This yummy recipe is from Martha Rose Shulman of the New York Times. While you’re at it, add in your bok choy, cut into bite size pieces.
Long beans are my very favorite green beans. Make this dish with any Thai curry paste your household prefers.
I have no idea where this recipe came from originally, but it’s a fiery way to enjoy these end-of-season green beans. No Sichuan peppercorns? Just skip them. As a matter of fact, skip the peppercorns and the chilies if you want a milder dish.
Southern Living came up with this variation on “regular” roasted or sauteed green beans. Delicious.
This delicious salad is from Seriouseats.com. The beans get blanched, the squash is raw. The dressing is fabulous.
I just saw this recipe on SeriousEats.com this week and I love what the author said:
“If you ask me, people don’t overcook their vegetables often enough. The truth is, vegetables can sometimes be absolutely delicious when cooked until there isn’t a trace of crispness left. In fact, some vegetables practically require long cooking—like these beans braised in tomatoes, which are best only after you’ve cooked them to death.”
Adapted from a recipe from Everyday Food. Up the sugar to a tablespoon or a little more, and use either granulated or brown sugar, to make more of a bread-and-butter type pickle. These are refrigerator pickles and they’ll keep for about a month. Yummy with tomato sandwiches. Let them sit for at least 24 hours before you try them.
A quick recipe from Prevention magazine.
This recipe is adapted from Southern Living.
A recipe adapted from seriouseats.com.