{"id":4261,"date":"2012-08-17T15:24:01","date_gmt":"2012-08-17T21:24:01","guid":{"rendered":"http:\/\/nutritionknowhow.org\/wordpress\/?p=4261"},"modified":"2013-08-08T19:35:01","modified_gmt":"2013-08-08T19:35:01","slug":"the-best-green-beans","status":"publish","type":"post","link":"https:\/\/nutritionknowhow.org\/blog\/d\/the-best-green-beans\/","title":{"rendered":"The Best Green Beans!"},"content":{"rendered":"<div>\n<p>It was my turn at the CSA goodie bag this week.\u00a0 Oh what could be in it???\u00a0 I picked it up yesterday, and was happy to see peaches, tomatoes, fresh green beans and a wonderful cantaloupe!\u00a0 I know the cantaloupes are wonderful, because I have purchased many there this summer.\u00a0 <a href=\"http:\/\/www.wenninghoff.com\/\" target=\"_blank\">Wenninghoff\u2019s<\/a>\u00a0 have a way with melons!\u00a0 They are so sweet!<\/p>\n<p>The tomatoes and peaches are sitting on my counter ripening\u2014so I guess it\u2019s me and the green beans!\u00a0 I wanted to make the recipe for braised green beans we learned at the Local <a href=\"http:\/\/www.mccneb.edu\/\" target=\"_blank\">Institute for the Culinary Arts<\/a>, because they are incredible.\u00a0 They give you a flavor that is meant for special occasions\u2014like thanksgiving and Christmas meals.\u00a0 But I just wanted to make them for dinner.<\/p>\n<p>I thought about grilling them, but its cool here now, so using the stove is not off limits.\u00a0 I decided to braise the on the stove top.\u00a0 Quickly.\u00a0 So, I cleaned and stemmed them, and then I blanched and shocked them.\u00a0 This is the secret to incredible green beans\u2014even if you just eat them plain.\u00a0 Chef Brian O&#8217;Malley taught us that the act of blanching (placing in boiling water for 3 minutes) and shocking (immediately placing them in ice water) let the beans keep their color and texture\u2014and flavor.<\/p>\n<p>After the B &amp; S, I drained them and placed them in a skillet with a little olive oil, garlic and pepper.\u00a0 I cooked them just until they were tender\u2014not mushy.\u00a0 They have the most incredible flavor!\u00a0\u00a0 Can\u2019t you just taste them now?\u00a0 So easy!<\/p>\n<p>So, in case you feel slighted, I have included the other two recipes for your use.\u00a0 All are wonderful.\u00a0 Now I need to be patient for my peaches and tomatoes!\u00a0 Have a favorite produce recipe\u2014please share it with us!<\/p>\n<p>The Institute for Culinary Arts Braised Green Beans<\/p>\n<p>Makes 12 portions<\/p>\n<p>Ingredients:<\/p>\n<\/div>\n<div>\n<ul>\n<li>1.5 pounds green beans, trimmed into 1 \u00bd inch segments<\/li>\n<li>8 ounces smoked bacon, cubed<\/li>\n<li>1 each leek, white part julienne<\/li>\n<li>2 cloves garlic, pasted<\/li>\n<li>2 ounces high quality vinegar<\/li>\n<li>1 pinch of baking soda<\/li>\n<li>3 ounces chicken stock<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n<\/div>\n<p>Procedure:<\/p>\n<p>In an enamel cast iron pan large enough to hold all ingredients 2-3 inches deep, place over medium heat and immediately add the cubed bacon, and heat until rendered of their fat and starting to crisp significantly.<\/p>\n<p>Into the rendered bacon fat, add the leeks to sweat, then the green beans, then the garlic and season, until green beans have given up a little moisture.<\/p>\n<p>Into the beans, add the remaining ingredients and stir to combine.<\/p>\n<p>Cover with a cartouche and place into a 350 degree F oven until the beans are very tender and only about 1 cup of liquid remains.\u00a0 About 1 hour.\u00a0 This can also be done on the stove top over medium heat.<\/p>\n<p>Remove the pan from the oven and allow to rest at room temperature for about ten minutes before service, taste and just seasoning.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<h3>Green Beans on the Grill<\/h3>\n<p>By jrusk on November 13, 2008<\/p>\n<p>Servings: 4<\/p>\n<p>Ingredients<\/p>\n<ul>\n<li>1 lb green beans<\/li>\n<li>1 tablespoon olive oil<\/li>\n<li>2 -3 garlic cloves, minced<\/li>\n<li>1 teaspoon crushed red pepper flakes<\/li>\n<li>salt, to taste<\/li>\n<li>ground pepper, to taste<\/li>\n<li>1 -2 tablespoon water<\/li>\n<li>2 -3 sheets aluminum foil<\/li>\n<\/ul>\n<p>Directions<\/p>\n<ol>\n<li><strong><\/strong>Put green beans on a sheet of aluminum foil large enough to fold and seal. You may need to fold two sheets together.<\/li>\n<li>Note: I also use one sheet of foil to set the pouch on. This way if any liquid seeps out or it pulls apart it doesn&#8217;t leave a mess.<\/li>\n<li>Drizzle olive oil over the beans.<\/li>\n<li>Add minced garlic and crushed red pepper, salt and pepper to taste.<\/li>\n<li>Toss green beans with tongs until well coated.<\/li>\n<li>Add water and fold aluminum foil together at the top and pinch the sides closed.<\/li>\n<li>Cook green bean pouch on the grill.<\/li>\n<li>Notes: When I put my main dish on the grill I open the beans and toss with tongs. If all the water is gone, add a little more, reseal and move to top rack. If I lift the grill lid to flip main dish I usually give the pouch a shake.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>It was my turn at the CSA goodie bag this week.\u00a0 Oh what could be in it???\u00a0 I picked it up yesterday, and was happy to see peaches, tomatoes, fresh green beans and a wonderful cantaloupe!\u00a0 I know the cantaloupes are wonderful, because I have purchased many there this summer.\u00a0 Wenninghoff\u2019s\u00a0 have a way with melons!\u00a0 They are so sweet!&nbsp;<a href=\"https:\/\/nutritionknowhow.org\/blog\/d\/the-best-green-beans\/\" class=\"read-more\">Continue Reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":7864,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[43,55],"tags":[256,49,59,47,382,76,60,1084,1085,77,168,169,145,212,51,193,67,123,91,159,160,179],"class_list":["post-4261","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-d","category-c","tag-canning","tag-children","tag-cooking","tag-cooking-with-herbs","tag-csa","tag-family","tag-family-meals","tag-d","tag-b","tag-fruit","tag-fruits-and-vegetables","tag-gardening","tag-healthy-eating","tag-healthy-meals","tag-kids","tag-meal-planning","tag-meatless-meals","tag-nutrition","tag-picky-eaters","tag-recipes","tag-saving-money","tag-vegetables","cat-43-id","cat-55-id"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/nutritionknowhow.org\/blog\/wp-content\/uploads\/2012\/08\/green-beans.jpg","_links":{"self":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4261"}],"collection":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/comments?post=4261"}],"version-history":[{"count":5,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4261\/revisions"}],"predecessor-version":[{"id":7582,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/posts\/4261\/revisions\/7582"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media\/7864"}],"wp:attachment":[{"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/media?parent=4261"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/categories?post=4261"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nutritionknowhow.org\/blog\/wp-json\/wp\/v2\/tags?post=4261"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}