Not sure what type of beans these are but got a fair few on first pick.
I'm gonna be eating them all week now so keen for ideas to make them good eating.
by SeaAd8199
16 Comments
s0cks_nz
They are pretty tasty raw tbh, but you can also boil, fry, etc.
Crazy_Ad1340
Look up Syrian stewed green beans. Very good.
If you wanna eat them with more crunch then you can always blanch in salted water, ice them, and toss in a vinaigrette with crushed or sliced nuts
StreetSyllabub1969
I brush them with a little olive oil, or sometimes olive oil with a little garlic or jalapeno added. Then lightly salt or sprinkle another favorite seasoning and throw on the outdoor grill until they’re crisp -tender. Eat promptly or they’ll get soggy.
chiitaku
Pickling them is good.
Hopeful-Occasion469
Sauté briefly in bacon fat.
EmploymentSudden4184
I like them the southern way, stewed with some tomatoes and garlic until soft.
Fenifula
Simple side dish: Cut the tips off the beans, peeling off any strings as you go. Saute them in a half inch of rich broth, a little garlic, plus a squirt of olive oil. Add a dash of hot sauce if you want them spicy. Optional: add mushrooms. Cook over medium heat for about 5-7 minutes, until they’re tender and the liquid is cooked off. For the last minute, the broth will have cooked off and they’ll be caramelizing in the oil. Toss them around in the pan while that’s happening. You can also add slivered almonds at that time, if you want.
TraditionalAttorney2
Blanch 2-3 minutes then stir fry until lightly charred with any combo of salty and spicy components. Soy sauce and sambal is a personal favorite, bonus points for lime/lemon zest and fried shallots on top.
OSRSjadeine
cut off tips first, steam them (dont let them get too soft) then squeeze fresh lemon, pepper, and some parm cheese on top. super easy and its my favorite meal! I could eat it every day.
Salt-Operation
Green beans are my favorite veg. Trim off the tips on both sides (like 1/4” or less) and boil for about 5 minutes (thicker beans take closer to 8 minutes) in water seasoned with a generous amount of black pepper and onion powder (a few rings of diced onion works too). Drain and serve promptly with melted salted butter.
If i want to zhuzh them up i boil them for 2-3 minutes depending on how thick they are, then transfer to a skillet with half-cooked chopped up bacon. Add one slice of bacon per person being served. Ngl, my partner and I can eat 1.5lbs of green beans as a side just us. I love green beans.
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[removed]
MongooseSubject3799
I love to sauté beans in a little olive oil and coconut amimos (reminds me of a tastier soy sauce).
HealthWealthFoodie
Snap the ends off and pull and string out that you can with them. Lightly sautéed in a very hot pan with lots of garlic and a little olive oil salt and prior to taste. Don’t overcook them, they taste great when they still have some crunch to them. You just want them slightly blistered on the outside.
Eulers_Constant_e
Snap off the ends, toss with a little olive oil, sea salt and fresh cracked black pepper. Then roast at 400 to 425 degrees for 20 to 30 minutes. Just roast to desired doneness, sprinkle with a little Parmesan cheese, and I swear they are like nature’s French fries.
I grow green beans every summer just so I can eat them this way. So, so good.
16 Comments
They are pretty tasty raw tbh, but you can also boil, fry, etc.
Look up Syrian stewed green beans. Very good.
If you wanna eat them with more crunch then you can always blanch in salted water, ice them, and toss in a vinaigrette with crushed or sliced nuts
I brush them with a little olive oil, or sometimes olive oil with a little garlic or jalapeno added. Then lightly salt or sprinkle another favorite seasoning and throw on the outdoor grill until they’re crisp -tender. Eat promptly or they’ll get soggy.
Pickling them is good.
Sauté briefly in bacon fat.
I like them the southern way, stewed with some tomatoes and garlic until soft.
Simple side dish: Cut the tips off the beans, peeling off any strings as you go. Saute them in a half inch of rich broth, a little garlic, plus a squirt of olive oil. Add a dash of hot sauce if you want them spicy. Optional: add mushrooms. Cook over medium heat for about 5-7 minutes, until they’re tender and the liquid is cooked off. For the last minute, the broth will have cooked off and they’ll be caramelizing in the oil. Toss them around in the pan while that’s happening. You can also add slivered almonds at that time, if you want.
Blanch 2-3 minutes then stir fry until lightly charred with any combo of salty and spicy components. Soy sauce and sambal is a personal favorite, bonus points for lime/lemon zest and fried shallots on top.
cut off tips first, steam them (dont let them get too soft) then squeeze fresh lemon, pepper, and some parm cheese on top. super easy and its my favorite meal! I could eat it every day.
Green beans are my favorite veg. Trim off the tips on both sides (like 1/4” or less) and boil for about 5 minutes (thicker beans take closer to 8 minutes) in water seasoned with a generous amount of black pepper and onion powder (a few rings of diced onion works too). Drain and serve promptly with melted salted butter.
If i want to zhuzh them up i boil them for 2-3 minutes depending on how thick they are, then transfer to a skillet with half-cooked chopped up bacon. Add one slice of bacon per person being served. Ngl, my partner and I can eat 1.5lbs of green beans as a side just us. I love green beans.
[removed]
I love to sauté beans in a little olive oil and coconut amimos (reminds me of a tastier soy sauce).
Snap the ends off and pull and string out that you can with them. Lightly sautéed in a very hot pan with lots of garlic and a little olive oil salt and prior to taste. Don’t overcook them, they taste great when they still have some crunch to them. You just want them slightly blistered on the outside.
Snap off the ends, toss with a little olive oil, sea salt and fresh cracked black pepper. Then roast at 400 to 425 degrees for 20 to 30 minutes. Just roast to desired doneness, sprinkle with a little Parmesan cheese, and I swear they are like nature’s French fries.
I grow green beans every summer just so I can eat them this way. So, so good.
One word “Bacon”
MSG