet. Place into oven and bake for 20 minutes. Remove from oven; add olive oil and chili lime seasoning. Gently toss to combine. Place into oven and bake until crisp and dry, an additional 15-17 minutes. Turn off oven and open door slightly; cool completely in oven for 1 hour. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and cutting the eggs in half lengthwise. Place broccolini and green beans in a steamer basket and set over boiling water. Cover and steam until crisp-tender, about 2-3 minutes; drain well. Divide farro into bowls. Top with garbanzo beans, eggs, broccoli, green beans, spinach, cucumber and avocado. Serve with dressing.

GREEN GODDESS GREEN BEANS

Steps:

• Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.
• Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.

GRANDMA'S GREEN BEANS

Steps:

• Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease.
• Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes.
• Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.

WHITE BEAN AND YOGURT GREEN GODDESS

Steps:

• Process garlic in a food processor fitted with a steel blade until minced garlic is adhering to sides. Stop processor and scrape down. Add beans, yogurt, ice cube, tarragon, parsley and chives and process until smooth. With machine running, add lemon juice, salt, and olive oil and process until mixture is smooth. Taste and adjust seasoning.
• Scrape into a bowl. Serve as a dip or use with crisp salads (it's a bit too thick for delicate lettuces like spring mixes).

GREEN GODDESS GREEN BEANS

Steps:

• Fill a 6 to 8 quart pot full of water, add a teaspoon of salt, and bring it to a boil.
• Prepare a bowl of ice water.
• Place the beans in the salted boiling water, uncovered, and cook until just tender, about 6 to 8 minutes.
• Transfer to a colander, drain, and immediately plunge into the bowl of ice water to halt the cooking.
• When the beans have cooled, drain and pat dry.
• In a blender, combine the parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper, and blend until smooth to make the dressing.
• Place beans in a bowl and combine with the dressing; toss to coat.
• Serve and enjoy!
• Note: you can make the dressing 1 day ahead and store covered in refrigerator, if desired.