Cook the beans in a large saucepan of
Steam fresh green beans until firm and crunchy.
Add sliced almonds and cherry tomatoes.
Pour dressing over beans and toss gently.
Serve at room temperature.
Heat a large frying pan over medium heat. Add chorizo and cook for 2 mins per side, or until lightly browned. Add beans and cook for 1 min, or until heated through. Remove from heat and add lemon juice and parsley. Season.
Serve sprinkled with lemon zest.
tock over the garlic; add cranberry beans, corn, tomato, currants, lemon zest
Place cranberry beans into a large container and
Take 2 lbs of fresh green beans, cut off the ends and cut them into bite-size pieces.
Rinse in water.
Pat dry.
Divide the green beans between 2-3 freezer bags. Squish out the air as you seal the bag.
Freeze.
Cook the frozen green beans as you normally would.
Many recipes for freezing green beans require you to blanch the beans before freezing them. That step is not necessary.
edium heat, gently warm the beans and their broth.
In
ith pepper. Add squash and beans. Cover with plastic, and let
teaspoons salt and pepper, beans, and enough water to cover
Cook fresh beans in boiling salted water for 10-15 mins. Drain and rinse under cold water. Cook rice in boiling salted water according to package instructions. Drain.
Meanwhile, heat oil in a frying pan and sear turkey, turning, for 5 mins. Add onion, garlic, tomatoes, canned beans and thyme and heat through. Season then add fresh green beans. Serve with rice.
Mix the first six ingredients to make a vinaigrette.
Clean and remove ends from green beans.
Chop the onion.
Place beans and onions in a medium sized bowl that has a tight fitting cover.
Pour 1/3 of the vinaigrette over the beans and onion.
Put the cover on the bowl and toss to coat.
Refrigerate for a minimum of 4 hours.
Serve chilled.
The remaining vinaigrette can be used on salads, vegetables etc and will keep in the refrigerator for up to 5 days.
Remove ends of beans and wash in a colander.
1. Place whole ham shank in slow cooker.
2. Cover ham with prepared fresh green beans and potatoes.
3. Pour chicken broth and canned green bean juice over all ingredients.
4. Top with salt and pepper.
5. Cook on low 7-8 hours.
6. In the last hour of cooking, remove the bone from the ham shank. The meat should fall off pretty easily (or at least be close to it). Keep meat in slow cooker and continue cooking for 30 minutes.
Cook green beans in boiling water for 10 minutes or until bright green and crisp tender.
Rinse with cold water and set aside.
Cook onion in a large non-stick skillet over medium-high heat for 15 to 20 minutes, stirring often until the onions are golden brown.
Reduce heat to medium add brown sugar and vinegar.
Stir to combine.
Add green beans and heat 5 minutes or until beans are heated through.
epper.
Combine diced pepper, beans, bacon, onion, shallot, garlic, salt
ff the cob and the fresh green beans to the pot.
b>beans in microwave according to directions (about 4 minutes) or if fresh
f desired).
Add canned beans with juice to pot, making
Cook the green beans in a pot of boiling
Place the dried beans in a large saucepan, cover