Currently viewing the category: "green beans"

2 1/2 cups water

1/3 cup tamari or soy sauce

2 cups rice syrup or 1 cup maple syrup

1/3 cup brown prepared mustard

Heat water and tamari in a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Add syrup and return to boil. Turn off heat and whisk in mustard. Drizzle over stir fry or use as a dipping sauce.

 

1 Pound of fresh beans washed and stemmed
2 Tablespoons olive oil
2 teaspoons country-style Dijon
1 sprigs each of thyme, oregano, and marjoram
3-4 Basil leaves, chopped
salt and pepper
2 Tablespoons sesame seeds

Steam beans for 3-4 minutes over boiling water until bright green but still crisp. Heat oil in a large skillet over medium heat. Add the beans and toss for a couple minutes and remove from heat. Mix together mustard and basil along with thyme, oregano and marjoram, leaves removed from the stems. Add the beans and toss until coated with the mixture. Sprinkle with sesame seeds, salt and pepper and serve

 

Here’s the simple and delicious answer to all of those beans…and it’s exciting to cook. (you may want to turn off the fire alarm)

Half pound of beans (2 handfulls)
1 Tablespoon oil –peanut and or sesame are best
1 clove garlic chopped coarsely
salt
2 table spoons soy sauce or white wine

Wash beans and set aside, don’t worry about drying them. Heat oil in a heavy bottomed pan/skillet on high until oil begins to smoke slightly. Add the beans and toss until covered with oil, keep heat on high. Toss every 30 seconds or so or when beans begin to brown in the intense heat. After 2 minutes add garlic and toss in to mix. Heat for 30 seconds and add soy sauce or white wine, tossing again. The soy/wine will steam the beans a bit. Remove and serve when all the liquid has evaporated.

 

1 and one half cups water
2 cups green beans (purple and yellow work too)
2 Tablespoons chopped dill
2 large garlic cloves
quarter teaspoon red pepper flakes
third cup cider vinegar
half teaspoon sugar or honey
half teaspoon olive oil (optional)

Boil water in a small pot with a good lid. Add the beans and cook until bright green add barely tender, 3-5 minutes. Drain the beans and toss them with the dill while they are still hot. Combine garlic, red pepper, vinegar, sugar/honeyin a saucepan and bring to a boil. Simmer for 2 minutes

 
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