Epimeles

the Pence family cookbook

Recipes Tagged with “greenbean”

Garden Bean Salad

side dish bean greenbean salad

Ingredients

  • 1 small red onion, diced
  • 1/4 c. apple cider vinegar
  • 2 tsp. sugar
  • salt
  • 1/4 c. olive oil
  • 1 15-oz. can white beans, drained and rinsed
  • 3/4 lb. green beans, trimmed and halved
  • 2 tbsp. chopped parsley
  • 2 tbsp. chopped chives
  • pepper

Preparation

Soak the onion in water for 10 minutes. Drain and pat dry. Whisk the vinegar, sugar, and 1/2 tsp. salt in a bowl, then whisk in olive oil. Add the onion and white beans. Bring a saucepan of salted water to a boil. Add the green beans and cook until just tender, 4-5 minutes. Drain beans, and drop into an ice bath. Drain again, dry, and add to the salad. Marinate at room temperature for about 1 hour. Stir in chives and parsley just before serving, check seasoning with salt and pepper.


Green Bean Potato Curry

main course curry greenbean potato vegan vegetarian

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons mustard seed
  • 2 medium potatoes, diced
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 1 pound green beans, snapped in to 2-3 inch piece and remove any tough string
  • 2 tomatoes, diced
  • 1 teaspoon ginger, minced
  • 1 teaspoon cumin powder
  • 1 teaspoons coriander powder
  • 1/2 teaspoons red pepper flakes

Preparation

In a large skillet or Dutch Oven, heat the oil. Add the mustard seeds, and fry until they pop. Add the potatoes, salt, and turmeric, and stir to combine. Toss in the beans, cover and cook for 3 minutes. Add the remaining ingredients and stir to combine well. Cover and allow to cok until potatoes are tender and beans still partially firm. Check often to make sure dish is not sticking. Serves 6.

Edible Nashville


Mediterranean Braised Green Beans

main course side dish greenbean mediterranean untested vegan vegetarian

Ingredients

  • 5 tbsp. olive oil
  • 1 onion, chopped fine
  • 4 garlic cloves, minced
  • Pinch cayenne pepper
  • 1½ c. water
  • ½ tsp. baking soda
  • 1½ lb. green beans, trimmed and cut into 2- to 3-inch lengths
  • 1 tbsp. tomato paste
  • 14.5 oz can diced tomatoes, drained with juice reserved, chopped coarse
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ¼ c. chopped parsley
  • red wine vinegar

Preparation

1. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Heat 3 tablespoons oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and cayenne and cook until fragrant, about 30 seconds. Add water, baking soda, and green beans and bring to simmer. Reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Stir in tomato paste, tomatoes and their juice, salt, and pepper.

2. Cover pot, transfer to oven, and cook until sauce is slightly thickened and green beans can be easily cut with side of fork, 40 to 50 minutes. Stir in parsley and season with vinegar to taste. Drizzle with remaining 2 tablespoons oil and serve warm or at room temperature.

CI


Southern-Style Pork Vindaloo with Cardamom Cornbread and Green Beans

main course cornbread curry greenbean pork untested

Ingredients for Pork

  • 12 cloves garlic
  • 1 tbsp. paprika
  • 2 tsp. sugar
  • 1 tsp. salt
  • 1 tbsp. tomato paste
  • 1/2 c. white vinegar
  • 1/4 c. water
  • 1/4 c. vegetable oil
  • 1 medium red onion, chopped
  • 2 lbs. pork tenderloin, cut into medium dice
  • 1/4 tsp. red pepper flake

Preparation

In a blender, combine garlic, paprika, sugar, salt, tomato paste, vinegar, and water, and blend to a smooth paste. In a large skillet, heat oil over medium-high heat. Add onions, and stir until light golden. Add meat and paste, stir well to coat and reduce heat to medium. Stir in red pepper flakes. Cover and cook for about 35 minutes, stirring occasionally. Uncover and check consistency of sauce. If it seems thin, cook over high heat for three to five minutes to thicken.

Ingredients for Green Bean and Thyme Verakka

2 tbsp. coconut oil 1 tsp. mustard seeds 1 tsp. cumin seeds 1 lb. green beans, sliced into 1/4" thick coins 10 sprigs of thyme, chopped 1 tsp. salt

Preparation

Heat oil in a pan over medium-high heat. Add mustard seeds. When they start to pop, add cumin seeds. Stir in beans, thyme, and salt. Stir-fry for about four minutes.

Ingredients for Cardamom Cornbread

1/2 stick unsalted butter, plus more for pan preparation 1/2 c. sugar 1 c. buttermilk 2 eggs 1 c. all-purpose flour 1 1/4 tsp. baking powder 1 c. cornmeal 1 tsp. crushed cardamom seeds 1 tsp. coarsely ground black pepper 1/2 tsp. salt

Preparation

Preheat oven to 375 degrees. Grease a 9" square pan or large cast-iron skillet with butter. Melt butter in the pan or skillet, and stir in sugar. Add the buttermilk and eggs, and stir to combine. Stir in flour, baking powder, cornmeal, cardamom seeds, pepper, and salt. Bake for 30 minutes.

To serve, place a square of cornbread on a plate, spoon pork over the cornbread, and top with a large spoonful of stir-fried green beans.

Garden & Gun, December/January 2012-3


Seared Tofu with Sugar Snap Peas and Sesame Seeds

main course greenbean peas thai vegan vegetarian

Ingredients

  • 1 14-ounce package extra-firm tofu
  • 4 large garlic cloves, grated
  • 2 small jalapeño chiles, seeds and veins removed if desired, thinly sliced
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 teaspoons grated ginger root
  • 1 1/2 tablespoons fresh lime juice, more to taste
  • 1 1/2 teaspoons toasted (Asian) sesame oil, more for drizzling
  • 1 1/2 teaspoons Asian fish sauce
  • 1 teaspoon honey
  • 2 tablespoons peanut oil, more if needed
  • 6 ounces sugar snap peas, trimmed and thinly sliced
  • 3 scallions, thinly sliced
  • Sesame seeds, for serving
  • Cooked rice, for serving
  • Chopped cilantro or basil, for serving

[CP: As it stands, this is quite hot. Cut the jalapeños in half to make it merely warm, or cut them entirely for mild (the ginger still adds some heat).]

Preparation

Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.

Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, fish sauce and honey.

Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.

Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don’t touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or 2. Spoon sauce all over tofu, unstacking it if necessary.

Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with cilantro or basil.

Serves 2-3.

The New York Times


Chicken and Green Bean Casserole

main course chicken greenbean

Ingredients

  • 1 lb. Chicken, cut into strips
  • 1 lb. Green beans, ends snapped off and in bite size pieces
  • 1 package sliced mushrooms
  • 1 large can or 2 small cans of condensed cream of mushroom soup
  • 1 can French’s fried onions

Preparation

Preheat the oven to 375°. Mix together the green beans, mushrooms, soup, and half the fried onions. Arrange the chicken on the bottom of a casserole dish. Pour the green bean mixture over the chicken. Bake the casserole for about 45 minutes, or until the soup is bubbling. Sprinkle the rest of the fired onions on top of the casserole and cook for another 5 minutes, until the onions brown.