Tag Archives: green beans

Appetizers

Vegetarian Liver-Style Pate

This is a vegetarian paté, although not vegan, is made with peas, beans, nuts, and hard-cooked eggs.

Ingredients for Vegetarian Liver-Style Paté

  • 4 T oil
  • 1 lb. drained peas
  • 4 hard-cooked eggs
  • 1/2 lb. fresh string beans
  • 1/4 cup walnuts
  • salt and pepper

Sauté onions in oil until golden. Chop and grind together the peas, eggs, cooked string beans, and walnuts. Season with salt and pepper. Serve with crackers.

Servings: 6

Green beans (Vegetarian Pate)

 

Vegetables and Salads

Green Bean Salad

  • 1 lb. cut green beans, cooked
  • 3 pimientos, chopped
  • 1 T minced onion
  • 5 or 6 sprigs parsley, chopped
  • 3/4 cup oil and vinegar dressing
  • Lettuce

Toss together all ingredients except lettuce. Let sit, refrigerated, for an hour or two. Serve on a bed of lettuce. Servings: 6

Mixed Bean Salad Variation: Add 1 cup of cooked and drained white cannelli beans or alubias and 1/2 cup cooked and drained garbanzo beans to green bean mixture and marinate together.

Pickles, Salsas, and Miscellaneous

Green Bean Mustard Pickles

Mom always preserved jars of tangy and savory green bean mustard pickles when the beans were being harvested in great quantities from our garden. They make a fabulous condiment and side dish, a way to bring garden beans onto the table when fresh beans aren’t available.

Ingredients for Green Bean Mustard Pickles

  • 5 lbs. green beans
  • 1 cup flour
  • 2-1/2 lbs. brown sugar
  • 1 cup dry mustard
  • 2 tbsp celery seed
  • 2 tbsp turmeric powder
  • 1 t salt
  • pinch garlic powder
  • 3 pints vinegar

Preparing Green Bean Mustard Pickles

Wash and cut beans into small pieces. Cook in salted water 20 minutes. Mix flour, brown sugar, mustard, celery seed, turmeric, salt, and garlic powder. Add vinegar and blend till smooth. Boil 5 minutes. Add beans and bring to boil. Bottle at once in hot sterile jars.

Our House
Our House by Rayna, 2008
Soups and Stews

Green Bean Soup

Ingredients for Green Bean Soup

  • 2 cups green beans, diagonally sliced
  • 2-3 strips bacon or side pork
  • 2 T flour
  • Salt and pepper to taste
  • pinch of cayenne
  • 1/2 t paprika
  • 1/4 t garlic powder
  • 1 T vinegar
  • 2 T sour cream

Preparing Green Bean Soup

Cook the green beans till tender. Fry the bacon until fairly crisp. Remove bacon from pan and add the flour to the grease and brown well, stirring constantly. Add a bit of bean juice to flour to moisten and make a smooth paste. Add flour mix to beans. Season.

Simmer till thickened. Add vinegar and cream just before serving. Servings: 4

Note: To convert this into a vegan soup:

  1. Omit the bacon or side pork and instead heat a tablespoon of olive oil in the pan and add the flour to it and brown to make a roux, adding a pinch of smoked paprika to lend the soup a rich, smoky flavor.
  2. Substitute the sour cream with a simple cashew sour cream made by blending until smooth and creamy 1/4 cup soaked and drained raw cashews (soak for 1 to 3 hours), 1 T unsweetened almond milk or other plant-based milk substitute, 2 tsp lemon juice and/or apple cider vinegar, and salt to taste.