Curried Green Beans by popular request. These green beans are a proven success for potlucks. Quick, easy. Yet sophisticated and delicious.
- ½ tsp. cumin
- ½ tsp. mustard seeds
- ½ tsp. coriander
- ½ tsp. black peppercorns
- ½ tsp. turmeric
- 3 cloves garlic, diced, minced, what you like
- red pepper flakes, paprika, or chiltepin peppers, to taste
- salt, to taste
- 2 Tbs olive oil
- 1 lb. green beans, topped, tailed and cut in 1 ½” pieces
In a sauté pan, heat olive oil on medium heat. Coarsely crush all the spices and add to oil. Add minced garlic. Sautee until everything smells wonderful, about 5 minutes. Add the green beans. Cook the green beans for about 5 minutes, stirring, or until they are just soft. Season to taste with salt. Add 2 tablespoons water if needed.
Green Beans in Basil Walnut Vinaigrette
This is a recipe from a cook book called “Bounty from the Box” by Mi Ae Lipe, full of ideas on how to cook with produce from your small local CSA farm.
- 1 ½ lbs green beans, trimmed
- 1 tsp chopped garlic
- 10 big basil leaves
- ½ tsp salt
- ½ tsp fresh ground black pepper
- 2 tsp Dijon mustard
- ¼ cup white wine vinegar
- ½ cup olive oil
- 3 scallions, thinly sliced, for garnish
- Chopped walnuts, for garnish
Bring a large pot of salted water to a rolling boil, add green beans and cook until just tender-crisp, 3 to 5 minutes. Drain immediately unto a colander and pour ice water over beans to stop the cooking action. Drain well.
In a blender or food processor put the garlic, basil, salt and ground pepper. Pulse on and off, then add the mustard and vinegar. Pulse until smooth. Add the oil very slowly in a thin stream with the machine running, just until blended.
Place the beans in a serving bowl and pour the vinaigrette over them, Toss to coat thoroughly. Garnish with the scallions and walnuts.
Put them up! To freeze, trim ends, wash well, and cut beans into 2-4 inch lengths. Blanch in boiling water for 3 minutes. Cool. Drain. Pack beans into freezer bags or boxes. Seal, label with the year and freeze.