Bean Recipes

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Beans of multiple colors mean a wider range of nutrients.

Bean recipes, like the beans themselves, can be loosely categorized into recipes for green/snap/string/wax beans, recipes for shell beans and recipes for dried beans. Bean varieties that can be used at all three stages give you the most options. Nearly all beans, however, are really best at one of the three stages. Rattlesnake is the only one I know of that is truly good as a snap, shell and dried bean. However, it’s best as a snap bean. Favas are best as shell beans. Garbanzos (which I now notice I forgot to mention in my list of varieties), limas and Borlotto are good as shell or dried beans. Black Turtle and Dark Red Kidney fall into the dried-only bean category. But within those three major groups there are hundreds if not thousands of different flavor, ingredient and texture variations. You can spend years sampling different recipes to find your favorites.

The easiest recipes are also the simple ones. For snap beans, string the beans if necessary, cut in one-inch pieces and cook in boiling water until tender. Butter lavishly. Ditto for shell beans, although you might want to try olive oil instead of butter. Soak dried beans overnight and cook in water or broth until tender.

Three-Bean Salad (adapted from Cook’s Illustrated)

  • ½ cup red wine or raw apple cider vinegar
  • ½ cup sugar
  • 1 tsp sea salt
  • ¾ cup olive oil (use the best-quality oil you can find – in a simple recipe like this one it really makes a difference)
  • 2 medium cloves garlic, minced
  • 8 ounces cut green beans
  • 8 ounces cut wax beans
  • 16 oz cooked kidney beans
  • ½ medium red onion, chopped
  • ¼ minced fresh parsley leaves

Heat dressing ingredients over medium heat, stirring occasionally until sugar dissolves. Set aside to let cool. Cook beans in 3 quarts boiling water and 1 Tbs salt about 5 minutes. Blanch in ice water. Mix all ingredients and chill overnight. Let stand at room temperature 30 minutes before serving.

Green Beans with Garlic

  • 1 pound fresh green beans, stems and strings removed
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon grated Parmesan cheese
  • 2 cloves garlic, minced1 teaspoon salt
  • ½ teaspoon black pepper

Fill a large bowl with water and ice. Set this aside for blanching the green beans. In a large pot, bring water to a rolling boil. Add your beans and steam for 3-4 minutes. Immediately drain the green beans and add them to the ice water until completely cool. While waiting for your green beans to cool, start melting butter in a pan on medium heat. Add your olive oil and garlic. Drain the green beans as best as you can and rest them on paper towels. Once the garlic is starting to sizzle, add the green beans to the pan and toss them to coat in the oils. Season with salt and pepper to taste, and remove from the heat. Add the Parmesan and serve immediately.

Carrot-Bean Salad

  • 1/2 cup baby carrots, cut in half lengthwise
  • 2 cups fresh-cut green beans
  • 1/4 cup chopped radishes
  • 1/4 cup chopped red onion
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon minced garlic
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground cumin
  • 1 1/2 teaspoons sesame seeds, toasted

Cook carrots in a small amount of boiling water for 4 minutes. Add beans; cook 4-5 minutes longer or until vegetables are crisp-tender. Drain; chill in ice water. Drain and pat dry, then place in a large bowl. Add radishes and onion. Whisk the lemon juice, oil, sugar, mustard, garlic, salt and cumin. Pour over bean mixture; toss to coat. Cover and refrigerate until serving. Sprinkle with sesame seeds.

Green Bean Casserole

  • 2 pounds fresh green beans, trimmed and cut into bite-sized pieces
  • 1 tablespoon butter or olive oil, divided
  • 1 medium red onion, peeled and thinly-sliced
  • 1/2 cup Panko or sourdough breadcrumbs
  • 1/4 cup freshly-grated Parmesan cheese
  • 1/4 teaspoon each fine sea salt and freshly-cracked black pepper
  • 2 tablespoons butter or olive oil
  • 8 ounces mushrooms, thinly sliced
  • 4 cloves garlic, pressed or minced
  • 3 tablespoons all-purpose flour
  • 1/2 cup vegetable stock1 cup milk
  • 1/2 cup freshly-grated Parmesan cheese
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly-ground black pepper

Preheat oven to 375°F. Heat a large stockpot of water over high-heat until boiling. Meanwhile, trim and cut the green beans. Then add the beans to the boiling water and cook for 3-5 minutes, depending on how crispy you like your green beans. (Keep in mind that the beans will cook more in the oven, so err on the side of undercooking them to your taste during this step.) Then use a slotted spoon or large strainer to transfer the beans immediately into a large bowl of ice water, and give them a quick stir. This will prevent them from cooking longer. Set aside. Melt 1/2 tablespoon butter (or olive oil) in a large sauté pan over medium-high heat. Add the onion and sauté for 2-3 minutes, stirring occasionally, until the onion is partially cooked but still holds its shape. Transfer the onion to a clean bowl. Add the remaining 1/2 tablespoon butter to the sauté pan, along with the panko, and stir to combine. Cook for 2-3 minutes, stirring constantly, until the panko is lightly golden. Remove from heat, and transfer the panko to the bowl with the onions. Add in the Parmesan, salt and pepper, and toss the onion mixture until evenly combined. Set aside. Briefly rinse and dry the sauté pan. Then return it to the stove. Melt the butter over medium-high heat. Then add the mushrooms and sauté for 5 minutes, stirring occasionally, until lightly browned and soft. Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant. Stir in the flour and sauté for 1 more minute, stirring occasionally. Then add in the vegetable stock, and stir until the flour is evenly dissolved. Add the milk and Parmesan, and stir to combine. Continue cooking the sauce until it reaches a simmer and thickens. Then remove from heat, and season with salt and pepper to taste. Combine the green beans and mushroom alfredo sauce in the stockpot, and stir the green bean mixture until evenly combined. Transfer to a 9 x13-inch baking dish, and spread the green bean mixture out in an even layer. Sprinkle evenly with the crispy onion topping mixture. Bake for about 25 minutes, or until the crispy onion topping is golden and crispy. (Keep an eye on it so that it does not burn. If it does start to char, simply lay a piece of aluminum foil on top of the casserole.) Remove from the oven and serve warm, garnished with extra freshly-cracked black pepper (plus maybe some parsley) if you’d like.

Green Beans With Crispy Bacon & Herbs

  • 3/4 pounds green beans, trimmed
  • 3 strips pastured bacon, diced
  • 1/4 cup chopped basil
  • 1/4 cup chopped parsley
  • 1 clove garlic, crushed
  • Salt to taste
  • 1 tablespoon olive oil or grass-fed ghee

Using a pot and steamer basket, boil water and steam green beans until tender (about 4 minutes). While green beans cook, add bacon to a frying pan and fry until golden brown and slightly crisp. When bacon has finished cooking, stir in garlic and salt and cook until garlic browns slightly. Remove from heat. Drain water from the steamed beans and rinse with cold water if desired. Mix all the ingredients in a bowl and serve.

Green Bean Fries

  • 12 ounces green beans
  • 1 large egg
  • 2/3 cup grated Parmesan
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder (optional)
  • 1/4 tsp paprika (optional)

Preheat the oven to 400°F and make sure your green beans are dry and snipped (the fibrous end cut off). Combine the grated Parmesan cheese with the seasonings on a shallow plate and mix to evenly disperse everything. Whisk an egg in a bowl large enough to drench the green beans in. Drench a handful of green beans in the beaten egg and let the excess drop off for a few seconds. Gently press the green beans in the Parmesan cheese mixture and sprinkle some cheese over. Toss gently with your hands. Place the green beans on your largest, greased baking sheet making sure they have room on all sides to crisp up in the oven. Bake for about 10 minutes, checking to see that the cheese has become slightly golden. Let the green beans cool until they can be handled. Serve with some spicy mayo or ranch.

Cheesy Garlic Green Beans

  • 1 pound green beans, ends trimmed
  • 1/4 cup olive oil
  • 2 tablespoons fresh Parmesan cheese shredded
  • 1 tablespoon (four small cloves) minced garlic
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon fresh cracked black pepper
  • 1 1/4 cup mozzarella cheese shredded

Preheat oven to 425°F. Lightly grease a baking sheet. Arrange green beans on baking sheet in a single layer. Set aside. In a small bowl mix together olive oil, Parmesan, garlic, salt and pepper. Drizzle the oil mixture over the green beans and toss to coat. Bake for 20 minutes until vibrant and tender-crisp. Remove from oven and top with the mozzarella cheese. Return to oven and broil (or grill) until the cheese melts and becomes golden (about 4-5 minutes). Season with salt and pepper, if desired. Serve immediately.

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1 Response to Bean Recipes

  1. littleleftie says:

    These sound delicious, especially the fries. I ordered some rattlesnack seeds, as I hadn’t heard of them before. Just waiting for the mail…..

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