Green Beans

Green Beans in Szechuan Sauce

It’s bean time in the garden! Even with the Japanese beatles eating their fill of leaves, the beans are coming in fast and furious.

The magic of the purple beans…I still get tickled when they turn from purple to green as they cook.

This recipe has been one I have worked on over the past couple of years and have finally gotten to the point where I am always happy with the sauce.  My daughters agree that my stir fry sauces have come a long way over the years. A fact that they are very happy about.

As you can see, in our house, it the green beans are usually made with Persian rice with tadig, but I have also made it with a more traditional Chinese sticky rice. EIther way, it is a treat for dinner!

Green Beans in Szechuan Sauce

Inspired by Guy Fieri’s Szechuan Green Beans

2 tablespoons canola oil, divided

2 large cloves garlic, minced

1/4 cup soy sauce

1/4 tsp  ground ginger

1 Tbsp hot chili garlic sauce

1/4 cup rice wine vinegar

2 tablespoons hoisin sauce

1 tablespoon white wine

1/2 teaspoon sesame oil

1 1/2 pound green beans, trimmed

1/4 cup peanuts, chopped


Add 1 Tbsp oil to a wok and heat over high heat. Add the green beans and stir fry till cooked through and tender, about 10 minutes.  (Note: if you want to speed up the process, first steam the beans for 1 – 2 minutes in the microwave, then stir fry).

Meanwhile, in a small bowl, mix together the soy sauce, ginger, chili garlic sauce, rice wine vinegar, hoison, wine, and sesame oil. In a small saucepan, heat 1 Tbsp oil over medium heat.  Heat for another 2 – 3 minutes. Add the sauce to the cooked green beans and mix well.

Serve on top of rice, topped with peanuts. Enjoy!

Serves 4.


Categories: Green Beans, Kosher, Main Dish, Recipe, Vegetarian | 1 Comment

Fasoulakia – Green Beans in Tomato Sauce with Fresh Oregano

I found this really fun cookbook – The World at Table – Jewish Food by Matthew Goodman.  It is a collection of recipes from Jewish communities around the world, some of which no longer exist, but he found people, mainly living in the US, who have brought these recipes with them.  To me, this is irresistible.

This recipe from Ioannina, Greece features my beautiful purple “green” beans.

It is a simple dish to make, what takes longest is trimming the beans. But it is packed with flavor.  The fresh oregano melds quickly with the onions, garlic and tomatoes.


I could have eaten the entire pot myself!

Fasoulakia – Green Beans in Tomato Sauce with Fresh Oregano

Adapted from The World at Table – Jewish Food by Matthew Goodman

1 Tbsp olive oil

1 onion, chopped

1 lb green beans, trimmed (from the garden)

1 cup crushed tomatoes

1/2 Tbsp fresh oregano leaves

Kosher salt and freshly ground black pepper, to taste


In a dutch oven, heat the olive oil over medium heat.  Add the onions abd cook, stirring often until soft and translucent.  Add the garlic and cook 1 minute longer.

Add the beans, tomatoes and oregano.  Season with salt and pepper. Stir to mix thoroughly.

Cover the pot and lower the heat to low.  Simmer, covered for 10-15 minutes, until the beans are the desired doneness.


Serve hot and enjoy!

Serves 4 as a side dish.


Categories: Green Beans, Kosher, Recipe, Vegetarian | 1 Comment

Lemon Roasted Green Beans

Another goodie from Highland Orchards – beautiful green beans.

This is another recipe that was a hit with 6 year-old Cam – roasted green beans with a hint of lemon and topped with some Parmigiano reggiano. I think he is finally rediscovering his palate.

The beans were a very nice side dish with my cornmeal-crusted tilapia and rice.

Lemon Roasted Green Beans


2 lbs. Green Beans, cleaned and trimmed (form Highland Orchards)

2 Tablespoons Olive Oil

1 Lemon, juiced

Kosher Salt and Freshly Ground Black Pepper

2 Tablespoons Freshly Grated Parmesan Cheese


Preheat the oven to 425º.

Toss the green beans with the olive oil, lemon juice, and season with salt and pepper. Place them evenly on a large baking sheet.

Roast the green beans for 15-20 minutes, or until lightly golden and crisp-tender.

Transfer the green beans to a serving platter and top with fresh parmesan cheese, if desired.

Categories: Green Beans, Kosher, Recipe, Vegetarian | Leave a comment

Turkey Soup

After the heavy Thanksgiving meal, I find a really just want a soup for dinner the next day.  And, luckily, Thanksgiving dinner leaves me with the makings for a great turkey stock to use as a base for the soup.  Right after dinner, I ripped apart the carcass, put it on a tray and roasted it some more.  This would gives a deepness to the flavor of the stock.


So, to my local turkey carcass I added some local green beans and the sweet potato grown by a neighbor. Add some dill, a leek and ditalini and you have a hearty, satisfying turkey soup.


A great way to top an afternoon spent enjoying some unseasonably warm weather (and not spent indoors shopping). We took advantage of our State Parks waiving their entrance fees on Black Friday to take a nice hike at Killens Pond State Park.


Turkey Soup

Inspired by Day-After Turkey Soup from Food Network Magazine and Roasted Turkey Stock by Julia Moskin

For the Stock

Turkey carcass, broken into pieces (locally raised)

2 large onions, quartered (no need to peel)

3 medium carrots, peeled and cut into chunks

4 large celery ribs, cut into chunks

2 cups white wine

2 large garlic cloves, peeled and smashed

leaves from a bunch of dried thyme (form the garden)

2 bay leaves

1 teaspoon black peppercorns

Kosher salt

For the Soup

8 cups of turkey stock

2 cups diced leftover turkey

1 leek, white part sliced

1/2 pound green beans, trimmed and broken into 1 inch pieces (locally grown)

1 large sweet potato, diced into 1/2″ pieces (locally grown)

1 Tbsp dried dill

1 cup ditalini

Salt & Freshly ground black pepper to taste

Hearty or crusty bread for serving (I used sourdough challah)


For the Stock – Heat the oven to 450F.

Arrange the carcass pieces on a baking tray and roast for 20-25 minutes, until well-browned. Transfer it to a large stockpot and add the rest of the ingredients. Heat over medium heat until the wine becomes quite fragrant, about 5 minutes.

Add 6 quarts of water and heat over medium-high heat just until it comes to a boil. Immediately reduce the heat to low and skim the foam off the top.  Simmer for 3 hours.  Add 1 tsp salt or more to taste.

Strain 2 quarts through a large sieve into the pot for the soup.  Strain the rest into containers for  refrigeration or freezing for later use.  Refrigerate the pot, covered, until ready to make the soup.

For the Soup

Add the leeks and reheat the stock over medium heat. Add the turkey meat, green beans, sweet potato and dill to the pot and cook for 15 – 20 minutes. Taste and adjust the seasoning.


Add the pasta and cook until the pasta and potatoes are tender, about 10 minutes.


Serve with bread and enjoy!


Serves 4.

Categories: Green Beans, Kosher, Leeks, Recipe, Soup, Sweet Potatoes | Tags: | 3 Comments

Three Bean Salad

There is something about three bean salads that makes me smile.  Perhaps it is the colors…


or the texture – crunchy, yet smushy,

or the slight sweetness,

or maybe it is the memory it evokes … When I was in college, I bicycled from Allentown to Lancaster, PA (about 70 miles) on the first day of what was to be a 3 day trip. When I arrived in Lancaster, after a beautiful ride through farmland, I stopped at a store to get food for dinner before getting to my B&B.  What did I get? Amish Three Bean Salad. Yes, I ate an entire jar! My body was hungry and it made it very happy.


Regardless of whichever reason was making me smile, it was time to turn my purple beans into a three bean salad. Enjoy!

Three Bean Salad

Slightly adapted from Jeff Mauro

Kosher salt

8 ounces “green” beans, washed and cut in half (purple beans from the garden)

1/4 cup cider vinegar

1 Tbsp Dijon mustard

1 Tbsp honey

1/2 cup extra-virgin olive oil

One 15-ounce can cannellini beans, rinsed and drained

One 15-ounce can red kidney beans, rinsed and drained

1 shallot, minced

Freshly ground black pepper

Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the “green” beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the beans into the ice water to stop the cooking. Drain the beans.

Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified.


Add the shallots and mix well.


Add the green beans, cannellini beans and kidney beans to the bowl and toss to coat. Sprinkle with salt and pepper, serve and enjoy!



Categories: Green Beans, Kosher, Recipe, Vegetarian | Leave a comment

Tuna and Green Bean Salad

It was a beautiful day, capped off with an afternoon kayak on Silver Lake.  We saw great blue herons and osprey; one osprey even swooped down right over us. And, my son learned how to paddle, he did great, even matched his paddling pace to mine!


When you are out in the sun all afternoon, you don’t want a hot dinner, so it was the perfect night for a tuna and green bean salad.


It was bright from the lemon juice, basil and parsley. Bit also hearty, with the potatoes and green beans. We were hungry and this, somewhat to our surprise, really hit the spot.

Tuna and Green Bean Salad

from Giada De Laurentiis

1 1/2 pounds slender green beans, trimmed, halved crosswise (from the garden)

3 teaspoons salt, plus more to taste

2 large red potatoes, diced

1/3 cup freshly squeezed lemon juice

2 garlic cloves, finely chopped

1/3 cup extra-virgin olive oil

1 teaspoon dried oregano (from the garden)

3/4 teaspoon freshly ground black pepper

8 ounces cherry tomatoes, halved

1/2 cup chopped fresh basil leaves (from the garden)

1/4 cup chopped fresh Italian parsley leaves (from the garden)

9 ounces canned tuna packed in oil, drained


Cook the green beans in a large pot of boiling water until crisp-tender, stirring occasionally, about 4 minutes. Using a mesh strainer, transfer the green beans to a large bowl of ice water to cool completely. Drain the green beans and pat dry with a towel.


Add 2 teaspoons of salt to the same cooking liquid and bring the liquid to a simmer. Add the potatoes to the simmering liquid and cook until they are just tender but still hold their shape, about 8 to 10 minutes. Transfer the potatoes to the ice water to cool completely. Drain the potatoes and pat dry with a towel.


In a small bowl, whisk the lemon juice, garlic, oil, oregano, 1 teaspoon salt and 3/4 teaspoon pepper.


Place the tomatoes, basil and parsley in a large serving bowl.


Add the tuna and toss gently to combine.


Add the green beans and potatoes and gently combine.


Pour the dressing over the salad and toss to coat. Enjoy!


Serves 4.

Categories: Green Beans, Kosher, Main Dish, Recipe, Tomatoes | Tags: | 1 Comment

Succotash Salad

Most of the time, I try a recipe, I have to make changes, it just doesn’t seem right to me.  This salad by Katie Lee is an exception, I made it just as it was written and it was a really happy addition to our dinner.  Not only that, it met my “is it great as a leftover” criteria.


The green beans, basil and jalapeno were mine, the corn grown locally, as were the tomatoes, but, alas, I had to use the frozen lima beans.  I thought I had ordered beans to plant, but I hadn’t and by the time I realized it I was not able to find them anywhere.

In addition to being a great salad, we used this as one of the topping for blackened salmon tacos, along with mangos, it was all that we needed.


Succotash Salad

by Katie Lee

Kosher salt
2 cups green beans (from the garden)
1 10-ounce package frozen lima beans, thawed
3 cups corn kernels (from about 4 ears) (locally grown)
1 small avocado, pitted, peeled and cut into chunks
1 cup grape tomatoes, halved
1/4 cup minced red onion
1 jalapeno pepper, seeded and minced (from the garden)
10 basil leaves, thinly sliced (from the garden)
1/3 cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon honey (local)
Freshly ground pepper


Bring a medium pot of salted water to a boil. Add the green beans and lima beans and cook until the green beans are bright green and the lima beans have softened slightly, 3 to 5 minutes. Drain and rinse under cold running water to cool. Cut the green beans into 1-inch pieces.

In a large bowl, combine the green beans, lima beans, corn, avocado, tomatoes, onion, jalapeno and basil.


In a separate bowl, whisk the olive oil, vinegar, honey, 1 teaspoon salt and 1/2 teaspoon pepper. Add the vinaigrette to the salad and toss to coat.

Serves 6.


Categories: Green Beans, Kosher, Lima Beans, Recipe, Tomatoes, Vegetarian | Tags: | Leave a comment

Stir-Fry Soba Noodles with Green Beans, Tomatoes & Eggs


Summer is progressing in the garden, tomatoes are coming in strong and so are the purple long beans. My favorite “magic” beans, they turn from deep purple to green when they are cooked! I have been growing them for over 5 years now and they still never cease to amuse me.


I grow mostly heirloom, ugly tomatoes.  This year I also planted a hybrid “Fourth of July” an early producing plant that produces lots of small, round tomatoes. So, I replaced the cherry tomatoes called for in the recipe with quartered “Fourth of July” tomatoes. They worked really well.


This stir-fry was a hit, it was delicious the first night and also worked really well cold for lunch the next day.  And as you know by now, I love having my dinner cold for lunch, so this met my criteria for a great dish.


Stir-Fry Soba Noodles with Green Beans, Tomatoes & Eggs

Slightly Adapted from Margaret Rose Shulman

10 ounces soba noodlesSalt to taste2 teaspoons sesame oil½ cup chicken or vegetable stock

2 tablespoons soy sauce

2 teaspoons rice vinegar

½ teaspoon sugar

2 tablespoons canola oil

2 large eggs, beaten

1 to 2jalapeño chiles, minced (from the garden)

2 large garlic cloves, minced

1 tablespoon minced ginger, or 1 tsp ground ginger 

¾ pound purple beans, ends trimmed, cut into 1-inch pieces (from the garden)

1 pound small tomatoes tomatoes, quartered (from the garden)

¼ teaspoon ground black pepper


First cook the soba noodles. Bring 3 or 4 quarts of water to a boil in a large pot. Add salt to taste. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don’t stick together. Wait for the water to come back up to a rolling boil — it will bubble up, so don’t fill the pot all the way — and add 1 cup of cold water. Allow the water to come back to a rolling boil, and add another cup of cold water. Allow the water to come to a boil one more time, and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and toss with the sesame oil in a bowl and set aside.IMG_0702Mix together the stock, soy sauce, rice vinegar, sugar and ground ginger (if using) in a small bowl. Mix the minced chiles, garlic and ginger (if using whole ginger) in another bowl. Place all of the ingredients within reach of your wok.IMG_0704Heat a wok over high heat until a drop of water evaporates within a second or two when added to the pan. Meanwhile beat the eggs in a bowl and add salt to taste. Swirl 1 teaspoon of the oil into the wok and add the eggs, using a rubber spatula to scrape out every last bit. Tilt the wok to spread the egg into a pancake and cook until set, 30 seconds to a minute. Using a metal spatula, flip over and cook for about 5 seconds, then transfer to a cutting board. Cut into 2-inch long by 1/4-inch wide slices.

Add the remaining oil to the wok, swirl the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the long beans and stir-fry for 1 minute. Add the tomatoes and stir-fry for 2 minutes, or until they collapse a little in the wok.


Add the noodles, the stock mixture, and salt to taste, turn the heat down to medium and stir-fry for about a minute, until the liquid has evaporated.IMG_0708

Sprinkle with pepper, add the eggs , stir-fry to heat through, and serve. Enjoy!


Serves 5.


Categories: Green Beans, Kosher, Main Dish, Recipe, Tomatoes, Vegetarian | Tags: | 3 Comments

Quick Braised Asparagus, Green Beans, Edamame and Spinach

Spring has finally arrived in Delaware! And with it, the ability to get my garden tilled and ready for the main spring planing. My husband spent the afternoon enjoying the sunshine while the tiller shook his arm so much that his fitbit thought he did 27,000 steps!


While he was busy in my garden (ok, our garden), I accompanied Cam to his first official race, a 1/4 mile race for kindergarteners and 1st graders.  Part of the Healthy Kids Running Series – what a great event this was.  He absolutely loved it. And announced that he would practice running in our neighborhood so he can get faster.


Spring also means that my local farm market is now open, so I now had green beans and asparagus from Fifer Orchards.  I decided to combine them with some edamame I had in the freezer and baby spinach as a side dish to have with our dinner.


Quick Braised Asparagus, Green Beans, Edamame and Spinach

Adapted from Curtis Stone’s Quick-Braised Spring Vegetables

4 scallions, trimmed and sliced

2 garlic cloves, finely chopped (from my garden)

3 tablespoons olive oil

3 tablespoons low-sodium chicken broth

8 ounces asparagus, woody ends trimmed, stalks cut into 1 1⁄2-inch pieces

1 cup green beans trimmed and halved crosswise (from Fifer Orchards)

1 cup shelled frozen edamame

4 cups loosely packed baby spinach leaves

1 tablespoon grated lemon zest

1 tablespoon fresh lemon juice

Freshly ground citrus pepper (or black pepper)

Kosher salt


In a large heavy skillet, combine the scallions, garlic, oil, and broth and bring to a simmer over medium heat. Cover and cook for about
2 minutes, or until the scallion softens.

Add the asparagus, green beans, and edamame, cover for one minute, then uncover and sauté for about
2 minutes, or until the beans and peas are heated through.


Add the spinach and sauté for about 2 minutes, or until the spinach wilts and the asparagus is crisp-tender.


Stir in the lemon zest and juice. Season to taste with salt and pepper. Transfer to a serving platter. Serve immediately and enjoy!


Serves 3 – 6.

Categories: Asparagus, Edamame, Green Beans, Kosher, Recipe, Spinach, Vegetarian | 1 Comment

Guy Fieri’s Soy-Glazed Green Beans

Leave it to Guy Fieri to come up with a green bean recipe that has my 5 year old asking for thirds!


Cam loves vegetables, but he prefers them raw, and has always refused any version of cooked green beans.


So I did not hold out much hope that this time would be different, but, once we got him to try them, he devoured them! And asked for more. And then asked for more again.


This is a keeper!

Guy Fieri’s Soy-Glazed Green Beans


Kosher salt
2 pounds green beans, ends trimmed (from the garden)
2 tablespoons canola oil
2 tablespoons butter
4 cloves garlic, chopped (from the garden)
1/4 cup soy sauce
2 tablespoons toasted sesame seeds
Freshly ground black pepper

Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.

In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.

Transfer to a serving dish and serve hot.
IMG_7839.JPGServes 8 – 12.

Categories: Green Beans, Kosher, Recipe, Vegetarian | Leave a comment

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