Green beans, growing, canning, freezing and green bean recipes
Enjoying fresh green beans.
This is a site all about green beans. We want you to enjoy them from the ground up! We have planting tips and tips about canning and freezing your fresh home grown green beans. We also have fabulous green bean recipes that are sure to become family favorites.
It's time to get the grill out and cleaned off. If you're like us you love summertime entertaining. We've expanded our recipes to include easy and tasty barbecue recipes.
Check out our easy bbq recipes here
We're expanding the n'more of greenbeans n'more to also include Mediterranean recipes. We've got a fabulous selection of recipes from Greece, Italy, Persia and Morocco. They're easier than you think and full of healthy ingredients too.
Please visit our new Mediterranean Recipes here! You'll want to make Persian Chicken Kebabs for your next cookout!
Please check out our pages on how to grow green beans for gardening tips.
Green Beans have world wide food appeal!
Every culture has their own favorite ways to cook green beans.
Asian cultures add spices like garlic, ginger, scallions, chili paste and soy sauce to green beans.
Greek green beans are simmered with onions, tomatoes, garlic and oregano until soft.
Italian recipes for green beans are very similar to the Greek recipes. They call for stewed tomatoes, onion, garlic, basil and parmesan cheese.
The French love true haricot verts and cook them using white wine, mushrooms, pearl onions and garlic. Some French recipes call for nothing more than the addition of fresh lemon and parsley.
When you have a perfect ingredient less is actually more.
Please take a look at all of our delicious and tasty recipes!
Green Bean Recipes -
Easy BBQ Recipes - Valentine's Day & Romantic Dinner Recipes -
Thanksgiving Recipes - Christmas Recipes - Recipes with Mediterranean Flair
We ate fresh green beans often as kids. I can remember sitting with my MomMom under the big tree in our yard. We each had a bowl of fresh green beans in our laps snapping them in preparation for dinner. Not only was it fun snapping the green beans I thought they tasted great raw.
My husband and I were married several years ago. While I was learning my way around my new hometown we stopped in at a local farm stand called Papa John's. The above memory came flooding back to me. I hadn't cooked fresh green beans in quite some time. That day we bought green beans and return as often as we can during the growing season to enjoy farm fresh green beans.
It's very easy to tell if green beans are fresh. They will feel fleshy and firm. If you see green beans that are limp and have a wrinkled appearance to them avoid them, they're not fresh.
Along with great taste green beans have great nutritional value!
Green beans are an excellent source of vitamin C, vitamin K and manganese. They are a good source of vitamin A and an excellent source of vitamin C, and 3/4 of a cup of is only 25 calories.
Green Bean Salad, Provençal
This is an amazingly easy and tasty salad to showcase lovely haricots verts from the cookbook Simca's Cuisine by Simone "Simca" Beck. The French flair of this salad is unmistakable. We never knew that French cuisine could be so unfussy. We've made this salad many times but tend to enjoy it best when we can also showcase other produce grown right in our garden. We use our homegrown tomatoes, fennel, and basil.
Green Beans Almondine
Four takes on the classic Green Beans Almondine. There is certainly no shortage of recipes for Green Beans Almondine. It's a classic dish that's easy and elegant. We've given you four different versions here. Our first version is the classic recipe. The second recipe calls for the addition of a bit of lemon for a French twist, the third add's tamari or soy for an Asian flavor.
Green beans a'la Waterman's
Our very favorite green bean recipe. One of our favorite seafood restaurants is in Rock Hall, Maryland. It's called Waterman's and they make the most delicious green beans we've ever had. We tried and tried to figure out the seasoning, but we couldn't. OK, we easily tasted the chicken stock, but there was something else, something we couldn't quite put our fingers on. Well, believe it or not, that something else is garlic, yes, garlic, and LOTS of it.
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