I thought I would take a different approach with my green beans. I had a bit of beef stock left over from my Salisbury Steak and didn’t want it to go to waste so I thought I would use it to impart some extra flavor in my green beans.
Fresh Glazed Green Beans simmered in Beef Stock
1/2 – 3/4 cup beef stock
8 o.z. fresh green beans
1/2 tsp black pepper
1/2 tsp salt
2 tsp corn starch
1 Tbs cold water
Bring stock to a simmer over medium high heat. Add fresh green beans and cook for about 6 – 8 minutes or until desired tenderness; season with salt and pepper.
Combine cornstarch and cold water. Add to simmering green beans and stir around to thicken and coat green beans.
Just a quick post today about the green beans I made last night with our meatloaf. I’d bought these at the farmers market a couple of days earlier and didn’t have a chance to cook them right away. I decided to do a bit of a sauté / steam method. Very tasty; still very crisp and the full flavor of fresh green beans. As a kid I didn’t like that taste but I do so enjoy it now. The mushrooms were the perfect complement.
Fresh Green Beans with Mushrooms
2 Tbs butter
1 large quart basket of fresh from the garden green beans
1 large Portobello mushroom
salt, pepper, and granulated garlic
Wash and trim green beans. In medium skillet melt butter and add mushroom cut into large chunks. Add green beans and cover; cook for 5 minutes over medium heat. Season with salt, pepper and garlic if desired; stir and cover; cook an additional 5 minutes or until desired tenderness.
I stopped by our little local farmers market and found a few goodies today. One of which was some fresh picked green beans. We planted ours a bit late and although they are blooming I’m waiting for some beans to grow so I was glad to find these today. I remember when we were kids mom would cook them for what seemed like hours. I’ve found as I’ve gotten older I like them quickly cooked. Don’t get me wrong I love some canned green beans so there is nothing wrong with cooking for a while, but when the opportunity presents itself I like to give them a reasonably quick cook. Different varieties make a difference too. I am sure these were the usual blue lake variety most farmers around here grow. I’m personally fond of the jade variety but these hit the spot and as soon as mine are ready I will be able to sauté, grill and even fry up some jewels! Today though I went for a homestyle cook with a bit of this and that. Vary the recipe with what you have on hand. I happened to be cooking some sausage for breakfast so I kept a tablespoon or two of meat and the drippings from the pan to add the green beans but ham or bacon will be fabulous as well. Even a meatless dish is tasty too just adjust to your liking.
Fresh from the Market ~ Homestyle Green Beans cooked to perfection
1 quart fresh green beans
1 small onion – sliced
a hand full of new baby potatoes – bite size or cut in pieces
a tablespoon or two of cooked sausage, ham, or bacon
a teaspoon or two of butter or fat from meat
salt and pepper to taste
water to cover
Wash and trim ends of green beans. Place all ingredients in pan and bring to boil over medium high heat. Reduce to medium and simmer 15 minutes until green beans are tender and potatoes are slightly soft.
I had a craving for a green bean casserole of sorts. This side dish really hit the spot and was a nice change from the traditional green bean casserole. It was simple to throw together and full of flavor.
Baked green beans and mushrooms
1 Tbs butter
4 o.z. fresh mushrooms
1 medium shallot
salt and pepper
1/4 cup cream
1 can french cut green beans
Slice mushrooms and shallots; over medium heat melt butter and sauté mushroom and shallot about 5 minutes or until tender; season with salt and pepper add cream. Drain green beans and pour into greased casserole; pour mushroom and cream mixture over beans; bake at 375 degrees for 20 minutes.
While rummaging through the refrigerator I came across fresh green beans and mushrooms that needed used. I decided to make a simple dish with chicken. One skillet seemed even better; here is my creation.
One Skillet Chicken Dinner
2 Tbs olive oil
1 lb boneless chicken
1 tps granulated garlic
salt and pepper
4 o.z. mushrooms
8 o.z. fresh green beans
Cut chicken into strips, sprinkle with salt, pepper, and garlic; saute in large skillet with olive oil over medium high heat for about 5 minutes. Add mushrooms and continue cooking another 5 minutes. Add fresh green beans and cook another 5 minutes or until green beans are desired tenderness.
Cook longer if you like your green beans more tender. Five minutes left them still a bit crunchy and green but we enjoy them that way. There are so many different ways to dress up this dish; onions, fresh garlic, use left over cooked chicken, add extra mushrooms. Just use your imagination and make it your way!