Add
trimmed green beans and cook, uncovered, 4 to 5 minutes or until crisp - tender (you may need to experiment with the degree of doneness you like).
Add
trimmed green beans; cook until crisp - tender.
Let
trimmed green beans share the red potatoes» spotlight and toss them together in a creamy mixture of mayonnaise, white wine vinegar, and fresh herbs.
Today I only make Loobiya with freshly
trimmed green beans and juicy fresh tomatoes.
Place
the trimmed green beans in a steamer basket over boiling water, cover and stream for 7 minutes or until tender.
If you have friends with you in the kitchen, have someone else
trim the green beans.
Wash and
trim green beans.
Trim the green beans and steam for 2 minutes or until just tender (you can do this on the stovetop or microwave).
Not exact matches
2 button mushrooms, thinly sliced handful of
green beans, ends
trimmed &
beans halved 1/4 cup peas small handful thin rice noodles 1 tsp rice bran oil 1 tsp sesame oil 1 tsp soy sauce 1/2 tsp rice wine vinegar
4 (8 - ounce) pork chops, bone - in, 3 / 4 - inch to 1 - inch thick 16 ounces baby red potatoes, halved 16 ounces
green beans,
trimmed 2 tablespoons olive oil 1 (1 - ounce) package Ranch Seasoning and Salad Dressing Mix 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh parsley leaves
3 cups butternut squash, cubed 2 cups
green beans,
trimmed and cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu, cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and pepper to taste pinch of chili pepper flakes (I used bird's eye chili flakes, which is hotter than regular red pepper flakes.
fresh lime juice 1 loose cup chopped fresh coriander leaves and stems 1/4 cup fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced into cubes 1/2 pound shiitake mushrooms, stems
trimmed, halved if large 1/2 pound
green beans,
trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup fresh basil, roughly chopped 2 - 3 Tbsp.
1 bunch lacinto kale also called dinosaur kale (or other leafy
green) 1 pound brussels sprouts,
trimmed 1 cup cooked flageolet
beans (or other white
bean) 1/2 orange, peeled and cut into small slices / sections 3 - 5 radishes, sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots, sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional
INGREDIENTS for the miso butter: 1/2 stick (4 tablespoons) of butter, room temperature 2 tablespoons of white miso 2 tablespoons of minced wild garlic (or chives, or
green onions) for the asparagus + favas: about 2 dozen asparagus spears,
trimmed 10 fava
bean pods,
beans removed and peeled, and then roughly chopped olive oil black pepper METHOD Make the miso butter:
INGREDIENTS: 1 1/2 cups brown rice 1 pound
green beans,
trimmed 3 tablespoons reduced sodium soy sauce 1 tablespoons sesame o...
Ingredients 200 g pearled or semi-pearled farro, rinsed under running water (plus natural mineral or filtered water, and a pinch of whole sea salt to cook it - use 1 part farro, 2 parts water) the juice of 1 lemon 2 large handfuls of fresh
green beans, ends
trimmed, washed and cut into pieces (plus natural mineral or -LSB-...]
1 tbsp canola oil 12 oz button mushrooms, sliced 4 oz fresh shiitake or oyster mushrooms, sliced 4 oz cremini mushrooms, sliced 1 medium yellow onion, diced 2 stalks celery, chopped 2 tbsp chopped shallots 6 cups hot water (or chicken broth) 1/2 cup pearl barley 1/4 cup dry white wine 2 tsp Dijon mustard 2 tbsp dried parsley 1 tsp dried thyme 1/2 tsp salt 1/2 tsp ground white pepper 1/3 lb
green beans,
trimmed and cut into 1 - inch pieces
Roast Mushroom & Baby Bean Salad ---------------------- 1 1/4 lb mushrooms (I used a mix of white and cremini) 2 tbsp olive oil 3 cloves garlic, crushed 2 tbsp lemon juice 6 shallots, root ends
trimmed, skin on 1 1/2 tbsp champagne vinegar 2 tsp finely chopped tarragon 1 tbsp finely chopped parsley 7 oz baby
green beans,
trimmed 2 handfuls arugula
Ingredients 1 lb
green beans trimmed, cleaned and cooked 1 lb chicken breast cooked and shredded 1/4 cup toasted unsweetened coconut
8 ounces long pasta (udon, rice noodles or angel hair all work well) 8 ounces fresh
green beans, with the ends
trimmed 2 roasted red peppers, sliced (or a small jar) Peanut Sauce (see recipe below)
1 (1 - pound) top round steak (1 inch thick),
trimmed 1 cup chopped onion 2 tablespoons chopped fresh parsley 2 tablespoons Dijon mustard 1/2 teaspoon dried dill 2 cups sliced mushrooms 3 garlic cloves, minced 1/3 cup all - purpose flour 1 cup beef broth a few shakes of Worchestershire Sauce 1 (8 - ounce) container low - fat sour cream 1 pound fresh
green beans
Wok - Seared Sesame Garlic
Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direct
Green Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direct
Beans adapted from Bon Apetit Ingredients: 1 1/2 pounds
green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direct
green beans, trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Direct
beans,
trimmed 1 1/2 tablespoons oriental sesame oil 3 tablespoons soy sauce 1 1/2 tablespoons rice vinegar 2 - 3 garlic cloves, thinly sliced 1 tablespoons (packed) golden brown sugar — I left this out 2 tablespoons black or white sesame seeds, toasted Optional: red chili flakes or chili paste Directions:
1/2 block tofu (7.5 oz or 200 g)(I used organic sprouted tofu) 12 oz (350 g)
green beans,
trimmed 2 Tbsp tamari soy sauce 1 Tbsp sake or water 1 - 2 tsp hot chili paste 2 tsp natural sugar 1 Tbsp sesame oil 1 clove garlic, minced 1 Tbsp ginger, minced Salt Pepper
I also discovered that Trader Joes sells a bag of washed and
trimmed fresh
green beans, which will make your thanksgiving meal prep SO much easier.
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic, finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups
green beans,
trimmed and cut into 1 - inch pieces 2 shallots, finely sliced 2 tablespoons neutral - tasting oil (for sautéeing shallots)
Ingredients 1 1/2 pounds
green beans *,
trimmed and cut into bite sized pieces 2 Tbsp butter 1 Tbsp olive oil 1 small onion, diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 2 sprigs fresh thyme salt and pepper to taste 2 Tbsp flour 1/2 cup dry white wine 1 cup vegetable or chicken broth 1/2 cup heavy cream 1/2 cup gruyere cheese, grated salt and pepper to taste 1/4 cup french fried onions 2 tablespoons butter, melted optional 1/2 cup panko bread crumbs optional
ingredients MUSHROOM STOCK: 1 carrot (peeled, cut into 2 - inch pieces) 1 yellow onion (peeled, quartered) 1 fresh bay leaf 2 stalks celery (cut into 2 - inch pieces) 2 pounds leftover white button mushroom stems and cremini stems 1 ounce mixed dried mushrooms 10 cups water MUSHROOM SAUCE: 4 tablespoons unsalted butter 2 cloves garlic cloves (peeled, minced) 1 tablespoon thyme leaves (roughly chopped) 1/4 cup flour 2 cups mushroom stock 1/2 tablespoon sherry vinegar 1/4 cup heavy cream 2 teaspoons freshly grated nutmeg Kosher salt and freshly ground pepper (to taste)
GREEN BEAN CASSEROLE: 2 pounds
green beans (ends
trimmed) 1/2 cup panko bread crumbs 1/4 cup Parmigiano Reggiano (freshly grated, plus more to garnish) FRIED SHALLOT: 1/2 cup flour 1/2 cup cornstarch 4 shallots (very thinly sliced) canola oil (for frying) Kosher salt (to taste)
Put
trimmed and cleaned
green beans in a large bowl, with a scant tablespoon or so of water on the bottom (freshly washed
green beans can be used with the water clinging to them).
Put
trimmed and cleaned
green beans in the steamer basket, set it over the boiling water, cover, and steam until tender to the bite, 3 to 5 minutes (depending, again, on how crisp or tender you like your
green beans).
Ingredients 200 g fresh
green beans, ends
trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them) 1 - 2 teaspoons poppy seeds For the dressing 2 cloves of fresh garlic, peel removed 2 - 3 cm of fresh ginger root, skin removed 2 handfuls of fresh parsley juice of 1 lime -LSB-...]
1 cup of
green beans, ends
trimmed & chopped into bite size pieces (I like them raw, but feel free to give»em a quick steam)
3 handfuls fresh
green beans, ends
trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them) 4 - 5 fresh, ripe but firm figs 4 handfuls of rocket 2 small, ripe but firm white peaches
Ingredients For the salad 3 handfuls fresh
green beans, ends
trimmed (plus natural mineral or filtered water and a pinch of whole sea salt, to cook them) 4 - 5 fresh, ripe but firm figs 4 handfuls of rocket 2 small, ripe but firm white peaches For the dressing 8 tablespoons extra virgin olive oil 1 teaspoon ground -LSB-...]
Using fresh slender
green beans in season is the way to go, even though
trimming them is a bit of work.
1 clove of garlic, minced 1 - inch piece of ginger, minced 1 carrots, peeled and thinly sliced 1 small head of cauliflower, chopped into bite - sized pieces 2 hand fulls of
green beans,
trimmed and chopped 1 red pepper, chopped 1 jalapeno pepper, de-seeded & chopped (I left a few seeds in for a bit of heat) 2 pieces of baby bok choy, thinly sliced
Rinse,
trim, and chop the
green beans into 1 - inch pieces.
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale
green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white
beans, no salt added, drained and rinsed 1 zucchini,
trimmed and diced 1 bunch asparagus,
trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
3/4 pound
green and / or yellow string
beans,
trimmed 3 tablespoons extra-virgin olive oil 2 cloves garlic, peeled and pressed 2 cups baby or regular arugula 1/2 cup walnuts, toasted and coarsely chopped 1 teaspoon finely grated lemon zest Salt and freshly ground black pepper to taste
1 lb medium - size yellow potatoes, such as Yukon Gold, peeled and cut in half crosswise 1 lb fresh young
green beans, ends
trimmed 1/3 cup good - quality extra-virgin olive oil, plus more for drizzling Fine sea salt Freshly ground black pepper
2 Tablespoons Olive Oil 1 Medium Onion, Peeled & Diced 2 Carrots,
Trimmed & Diced 2 Celery Stalks, Diced 4 Links Italian Turkey Sausage, Meat Removed From Casings 3 Garlic Cloves, Peeled & Diced 1 (1 Pound) Bag
Green or Beige Lentils 2 Cups Chicken Broth 1 Tablespoon Chopped Fresh Thyme 1 Tablespoon Chopped Fresh Oregano 1/3 Cup Chopped Fresh Parsley Salt & Pepper 1 Can Black
Beans 1 Can Chickpeas Lemon Wedges Herb Pesto: 1 Cup Fresh Basil 1/3 Cup Fresh Parsley 1/4 Cup Fresh Mint 2 Cloves Garlic, Peeled Salt & Pepper 1 Tablespoon Lemon Juice Extra Virgin Olive Oil
Ingredients 4 6 - oz salmon filets 2 Tbsp low - sodium soy sauce 2 tsp honey Red pepper flakes 3
green onions, cut and divided (white and light green parts separated from dark green) 1 lime, quartered Green beans, trimmed (About 12 - 15 per packet) 2 cloves garlic, thinly sliced 1/2 tsp fresh grated ginger Olive oil Salt and pepper to
green onions, cut and divided (white and light
green parts separated from dark green) 1 lime, quartered Green beans, trimmed (About 12 - 15 per packet) 2 cloves garlic, thinly sliced 1/2 tsp fresh grated ginger Olive oil Salt and pepper to
green parts separated from dark
green) 1 lime, quartered Green beans, trimmed (About 12 - 15 per packet) 2 cloves garlic, thinly sliced 1/2 tsp fresh grated ginger Olive oil Salt and pepper to
green) 1 lime, quartered
Green beans, trimmed (About 12 - 15 per packet) 2 cloves garlic, thinly sliced 1/2 tsp fresh grated ginger Olive oil Salt and pepper to
Green beans,
trimmed (About 12 - 15 per packet) 2 cloves garlic, thinly sliced 1/2 tsp fresh grated ginger Olive oil Salt and pepper to taste
Trim and cut
green beans into two inch pieces.
* 1/2 pound bacon, cut into small chunks * 1 onion, chopped * 2 pounds
green beans, ends
trimmed and cut into manageable sized pieces * 2 Tablespoons vinegar * 2 Tablespoons sugar * salt and pepper to taste
For this snack, I
trimmed and barely steamed some fresh
green beans, then dipped them like French fries into a quick peanut sauce I made.
Holiday prep tip:
trim only the stem ends of
green beans for pretty presentation.
3/4 cup sugar 1/3 cup rice vinegar 4 12 - ounce bottles amber ale 3/4 cup thin soy sauce 3 ounces ginger, thinly sliced 6 dried whole red chilies or fresh red Thai chilies 8 scallions,
trimmed and lightly crushed 1 garlic head, cloves peeled and lightly crushed 6 whole star anise 1 teaspoon five - spice powder 4 pounds beef short ribs, or 4 pounds pork butt, cut into large chunks 1 pound
green beans,
trimmed 1 pound fresh or 8 to 10 ounces dried udon, or 12 ounces fresh Chinese wheat noodles
for the noodles about 8 oz mung
beans vermicelli or other clear noodles 1 handful
green beans — ends
trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1 cup shelled frozen edamame 1 cup fresh or frozen shelled
green peas 2 tablespoons grapeseed or sunflower oil 3 garlic cloves — crushed with knife 1 red chili — seeded and chopped 3
green onions — thinly sliced 1 cup basil leaves, plus more for garnish handful mint leaves — chopped 1 cup yellow cherry tomatoes — halved or quartered about 3 tablespoons toasted sesame seeds — optional
green beans,
trimmed 1 butternut squash with 4 - inch neck 4 large shallots, peeled and quartered lengthwise 4 Tbs.
1 3/4 cups to 2 cups water 1 cup red rice 2 tablespoons oil 4 large shallots, chopped 3 cloves garlic, chopped 1 large red chile, seeded and chopped 1 - inch piece ginger root, chopped (hs note: I grated it) 1 teaspoon ground coriander 1 large carrot, thinly sliced 8 ounces
green beans,
trimmed and chopped 1/2 cup coconut milk (hs note: lite is fine) 1/4 cup soy sauce 1/2 teaspoon molasses 4 large eggs, boiled and peeled 1 large lime, quartered 1/2 cup julienned fresh basil 1/4 cup macadamia nuts, toasted and chopped
8 tbsp Ancient Organics Ghee 1 small yellow onion, cut into 1 inch dice 2 shallots, cut into 1/2 inch rings 4 garlic cloves, roughly chopped 1 serano chile pepper, thinly sliced with seeds and stem removed 1 orange bell pepper, 1 inch dice 1 red bell pepper, 1 inch dice 1
green bell pepper, 1 inch dice 1 kabocha squash, peeled 1 inch dice 1 small parsnip, peeled 1/2 inch dice 2 cups French
beans,
trimmed 2 cups crimini mushrooms, caps left whole stems removed 1 head of lacinato kale, center vein removed and rough chopped 1 medium zucchini, 1 inch dice 2 small yukon gold potatoes, 1/2 inch wedges 1/2 tbsp organic maple syrup (grade B) 2 tbsp tomato paste salt and black pepper 1 1/2 cups water cilantro to garnish, chopped Parmesan to garnish, grated