Green Bean and Red Bell Pepper Toss
Ingredients
2 tablespoons butter
5 cups (about 12 oz.) green beans, cut into 3 – 4 inch pieces
1 red bell pepper, cut into thin strips
3 shallots, sliced
2 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon ground red pepper
Directions
Melt butter in a large Dutch Oven
Cook, covered, 4 to 6 minutes; uncover and cook, stirring often, 1 to 2 more minutes or until water is evaporated and beans are crisp-tender.
Sugar Snap Peas-and-Red Bell Pepper Toss: Substitute 1 lb. trimmed sugar snap peas for green beans. Proceed as directed.
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Green Bean Casserole
Ingredients
Topping
4 slices white sandwich bread, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)
Beans and sauce
Table salt
2 pounds fresh green beans, ends trimmed, and halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems trimmed, wiped clean, and broken into 1/2-inch pieces
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
Ground black pepper
3 tablespoons all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream
Directions
- For the topping: Pulse bread, butter, salt and pepper in food processor until mixture resembles coarse crumbs, about 10 one-second pulses. Transfer to large bowl and toss with onions; set aside.
- For the beans and sauce: Adjust oven rack to middle position and heat oven to 425 degrees. Fill large bowl with ice water. Bring 4 quarts water to boil in large Dutch oven. Add 2 tablespoons salt and beans. Cook beans until bright green and crisp-tender, about 6 minutes.
- Add butter to now-empty Dutch oven and melt over medium-high heat until foaming subsides. Add mushrooms, garlic, 3/4 teaspoon salt and 1/8 teaspoon pepper; cook until mushrooms release moisture and liquid evaporates, about 6 minutes. Add flour and cook for 1 minute, stirring constantly. Stir in broth and bring to simmer, stirring constantly. Add cream, reduce heat to medium and simmer until sauce is thickened and reduced to 3 1/2 cups, about 12 minutes. Season with salt and pepper to taste.
- Add green beans to sauce and stir until evenly coated. Arrange in even layer in 3-quart (or 13-by-9-inch) baking dish. Sprinkle with topping and bake until top is golden brown and sauce is bubbling around edges, about 15 minutes. Serve immediately.
Drain beans in colander and plunge immediately into ice water to stop cooking. Spread beans on paper-towel-lined baking sheet to drain.
To make ahead: The components of the casserole can be prepared ahead of time. Store the bread-crumb topping in an airtight container in the refrigerator and combine with the onions just before cooking. Combine the beans and cooled sauce in a baking dish, cover with plastic wrap, and refrigerate for up to 24 hours.
To serve, remove the plastic wrap and heat the casserole in a 425-degree oven for 10 minutes, then add the topping and bake as directed. This recipe can be halved and baked in a 2-quart (or 8-inch-square) baking dish. If making a half batch, reduce the cooking time of the sauce in step 3 to about 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes.
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Tomato Green Bean Soup
INGREDIENTS
1 cup chopped onion
1 cup chopped carrots
2 teaspoons butter or stick margarine
6 cups chicken broth
1 pound fresh green beans, cut into 1 inch pieces
1 garlic clove, minced
3 cups diced fresh tomatoes
1/4 cup minced fresh basil
1/2 teaspoon salt
1/4 teaspoon pepper
DIRECTIONS
1. In a large saucepan, saute onion and carrots in butter for 5 minutes. Stir in the broth, beans and garlic; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in the tomatoes, basil, salt and pepper. Cover and simmer 5 minutes longer.
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Hearty Chicken Stew
4 small onions, quartered
6 cloves garlic, peeled
1 pound carrots, peeled and cut into 2 inch chunks
2 pounds chicken thighs, skin removed
Handful thyme sprigs
Kosher salt and freshly ground black pepper
1 ½ pounds red bliss potatoes, washed and quartered
2 handfuls of green beans, trimmed
3 to 4 boxes of low sodium chicken broth
In a large pot, combine onions, garlic, carrots, chicken and thyme. Season with salt and pepper. Add chicken broth to cover. Bring to boil then reduce heat to a simmer. Skim and discard any scum that may come to the top.
Simmer until meat of the chicken falls off the bone with almost no pressure from a fork, about 1 to 1 ½ hours. Remove the chicken pieces to a plate. Use 2 forks to separate the meat from the bone. Add the meat back to the pot.
Add the potatoes, cook until fork tender, about 20 minutes. Add green beans, cook until crisp-tender, about 3 to 4 minutes. Remove from heat, salt and pepper to taste.
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