It’s green bean season! And I’m sharing my three favorite green bean recipes.
Green Beans with Butter and Garlic
Cook in a small amount of water, and when they’re crisp-tender, drain off the water, and add a couple tablespoons of butter. If you’re a garlic fan, crush a couple cloves or garlic and add to the pan. Salt to taste, and add a healthy dose of freshly ground black pepper.
Asian Sesame Green Beans
For an Asian side dish, I love stir-fried green beans. Put 2 tablespoons unrefined, toasted sesame oil in a wok or large cast iron skillet, then add the green beans. Stir fry about five minutes, then add two or three cloves of freshly crushed garlic, as well as 1/4 teaspoon of crushed red pepper and 2 tablespoons soy sauce or coconut aminos. Salt to taste. This actually tastes great cold, so there’s no need to reheat this if you have left-overs.
Pickled Green Beans
When we have more green beans that we could possibly eat in the next few days, we love to can pickled green beans. Why pickled? Since green beans are naturally low acid, they have to be pressure canned unless you add acid to them. Because my children didn’t like the mushy green beans that result when pressure canning, I had to find another way to preserve the harvest. Pickled green beans use vinegar, so it’s safe to use water bath canning, which takes far less time, so the beans stay crunchy.
Pickled Green Beans
- 2 pounds green beans cut one inch shorter than the jars you plan to use
- 1/4 cup canning salt
- 2 1/2 cups vinegar
- 2 1/2 cups water
- 1/2 teaspoon cayenne crushed
- 4 cloves garlic peeled
- 4 sprigs fresh dill (or 1 teaspoon dried)
- Put the water, vinegar, and salt in a pot and boil.
- Pack the beans into jars,leaving 1/2- inch headspace. They will look more attractive and you will be able to pack more into the jars if they are packed vertically—in other words, standing up in the jar.
- As you pack each jar, add 1/8 teaspoon of the crushed red pepper. If you have your own dried cayenne, add a piece next to the glass for decoration as well as flavor.
- Also, add one clove of garlic and a sprig of dill to each jar. If you don’t have any fresh dill in your garden, 1/4 teaspoon of dried dill will work also.
- Add the hot canning liquid to each jar, leaving 1/2- inch headspace. Push the beans around in the jar a bit with your nonmetal jar tool to release bubbles.
- Place the lids on and tighten gently.
- Process for 10 minutes in a water bath canner.
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