Garlic & Green Bean Bake

I love fresh green and yellow beans and here is a recipe that is so easy it is sure to be a favourite at your table. Can hardly wait for fresh beans from the garden.

Garlic & Green Bean Bake

Ingredients

1 tablespoon oil
1 1/2 teaspoons cider vinegar
1 teaspoon dried minced onion
2 garlic cloves, minced
1/4 teaspoon salt
½ tsp paprika
Salt & pepper to taste
2 cups fresh cut green beans
1 tablespoon dry bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon butter, melted

Directions:
In a small bowl, combine oil, vinegar, onion, garlic,paprika salt and pepper. Add in the beans and toss to coat well. Plance mix in a greased baking dish. Mix the bread crumbs, Parmesan cheese and butter together with a fork and sprinkle over beans. Bake, uncovered, at 350F for 10-15 minutes or until heated through.

Alternate Method:
Mix beans as above using combination of green and yellow beans then place in foil or a container that can go on the barbecue an cook 10 mins until tender crisp.

Brown Butter Green Beans and Cabbage

Fall vegetables are my favourite, I just love the variety of flavours and textures. This recipe is a fantastic combination for fresh green veggies so important to our health.

Brown Butter Green Beans and Cabbage

3 tbsp Butter (do not use margarine)
2 C Cabbage chopped into small pieces, ½ - ¾” squares
1 ½ C fresh Green Beans cut to 1” pieces
1 clove garlic, grated – optional
¾ tsp coriander

In large pot melt butter over med-high heat and cook for 2 or 3 minutes until butter starts to go light golden brown then add garlic and cook until golden brown, remove from heat. Add the vegetables and toss to coat well then cover and reduce heat to low, cooking for 10-15 minutes until tender-crisp, stir occasionally.
Place in serving dish and sprinkle with coriander.
OPTIONAL: 1 cup croutons placed in plastic bag or large bowl, crush and sprinkle on top.

Mustard Beans

This is a great recipe, quick and easy, and everyone loves it. Youncan use it as a condiment, with beef, turkey or chicken dinners or add it to a pasta salad or potato salad. The uses are unlimited for this recipe.

Mustard Beans 7 - 500 ml jars

11 C green or yellow beans or mixed, washed, trimmed cut into 1½” pieces
1 Lg sweet red pepper, finely chopped

Sauce:
3 C granulated sugar
½ C all purpose flour
¼ C dry mustard
¼ C pickling salt
1 tbsp ground ginger
1 tsp ground turmeric
2½ C white sugar
½ C water
4 C chopped onion

Prepare jars and lids as directed by manufacturer to sterilize.

Combine sauce ingredients in large stainless steel saucepan; cook until thickened. Add prepared beans and red pepper; return to boil, stirring constantly.

Fill jars to ½” headspace, being sure to loosen any bubbles. Heat process in hot water bath 15 minutes.

Cool upright, undisturbed 24 hours.

Left-over green beans

Left-over green beans? Place in bowl, add chopped onion and toss lightly in your favourite salad dressing. Refrigerate and serve on lettuce, rice or sprouts.

OR

Sauté slivered almonds, pine nuts, onions or mushrooms until golden and toss with warm beans, sprinkle with sesame seeds.