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<\/a><\/div>\nWhich I estimated was approximately 10 pounds of beans.\u00a0 We gave away three equal quantities to our neighbors, and kept one for ourselves.\u00a0 Our other neighbors, who also garden and are also buried in beans, made vague suggestions about doing a joint canning operation this week.\u00a0 We shall see.\u00a0 But just in case we don’t, and for some reason your CSA has buried you in beans, here are two great recipes for beans\u00a0I really enjoy.\u00a0 <\/p>\n
Italian Green Bean Salad<\/u>
by Kathy Kittell of Lenexa, KS – courtesy of Healthy Cooking June\/July 2008<\/p>\n
1 1\/2 lbs fresh green beans, trimmed
1\/2 cup fresh basil leaves, thinly sliced
1\/2 cup thinly sliced roasted sweet red peppers
1 tbs pine nuts, toasted
2 tbs + 1 1\/2 tsp olive oil
1 tbs lemon juice
1\/4 tsp garlic powder
1\/4 tsp pepper
1\/8 tsp salt (I always omit this)
Additional fresh basil leaves, optional<\/p>\n
Place beans in a large saucepan and cover with water.\u00a0 Bring to a boil.\u00a0 Cook, uncovered for 8 – 10 minutes or until crisp-tender.\u00a0 Drain & immediately place in ice water.\u00a0 Drain & pat dry.<\/p>\n
Transfer to a salad bowl; add the basil, peppers and pine nuts.\u00a0 In a small bowl, whisk the oil, lemon juice, garlic powder, pepper & salt (if using.)\u00a0 Drizzle over bean mixture and toss to coat.\u00a0 Garnish with additional basil if desired.<\/p>\n
And here’s the recipe I made last night:\u00a0 It’s a grilled green bean recipe, but I put everything into a microwave steamer bag and cook it for about 5 -6 minutes.\u00a0 I wish I could figure out a way to keep the beans from turning green when they cook, because I think this would be a fabulous splash of color on the table if I could get them to stay purple.<\/p>\n
Asian Grilled Green Beans<\/u>
by Trisha Kruse of Eagle, ID – courtesy of Healthy Cooking (year unknown)<\/p>\n
1 tbs brown sugar
1 tbs sesame oil
1 tbs reduced-sodium soy sauce
2 garlic cloves, minced
1\/2 tsp crushed red pepper flakes
1 1\/2 pounds fresh green beans, trimmed
1 medium red onion, halved & thinly sliced
6 medium fresh mushrooms, quartered<\/p>\n
In a large bowl, combine the first firve ingredients.\u00a0 Add the beans, onion & mushrooms; toss to coat.\u00a0 Place half the vegetables on a double thickness of heavy-duty foil (about 18″ square); fold foil around vegetables and seal tightly.\u00a0 Repeat with remaining vegetables.<\/p>\n
Grill, covered over medium heat for 18-22 minutes or until beans are tender, turning packets over once.\u00a0 Open foil carefully to allow steam to escape.<\/p>\n
(Or put everything into a microwave steamer bag for 5-6 minutes – much easier.)<\/p>\n
Perhaps fewer bean plants next year.\u00a0 Perhaps.<\/p>\n","protected":false},"excerpt":{"rendered":"
“More grows in the garden than the gardener sows.”…Old Spanish Proverb This was spectacularly true for our bean crop this year.\u00a0 Last year we got about 2 meals’ worth of beans out of the garden.\u00a0 Admittedly, we did not plant a lot of plants – maybe 30?\u00a0 This year, with the addition of the back-40 … Continue reading It does amount to a hill of beans<\/span>