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| There are some older threads on this topic on the forum, but it doesn't hurt to open the subject again.
Back the years when I was picking 40 pounds of Kentucky Wonders a day, my family loved Green Bean Salad: French-cut fresh green beans - 4 to 6 cups
Boil or steam the beans until just tender, then shake over heat to dry. Sprinkle lightly with salt. Pour the Oil and Vinegar Dressing over the hot beans. Cook, uncovered, 2 to 4 minutes, then chill, covered, in a glass salad bowl. Heat the butter and oil in a skillet. Brown the garlic in it, then remove garlic. Fry the bread in the skillet until golden on both sides. Just before serving, break the lettuce into bits and toss it into the green beans. Crumble the bread and add, tossing again. Oil and Vinegar Dressing: 4 tbsp. olive oil
Blend all ingredients. Makes 1/4 cup. I haven't had this salad in years, but I'm growing Kentucky Wonders again this year and I'm looking forward to tasting it again. |
Follow-Up Postings:
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| Coat the Olive oil on beans. Slice the zuchini and coat with Olive oil. Take large Bell pepper,cut in four slices and coat with Oliv oil. Line them on the bakingsheet. Preheat the oven at 350 deg.F. Insret the baking sheet in the oven, bake it for 20 min. or more till beans etc. baked. Remove the baking sheet and sprinkle salt,pepper and few oregano flakes. Let it cool down and enjoy eating. |
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| I love dilly beans, and every year my mom would put some up in glass jars. I can't wait that long and found this quick dilly bean recipe from Moosewood Restaurant Cooks at Home: 1 1/2 c. water 1.Bring the water to a boil. Add the beans, cover, and cook for 3 to 5 minutes, to crisp tender. Drain and put in bowl with the dill. |
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| Hi, I tried cooking my Bush Blue Lakes the following way recently and they were delicious. They have a traditional Southern taste. First, fill a pressure cooker about half full with snapped beans. Don't put very much water in the pot--just enough to prevent scorching or having them too dry(fill pot with about an inch or so of water before putting in the beans). Sprinkle about 1 tsp of salt, a heaping Tbsp brown sugar, enough oil to make them good (at least 2 tbsp) and 1 chopped onion. Cook until the beans and onions are quite tender. After taking the lid off the pressure cooker, stir them up good and continue cooking them over high heat--my mama calls it, "cooking them down". It's up to the cook to decide how sweet and rich to make these beans. Cooked this way they have an old-fashioned taste. zinia |
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- Posted by cowabunga1 z6 ID (My Page) on Wed, Jul 30, 08 at 0:38
| These sound wonderful. I'm going to have to try them! especially yours zinia. ~Sam |
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| I cooked my first beans of the year up last night. Recipe: I trim the stem from the beans and either boil them for 3 minutes or steam them till they are slightly cooked, but still crunchy. I do not cut the beans as my children(5 & 3) like finger food. I dice the bacon and cook with sliced onions and minced garlic. I mixed the bacon, onions, garlic, and beans together and add diced tomatoes(canned will do), fresh basil, salt and pepper and cook for a few minutes.
Dean |
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- Posted by albionwood USDA 9/10, Sunset 17 (My Page) on Tue, Aug 12, 08 at 22:15
| Thai-style Twice-cooked Green Beans 1 lb green beans (m/l), cut into 2-inch pieces Bring 2 qts water to a boil, add beans, cook about 1-2 minutes. Remove with slotted spoon and chill in ice-water bath, then drain. Heat a wok, add 1 tbsp peanut oil, swirl, heat until oil begins to smoke. Add beans and red pepper, and stir-fry, letting them sit for a few seconds at a time so they blister slightly. After a minute or so, add garlic and stir-fry briefly. Add chicken and stir-fry until nearly cooked. Push everything up the sides and add the roasted red chili paste in the bottom of the wok, cook until it becomes fragrant, then add the chili sauce and stir-fry vigorously to mix everything together. Add the fish sauce, drizzling it around the edges; stir-fry briefly, then add the coconut milk and the mint. Mix well, then reduce heat and cook until the coconut milk reduces and begins to form large bubbles. Squirt with a little lime juice and serve in shallow bowls over jasmine rice. Sublime! |
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- Posted by phantom_white Z6 (ruckus1837@yahoo.com) on Fri, Aug 22, 08 at 10:28
| I just like regular green beans. :) Turkey Craw are my favorite so far. I only use 4-5 ingredients and you basically adjust to fit your tastes and quantities. Stringed and "snapped" green beans (any kind will do) Cook the beans like you normally would. After they begin to soften up add the meat. When most of the water in the bottom of the pot is gone add everything else. Let the butter, fat, and salt melt then mix the beans to make sure the flavors get incorporated. Abby |
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- Posted by albionwood USDA 9/10, Sunset 17 (My Page) on Sat, Sep 6, 08 at 23:18
| Just tried something new: Grilled Runner Beans! Insuk's are making these big long wide pods, which go tender very quickly when cooked, so I just decided to experiment. Made a basting sauce of olive oil, crushed garlic, a splash of apple juice and a few drops of soy sauce. Turned the grill on high, laid the beans across the grill and painted on the sauce, turned, basted, turned again... when they blistered and began to soften, off they came. At the same time I was grilling marinated lamb on the adjacent burner. Made a magnificent lunch, I can tell you! The grilled runner beans were sweet and richly flavored - very different from the flavor they get when sauteed. Great late-summer fare! |
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| I bought some frozen edema beans to trail, to see if I want to grow them next year. Now how should I cook them, does anyone have a good recipe? thanks, |
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| Edamame? Cook in boiling water for 10 minutes. Drain. Sprinkle with kosher salt. Jim |
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| Thai Green Beans and butternut squash 1 medium butternut squash, split in half and baked at 350C until done (pierce with a fork to test) Bake butternut squash. When cool enough to handle, peel, seed and cut into 1 inch chunks. Open can of coconut milk. Use some of the solids on top (the oil) to sauté garlic, kaffir lime leaves, sugar, salt and hot peppers for just a few minutes (do not burn the garlic). Add green beans and squash cubes and stir. Add the rest of the coconut milk can and cook for 10-15 minutes until green beans are done. Taste, adjust seasonings and sprinkle top with chopped scallions.
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- Posted by cabrita 9b (21) (rosetalleo@gmail.com) on Mon, Jul 13, 09 at 9:33
| Stewed in Tomatoes: This is similar to ratatouille, but using beans instead of peppers-zuchs-eggplant. Very tasty. 3 tomatoes, chopped Saute onions in olive oil. When golden, add tomatoes and garlic. When the tomatoes are saucy, add the green beans, salt, and cook until tender. Grind some fresh pepper on the dish, taste to adjust seasonings and serve. |
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- Posted by iam3killerbs 7 NC Sandhills (My Page) on Mon, Jul 13, 09 at 11:45
| Mostly I just steam or microwave them and eat them plain. I also like to make a stir-fry of beef in teriyaki marinade and green beans. And this link will take you to some of my other recipes. |
Here is a link that might be useful: Bean Recipes
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| Then there's the old Southern favorite, Green Beans w/Ham Hocks and tiny new potatoes. Some people make this an entire meal along with sliced tomatoes. Cook the Green Beans/Ham Hock until the beans are tender. Add the new potatoes and finish cooking until they're done -- doesn't take long, 5-10 minutes after they're added, depending on their size. The beans and potatoes are melt-in-your-mouth tender and the ham hocks add flavor and protein. |
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- Posted by josieoh-05 7 (My Page) on Sat, Jul 18, 09 at 22:19
| Anney: I grew up on your recipe and you are right about the tomatoes, but you have to have onion and cornbread too. This is the way I fixed my first batch of beans this summer. Delicious. Josieoh-05 |
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| Josieoh-05 Yes, I omitted the sides except for tomatoes. Gotta have sweet iced tea with this meal, too! |
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