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Posts Tagged green beans

Easy Ways to Cook Green Beans

Green beans respond better to boiling than to steaming. A pound of beans in a standard steamer will not cook evenly. Boiling is simpler – just add the beans and cook until tender – and permits the addition of salt during cooking. Unlike other vegetables, green beans do not become soggy when boiled, because their thick skins keep them crisp and firm. Leave beans whole when boiling; cut beans will become waterlogged. Boiled beans can be flavored with some butter or oil, dressed with a vinaigrette, or sautéed briefly in a flavorful fat.

From: Cooks Illustrated Magazine

Simple Finishing Touches for Beans
With Butter & Lemon Juice: toss beans with butter in a hot frying pan. Sprinkle with lemon juice, and season with salt & pepper.
With Onions: lightly brown chopped onions in butter, add beans, and toss until thoroughly coated in butter and onions.
With Oil and Garlic: Heat 2 tablespoons oil per pound of beans, add 1 clove finely shopped or pureed garlic, cook 30 seconds, add beans; toss until heated through. Season with salt and pepper to taste.
With Mushrooms: Sauté 1/4 pound sliced mushrooms per pound of beans in butter until lightly browned. Add green beans and heat.

From: Victory Garden Cookbook

To Freeze Beans
Blanch washed beans in boiling water for 3 minutes.
Plunge into an ice water bath to cool.
Drain and pat dry with clean dish towels.
Place in Ziploc bags.
As you close the bag leave a little opening, enough to insert a straw so that you can draw the air out of the bag. Press the straw closed where inserted as you pull out the straw and complete closing the bag.



Farro, Green Bean, Corn, and Abraham Lincoln

From the share:
4 tomatoes, each cut into 6 slices
1 cup (1-inch) cut green beans
1/2 cup fresh corn kernels (or more)
From your garden:
1 tablespoon chopped fresh oregano
From your kitchen:
1/3 cup farro or spelt berries (about 5 ounces)
2 tablespoons finely chopped shallots
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons white wine vinegar
1/2 teaspoon Dijon mustard
1 garlic clove, minced
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper,

Place farro in a large saucepan; cover with water 2 inches above farro. Bring to a boil. Cover,
reduce heat, and simmer 28 minutes. Add beans to pan; cook 2 minutes or until crisp-tender.
Drain and rinse with cold water; drain.
Combine shallots and next 5 ingredients (through garlic) in a medium bowl, stirring well
with a whisk. Add farro mixture, corn, and oregano; toss gently to coat. Stir in 1/4 teaspoon
salt and 1/4 teaspoon pepper.
Arrange 3 tomato slices on each of 8 plates; sprinkle evenly with remaining 1/2 teaspoon
salt and remaining 1/4 teaspoon pepper. Top each serving with about 1/4 cup farro mixture.




Balsamic Green Beans

From the share:
16 oz. green beans

From your kitchen:
1 T olive oil
1 clove of garlic minced
1 T balsamic vinegar
1 t honey
1 t onion powder
Salt and pepper to taste

Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.

In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes.


From: thefoodnetwork




Fresh Green Beans with Garlic

From the share:
1 lb. fresh green beans
1 small onion, thinly sliced
2-3 cloves garlic, chopped or even a little more!

From the garden:
1 Tablespoon fresh thyme or fresh oregano

From your kitchen:
2 teaspoons butter or 2 teaspoons olive oil
Cayenne pepper
Hazelnuts (or your favorite)

Trim beans, boil for 4 or 5 minutes until tender crisp- Drain. 

In a cast iron fry pan or saucepan, melt butter add onion and garlic and cook over medium low heat garlic may get golden brown, do not allow to burn.  Stir occasionally until onion is just tender Stir in beans, thyme salt and cayenne, Heat through. 

Add nuts just before serving. From:




Blistered Green Beans with Tomato-Almond Pesto

2 pints of cherry tomatoes
¼ cup of unsalted almonds
1 clove of garlic minced
2 T olive oil
2 T sherry or red wine vinegar
1 t paprika
Pinch of cayenne pepper
Kosher salt, fresh ground pepper
3 t vegetable oil
2 lbs. of green beans.

Preheat the oven to 450

Roast tomatoes on a rimmed baking sheet, turning once until blistered and slightly charred,  15 to 20 minutes, Cool.
Finely chop almonds in a food processor Add garlic, olive oil, vinegar, paprika and cayenne and half of the tomatoes. Pulse to a coarse pesto consistency. Season with salt and pepper.

Heat 1 ½ teaspoon vegetable oil in a skillet
Over medium high heat.  Add ½ of the beans, cook undisturbed until beginning to blister
About 2 minutes, toss and continue to cook until tender 7-9 minutes season with salt and pepper
Spread beans out on a platter, allow to cool, and continue to cook the remaining beans with more oil.
Dish can be prepared 3 hours in advance.  Toss and season before serving.






Baked Green Bean Fries

Another recipe shared by CSA member Dawn Ciraulo this week!

1 cup Panko
1/2 cup grated Parmesan cheese
Pinch of cayenne pepper
Kosher salt and freshly ground black pepper, to taste
1 1/2 pounds green beans, trimmed
1/2 cup all-purpose flour
2 large eggs, beaten

Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large bowl, combine Panko, Parmesan and cayenne pepper; season with salt and pepper, to taste. Set aside.

Working in batches, dredge green beans in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.

Place green beans in a single layer onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown and crisp. Serve immediately.








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