1 pound smoked sausage
1 pound fresh green beans, trimmed and cut in half
½ teaspoon garlic salt
½ teaspoon Maggie’s seasoning or soy sauce
12 ounces small red potatoes, scrubbed and quartered
1. Cut the sausage diagonally into half-inch slices. Put the sausage and beans into a large pot with water to cover.
2. Add the garlic salt and Maggie’s seasoning. Bring the water to a boil, add the potatoes, and simmer, stirring occasionally, for 15 to 20 minutes. Depending on the type of green beans you use, the length of time you cook the potatoes and beans together could be different. You want both the beans and the potatoes to be tender but not mushy.
3. Serve this right from the pot with bread or rolls and some sliced fresh tomatoes.
¾ pound Italian flat beans, tail ends cut off
1 large Spanish onion, sliced thinly
1 large garlic clove, chopped finely
1/2 cup white wine
1 1/2 cup cooking cream
Sea salt and freshly ground pepper
2 tbsp olive oil
1. In a medium saucepan, bring salted water to boil. Prepare other ingredients in the meantime.
2. Heat olive oil in a frying pan and pan fry the onions on medium heat until soft and golden brown, stirring regularly to keep from burning.
3. Pour in wine and let it bubble away for 30 seconds on high heat. Then turn the heat down to low.
4. Add the beans to boiling water and cook for 3-4 minutes.
5. While the beans are boiling, add garlic and cream to the onions and bring the heat up to medium. Stir in a good pinch of sea salt and pepper and saute for 1 minute. We want to cook the garlic off a little but still retain its punchy flavour.
6. Drain the beans and mix through with the creamy onions sauce.
7. Serve as a side dish or by itself with some crusty bread.
Edamame is a super easy vegetable to make. Put the whole pods in a pot of boiling water or a steam and boil/steam for about 20-30 minutes. The beans on the inside should be somewhat firm but tender, not too mushy. When done garnish with some salt and olive oil if wanted. Just eat the beans and discard the shell.
from Farmer John’s Cookbook
1/4 cup coarsely chopped walnuts
1 lb green beans
1 tsp salt plus more to taste
1 1/2 tbls freshly squeezed lemon juice
3 tbls olive oil
4 oz Parmesan cheese, thinly shaved
1. Toast the walnuts in a dry heavy skillet over high heat until they start to brown and become fragrant. Immediately transfer the nuts to a dish to cool.
2. Bring a large pot of water to a boil. Add the beans and salt; cook until tender but still firm, 3-5 minutes.
3. Transfer the beans to a colander in the sink and run cold water over them. Trim the beans if necessary.
4. Toss the beans and walnuts in a large bowl and season with salt and pepper to taste.
5. In a small bowl, whisk the lemon juice and olive oil until well combined. Pour this mixture over the beans and toss until well coated. Transfer the salad to a serving platter. Gently scatter the cheese shavings on top.
from Food to Live By
3/4-1 lb green beans
1 tbls olive oil
1 tbls minced fresh garlic
1/2 bell pepper, stemmed, seeded and sliced into thin strips (optional)
freshly ground black pepper
1. Fill a large bowl of water with ice cubes and set aside
2. Bring a large pot of water to a boil over high heat. Add the beans and and 1 tsp of salt and cook until the beans are just crisp-tender, about 5 minutes. Immediately drain the beans in a colander, then plunge them into the bowl of ice water to stop the cooking. Drain the beans again in the colander.
3. Heat the olive oil in a large skillet over med heat. Add the garlic and bell pepper if using. Cook, stirring constantly, until the garlic is fragrant, about 2 minutes. Add the drained beans and cook until heated through, about 2 minutes. Season the beans with salt and pepper to taste and serve hot or at room temp.