Green Beans

Southwest Green Beans

Another quick and easy green bean side dish.

Southwest Green Beans

1½ lbs. fresh green beans, trimmed
one 28 oz. can diced tomatoes
3 tbsp olive oil
2 large cloves garlic, minced
1 large yellow onion, halved lengthwise and cut into thin wedges
2 tsp ground cumin
½ tsp red pepper flakes
1 tsp kosher salt

In a large skillet, heat the oil over medium heat. Add the onions and garlic, and sauté, stirring frequently, until the onion is soft. Add the cumin and sauté for two more minutes. Add the fresh green beans, and sauté, stirring frequently, until the beans turn bright green, about 3 minutes. Add the canned tomatoes and their juice, the red pepper flakes, and salt.

Cover, reduce the heat to low, and simmer until the beans are crisp-tender, about 10-20 minutes.

Serve immediately or keep warm for up to 30 minutes.

Yield: Serves 10

This recipe was adapted from New Thanksgiving Table.

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Green Beans Almondine

½ lb. fresh green beans, steamed
¼ cup slivered almonds, toasted
6 large mushrooms, sliced
1 tbsp butter

In a skillet over medium-high heat, sauté the mushrooms in butter. When the mushrooms are tender, add the almonds and steamed green beans. Cook for 1-2 minutes to blend the flavors.

Yield: 4 half-cup servings

This recipe was adapted from American Diabetes Association: Special Celebrations and Parties Cookbook

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Summer Succotash

You can substitute dried lima beans in this succotash recipe by soaking the dried lima beans overnight, and then cooking in fresh water heated to a simmer until they are almost tender, about 40 minutes. Add the bacon, cook the dried lima beans until tender, and then proceed with step two.

Summer Succotash Recipe

1½ cups fresh lima beans, shelled
½ lb. fresh green beans, trimmed and cut into 1-inch lengths
kernels from 3 ears of corn (about 2 cups)
¼ lb. thickly sliced bacon, finely diced
2 tbsp unsalted butter
½ cup milk
½ cup heavy cream
salt
pepper
pinch of sugar
water

Fill a large pot with water and bring to a boil. When the water is boiling, add the bacon and fresh lima beans, and cook until the lima beans are almost tender, 15-20 minutes.
Add the corn, fresh green beans, and salt to taste, and cook until the green beans are tender, 7-10 minutes. Drain and let cool.
Melt the butter in a saucepan over medium heat, then add the boiled vegetables. Sauté for 2 minutes.
In a measuring cup, combine the milk and cream and mix well. Add ¼ cup of the milk mixture to the vegetables, along with the salt, pepper, and sugar to taste. Simmer over medium-high heat, stirring occasionally, until most of the liquid is gone. Continue adding the milk mixture ¼ cup at a time and cooking until it is almost gone before adding more liquid. When all of the liquid has been absorbed, transfer the succotash to a warmed serving dish and serve immediately.

Yield: Serves 6

This recipe was adapted from Beans & Rice (Williams-Sonoma Kitchen Library)

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