Spice Up Spring Simply With Green Beans

Bon Appetit's Dede Wilson Shows How To Use Them To Make Dishes Come Alive

(CBS) 

Green Bean Succotash

This shows how well green beans play with other vegetables.

6 SERVINGS

INGREDIENTS
8 ounces green beans, trimmed
2 tablespoons olive oil
1 cup frozen lima beans, thawed
1 cup fresh corn kernels (cut from 2 medium ears)
3/4 cup diced red bell pepper
2 tablespoons (1/4 stick) butter
1/2 teaspoon Old Bay seasoning

METHOD
Blanch green beans until crisp-tender, about 4 minutes. Transfer to bowl of ice water to cool; drain.

Heat oil in large skillet over medium-high heat. Add green beans and sauté 1 minute. Add lima beans, corn, and bell pepper. Sauté until vegetables are crisp-tender, about 4 minutes. Mix in butter and Old Bay; season to taste with salt and pepper.

Chicken with Haricots Vert and Lemon Butter

A simple lemon butter is a great topper for chicken and haricots verts. If you can’t find haricots verts, look for slender green beans.

4 SERVINGS

INGREDIENTS
4 boneless chicken breast halves (with or without skin)
All purpose flour
2 tablespoons olive oil
8 shallots, peeled, halved
2 tablespoons (1/4 stick) butter
1/4 cup fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
1 pound haricots verts, trimmed
2 tablespoons minced fresh chives

METHOD
Sprinkle chicken with salt and pepper; lightly dust with flour to coat. Heat oil in large skillet over medium heat. Add chicken and shallots; sauté until chicken is golden and just cooked through, about 5 minutes per side. Transfer chicken to plate.

Melt butter in skillet with shallots over medium heat. Add lemon juice and lemon peel, then haricots verts; toss. Cover and cook until beans are crisp-tender and shallots are cooked through, about 3 minutes. Return chicken and any juices to skillet; sprinkle with chives. Simmer until sauce thickens enough to coat, about 2 minutes. Season to taste with salt and pepper. Transfer chicken and vegetables to platter and serve.


Green Bean Salad with Radishes and Prosciutto

This recipe calls for aged Sherry (instead of vinegar), which gives the dressing an added kick.

6 SERVINGS

INGREDIENTS
1 1/2 pounds green beans, trimmed
8 radishes, sliced paper-thin
1 3-ounce package thinly sliced prosciutto, cut crosswise into thin strips
3 tablespoons aged Sherry
1 tablespoon Dijon mustard
1 tablespoon minced fresh chives
1/4 cup olive oil
1 2- to 3-ounce wedge ricotta salata (salted dry ricotta cheese)

METHOD
Cook beans in large pot of boiling salted water until crisp-tender, 4 to 5 minutes. Drain well; cool. Toss beans, radishes, and prosciutto in large bowl. Whisk Sherry, mustard, and chives in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Toss salad with enough dressing to coat. Using vegetable peeler, shave ricotta salata in thin strips over salad.

[sam-kiley]

bonjour
lapolenta aux haricots verts , aux champignons, poireaux, pois j'ai aimé, tout y est rien de tel au'une bonne cure de légumes..les haricots verts (primeurs)sont encore chers chez nous..l'équivalent de 2 euros plus meme, mais j'essaierai quand meme,
merci a dédé wilson a harry aussi...il n'hesite jamais a mettre la main dans la pate bravo.. et "bon appétit"..au revoir

[mswolfestock]

Recipe - "Hillbilly Green Beans"

Snap off both ends of the green beans, then snap them into small pieces. Place into a cooking pot with water to cover them by one inch. Add chopped onion, chopped raw bacon, salt, and pepper. Bring the beans to a gentle boil, reduce heat to simmer, stirring every once in a while. Cook until the beans are good 'n' tender. Enjoy.

Recipe - "Multi-Bean Salad"

Use green beans along with any of the following (canned) beans - Yellow wax, red kidney, garbanzo, pinto, cannellini, black beans, black-eyed peas, etc.

Add chopped green onions, red pimiento, chopped parsley and your favorite Italian salad dressing or make it from scratch. Enjoy.