List all recipes for: Green Beans 
Edamame - basic recipe
Edamame is available only a short time of the year. When you see it in your Farmer's Market plan on making your purchase, use within a few days and enjoy! Use as you would peas or beans or do as they do in Japan for happy hour, boil them, pod and all for about 10 minutes in salted water, cool in ice water for a couple of minutes, then squeeze the beans directly into your mouth. The pods are inedible!
French Filet Beans
French Filet Beans
I typically steam my French Filet Beans about 8 minutes but I got a new cookbook (Nourishing Traditions) which says this:
French beans can be steamed in a vegetable steamer but better results are obtained from blanching. Bring a pot of salted water to a boil. Plunge in beans and cook rapidly for about 8 minutes, until they are tender. Pour beans into a colander and rinse with cold water. This will bring out an intense green color. Transfer to a heated serving dish and top with a generous dot of butter. Place in a warm oven to restore heat, up to ½ hour. There you have it, two ways to cook beans!
Fresh Shell Bean and Basil Soup
Shell Beans are a treat: shell them first, then you get a delicate, delicious treat that doesn't need to be cooked as long as a dried bean, but can be used in many of the same places. You can cook them a bit until tender in broth or water and use where you would cooked dry beans. they also work well in most fava bean recipes. Fresh shell beans in their pods can be stored in the refrigerator for several days. Good air circulation is important to prevent mold. Once shelled, the beans should be covered or put in a plastic bag and refrigerated no longer than overnight. Cooked beans will keep for a day or so in the refrigerator, submerged in their cooking liquid.
4 slices chewy, country-style bread
2 T. olive oil
2 garlic cloves
1 T. extra virgin olive oil
2 garlic cloves, minced
1 yellow onion, minced
1 cup chicken broth
1 cup fresh shelled beans
1 bay leaf
1 t. freshly ground pepper
1/4 cup basil leaves
1/4 cup extra virgin olive oil
Preheat oven to 400F. Place the bread slices on a baking sheet and bake for 15 minutes. Remove from oven and drizzle with olive oil. Return to oven and bake for another 5-10 minutes until toasts are firm and lightly golden. Remove and let cool, then rub both sides of each toast with a garlic clove. Set aside.
Heat the olive oil over medium heat in a heavy-bottomed soup pot. Add the garlic and onion; cook, stirring for a minute or two, until the onion is translucent. Add the chicken broth, beans,, bay leaf and pepper. Bring to a boil, reduce the heat to low and simmer for 20 minutes, or until the beans are soft. Taste for salt, adding more is needed. Remove the bay leaf. While the beans are cooking, puree the basil and olive oil. Set aside. Place a toast in the bottom of each soup bowl, then ladle in the soup. Add a teaspoon of the basil sauce to each, giving half a stir with the spoon to make a swirl.
Green Beans with Toasted Almonds and Lemon
Trim the stem end from the beans. Melt 3 tablespoons butter over medium heat. Add ¼ cup sliced almonds. Cook, stirring often until the almonds begin to brown. Turn the heat off and add juice of ½ lemon and salt and pepper to taste. Cook the beans until tender in boiling water (don’t over cook, begin testing after about 8 minutes). Drain well and toss with the almonds and butter. Adjust salt and pepper. You can substitute chopped pecans or hazelnuts for the almonds. Or add a clove of minced garlic to the butter just before adding the beans.
Green Beans, Flemish Style
Bring a large pot of salted water to a boil, add beans and cook uncovered until just tender, about 10 minutes. Meanwhile, melt 2 tablespoons butter in a skillet, add ¼ cup minced scallions and cook about 5 minutes…they should be lightly brown. Sprinkle with 1 teaspoon sugar and cook 1 minute longer until the sugar caramelizes. Be careful not to let it burn. Add ¼ cup chicken broth or water and let simmer, covered for 10 minutes. Dissolve 1 teaspoon corn starch in 1 tablespoon apple cider vinegar. Add to the shallots, bring to a boil stirring constantly. Remove from heat, season with salt, pepper and a pinch of nutmeg. Add the green beans, mix well and heat through. Sprinkle with parsley and serve.
Haricots Verts with Herb Butter
By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.
5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed
Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well. Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until tender crisp, about 6 minutes, then drain. Toss with herb butter. Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week.
Pasta with Fresh Shell Beans and Broccoli
2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
2 ½ cups diced tomatoes, either canned or fresh
1/4 cup water
1 pound shell beans, shelled and steamed until tender/firm
1/2 cup chopped fresh basil
6 ounces orecchiette (little ear-shaped pasta) or medium pasta shells
1/2 pound broccoli, separated into small florets (you could also use your cauliflower here)
3 tablespoons freshly shaved Parmesan cheese
Heat oil in large nonstick skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic and crushed red pepper; stir 1 minute. Stir in tomatoes with juices and 1/4 cup water. Bring to boil. Reduce heat to medium; boil gently until sauce thickens, stirring occasionally, about 10 minutes. Stir in beans and basil. Season sauce to taste with salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until almost tender, about 15 minutes. Add broccoli florets; cook until pasta is just tender but still firm to bite and broccoli florets are crisp-tender, about 2 minutes longer. Ladle out 1/2 cup pasta cooking water and reserve. Drain pasta and broccoli florets; return to pot.
Add sauce and reserved pasta cooking water to pasta and broccoli and toss to blend. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
Thin-Sliced Beans with Citrus Zest and Chives
Try this with all green or all yellow beans or for great visual appeal, mix the two in equal amounts.
2 tbsp extra-virgin olive oil
¾ lb beans, sliced diagonally ¼ inch thick
2 tbsp water
Salt and pepper
¼ tsp finely grated lemon zest
¼ tsp finely grated lime zest
2 tbsp snipped chives
1 tbsp fresh lemon juice
Heat the oil in a medium skillet. Add the beans and cook over moderately high heat, stirring for 1 minute. Add the water, season with salt and pepper. Cover and cook the beans until crisp-tender, 2 minutes. Add the zest and chives and cook, stirring until the beans are tender, 2 to 3 minutes longer. Stir in the lemon juice and serve!
