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Beans- storage tips and recipes


Green beans can be stored, unwashed, in plastic bags in the vegetable crisper of the refrigerator for up

to 3 days. Do not wash the beans before storage, as wet beans will develop black spots and decay

quickly. Wash beans in a bowl of cold water just before using, allowing any sand or soil to sink to the

bottom. Several washes in clean water may be needed. Trim and cut green beans just before use. To

prepare, trim ends and snap or cut into one-inch pieces for cooking or use in salads, or leave green

beans whole for dipping. It is usually not necessary to remove strings as most varieties of string beans

are now “stringless.” Canning, freezing and drying can provide your family with green beans throughout

the year.


To freeze fresh green beans, wash in cold water.  Snap the beans into the size you prefer. This simply

means break off the ends and break into pieces 2 inches or longer. When canning green beans they fit in

the jars better when shorter but for freezing you can leave them long if you&#39;d like.  Green beans need to

be blanched before freezing.  This helps maintain vitamins and reduces the actions of enzymes. It will

help them stay fresh longer in the freezer.


They can be blanched in either a large stockpot or your blancher.  The blancher works best for me.  Bring

a pot of water to a full boil. Put green beans in a blancher or some kind of a wire basket. Dip them into

the boiling water.  Start counting your time immediately. Blanch for 3 minutes. When the time is up

remove the beans from the hot water.  Cool them right away in a pot of ice-cold water.  This stops the

cooking.  Stir gently during the cooling process to keep the water from getting hot spots.  If the beans

warm the water up add some more ice, or drain and add more cold water.  


Leave your green beans in the cold water at least 3 minutes.  After the green beans have cooled, drain

well.  Pat dry or roll gently in a tea towel to dry.  If you have a salad spinner this will work well too.  Pack

into freezer bags, freezer boxes or other freezer container.


Italian Flat Beans are also called Romano beans and can be substituted in almost any recipe using string

or green beans. They can be eaten raw as a side dish or added as an ingredient to casseroles and other

vegetable dishes. Do not overcook Italian flat beans since it may cause the beans to become soft and

quite mushy.


Lima beans (also called Butter Beans): Fresh Lima beans should be stored whole, in their pods, in the

refrigerator crisper where they will keep fresh for a few days.  You can serve them as an appetizer

sprinkled with seasoning just like edamame (whole soy bean pods). Mix puréed lima beans with

chopped garlic and your favorite fresh herbs. Use this spread as a sandwich filling or a dip for crudité.

The heartiness of lima beans make them a great soup bean, especially when added to a soup that

features root vegetables such as carrots, turnips, beets, and/or rutabagas. For a twist on the traditional

native American dish succotash, make lima bean burritos. Fill corn tortillas with lima beans and corn

kernels, and then top with chopped tomatoes, avocado and scallions. Blend cooked lima beans and

sweet potatoes together. Serve this tasty dish on a plate accompanied by your favorite grain and fresh



To cook, Remove the beans from the pods and rinse under cold water.  Place the beans in a small pot

and cover with water.  Bring to a boil and cook for about15-20 minutes, or until the beans have reached

desired softness.  Drain and return to the pot again, putting the beans (with no water) back over high

heat for just a few seconds, to dry them off.  Toss the pan a little whilst doing this.  Remove from heat

and drizzle with good extra virgin olive oil, or coat with a pat of butter, then season to taste with salt

and pepper. 


The “Tongue of Fire” bean is an Italian heirloom shelling bean (Borlotto Lingua di Fuoco) originally

collected from Tierra del Fuego on the tip of South America. A “shelling” bean is grown primarily for the

edible seed inside. The pod is not eaten, because it is tough and stringy. The pods are ivory tan with red

streaks and spots as they mature. The seeds are large and roundish. They have a nutty flavor and

creamy texture.


How to Cook Tongue of Fire Beans                   from http://fairviewgardenscsa.wordpress.com

Put beans in a pot of water with fresh vegetables including leeks, a chopped tomato, potato, garlic,

onions, and fresh herbs (such as rosemary, thyme, and oregano or cilantro and parsley) Add olive oil and

black pepper, but NO SALT. Salt will make the beans tough.


Bring to a boil and simmer for 25 minutes. Once cooked, add a squeeze of acid, such as lemon juice or

splash of vinegar. If you really want them to absorb the flavor, turn off the heat, and let them sit on the

stove for another hour.


Here are some cooking ideas:

Make a bean salad with fresh vegetables and herbs.

Crush them up and put them on bruschetta.

Cook with clams and chorizo and serve over pasta.

Or, eat them straight out of the pot with their broth.



Italian Flat Green Beans with Tomatoes and Garlic from the Miami Herald, 2008



1 lb green beans, cut on the diagonal into 3-inch pieces

2 tablespoons extra virgin olive oil

3 medium garlic cloves, cut into very thin slices

1 tomatoes cut into 1/2-inch dice (8 oz)

1/2 teaspoon salt

1/4 teaspoon pepper, freshly ground

6 -8 basil leaves, cut into chiffonade (optional garnish)



Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7

minutes, until tender. Drain immediately. While the beans are cooking, heat the oil in a medium sauté

pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them

evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the

edges; be careful not to let the garlic burn. Add the diced tomato and salt and pepper to taste, then

reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through. Add the

cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as

needed. Transfer to a serving dish and top with the basil, if desired. Serve warm or at room




Sautéed Italian Flat Beans



Kosher salt and freshly ground black pepper, to taste

1 pound fresh Italian flat beans, trimmed

1 tablespoon olive oil

4 cloves garlic, sliced thinly

1 tablespoon crushed red chile pepper flakes



Bring a large pot of salted water to a boil over high heat. Prepare an ice bath. Blanch the beans for about

1 minute, then drain and shock in the ice bath.

Heat the olive oil in a 12-inch skillet over medium-low heat. Add the garlic and crushed red chile pepper

flakes and sweat until the garlic is golden, about 2 minutes. Drain the beans from the ice bath. Add the

beans, increase the heat to high, and cook until crisp tender, about 3-4 minutes. Season with salt and

pepper, to taste, and serve.



Green Beans Provencal                                                   From Cooking Light magazine


1 pound fresh green beans

12 small cherry tomatoes, halved

1/4 cup chopped purple onion

1 tablespoon sliced ripe olives (use green olives)

1 tablespoon grated Parmesan cheese

1/4 teaspoon dried whole Thyme

1/4 teaspoon pepper

2 tablespoons water

2 tablespoons white wine vinegar

1 clove garlic, minced

1 tablespoon olive oil


Wash beans. Trim the ends and remove the strings. Cut into 1 1/2 inch pieces. Place the green beans in a

vegetable steamer and place over boiling water. Cover and steam the green beans for five minutes or

until crisp-tender. Drain the beans and plunge them into cold water. Let them cool. Drain again.

Combine the beans, tomatoes, onion and olives in a bowl, toss gently.

In a separate bowl combine cheese, thyme, pepper, water, white wine vinegar and garlic. Stir well. Add

oil, mixing until well blended. Pour over vegetables to coat. Serve at room temperature. Makes eight 3/4

cup servings



Fresh Green Beans, Fennel, and Feta Cheese      Submitted By: FOXLAIRFARM to allrecipes.com

Prep Time: 10 Minutes          Cook Time: 6 Minutes          Ready In: 16 Minutes     Servings: 4


1 pound fresh green beans, trimmed

1 fennel bulb, cut into thin slices

1/4 cup extra-virgin olive oil

2 tablespoons chopped fresh basil leaves

salt and pepper to taste

1/4 cup crumbled feta cheese



1. Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook

until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under

cold water to stop the cooking process.

2. Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a

minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir

until coated and warm. Transfer to a serving dish and toss with feta cheese.



Garden Fresh Three Bean Salad                                  From tallcloverfarm.com


Ingredients – Salad

2 pounds of your favorite beans

(a mixture of gold and yellow, filet and romano beans)

1 large sweet onion

1 can of red kidney beans


Ingredients – Dressing

2 tablespoons olive oil

3 tablespoons rice vinegar

2 teaspoons honey (or sugar)

pinch of kosher or sea salt

freshly ground black pepper to taste

optional twist: add a couple drops of sesame oil and toasted sesame seeds to dressing


Preparation – Salad

Blanch beans: dip fresh beans in salted boiling water for 1-2 minutes.

Remove when colors brighten, rinse with cold water to cool down beans

Chop into bite-size pieces and place in bowl

Thinly slice a sweet onion into rings, then halve rings,  Add to chopped beans

Rinse 15 oz. can of kidney beans, drain and add to chopped beans

Mix all the ingredients, refrigerate,  Make dressing

Preparation – Dressing &amp; Salad

Add all dressing ingredients to small bowl, Whisk to combine ingredients

Drizzle over bean bowl and toss salad, Cover and refrigerate for an hour, Toss before serving



Japanese-Style Sesame Green Beans             submitted by Cooking_Muse to allrecipes.com

Cook Time: 15 Minutes           Servings: 4


1 tablespoon canola oil

1 ½ teaspoons sesame oil

1 pound fresh green beans, washed

1 tablespoon soy sauce

1 tablespoon toasted sesame seeds


Warm a large skillet or wok over medium heat. When the skillet is hot, pour in canola and sesame oils,

then place whole green beans into the skillet. Stir the beans to coat with oil. Cook until the beans are

bright green and slightly browned in spots, about 10 minutes. Remove from heat, and stir in soy sauce;

cover, and let sit about 5 minutes. Transfer to a serving platter, and sprinkle with toasted sesame seeds.



Steamed Green Beans with Roasted Tomatoes       submitted by Gypsy Girl to allrecipes.com


4 cups tomatoes, cut into 1-inch pieces

1 whole head garlic, cloves separated and peeled

2 teaspoons salt

1 teaspoon freshly ground black pepper

¼ cup extra virgin olive oil

1 ½ pounds fresh green beans, washed and trimmed


1. Preheat oven to 400 degrees F (200 degrees C).

2. Mix tomatoes, garlic cloves, salt, pepper, and olive oil in a large bowl; spread into a 9x13-inch

baking dish.

3. Roast tomatoes in the preheated oven until they are lightly flecked with brown spots and the

garlic cloves are tender, about 45 minutes; remove from oven after 20 minutes and mash lightly

with a spatula.

4. About 5 minutes before tomatoes are done, place a steamer insert into a saucepan and fill with

water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover,

and steam until just tender, about 5 minutes. Place steamed green beans into a serving dish and

combine with roasted tomatoes to serve.



Green Beans a ‘la Waterman&#39;s                                      from greenbeansandmore.com

I start with 2 pounds of green beans that I rinse and trim. I use low sodium chicken stock, a 32 oz.

carton. Add 1/2 stick of unsalted butter. Add between 6 to 8 whole peeled garlic cloves into the stock

and bring it to a boil. Remember, garlic gets sweet as it cooks. Put in the cleaned and trimmed green

beans. Add a bit of salt and pepper. Stir occasionally and add water as needed to keep the beans just

covered. Simmer them up to 2 hours but at least one hour. The longer they cook the better. I think the

secret is that the longer it cooks the mellower the garlic becomes and the more the flavors meld

together. Before serving I add more salt and pepper, if it&#39;s needed. They&#39;re yummy, or as my husband

calls them &quot;guest worthy.&quot; This recipe works really well with more mature green beans.



Green Bean Salad                                                                         by Ellie Krieger foodnetwork.com



1/2 pound green beans, trimmed

2 tablespoons chopped walnuts

2 tablespoons finely chopped fresh parsley leaves

2 tablespoons chopped red onion

2 teaspoons walnut oil or olive oil

1 teaspoon red wine vinegar

1 teaspoon Dijon mustard

Salt and pepper



Bring a large pot of water with a steamer basket to a boil, add green beans and steam for about 4

minutes. Transfer to a serving bowl. Toast the walnuts in a small dry skillet over medium heat until they

become fragrant, about 2 minutes, and then transfer them to a small bowl to cool. Add the parsley and

onion to the walnuts and stir to combine. In another small bowl, whisk together the oil, vinegar and

mustard. Toss the dressing with the green beans, top with the walnut mixture and season with salt and

pepper. Serve warm or at room temperature.



Green Bean Salad with Corn, Basil &amp; Black Olives

8 servings | Active Time: 45 minutes | Total Time: 45 minutes



2 pounds green beans, trimmed

3 ears corn, husked

1/2 small red bell pepper, finely chopped

1 small red onion, finely chopped

2/3 cup black olives, halved and pitted

1/3 cup chopped fresh basil

1/4 cup extra-virgin olive oil

3 tablespoons balsamic vinegar

3 tablespoons lemon juice

2 cloves garlic, minced

Hot sauce, such as Tabasco, to taste

Salt &amp; freshly ground pepper, to taste



Put a large pot of water on to boil. Fill another large pot half full with ice water. Blanch about half the

green beans in the boiling water just until tender, 1 to 2 minutes. Remove with a slotted spoon and

plunge into the ice water. Transfer to a large bowl. Repeat with the remaining beans.

Return the water to a boil. Add corn and blanch until tender but still crisp, about 3 minutes. Drain and

immediately plunge into the ice water. Cut the kernels off the cobs.

Add the corn to the beans in the bowl. Add bell pepper, onion, olives, basil, oil, vinegar, lemon juice and

garlic; toss to mix well. Season with hot sauce, salt and pepper.



Refrigerator Pickled Green Beans

“These easy pickled green beans are “refrigerator pickles.” They are not heat-processed and thus must

be stored in the refrigerator to keep from spoiling. A flavorful, snappy pickle, they are great in salads,

alongside meaty fare like braised pork, and particularly good in place of or in addition to celery in a

Bloody Mary. Note: This recipe is for 1 pint jar of Pickled Green Beans. The recipe easily doubles, triples,

or even quadruples if your harvest is large and your fridge space ample.”

Prep Time: 15 minutes       Cook Time: 5 minutes        Total Time: 20 minutes



5 oz. green or wax beans

1 pint jar with lid

1 clove garlic, peeled and quartered

1/2 tsp. coriander seeds

1 small dried chili

1/8 tsp. black peppercorns

1 bay leaf

1 cup cider vinegar

1/2 cup white wine

1 Tbsp. sugar

1 tsp. salt



Arrange beans vertically in pint jar to see how many fit. Remove beans and trim them to fit lengthwise in

jars, leaving at least 1/2 inch empty space at top of jar. Arrange trimmed beans in jar.

Stuff garlic, coriander seeds, chili, peppercorns, and bay leaf around beans.

Bring vinegar, wine, sugar, and salt to a boil and boil for 2 minutes. Pour mixture over beans. Screw on

lid and let sit until cooled to room temperature. Refrigerate for 2 days or up to 6 months before eating. 

Makes 1 pint Pickled Green Beans



The Best Green Beans Ever                                          by Ree Drummond foodnetwork.com



1 pound green beans

2 tablespoons bacon grease (can substitute 2 tablespoons butter)

2 cloves garlic, minced

1 large onion, chopped

1 cup chicken broth, plus more if needed

1/2 cup chopped red bell pepper

1/2 to 1 teaspoon kosher salt (can substitute regular table salt, use 1/4 to 1/2 teaspoon)

Ground black pepper



Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you&#39;d prefer.

Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a

minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the

chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet

with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the

beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the

cooking process, but don&#39;t be afraid to let it all cook away so the onions and peppers can start to




Fresh Green Beans (a.k.a Tom Cruise Green Beans)

Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter



2 pounds fresh green beans, tips removed

4 tablespoons butter, melted



 Wash and drain the beans. Put 1 cup water in a medium saucepan. Add the beans and cook until tender

but still very crisp, about 6 minutes.

Drain the beans and add the butter, tossing to coat as it melts. Season with salt.



Green Beans with Honey-Mustard Glaze



2 pounds green beans, trimmed

3 tablespoons mustard seeds

1/3 cup honey

1/3 cup rice vinegar



    1. Bring a large saucepan of lightly salted water to a boil. Drop in the green beans and cook,

uncovered, 5 to 7 minutes or until tender but still crisp. Drain. (Can be made ahead to this point. Rinse

with cold water to stop the cooking. Place in a resealable plastic bag and refrigerate.)

2. Dry the saucepan and return it to the stove. Toast the mustard seeds over low heat just until they

pop, about 1 minute, stirring to prevent scorching. Add the honey and vinegar and cook until the sauce

boils and becomes syrupy. Add the green beans and toss.  Serves 8, with leftovers

3. For a quick and easy 5 minute “faker” version(do this in the winter with the green beans you froze

from your share!): Thaw three 9-ounce packages frozen whole green beans under warm running water.

Place in a skillet with 1/2 cup bottled honey-mustard salad dressing. Over medium heat, toss until

heated through, adding more dressing if necessary to lightly coat all the green beans. Total time: 5




Oven Fried Green Beans



1 lb. fresh green beans

1 cup breadcrumbs

1/4 tsp black pepper

1/2 tsp salt

1/4 tsp garlic powder

1/2 tsp onion powder

pinch of cayenne pepper (optional)

1 egg

olive oil spray



Wash and trim green beans and cut into halves and thoroughly dry them.  In a medium bowl, combine

breadcrumbs, salt, pepper, garlic powder, onion powder, and cayenne.  Whisk eggs to break them up

completely.   Pre-heat oven to 425.  Coat a baking sheet with non-stick spray.  Keeping one hand dry and

one hand wet, dip a green bean in the eggs, lift it out and shake off any excess egg, put green bean in

bread crumbs mixture and coat completely, lift out and shake off any excess bread crumbs,

then transfer green bean to prepared baking sheet.  Repeat with remaining green beans.  Bake for about

30 minutes, turning once, until browned, crispy, and tender to the bite.  Serve hot. We like ours

with wasabi dipping sauce (below) and then double dipped in ketchup. (Horseradish sauce would work



Wasabi Dipping Sauce



1/2 cup reduced fat sour cream

1/2 teaspoon grated lemon peel

1 teaspoon lemon juice

1 1/2 to 2 teaspoons prepared wasabi



Combine ingredients.  Adjust wasabi/sour cream to taste.   Servings ~ 4



Green Beans with Lemon and Garlic



1 bag green beans, ends trimmed

1/2 tablespoon extra-virgin olive oil

1.5 tablespoons butter

1 large garlic cloves, minced

1/2 teaspoon red pepper flakes

1/2 tablespoon lemon zest

Salt and freshly ground black pepper



Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender

crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.

Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper

flakes and sauté until fragrant, about 30 seconds. Add the beans and continue to sauté until coated in

the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper


Spicy Parmesan Green Beans and Kale

Recipe courtesy of Giada De Laurentiis

Total Time: 25 min    Prep: 10 min   Cook:15 min   Yield:6 servings         Level: Easy



3 tablespoons olive oil

1 onion, sliced

1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)

1 1/2 pounds green beans, trimmed and slice into 1-inch pieces

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/4 cup white wine

1/2 teaspoon red pepper flakes

1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped

2 tablespoons lemon juice (about 1/2 a lemon)

3 tablespoons finely grated Parmesan


Warm the olive oil in a large, heavy sauté pan over medium-high heat. Add the onions and cook until

translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2

minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes.

Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5

minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Read more at: http://www.foodnetwork.com/recipes/giada-de- laurentiis/spicy-parmesan- green-beans-

and-kale- recipe.print.html?oc=linkback



Lemon-Dill Green Beans

Makes: 4 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 25 minutes



1 pound green beans, trimmed

4 teaspoons chopped fresh dill

1 tablespoon minced shallot

1 tablespoon extra-virgin olive oil

1 tablespoon lemon juice

1 teaspoon whole-grain mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper



Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover

and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.

Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green

beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.



Smothered Green Beans with New Potatoes

From EatingWell September/October 2012


Makes 8 servings, about 3/4 cup each | Active Time: 50 minutes | Total Time: 1 hour 50 minutes


5 slices bacon, chopped

1 pound green beans, trimmed

2 medium onions, finely chopped

12 ounces new potatoes (4-6 small), cut into 1-inch pieces

1 teaspoon freshly ground pepper

1/2 teaspoon salt

4 cups water



Place a Dutch oven over medium heat, add bacon and cook until slightly browned but still soft. Add

beans, onions, potatoes, pepper, salt and water. Stir well and bring to a simmer. Reduce heat to

maintain a gentle simmer, cover and cook, stirring occasionally, until the beans are very tender, about 1

hour. Uncover, increase the heat to medium-high and cook, stirring occasionally, until thickened and

most of the water has evaporated, 20 to 25 minutes more.

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