Recipes that include Fields of Plenty

BEANS

green beans recipes to eat now

Garlic Green Beans

Reminder: Be sure to wash your green beans thoroughly and trim the ends before cooking!

A fast, flavorful side dish that goes with just about any meal!

Ingredients:

  • 1 lb fresh green beans (washed and trimmed)

  • 2 tbsp olive oil or butter

  • 3 cloves garlic, minced

  • Salt and pepper to taste

  • Optional: squeeze of lemon or sprinkle of red pepper flakes

Instructions:

  1. Bring a large pot of salted water to a boil.

  2. Add the green beans and blanch for 3–4 minutes, until just tender but still bright green. Drain and rinse with cold water to stop the cooking.

  3. In a large skillet, heat olive oil or butter over medium heat.

  4. Add minced garlic and sauté for 30 seconds until fragrant.

  5. Add the green beans and toss to coat. Cook for another 2–3 minutes, seasoning with salt and pepper.

  6. Optional: add a squeeze of lemon juice or a pinch of red pepper flakes for a little zing!

Green Bean & Almond Sauté with Balsamic Glaze

Elevated, elegant, and perfect for a dinner party or special occasion, or like this Thursday… life is what you make it, make it special!

Ingredients:

  • 1 lb fresh green beans (washed and trimmed)

  • 2 tbsp butter or olive oil

  • 1 small shallot, thinly sliced

  • ¼ cup sliced almonds

  • 1 tbsp balsamic vinegar (or balsamic glaze)

  • Zest of ½ lemon

  • Salt and cracked black pepper

  • Optional: fresh parsley or shaved Parmesan to finish

Instructions:

  1. Blanch green beans in boiling salted water for 4 minutes, then immediately transfer to an ice water bath. Drain and pat dry.

  2. In a large skillet, toast the sliced almonds over medium heat for 2–3 minutes, stirring constantly until golden and fragrant. Remove and set aside.

  3. In the same skillet, melt butter (or heat oil) and sauté the shallots until soft, about 2 minutes.

  4. Add the green beans and sauté for 5 minutes, until they’re hot and just starting to brown slightly.

  5. Add balsamic vinegar and lemon zest. Toss to coat and cook for 1 more minute.

  6. Remove from heat and sprinkle with toasted almonds, salt, pepper, and parsley or Parmesan if using.