Beans/Haricots

Yellow and green wax beans are a healthy raw snack served with creamy dip or delicious sautéed in butter with garlic, soy sauce and sesame seeds. You can also steam your beans, rather than boiling them, to reap more of the health benefits.

Green/Purple Bean, Basil and Radish Salad by Trish Donnelly
6 Servings
  • ¼ cup finely chopped shallots
  • 2 tbsp sherry vinegar
  • 1 pound fresh green/purple beans
  • 1 bunch radishes, cut into wedges – about 2 cups
  • ½ cup coarsely chopped basil
  •  2 tbsp extra virgin olive oil
  • 1 tbsp kosher salt
  • Fresh ground black pepper
  • ½ cup shaved Parmesan cheese
Stir the shallots and vinegar together in large mixing bowl and let sit. Blanch the beans in boiling salted water until tender but with some crunch. Drain the beans then plunge into ice water. Drain again and dry on paper towel.
Add beans to the bowl and toss in radishes, basil, olive oil, salt and a few grindings of black pepper. Turn out onto a serving platter and top with shaved cheese.

Florence – Style Yellow Beans by Trish Donnelly
  • 2 Tblsp olive oil
  • 1 small onion – diced
  • 2 garlic cloves – sliced
  • 1 pound ripe tomatoes – diced
  • ¼ tsp fennel seeds
  • 1 pound fresh yellow beans
  • ½ cup water

Blanch beans in boiling water, about 1 minute.  Set aside to cool.  In a hot pan, add olive oil and diced onions, cooking for 2 minutes.  Add diced tomatoes, garlic and fennel seeds, cook for 5 minutes, and season with salt & pepper.  Add blanched yellow beans and re-season.

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1 comment:

  1. Wow...nice post. Thank you very much for sharing your recipe here. I will make this. I am full familiar with all these ingredients. I hope your recipe will help me more.

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