What could I eat for lunch? I want to eat green beans or something with green beans in it.?!
Answers: Lunch will be here in an hour. (12:30)
Down-Home Green Beans
1 ts Olive oil
1/4 c Minced onion
2 oz Canadian bacon; minced
3 c Green beans; cut into 3-inch
-lengths
1/2 c Low-fat; low-sodium chicken
-broth
Fresh ground pepper
Instructions:
Heat the oil in a skillet over medium heat. Add the onion and saut? for 3
minutes.
Add the bacon and cook until crispy, about 5 minutes. Remove the bacon
mixture from the skillet.
Add the green beans and broth to the skillet. Cover and steam for 3
minutes.
Return the bacon mixture to the skillet and mix well.
Season with pepper and serve.
If using fresh green beans, snap off the ends, rinse thoroughly and steam until bright green.
Then toss with butter, salt, bacon bits and chopped nuts.
You can do the same with canned, just heat up the beans.
They're also good with garlic butter; just butter with garlic powder to taste in it.
Add some to some chicken soup, or on toast drizzled with melted butter.
Why not fresh green beans with snow peas, carrots,cauliflower,and broccoli dipped in southwestern ranch veggie dip?
Bean salad and a Corn Beef sandwich.
Bean salad and Chicken fingers(home made)
Green beans as an ingredient in a stir fry with toasted almonds served with sirloin steak sliced in pieces and quick fried and added to you bean stir fry.
Green Beans with Bacon-Balsamic Vinaigrette
2 pounds green beans
2 bacon slices
1/4 cup minced shallots
3 Tbsp. coarsely chopped almonds
2 Tbsp. brown sugar
1/4 cup white balsamic vinegar
Cook green beans in boiling water for 2 minutes. Drain and rinse under cold water. Drain well; set aside.
Cook bacon in a small skillet over medium-high heat until crisp. Remove bacon from skillet. Crumble; set aside. Add shallots to bacon fat in skillet; sauté 1 minute. Add almonds; sauté 1 minute. Remove and let cool. Add sugar and vinegar; stir until sugar dissolves. Add crumbled bacon.
Pour vinaigrette over beans, tossing gently to coat.
Yield: 8 servings (serving size: 3/4 cup)
CALORIES 75(31% from fat); FAT 2.6g (sat 0.5g,mono 1.4g,poly 0.5g); PROTEIN 3.4g; CHOLESTEROL 0.0mg; CALCIUM 54mg; SODIUM 50mg; FIBER 2.8g; IRON 1.4mg; CARBOHYDRATE 11.8g
Cooking Light, November 1996.
--Cooking Light Complete Cookbook
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Green Bean Bundles
2 (16 oz) cans whole green beans
8 slices of bacon, cut into halves I use the Center cut bacon
1 tsp. garlic powder, or to taste
1/4 cup melted butter
1/2 cup packed brown sugar
Preheat oven to 325 degrees.
Drain beans and arrange into bundles of 5 beans. Wrap each bundle with 1/2 slice bacon. Arrange seam side down in baking dish with sides not touching.
Sprinkle with garlic powder. Drizzle with mixture of butter and brown sugar.
Bake for 30 minutes or until bacon is cooked through. Yield: 16 servings
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Green Beans with Tomato & Garlic
2 lb(s) Fresh green beans, cleaned with ends removed
1 cup(s) Tomatoes, seeds removed and finely diced
4 clove(s) Garlic, finely chopped
? cup Olive Oil
Salt and Pepper to taste
Procedures
Bring pot of salted water to a boil. Blanch green beans for 1 minute. Drain and cool under cool running water.
In a saute pan, heat olive oil and mix in garlic. Cook for 1 minute and add green beans. Cook green beans with garlic for 1 minute.
Add in diced tomatoes to green bean mixture. Cook for 1 minute or until green beans are tender but still green.
Season with salt and pepper. Serve immediately.
--Olive Garden website
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GREEN BEAN, PECAN, AND FETA SALAD
2 pounds fresh green beans, trimmed
1 small purple onion, thinly sliced
2-3 ounces crumbled feta cheese
1 cup coarsely chopped pecans or walnuts, toasted
6 tablespoons extra virgin olive oil
2 tablespoons rice vinegar
1 tablespoon chopped fresh dill
1/2 teaspoon minced garlic
coarse salt and fresh ground pepper to taste
CUT green beans into thirds, and arrange in a steamer basket over boiling water. Cover and steam 5-8 minutes or until crisp-tender. Immediately plunge into cold water to stop the cooking process; drain and pat dry.
TOSS together green beans, onion, cheese, and pecans in a large bowl. Cover and chill 1 hour.
WHISK together olive oil and next 5 ingredients; cover and chill 1 hour.
POUR vinaigrette over green bean mixture, and chill 1 hour; toss just before serving.
--Southern Living
Cut some bacon into pieces and fry it up ... toss the beans in there and cook them (al dente) in the bacon grease. Top with chopped fresh tomatoes. This is a recipe that my husband's Southern grandma always made, and it's YUMMY!