A Harvest of Blue Lake Green Beans (Phaseolus Vulgaris)
A Harvest of Blue Lake
Green Beans

Wally Eberhart
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Love to Cook Market
Love to Cook Market
Dan Dipaolo
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Classic Rachael Ray
30-Minute Meals:
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Chef at Market
Chef at Market
Betty Whiteaker
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"Freedom From Want", March 6,1943
"Freedom From Want",
March 6,1943

Norman Rockwell
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Harvest II
Harvest II
Stephanie ...
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Fresh Produce at the Farmers Market in Whitefish, Montana, USA
Fresh Produce at Farmers' Market, Whitefish, Montana, USA
Chuck Haney
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La Belle Cuisine


Are you searching for THE quintessential, simple, elegant
GREEN bean recipe? We believe you have just found it:

String Beans with Shallots

Barefoot Contessa Family Style:
Easy Ideas and Recipes That
Make Everyone Feel like Family

Copyright © 2002 by Ina Garten
Barefoot Contessa Pantry

Serves 6

"French string beans are the slender ones you are most likely to find in
specialty markets, but you can also make this with regular string beans.
This recipe can be prepared almost entirely in advance. After the string
beans are blanched, all you have to do is sauté the shallots in butter and
toss the beans in the pan until they're warm,"

1 pound French green beans (haricots verts),
ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper

Blanch the string beans in a large pot of boiling salted water for 1 1/2
minutes only*. Drain immediately and immerse in a bowl of ice water.
 Heat the butter and oil in a very large sauté pan (12-inch diameter) or
large pot and sauté the shallots on medium heat for 5 to 10 minutes,
tossing occasionally, until lightly browned. Drain the string beans and
add to the shallots with 1/2 teaspoon salt and the pepper, tossing well.
Heat only until the beans are hot.
* If you're using regular string beans, blanch them for about 3 minutes,
until they're crisp-tender.


Spicy Parmesan Green Beans and Kale
Recipe courtesy Giada De Laurentiis
Food Network: Everyday Italian
Episode: Thanksgiving Sides

Serves: 6 to 8 servings

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and
quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and
sliced into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed,
and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Warm the olive oil in a large, heavy sauté pan over medium-high heat.
Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add
the wine and continue cooking until the green beans are almost tender,
about 5 minutes. Add the red pepper flakes and the kale and continue
cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon
juice and the Parmesan cheese. Toss to coat and serve immediately.


Roasted Beans and Tomatoes
Recipe courtesy Rachael Ray, 2008
Food Network: 30 Minute Meals

Serves: 4 servings

1 pound trimmed green beans
1 pint cherry tomatoes
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Heat the oven to 450 degrees F with an empty baking sheet on an
upper rack.
Coat beans and tomatoes with olive oil and season them with salt
and pepper. Pour the beans and tomatoes on the hot baking sheet
and roast 22 to 25 minutes until caramelized. Serve as a side.


Sautéed Bacon and Steamed String Beans
Recipe courtesy Emeril Lagasse
Food Network: The Essence of Emeril
Episode: Essence of Thanksgiving

Serves: 4 to 6 servings

1 tablespoon olive oil
6 strips bacon, chopped into 1/2-inch pieces
1 cup thinly sliced onion
2 tablespoons sliced garlic
2 pounds string beans, washed and ends trimmed
1 cup chicken stock or water
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Set a Dutch oven over medium heat and add the olive oil. Once the oil is
hot, add the bacon, stirring occasionally, and begin to sear until most of
the fat has rendered and the bacon is well caramelized, about 5 minutes.
Add the onions and garlic to the pan and cook, stirring occasionally, until
the onions are translucent, about 5 minutes. Add the string beans to the
pan and toss well with the bacon and onions. Raise the heat to medium-
high and add the chicken stock. As soon as the stock begins to boil, place
the lid on the pan and cook the beans for about 6 minutes. Remove the
lid, season the beans with the salt and pepper and toss well. Return the
lid and cook the beans until tender, about 1 or 2 minutes longer. Remove
from the heat and transfer to a serving dish or small platter to serve.


[Not Your Everyday]
Green Bean Casserole

Recipe courtesy Tyler Florence
Food Network: Food 911
Episode: Firehouse Thanksgiving

Serves: 6 to 8 servings

3 pounds green beans
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 loaf crusty Italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
4 tablespoons freshly grated Parmesan
5 tablespoons extra-virgin olive oil
2 pounds mixed mushrooms (such as button,
cremini, shiitake), sliced
2 shallots, sliced
1 cup heavy cream

Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will
be cooked more in the oven. Drain them and set aside. Butter a baking
dish large enough to hold the green beans with 1 tablespoon butter and
set aside.
Heat the oven to 375 degrees F.
Tear the bread into 2-inch pieces, put them into a bowl, and add 1 table- spoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons
Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a
baking sheet. Bake just until the bread just starts to turn golden, about 10
minutes. Remove from the oven and set aside.
Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pep-
per, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives,
and cook for another 5 minutes. Add the green beans and stir well. Put
the green bean mixture into the prepared baking dish, top with the crou-
tons, and sprinkle on the remaining Parmesan. Bake until everything is
hot and bubbling, about 20 to 25 minutes.


The Mean Green
Recipe courtesy Guy Fieri, July 2007
Show: Dear Food Network

Serves: 8 to 10 servings

For the Beans:
2 pounds green beans, ends trimmed, cut into
2-inch pieces (weighed prior to trimming)
4 strips bacon, cut into 1/2-inch slices
1 tablespoon olive oil
1 large Vidalia sweet onion, 1/2 cut into
large dice, 1/2 reserved
1 medium red bell pepper, cut into
2 by 1/2-inch pieces
4 shiitake mushrooms, cut into
1/2-inch strips
4 oyster mushrooms, cut into
1/2-inch strips
1 tablespoon minced shallots
1/2 teaspoon salt
1/2 teaspoon freshly cracked pepper
1/2 teaspoon cayenne pepper

For the Roux
1/4 cup butter
1 cup all-purpose flour
2 cups milk
1 teaspoon freshly cracked black pepper
1 teaspoon salt

2 cups panko bread crumbs

Preheat oven to 350 degrees F.
In a large pot of boiling water, blanch green beans. Remove to an ice
bath until cool, drain and let dry. Lightly butter a 13 by 9 by 2-inch
glass baking dish.
In a large frying pan, over medium-high heat, sauté bacon until lightly
crispy, remove bacon to a paper towel lined plate to drain. In remaining
bacon fat, add 1 tablespoon olive oil, heat over medium-high heat, add
onions and sauté until just starting to caramelize, add in red bell peppers,
sauté 2 minutes, add in mushrooms and minced shallot and sauté for 2
more minutes. Season with the salt, pepper and cayenne. Set aside.
For the roux: In a medium saucepan over medium heat, melt butter.
When butter is melted, add in flour, all at once and stir vigorously with
a wooden spoon until well combined. Continue to stir for 1 minute
more. Add in milk 1/2 cup at first, stirring well to combine, then add
1 cup more milk, stir to combine and bring to a simmer, then add
final 1/2 cup of milk and stir and simmer until thickened.
Add in seasonings, combine with green bean mixture and pour into
prepared pan. Top with 1 1/2 cups panko crumbs, then reserved
bacon, then remainder of panko lightly sprinkled on top. Place in
oven, set timer for 35 minutes.

For the Topping
1/2 cup buttermilk
Reserved 1/2 Vidalia onion, thinly
sliced, with a mandolin
3 medium shallots, thinly
sliced with a mandolin
1 cup all-purpose flour
1 teaspoon granulated garlic
1/2 teaspoon dry mustard
1/2 teaspoon seasoned salt
1 teaspoon freshly cracked black pepper
4 cups canola oil

In a medium bowl place buttermilk, onion, and shallots. Let sit 10
minutes, drain well.
In a medium bowl, combine flour and seasonings. When green beans
have been in the oven 25 minutes, in a large frying pan, heat canola oil
to 350 degrees F. While oil is heating, dredge drained onion and shallots
in flour mixture. Drop carefully into the hot oil, 1/3 at a time. They will
cook rapidly, 1 minute or less. Turn over if necessary. Remove and
drain on paper towels. Let oil heat between batches.
When timer goes off for green beans, take out of oven, top with onion-shallot mixture, evenly coating the casserole, place back into oven and continue to cook for 5 more minutes. Remove and let sit 5 minutes
before serving.

Featured Archive Recipes:
Best Ever Green Bean Casserole
(Alton Brown)

Dooky Chase’s French-Style
Green Beans

Green Bean Casserole
a la Pioneer Woman

Green Beans, Southern Style
Spicy Green Beans Amandine

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