BEAN RECIPES: Brad's Green Bean Casserole ... Chilled Vegetable Salad ... Green Bean with AlmondsBean recipes
By: Herald Staff Report, Grand Forks Herald
Summer Beans, Sweet Onion and Mushroom Salad
½ cup lemon juice
1 cup orange juice
¼ cup minced fresh shallots
2 tablespoons minced fresh ginger root
¼ cup extra virgin olive oil
Freshly ground black pepper and salt
½ pound young yellow wax beans, stems trimmed
1/2 pound green beans, stems trimmed, leaving the pointed growth tip
Sea salt or regular salt
1 small Vidalia onion, peeled, cut into very fine julienne
¼ pound white field mushrooms, cleaned, stems trimmed and sliced thin
¼ cup snipped fresh chives
In a small pot, combine the lemon juice, orange juice, shallots and ginger. Bring to a simmer over high heat, cooking to reduce to a half cup, about 15 minutes. Remove from the heat and allow to cool. Transfer the mixture to a blender. While the blender is running, slowly add the olive oil. Season generously with salt, to balance the acidity of the dressing, and black pepper.
To cook the beans: Bring a large pot of water to a boil. Add the salt. Add the wax beans first, cooking until al dente, firm to the bite yet tender. Transfer to a colander and drain. Cool immediately under cold running water. Transfer to a bowl, cover loosely with plastic wrap and refrigerate. Repeat the blanching procedure for the green beans and refrigerate until cool.
To make the salad: In a large bowl, combine the beans and onion with about half of the dressing to coat. Add the mushrooms, half of the chives and the remaining dressing, tossing gently to avoid breaking the mushrooms. Transfer to a large serving bowl and mound high. Top with the remaining chives and a generous sprinkle of black pepper. Serve slightly chilled for the fullest flavor.
Yield: Serves 4.
Approximate nutritional analysis per serving: 214 calories, 59 percent of calories from fat, 14 grams fat (2 grams saturated), 22 grams carbohydrates, 4 grams protein, 11 milligrams sodium, no cholesterol, 63 milligrams calcium, 5 grams fiber.
Brad’s Green Bean Casserole
6 cups green beans, cut up
1 can Cheddar cheese soup
½ cup water
1 onion, diced
1 clove garlic, diced
Ranch-flavored salad croutons
Salt and pepper to taste
Red pepper (optional) if you like
Blanch beans; put in bottom of 9-by-9-inch greased casserole. While beans are blanching, saute onion and garlic.
Mix soup and water in pot and cook until mushy then stir into green beans, being careful not to mush up beans.
Stir in onion, garlic, salt and pepper into casserole. Sprinkle croutons over top (not so many that they touch but a nice coating. Sprinkle ½ cup Parmesan evenly on top of casserole. (This will form a nice light brown crust.)
Bake at 350 for 45 minutes, uncovered. If you see that croutons getting too brown; turn down heat.
Shortcut Corn Risotto with Summer ‘Succotash’
3 tablespoons extra-virgin olive oil
1 cup chopped red onion
1½ cups Arborio or other medium-grain white rice
2½ cups water
½ cup dry white wine
3 cups fresh corn kernels from 6 ears (or canned or frozen corn)
1 cup creamy, mild feta or fresh goat cheese, crumbled
1 cup diagonally sliced (¼ inch) green beans
1 garlic clove, grated
2 cups diced ( ½-inch) tomatoes
¼ cup loosely packed, torn basil leaves
Freshly ground black pepper
Heat 1 tablespoon of the oil in a large skillet until it is hot enough to sizzle a piece of onion. Add ½ cup onion and cook, stirring, over medium-low heat until tender, 5 minutes.
Add the rice and stir until coated with oil. Add the water, wine and 1 teaspoon salt. Bring to a boil, stirring once. Cook, covered, over low heat, stirring once or twice, until creamy and tender, 12 to 15 minutes.
Stir in 1 cup corn and cook, stirring, for 2 minutes. Fold in ½ cup cheese.
4. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet until it is hot enough to sizzle a piece of onion. Add the remaining ½ cup onion and cook, stirring, until tender, 5 minutes. Add the remaining 2 cups corn, green beans and garlic, and cook, stirring, until the green beans are crisp-tender, 5 minutes.
Add the tomatoes, basil, a pinch of salt and a generous grinding of black pepper to the corn mixture.
Spoon the risotto into shallow bowls. Top with the succotash and sprinkle with the remaining cheese.
Yield: Serves 4.
Chilled Vegetable Salad
1 cup sugar
¾ cup cider vinegar
½ cup vegetable oil
1 medium green bell pepper, washed, chopped
1 medium onion, peeled, chopped
3 celery ribs, sliced
1 7-ounce jar diced pimiento, undrained
1 small sweet green peas, drained, or 1 cup frozen peas, thawed
1 14¼-ounce can French-cut green beans, drained, or 2 cups fresh green beans, cut into 1-inch pieces
1 11-ounce can white shoepeg corn, drained, or 1 cup fresh yellow corn
½ teaspoon salt
¼ teaspoon pepper
In a small saucepan, combine the sugar, vinegar and oil. Bring to a boil over medium heat. Cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat and cool 30 minutes. In a large bowl, combine remaining ingredients. Gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon. This salad may be stored in an airtight container in the refrigerator for several days.
Yield: Serves 8 (1-cup each).
Approximate nutritional analysis per serving: 296 calories, 29 percent of calories from fat, 10 grams fat (1 gram saturated), 50 grams carbohydrates, 5 grams protein, 242 milligrams sodium, no cholesterol, 7 grams fiber.
Fresh vegetable salad
2 cups shelled edamame beans
1 cup raw fresh yellow corn
23 cup diced avocado
23 cup toasted and salted cashews
½ cup sliced or diced roasted and peeled red bell peppers
1½ cups green beans), blanched, shocked and chopped
2 cups diced jicama
½ cup salad dressing, more as desired
1 cup daikon sprouts
¼ cup plus 2 tablespoons hemp seeds
In a large bowl, combine the edamame, corn, avocado, cashews, peppers, green beans and jicama. Add ½ cup of the dressing and toss to coat. Taste, and add additional dressing if desired. Divide the salad among 4 plates and garnish with the daikon sprouts and hemp seeds. This makes about 8 cups salad. Serve immediately.
Yield: Serves 6.
Approximate nutritional analysis per serving: 387 calories, 14 grams protein, 29 grams carbohydrates, 8 grams fiber, 26 grams fat (3 grams saturated), no cholesterol, 10 grams sugar, 306 milligrams sodium.
Pasta with Herbs and Green Beans
Sea salt and freshly ground black pepper
1 tablespoon olive oil
2 medium shallots, peeled, finely chopped
2 cloves garlic, finely chopped
8 fresh sage leaves, finely chopped
1 tablespoon fresh oregano leaves, chopped
1 teaspoon fresh rosemary, finely chopped
½ cup vegetable broth or fat-free, less-sodium chicken broth
½ cup dry white wine
12 ounces linguine, fettuccini or spaghetti
2 cups frozen mixed green and yellow beans
½ cup packed fresh basil leaves
¼ cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish
¼ cup snipped fresh chives
13 to ½ cup freshly grated Parmesan cheese
Heat a large pot of water to a boil. Salt the water, if desired.
Meanwhile, in 10-inch skillet, heat the oil on medium. Add the shallots; cook 2 minutes, stirring frequently. Add the garlic, sage, oregano, rosemary and ¼ teaspoon each of salt and pepper. Cook 1 minute, stirring. Add broth and wine. Bring to boiling over high heat. Reduce heat to medium; cook, stirring, for 5 minutes or until reduced by half. Remove from heat.
While the sauce cooks, add pasta to boiling water and cook according to package directions. During the last 2 minutes of cooking, add the frozen beans to the pasta.
Reserve ¼ cup pasta cooking water; drain the pasta and beans. Return them to the pot. Stir in wine mixture along with the basil, parsley, chives and reserved pasta water. Toss until well-combined.
Divide pasta among 4 serving plates or bowls and sprinkle with Parmesan. Garnish with parsley sprigs.
Yield: Serves 4.
Approximate nutritional analysis per serving: 446 calories, 20 percent of calories from fat, 10 grams fat (3 grams saturated), 69 grams carbohydrates, 17 grams protein, 370 milligrams sodium, 88 milligrams cholesterol, 5 grams fiber.
Green Beans with Almonds
Green beans, frozen, steam-in-bag, family-size, or 2 cups fresh
½ cube butter
3 to 4 garlic cloves
1 cup blanched slivered or sliced almonds
Salt to taste
For garnish: green onions, slivers of red bell pepper or dried cranberries Instructions:
Place the steam-in-bag frozen green beans in the microwave and cook according to package directions. If using fresh, blanch 3 minutes.
Melt the butter with the garlic cloves. Once the garlic infuses the butter (let your nose be your guide), scoop out the garlic and add the almonds and cook until toasted.
Toss the beans, almonds and butter in a serving bowl and salt to taste.
Squeeze lemon juice over the top. Garnish as desired.
Green Beans with Mushrooms, Almonds and Caramelized Onions
2 pounds frozen cut green beans
2 small yellow cooking onions, peeled and finely sliced
1 12-ounce package white button mushrooms, washed and sliced
2 cloves garlic, minced
2 tablespoons sliced almonds
¼ to ½ cup butter (½ to 1 stick)
Salt and pepper to taste
Cook beans in microwave according to package directions. Drain well. In a large skillet or saute pan over low heat, place 2 to 3 tablespoons of cooking oil. Once heated, add sliced onions and a sprinkling of salt and saute slowly, about 20 minutes, until onions are wilted and take on a rich caramel color.
Remove onions from pan and set aside. Increase heat to medium and add sliced mushrooms. Saute mushrooms over medium heat until they turn dark brown, about 5 to 7 minutes. Remove from pan and set aside.
Add butter to pan and melt, then add garlic and saute quickly, 1 to 2 minutes, watching so that garlic doesn’t burn. Add beans to garlic butter and stir to coat. Toss in mushrooms and caramelized onions. Season to taste with salt and pepper.
Place in serving bowl and sprinkle with almond slices.
Yield: Serves 12.
Oven-Charred Sesame Green Beans
3 tablespoons vegetable oil
2 teaspoons Asian chili oil
1 teaspoon dark sesame oil
2 large or 4 small garlic cloves
1 pound green beans
2 tablespoons sesame seeds
Coarse kosher or sea salt
Combine vegetable, chili and sesame oils in a microwave-safe container. With the flat of a chef’s knife, smash the garlic cloves; remove and discard peel and add garlic to oil. Cover with a paper towel and microwave on full power for 30 seconds. Let sit while you prepare the beans.
Top and tail green beans, rinse them thoroughly and then whirl in a salad spinner to remove excess moisture. Pat completely dry with paper towels or a clean dish towel.
Preheat oven to 450 degrees. Spread beans out in one layer in two rimmed baking sheets. Remove garlic from oil and discard; drizzle oil over beans and toss beans until all are coated with oil.
Roast beans 15 to 20 minutes, depending on size, stirring and rotating pans halfway through. Beans should be browned in spots and beginning to shrivel. Remove from oven and drain on paper towels.
While beans are roasting, toast sesame seeds in a skillet over low heat, shaking pan and stirring frequently until fragrant; then remove from heat.
Sprinkle hot beans with sesame seeds and coarse salt to taste. Store in the refrigerator. Serve at room temperature.
Yield: Serves 8 (as part of a cocktail spread).
Approximate nutritional analysis per serving: 92 calories, 8 grams fat, 4 grams carbohydrates, 1 gram protein, no cholesterol, 18 milligrams sodium, 2 grams dietary fiber, 76 percent of calories from fat.