Fresh Green Beans

11 July 2023

Here we are just in time for fresh green beans right off the vine. Whether you are harvesting from your own garden or picking some up from the local farmer’s market, enjoying fresh produce is one of the joys of summer. When shopping look for a bright color and crisp pods.

Green beans and wax beans are pretty much the same and can be used interchangeably. Green beans get their color from chlorophyll and yellow or wax beans were grown without that pigment.

To prepare fresh beans:

  • Cut off the ends
  • Remove any strings
  • Leave whole or cut them into French style or pieces
  • Boil them for 15 to 30 minutes if whole or 10 to 20 minutes if in pieces

They are wonderful with butter and herbs like basil, marjoram, or thyme. Garnish with sliced, toasted almonds, or crisp bacon bits. They are a mild vegetable and will pair well with a stronger flavored protein.

Sweet and Sour Green Beans


  • 2 strips of bacon
  • 1 medium onion, minced
  • 1 tablespoon flour
  • ¾ cup vegetable stock
  • ¼ cup vinegar
  • 2 tablespoons sugar
  • salt and pepper to taste
  • 2 cups green or wax beans, cooked.


  • Fry bacon until crisp and reserve
  • In the bacon fat that remains, saute onion until translucent and stir in flour.
  • Add stock, vinegar, sugar, salt and pepper and bring to a boil.
  • Add beans and stir gently until heated through.
  • Top with bacon bits.

Green Bean Caesar


  • 1 ½ pounds fresh green beans, cooked
  • 2 tablespoons vegetable oil
  • 1 tablespoon vinegar
  • 2/3 cup chopped green onion
  • salt and pepper to taste
  • 1 clove garlic, crushed
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon butter
  • Paprika


  • Toss together beans, oil, vinegar, onion, salt and pepper, and garlic.
  • Pour into ungreased 1 quart casserole.
  • Combine bread crumbs, cheese, and butter. Sprinkle over beans.
  • Sprinkle Paprika.
  • Bake uncovered at 350 degrees until heated through, about 15 to 20 minutes.

Garlic Green Beans


  • 1 pound fresh green beans
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice
  • 1 teaspoon hot sauce, optional
  • 2 tablespoons stock
  • 2 tablespoons fresh parsley, chopped
  • salt and pepper to taste
  • 1 teaspoon chili pepper flakes, optional


  • Blanch green beans and soak in ice water to stop the cooking process. Drain and rinse.
  • Heat butter and oil in skillet and saute onion until translucent.
  • Add green beans and garlic and continue to saute for about 3 minutes.
  • Add hot sauce, lemon juice, parsley, red pepper flakes, and black pepper.
  • Deglaze the pan with stock and cook for about 2 minutes to reduce the liquid.
  • Season with salt and additional pepper, if desired.
  • Garnish with parsley.

Bean Salad with Bacon and Tomato


  • 1 ½ pounds beans (green, wax, or combination), cooked and cut into 2 or 3 inch pieces
  • 1 medium red onion, minced
  • 2 cups of cherry or grape tomatoes, halved, or full tomato cut into bite-sized pieces
  • 4 strips bacon
  • 2 tablespoons balsamic vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon honey, optional
  • ½ teaspoon Italian seasoning
  • 3/4 cup chopped chives
  • Parmesan cheese, shaved for garnish
  • Almonds, slivered, optional
  • salt and pepper to taste


  • Fry bacon until crisp, drain, and chop into small bits.
  • Prepare the dressing by combining olive oil, vinegar, seasoning, honey, salt and pepper in a small jar with a lid. Shake to blend and emulsify.
  • In a serving bowl, combine beans, onion, tomatoes, bacon, almonds, and chives. Just before serving, add dressing and adjust for salt and pepper. Garnish with Parmesan.
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