TEN MILE FARM green bean recipes

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Simply Delicious Green Beans Greek-Style Green Beans with Tomato Green Bean Potato Salad Green Beans and Red Bell Pepper In Balsamic Vinaigrette Green Beans with Tomatoes and Jalapeno Hot & Heavenly String Beans Quick Pickled Green Beans Garlic Scapes & Green Beans Skillet Green Beans and Peppers Steamed Green Beans with Lemony Yogurt Vinaigrette Simply Delicious Green Beans To really enjoy the fresh flavor of green beans, cook them just until tender (don't undercook or overcook) and dress them simply with your best olive oil and plenty of sea salt. Then, if you feel like gussying up the dish, add a flavorful extra or two (see the ideas at the end of the recipe). 1 lb. fresh, tender green beans 1-1/2 Tbs. best-quality extra-virgin olive oil 1/4 tsp. fleur de sel or other medium-grain sea salt; more to taste Bring a pot of water to boil over high heat. Rinse the beans and trim away their stems. Boil the beans just until tender, 4 to 5 min. for regular green beans, less for extra-thin filet beans. Drain well. Spread the beans on a platter or shallow serving dish. If there is still water clinging to them, let them dry briefly. While the beans are still hot, drizzle with the olive oil. Toss gently with your hands or two serving forks, turning the beans until they're evenly coated with oil. Sprinkle with sea salt, toss, and serve warm. variations: If you like, add one or two of the following extras and toss while still warm: a little creamy goat cheese slivered sun-dried tomatoes quartered cherry tomatoes grated lemon or orange zest sliced green onions blanched corn kernels quartered pitted olives paper-thin slices of radish shredded endive or radicchio toasted pine nuts or almonds fresh mint or chervil leaves Greek-Style Green Beans with Tomato 1 pound green beans, trimmed and cut into 2-inch lengths 1/2 cup vegetable stock 1 onion, chopped or thinly sliced 1 garlic clove, finely minced 1 1/2 tsp. dried oregano 3/4 cup peeled, seeded, and diced tomato 1 tbsp. tomato puree (optional) salt & pepper Lemon wedges, for garnish 1. Drop green beans into a large pot of salted water and cook until firm-tender or al dente. Drain and refresh in ice water. Drain again and set aside. 2. Bring the veggie stock to a boil in a large saute pan. Add the onion and simmer, covered, until tender and translucent, about 10 minutes. Add the garlic, oregano, and optional tomato puree and simmer about 5 minutes. 3. Add the green beans and simmer until tender and some of the sauce is absorbed, 5 to 7 minutes. Season with salt and pepper. Serve with lemon wedges. Green Bean Potato Salad 1 lb green beans 2 lbs red potatoes, cut into bite-sized pieces 1 cup red bell pepper, diced 1⁄2 cup red onion, chopped Dressing: 3 cloves garlic, minced 3 tablespoons fresh dill 4 tablespoons balsamic vinegar 3 tablespoons olive oil 1 tablespoons Dijon mustard Black pepper, to taste 1. Cut green beans into one-inch lengths and steam for 5 to 8 minutes. Cook potatoes in boiling water until tender. Cool green beans and potatoes and place in a bowl. 2. Prepare the dressing by mixing all ingredients. Add onion and bell pepper to the cooled green beans and potatoes; top with dressing. Green Beans and Red Bell Pepper In Balsamic Vinaigrette 1 tablespoon extra-virgin olive oil 1 medium red bell pepper, cored, seeded, and cut into 1/4-inch strips 2 cloves garlic minced 1 1/2 pounds green beans, trimmed Salt and freshly ground pepper to taste 1/2 cup dry sherry 1/4 cup balsamic vinegar Freshly grated Parmesan cheese 1. In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside. 2. In a small frying pan over medium heat, saute red bell pepper in olive oil until tender. Add garlic, partially cooked green beans, sherry, balsamic vinegar, salt, and pepper. Heat until beans are warmed. Transfer to a serving platter, top with Parmesan cheese, and serve immediately. Green Beans with Tomatoes and Jalapeno 1-1/2 pounds fresh green beans 1 large ripe tomato, cored and chopped 1/2 cup onion, chopped 1 jalapeno pepper, seeded and cut into julienne strips 1 clove garlic 2 tablespoons olive oil 5 pods of okra (optional) or one white potato cubed salt and pepper to taste 1. Wash green beans and trim stem end, set aside. Wash core and chop tomato, no need to remove skin. Heat olive oil in a nonstick pan. Add onions and saute for one minute Add garlic and tomatoes, continue to cook for one minute. 2. Add green beans, toss, add okra or potato, season with salt and pepper. Add in a cup of water, cover quickly and simmer for 10 minutes or until potato is tender. Check potato by pricking with a fork. Hot & Heavenly String Beans 3 Tbsp olive oil 1 lb string beans, ends trimmed, cut into halves 1 tsp ground ginger 45 lg cloves garlic, finely minced 1 tsp salt 13 Tbsp hot sauce to taste 1/2 cup pine nuts, toasted Heat the oil in a large frying pan over medium heat. Add your string beans and sauté until they look very green and their skin looks a bit blistered. Dust string beans with ginger, stir, and cover to steam them until tender, but firm. Add garlic, salt and hot sauce. Stir and raise the heat to medium-high. Cook briefly, about 2 or 3 minutes, just until hot sauce is absorbed and garlic is aromatic. Add toasted pine nuts and remove from heat. Serve over rice or on their own. Be sure to mince the garlic superfine, or else it won't coat and cling to the beans. Quick Pickled Green Beans 2 pounds fresh green beans 2 cups water 2 cups cider vinegar 2 tbsp. sugar 4 tsp. dill seeds, crushed 2 tsp. dry mustard 1 tsp. pepper 1/2 tsp. salt 2 cloves garlic, crushed 1. Wash beans; trim ends, and remove strings. Place beans into a large saucepan of boiling water, cook 5 mins. Drain and plunge beans into ice water; drain again. Place beans in a large shallow, nonmetal dish; set aside. 2. Combine 2 cups water and next 7 ingredients in a small saucepan; bring to a boil. Pour mixture over beans; cover and marinate in refrigerator 8 hours, stirring occasionally. Store in refrigerator up to 1 week, stirring occasionally Scapes & Green Beans 8 ounces green beans 6 ounces garlic scapes 1 tablespoon olive oil 1⁄2 red pepper, diced salt, & freshly ground pepper 1 tablespoon balsamic vinegar 1. Top& tail green beans 2. Boil a large pot of salted water; add beans& blanch for 2 – 3 minutes or until crisp-tender 3. Drain & refresh with cold water until beans are cold 4. Trim garlic scapes & remove any seed pods 5. Cut into pieces about the same length as the beans 6. Blanch for 1 – 2 minutes; drain& refresh with cold water 7. Heat oil in skillet on medium heat; add scapes& sauté for 2 minutes 8. Add beans & red peppers 9. Toss together, cover skillet & cook for 2 minutes longer or until scapes are crisp-tender 10. Uncover & season with salt, pepper & balsamic vinegar Skillet Green Beans and Peppers 1 lb green beans, cooked 1 red bell pepper, sliced in strips 1 yellow or orange bell pepper, sliced in strips 1 small onion, halved and sliced 2 cloves garlic, minced 2 tablespoons butter salt and pepper 1. Melt butter in a large skillet over medium-low heat. Add cooked green beans, peppers, onion, and garlic. 2. Cook slowly, stirring, until peppers are crisp tender, about 8 to 10 minutes. Add salt and pepper to taste. Steamed Green Beans with Lemony Yogurt Vinaigrette 1 pound fresh green beans, leave whole 1/2 cup red pepper, cut into julienne strips Lemony Vinaigrette: 1 tablespoon fresh parsley, minced 3 tablespoons fresh lemon juice 2 tablespoons plain yogurt 1 tablespoon chives or green onion with green top, finely chopped 1/4 teaspoon each, salt and black pepper 1/2 cup canola oil or safflower oil 1. Wash green beans and remove the stem end only, leave whole. Steam or blanch green beans for 3 minutes. Toss with julienne red pepper. 2. Make vinaigrette in a small bowl by combining parsley, lemon juice, yogurt, and chives. Set bowl on a wet towel to avoid slippage. Add oil in a steady stream, whisking constantly until vinaigrette is blended. Chill. 3. Toss green beans and red peppers with enough vinaigrette to coat vegetables, about 1/3 cup. Serve warm. Leftover vinaigrette can be used as a salad dressing. Store in the refrigerator for up to one week.

We grow stringless pole beans and haricot verts.  I personally love the pole beans flavor the most, but tender delicious french beans sauteed with a little butter, wine and garlic - amazing.