green beans

Yes, pasta and green beans. Adapted from an old recipe in Fine Cooking magazine.

Just finished a breakfast story that featured bacon-blueberry waffles so I think I have bacon on the brain.

One more recipe for green beans and that’s it for me for the year! Don’t remember where this came from, but we like it as a cold salad. Keeps well in the refrigerator.

Love this recipe from thekitchn.com. Use more or less tomato, according to your taste and how many tomatoes you have on the counter. (You’re not putting those tomatoes in the refrigerator, are you?) And yes, use the cinnamon. Love these long-cooked beans.

There are a couple of pickled green bean recipes. Here’s one more from the food blog Popsugar. If you don’t have all the spices, it’s ok. Just use what’s at hand. And if you just want to turn these into refrigerator pickles, then you can skip the information about sterilizing and processing the jar and just refrigerate after the brine has cooled.

You can multiply this recipe by the number of jars of beans you want to fill.

This recipe was in Saveur magazine. I would never have thought of peaches and green beans, but it’s truly delicious. Just as good with basil or parsley as with the oregano.

Or turn your green beans into salad. Again, source for this recipe … unknown!

Time to bring out the pickling recipes. I’m sorry I don’t remember where this one came from, but it’s pretty standard. The notes in the recipe are from the original (whatever that was!) source.

If you want to add a little sugar, that works, too. This one is so easy. No heating, just make a brine and then add the beans and seasoning. You could do the same with spears of squash.