Whippoorwill Farm Recipes

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WHIPPOORWILL FARM

Bean Recipes

Green Beans in Garlic Sauce

Ingredients:

1 1/2 lbs. green beans
4 oz. fresh Shitake mushrooms (optional)
1/2 cup grated Parmesan cheese (optional)
1/4 cup extra virgin olive oil
1 tablespoon butter
1/4 cup fresh Italian parsley, chopped
pinch of fresh basil and oregano, minced
pinch of red pepper flakes
1/2 cup plain bread crumbs (optional)
8 cloves garlic, peeled

Directions:

In a saucepan, bring 5 cups water to a boil with 1 tablespoon salt. Add fresh green beans. Boil beans for 4-5 minutes, until tender but not overcooked. When tender, shock beans in a bowl of ice water to prevent overcooking and retain bright green color. Remove after 30 seconds and let drain in colander.

In a large heavy bottom skillet, heat olive oil with cloves of garlic and mushrooms. Sauté until garlic becomes tan, but not brown. Mash garlic into oil with the tines of a fork. Add cooled beans, parsley, butter and remaining ingredients. Toss with cheese and bread crumbs and serve when butter has melted.

Sweet and Sour Green Beans

Ingredients:

1 clove garlic, minced
pinch of hot red pepper flakes
1 large shallot
1 lb frozen green beans
1/4 cup vinegar
3/4 cup cold water
2-3 tablespoons sugar
1 tablespoon cornstarch

Directions:

Mince the scallion and garlic.

Sauté the shallot and garlic then add 1/4 cup vinegar and 3/4 cup cold water, 2-3 tablespoons sugar (or to taste).

Thicken the mixture with 1 heaping tablespoon of cornstarch mixed in a tablespoon of cold water. Cook over high heat for 12 minutes or until mixture is thickened.

Pour over the cooked drained green beans; serve.

Chinese Green Beans

ingredients:

1 lb. green beans, trimmed
1 clove garlic, chopped
1 tbsp. oil
1/4 c. chopped water chestnuts
1 tbsp. soy sauce
Dash ginger

Directions:

Cook green beans in small amount of water just until tender. Drain. Sauté oil and garlic. Add beans, water chestnuts, soy sauce and ginger. Toss and heat through.