#3911 - Fresh Parmesan Green Beans

(by Shirley McNevich)

1lb. fresh green beans
2 TBSP chopped onions (more if you wish)
2 TBSP chopped garlic
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tsp. salt
fresh grated Parmesan cheese

Place the green beans in a pot--cover them with water and add the salt. Cook/stir over medium heat until boiling. Once boiling, turn heat back to low and simmer them for 10 minutes. Drain the green beans and immediately rinse them with cold water. In a bowl add chopped onions, chopped garlic, balsamic vinegar and olive oil--stir to mix. Place the cooled green beans in a serving dish and drizzle the vinegar mixture over the green beans--carefully toss to coat. Cover the dish and refrigerate for at least an hour before serving. Remove the cover and sprinkle with fresh grated Parmesan cheese to serve.

#3867 - Pickled Green Beans

(by Shirley McNevich)

3lbs. fresh green beans
3/4 cup white sugar
3 garlic cloves (halved)
2 tsp. dill seeds
2 tsp. mustard seeds
1 1/2 cups cider vinegar
1/2 cup fresh dill (chopped)
3 tsp. salt
water (see directions)

Snip off the ends of the green beans. Cut the green beans into 2" pieces. Fill a large pot with 5 quarts of water and 1 tsp. salt--bring to a boil. Add the cut green beans--cook/stir about 7 minutes or until green beans are tender but still crisp. Drain the green beans and rinse them with cold water and drain again--set aside. In a saucepan add the white sugar, garlic cloves, dill seeds, mustard seeds, 1/2 cup cider vinegar, 2 tsp. salt and 1/2 cup water--stir to mix. Turn heat to medium--cook/stir until boiling. Once boiling, cook/stir for 1 minute. Remove from heat--add 1 1/2 cups cold water and 1 cup cider vinegar--stir well. Place drained green beans into a large Ziploc bag. Carefully pour the vinegar mixture into the bag over the beans. Press the bag closed while carefully pressing out as much air as you can. Place the bag in a bowl and refrigerate at least 1 day. When ready to serve, drain/discard the liquid, place the beans in a serving dish and add the chopped dill--toss to coat.

#3725 - Amish Green Beans

(by Shirley McNevich)

6 raw slices of bacon (chopped)
1 medium onion (chopped)
1lb. fresh green beans
2 large tomatoes (chopped)
1 tsp. chopped garlic
1/2 tsp. salt
1/4 tsp. black pepper

Fill a pot with cold water and set it aside. Wash the green beans, remove the stems and cut the green beans into 2" pieces. Place the green bean pieces into a pot of boiling salted water--cook/stir them for 5 minutes, then drain them in a colander and immediately drop all of them into the pot of cold water (to stop them from cooking). Drain the green beans again. In large cast iron skillet add the chopped bacon and chopped onions--cook/stir over medium heat until bacon is crisp and onions are tender. Add the drained green beans, chopped tomatoes, chopped garlic, salt and black pepper--cook/stir 8-10 minutes or until green beans are tender and mixture is hot.

#3552 - Fresh Green Bean Soup

(by Shirley McNevich)

3 cups fresh green beans (cut into 1" pieces)
1 TBSP baking soda
1 1/2 cups diced potatoes (peeled before dicing)
1/3 cup butter
1/2 cup chopped onions
1/3 cup crumbled cooked bacon
1 - 10.75oz. can Campbell's cream of chicken soup
3 cups milk
2 tsp. salt (1 tsp. for the green bean water; 1 tsp. for the potato water)
salt and pepper (to your taste)

In a pot of salted water add the green beans and the baking soda--bring to a boil, then cook 8-10 minutes or until beans are almost tender. Drain the green beans and set aside. In a separate pot add the diced potatoes, then barely cover with water and add salt--bring to a boil, reduce heat to medium and cook about 20 minutes or until potatoes are almost tender. Remove from heat--DO NOT DRAIN. In a skillet over medium heat add the butter and chopped onions--cook/stir until onions are tender. Add the onions to the potatoes/water--stir. Add cream of chicken soup and milk--stir well. Add the green beans, crumbled bacon and salt/pepper--stir well. Simmer the soup for 30 minutes. Stir well before serving.

#3548 - Fresh Green Beans and Onions

(by Shirley McNevich)

2 TBSP butter
1 large sweet onion (halved, sliced and separated)
1 1/2 lbs. fresh green beans (washed, tips cut/discarded, and halved)
salt
pepper
cider vinegar (optional)
chicken broth (optional)

In a skillet over medium heat add butter and sliced onions--cook/stir until onions are tender. At the same time in a pot of boiling salted water add the halved green beans--cook until done to your liking. Drain the green beans and return them to the pot. Add the onions to the green beans, and salt/pepper to your taste--toss to coat. Spread the green bean mixture on a serving plate. Optional--once the mixture is on the serving plate, drizzle with cider vinegar. For more flavor, you can cook the green beans in chicken broth instead of water.

#3449 - Fresh Green Beans and Potatoes

(by Shirley McNevich)

6-8 slices of bacon
1 onion (chopped)
2lbs. fresh green beans
10-12 baby potatoes
salt and pepper to your taste

Wash the green beans and remove the ends, discarding the ends. Cut the bacon into 1" pieces. In a Dutch oven over medium heat add the bacon--cook/stir until bacon starts to get brown. Add the chopped onions--cook/stir until onions are tender. Add the green beans and baby potatoes--add enough water to cover the whole mixture. Bring mixture to a boil, then add the lid (slightly tilted), turn heat back to simmer and cook for 1 hour. Drain off remaining liquid. When serving, sprinkle with fresh grated Parmesan cheese.