READER FAVORITES: GREEN BEANS.(Food)(Recipe)

Albany Times Union (Albany, NY) August 20, 2009 Casseroles are fine, but they aren’t everything. We asked readers for their favorite ways to use green beans.

A reader who writes as iknowtruthismine shared this combination:

“On a low-fat diet, I eat a lot of steamed veggies, and they can get boring after a few days. When that happens I peel a couple of carrots, slice them up and dump them in the steamer.

“Once they are going full tilt, I dump in a good quantity of green beans broken into thirds and steam them until they are done. When they are ready, I dump the whole load into a frying pan where an already slow-cooked sliced onion, in a minimal amount of canola oil, is then put on high heat and tossed until everything is coated and sizzling.” “Then it is seasoned with lemon pepper seasoning, garlic powder and then topped with grated Romano cheese, tossed together and served alongside a boring boneless baked chicken breast.” BOX: web site green bean recipe

Green Bean Salad with Corn, Cherry Tomatoes and Basil Makes 4 servings Michelle Cravetz says this is her favorite summer green bean recipe.

3 cups of fresh or frozen corn kernels (3 to 4 ears) Kosher salt 1 1/2 pounds fresh, trimmed green beans, cut on the diagonal 1 small red onion, cut lengthwise into thin slices 2 small cloves of garlic 1/4 cup red-wine vinegar 1/2 cup extra virgin olive oil 1 pint cherry tomatoes, halved 1 cup basil, thinly sliced Freshly ground black pepper If using fresh corn, blanch it in boiling water for 1 minute. Scoop corn out with strainer and set aside. Season water with kosher salt and let it return to a boil. Add the green beans and cook no longer than 3 minutes (beans should be tender-crisp). Drain and spread them on a cookie sheet or large platter to cool.

Put the red onion slices in a small bowl of ice water. This will mellow the flavor of the onion and make it crisper.

Mash garlic into a paste with the side of a large chef’s knife. Add a pinch of kosher salt to make a paste. Whisk with vinegar. Let stand for 5 to 10 minutes. Then whisk in olive oil.

Just before serving, drain the onions. Assemble corn, beans, tomatoes, onions and basil in a large bowl. Season with salt and pepper, then toss with vinaigrette. More salt, pepper and red-wine vinegar may be added, if desired. Serve immediately.

BOX:

Grilled Asian Green Beans Makes 4 servings From Jennifer 1 tablespoon brown sugar 1 tablespoon sesame oil 1 tablespoon soy sauce 2 cloves minced garlic 1 1/2 pounds fresh green beans, trimmed 1 medium red onion, halved and thinly sliced In a bowl, combine the brown sugar, sesame oil, soy sauce and garlic. Add beans and onion, and toss to coat.

Place half of the vegetables on a double thickness of heavy-duty foil (18 inches square); fold foil around vegetables and seal tightly. Repeat with remaining vegetables.

Grill, covered, over medium heat for 18-22 minutes, turning packets over once. here green bean recipe

BOX:

Green Beans and Lamb Makes 4 servings Helen Kromp of Niskayuna says this dish is “good served over cooked rice.” 1 to 2 tablespoons oil 1 to 11/2 pounds lamb chunks, trimmed of visible fat 1 medium onion, cut in half and sliced 1 clove garlic, chopped finely About a cup of hot water 2 pounds green beans, stem ends removed 1 (28-ounce) can whole tomatoes, crushed 1 teaspoon salt 1/4 teaspoon pepper Heat oil and add meat, turning to brown all sides. Add onions and garlic to meat, and saute for 2 to 3 minutes. Cover with the hot water and simmer about 10 minutes. (Skim off any scum that accumulates on top and discard.) Meanwhile, cook green beans in a pot of salted water until just tender, 5 minutes; drain. Add green beans, tomatoes, salt and pepper to meat mixture. Simmer, with cover slightly tilted, for about 30 minutes or until meat is tender.

CAPTION(S):

SAUL LOEB/Getty Images GREEN BEANS are cheap and plentiful at farmers markets right now, so dish up some green goodness and enjoy.