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Green Bean Recipes

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Scallop and green bean terrine
Yield: 6

10 oz Sea scallops, rinsed -to 1/4-inch pieces
1 tb Egg white, lightly beaten 2 tb Unsalted butter, softened
1 ts Salt 1 3/4 c Creme fraiche
1/4 ts White pepper or to taste 1/3 c Parmesan cheese, grated
1/8 ts Nutmeg 3/4 c Tomato coulis (see recipe)
1/2 lb Green beans, trimmed & cut i

In a food processor with a metal blade, puree the scallops with the egg
white, salt, white pepper, and nutmeg. Transfer the puree to a metal bowl
and chill, covered, for 1 hour. In a saucepan, blanch the green beans in
boiling salted water to cover, for 6 minutes. Drain. Toss the beans with 1
Tbsp butter, season them with salt and white pepper to taste and reserve.
Set the bowl of puree in a larger bowl of ice water. Beat in 1 cup of
creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse
is fluffy. Fold in the green beans and spoon the mousse into a buttered
1-qt. terrine. Place terrine in a baking pan and add enough hot water to
reach 2/3 the way up the side of the terrine. Bake, covered with a buttered
sheet of wax paper and the lid or a double layer of foil, in a preheated
375f oven for 45 minutes. Remove terrine from pan, remove lid and paper,
and let cool for at least 30 minutes. Cut into 6 slices and arrange slices
in a buttered gratin dish just large enought to hold them in one layer.
Spread some of the remaining butter lightly over each slice and sprinkle
with Parmesan cheese. Bake in a preheated 400f oven for 20-25 minutes, or
until they are hot and puffed slightly. In a saucepan, combine the tomato
coulis and the remaining creme fraiche. Heat the sauce over moderate heat,
stirring, until it is heated through. Serve alongside the terrine in a
boat/ a 1978


Yield: 1 Recipe

Quantity: An average of 14 pounds is needed per canner load of 7
quarts; an average of 9 pounds is needed per canner load of 9 pints.
A bushel weighs 30 pounds and yields 12 to 20 quarts--an average of 2
pounds per quart.

Quality: Select filled but tender, crisp pods. Remove and discard
diseased and rusty pods.

Procedure: Wash beans and trim ends. Leave whole or cut or snap into
1-inch pieces.

Hot pack--Cover with boiling water; boil 5 minutes. Fill jars loosely,
leaving 1-inch headspace.

Raw pack--Fill jars tightly with raw beans, leaving 1-inch headspace.
Add 1 teaspoon of canning salt per quart to the jar, if desired. Add
boiling water, leaving 1-inch headspace.

Adjust lids and process following the recommendations in Table 1 or
Table 2 according to the method of canning used.

Table 1. Recommended process time for Snap and Italian Beans in a
dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb. Table 2.
Recommended process time for Snap and Italian Beans in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts. Process Time: 20
minutes for Pints, 25 minutes for Quarts. Canner Pressure (PSI) at
Altitudes of 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

======================================================= === * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-


Yield: 2 Servings

1 Oranges
112 1/2 g French beans
1/2 bn Radishes
1/2 Chicory head
12 1/2 g Toasted pine nuts

1/2 tb Hazelnut oil
1/2 tb White wine vinegar

Preparation: top and tail the French beans.
: divide the chicory head into lead.

1. Peel the oranges and cut them into segments, over a bowl to catch
the juice. Cook the beans in boiling water for 2 minutes. Drain
and refresh under cold running water.

2. Place orange segments, beans, radishes, chicory and pine nuts in a
salad bowl.

3. Whisk the dressing ingredient with the reserved orange juice, pour
over the salad and toss gently. Serve with Italian olive oil bread,
such as ciabatta and focaccia.

Calories: 112 per serving Protein: 2g Carbohydrate: 9h Fat: 8g (high)
Saturated fat: 1g (medium) Added sugar: none Fibre: 4g (high) Salt:
0.8g (high)


Recipe Books

Yield: 6 Servings

1 cn Condensed cream of mushroom
3/4 c Milk
1/8 ts Pepper
16 oz Frozen cut green beans,
-thawed and drained OR
2 cn Cut green beans, drained
1 cn French's French Fried Onions
-2.8 oz can

In a 1 1/2 quart casserole, mix soup, milk and pepper. Stir in green
beans and 1/2 can French Fried onions. Bake at 350 for 30 minutes or
until hot. Stir; top with remaining onions. Bake 5 minutes or until
onions are golden brown. 6 servings.


Yield: 4 Servings

1 lb Green beans, trimmed -- in
Half crosswise
1/2 c Snipped or chopped fresh
1/3 c Bottled fat-free ranch
2 tb Prepared white horseradish
4 Grilled chicken-breast
-halves -in 1/2" strips
1/2 c Sliced red radishes
1/2 c Thinly sliced red onion

1. Gently boil green beans in water to cover 7 to 8 minutes until just
tender. Drain and cool under cold running water. 2. While beans are
cooking, mix Dill Dressing ingredients in a serving bowl until
blended. Stir in chicken, radishes, onion and cooled beans.


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