Any good recipes for serving green beans besides the traditional way for thanksgiving.?

Green Bean Croquettes


2 to 2 1/2 cups cooked green beans


2 tablespoons butter


2 1/2 tablespoons flour


2/3 cup milk


1/2 teaspoon salt


2 teaspoons onion, finely minced


1/4 teaspoon Worcestershire sauce


2 cups bread crumbs, coarse whole wheat


3/4 cup bread crumbs, fine whole wheat


1 egg, slightly beaten with 2 tablespoons cold water








Melt margarine in small saucepan; blend in flour. Add milk slowly; cook, stirring constantly, until very thick. Add salt, onion and Worcestershire sauce. Chop or mash beans; add coarse bread crumbs and hot white sauce. Mix well. Chill. Shape mixture into croquettes, using 1 tablespoon for each. Roll in fine bread crumbs; dip into egg mixture. Roll again in fine crumbs. Fry in small amount of hot oil in skillet until browned. Serve with chili sauce.


Serves 4.Any good recipes for serving green beans besides the traditional way for thanksgiving.?
Green Been Bundles:





1 1/2 pounds of fresh green beans par boiled





1 pound of thick sliced bacon





garlic powder





8 ounces of Gorgonzola cheese





fry bacon until it is wilted but not crisp remove and drain on paper towels. lay out one strip of bacon and place aprox. 12 to 15 green beans perpendicular to the bacon. roll bacon around the beans and secure it with a wooden tooth pick. Cut bottoms of beans even Repeat until all beans have been bundles.





stand bundles up on a baking sheet sprinkle with garlic powder and cheese, bake bundles in 325 degree oven for 30 minutes.Any good recipes for serving green beans besides the traditional way for thanksgiving.?
Here's a way that you can get some of the prep work out of the way ahead of time so you're not QUITE as frazzled trying to get everything done at the last minute.





Wash and trim the green beans the day before, and cook them to whatever doneness you prefer in lots of boiling salted water. When they're done, plunge them immediately into a big bowl of ice water. This will preserve the bright green color. Let them sit 5 minutes until well chilled. Then remove them from the water and dry them pretty thoroughly with paper towels. This is a bit of a pain, but it will save you trouble the next day. Loosely wrap the beans in more paper towels, put them in a plastic bag, and chill overnight.





The same day, if you can, lightly toast a handful of hazelnuts and chop them coarsely. Finely chop a shallot and put it in a little bowl in the fridge.





When the turkey's out of the oven, melt a couple ot tablespoons of butter in a skillet. Add the shallots and stir about a minute. Add the beans and stir them until they are heated through. Salt and pepper to taste. Take from the heat and sprinkle with the hazelnuts. If you can, drizzle them with a little bit of hazelnut (or walnut) oil--available at many supermarkets these days. The oil is optional, but it tastes wonderful on the beans.





Happy Thanksgiving!
Haricot Verts





The best Green Bean, the French Filet Bean, called the Haricot Verts in French, is served at fine restaurants. It is a slender and more flavorful, stringless green bean. Simply add them to boiling salted water and cook for about 4 minutes, until they are crisp-tender. Then shock them in an ice bath to set their color and stop their cooking. Drain. To serve warm, saut茅 them gently in butter or olive oil and season with salt and pepper. From warm side dishes to salads, this is THE Green Bean.





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Haricot Verts with Lemon Zest %26amp; Pine Nuts


Serving Size : 8





To reduce last-minute work, prepare the pine nuts, haricot verts, and lemon zest early in the day. Warm them with the butter, salt, and pepper just before dinner.





1/2 c pine nuts


2 pounds haricot verts or string beans


1 T butter


Zest of one lemon, cut into long narrow strips


Salt and freshly ground black pepper





Preheat oven to 400掳F. Place the pine nuts on a baking sheet and bake for 6 minutes, or until lightly browned.





Remove the stem ends (not the little pointy ends) of the beans. Steam the beans for 5 minutes, or until crisp-tender. Drain and plunge them into an ice bath. Pat dry and return to the pan. Place the pan on low heat and stir to remove any remaining water. Mix in the nuts, butter, zest, salt, and pepper.
only thing they ^ are missing is the neckbone, or ham hock, gotta toss one of those in for the flavor!!
1. Saute with a little olive oil and chopped garlic


2. Toss cooked beans with almond slivers and offer a garden herb sauce on the side.
A way around the long cooking method with the ham bone or neckbone is to cook some bacon till crisp and remove bacon from pan - then add your green beans to the pan and stir fry enough to coat well and make crisp tender, add salt and pepper to taste. You can drain %26amp; rinse canned green beans and use this method and they taste home cooked. I could use another recipe myself though so I'm gonna watch the answers to your question also.
I cooked fine green beans last night - boiled and drained them - then tossed them in garlic butter they were really tasty.
I like them sauteed in garlic and a little olive oil, then for a topping, crush up some saltine crackers and saute them in butter (real, unsalted butter) until they are just slightly golden brown and put that on top. Yummy!