Bags of green beans were popular purchases at recent markets and via individual messages to friends and strangers.
This week’s recipes offer some ideas for creative ways to enjoy the abundance of beans.
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Warm Green Bean Salad
- 2 lbs. green beans, washed and cut in half
- 2 tsps. salt
- 1/4 cup butter
- 2 tbsps. all-purpose flour
- 2/3 cup cold water
- 1/4 cup apple cider vinegar
- 3 tbsps. granulated sugar
- 1/2 lb. bacon, cooked until crisp, and crumbled
Cook beans in salted water, covered, until tender. but not mushy. Drain but leave about 2 tbsps. liquid in pan.
Melt butter, blend in flour and brown slightly. Stir in cold water and cook, stirring until smooth.
Combine sauce with beans and crumbled bacon and continue stirring until heated through. Add vinegar and sugar and simmer a few minutes longer until flavours are blended. Serve warm with rice or as side vegetable dish. May also be served cold.
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Country Style Green Beans
- 4 cups cooked green beans
- 1 onion, sliced
- 1 tbsp. salad oil
- 1 tbsp. vinegar
- salt and pepper to taste
Dressing:
- 1 cup dairy sour cream
- 1/2 cup mayonnaise
- 1 tsp. lemon juice
- 1/4 tsp. dry mustard
- 1 tbsp. prepared horseradish
- 1/4 tsp. onion juice
- 2 tsps. chopped chives
Cook beans then drain and add onion, salad oil and vinegar. Sprinkle with salt and pepper. Let stand at least one hour. Drain and then mix in sour cream dressing.
To make the dressing, combine sour cream, mayonnaise, lemon juice, mustard, horseradish, onion juice and chives. Refrigerate for three hours then stir gently into bean mixture. Let rest 30 minutes before serving.
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Green Beans Marinara
- 4 cups cooked green beans.
- 1/2 cup canned mushrooms, drained
- 1 onion, thinly sliced
- 1-8 oz. bottle Zesty Italian dressing
- 1 cup regular Italian dressing
Marinate mushrooms for 30 minutes in Italian dressing while beans are cooking then being cooled.
Drain mushrooms from marinade. Add mushrooms to cooled beans with onion. Pour on dressing and mix gently. Cover and refrigerate. Serve cold over shredded iceberg lettuce.
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Pickled Green Beans
- 16 qts. whole green beans
- 1/4 tsp. crushed, dried red peppers for each pint jar
- 1/2 tsp. whole mustard seed for each jar
- 1/2 tsp. dill seed per jar
- 4 cloves garlic for each pint jar
- 5 cups vinegar
- 5 cups water
- 1/2 cup salt
Wash beans. Drain and cut to fill sterilized pint jars. Beans should be standing up in jars. Add peppers, mustard seed, dill seed and garlic to each jar.
Combine water, vinegar and salt. Heat to a boil and then pour over beans in jars, filling to leave 1/8 inch head space. Seal with sterilized lids.
Process in boiling water bath for 5 minutes. Remove from canner and cool. Makes 7 pints. Let sit a week or so before sampling. Beans should be crisp.
Joyce Walter can be reached at ronjoy@sasktel.net
