If you have too many fresh green beans, or love eating green beans, or just feel like freezing some fresh green beans for another day - this is the best way. Plus, fresh frozen green beans are always tastier than frozen beans or canned beans from the store!

Directions:

1. Thoroughly wash green beans and trim ends. Cut beans into bite size pieces if desired
2. Bring a pot of water to a boil. Meanwhile, prepare a bowl with cold water and ice cubes
3. Boil the beans for 2 minutes. Quickly remove the beans from boiling water and plunge the into the ice bath. Allow to cool in the ice bath for 2-3 minutes
4. Strain and dry green beans. Place green beans into a ziplock bag/airtight container. Freeze for 8-10 months

Here’s another great way to prepare green beans. This time, I used the purple green beans that I received from the CSA this week. I’ve never cooked with purple green beans before so I wasn’t sure what to expect. As it turns out, purple green beans are essentially green beans disguised in a purple color; they taste the same and are green inside.

Here’s a picture of the beans after I trimmed the ends, you can see the purple outside and green inside:


I adapted this recipe from the Food Network.

Green Beans with Caramelized Onions and Almonds

(Yields 2 servings)

Ingredients:

• 1/2 pound fresh green beans, ends trimmed
• 1/4 cup sliced almonds
• 1 medium onion, thinly sliced
• 5-6 sprigs of fresh thyme
• Salt and pepper to taste

Directions:

1. Bring a pot of water to a boil. Cook the green beans for about 3 minutes
2. Drain cooked beans and rinse with cold water (to prevent further cooking)
3. Set beans aside to dry
4. Heat pan over medium heat. Once hot, add the almonds and toast them until fragrant and golden (stir frequently and keep a watchful eye - these will burn in an instant if you're not paying attention!)
5. Remove toasted almonds from pan and set aside
6. Heat pan again over medium heat. Once hot, add small amount of olive oil (enough to coat pan)
7. Add the onions and cook, stirring frequently, until the onions have caramelized - about 20 minutes
8. Add the thyme and cook for another 5 minutes
9. Add the cooked green beans and almonds, stir well to combine. Season with salt and pepper
10. When ready to serve, removed the thyme springs (or leave them in if you'd prefer!)

Because I didn’t do my research in advance, when I cooked the beans in hot water (step 1), their beautiful purple color faded away and the beans become green. Here's what the transformation process looked like:
The caramelized onions were sweet and the almonds added a nice nutty flavor. Overall, delicious! I paired the green beans with breaded chicken and some leftover quinoa salad with tomato, cucumber and feta! Here is the meal in its entirety!


Enjoy and thanks for reading!

Green beans are a wonderful summer food, but sometimes I want to mix it up and cook/eat them in a different way. I was inspired by this recipe from the Food Network and made a version of my own:

Garlic Sauteed Green Beans with Tomato and Basil

(Yields 2 servings)

Ingredients:

• 1/2 pound fresh green beans, ends trimmed
• 2 shallots, minced
• 3 garlic cloves, minced
• 2 medium tomatoes, chopped (I used roma tomatoes)
• 2 Tbsp. white wine
• 5-6 medium basil leaves, shredded
• Olive oil
• Salt and pepper to taste
• 2-3 Tbsp. Parmesan cheese

Directions:

1. Bring a pot of water to a boil. Cook the green beans for about 3 minutes
2. Drain cooked beans and rinse with cold water (to prevent further cooking)
3. Set beans aside to dry
4. Heat pan over medium heat. Once hot, add small amount of olive oil (enough to coat pan)
5. Add shallots and garlic, saute for 2 minutes or until fragrant but not browned
6. Add tomatoes and cook for 4 minutes
7. Add the beans, stirring frequently, and cook until the liquid in the pan has evaporated about 10 minutes
8. Stir in wine and basil, simmer for 2 more minutes
9. Season with salt and pepper and top with Parmesan cheese

I paired these delicious beans with steak and garlic bread (you can never have too much garlic, right?)

Enjoy and thanks for reading!

I'm back!! I picked up my fifth CSA "box" the other night and I received:

• Head of cabbage
• 1 white onion
• 1 Spanish onion
• 2 beets
• 1 cucumber
• 1 yellow squash
• Bunch of Swiss chard
• Green beans
• Bunch of kale
• 4 peaches
• 1 pint blueberries
• 1 head of garlic
  
  

Garlic and Olive Oil Sauteed Green Beans

• 1 pound green beans (ends chopped off)
• 3-4 garlic cloves, minced
• Olive oil
• Salt and pepper, to taste

1. Bring a pot of water to a boil. Steam green beans for 4-5 minutes, or until they're darker green in color but still crispy
2. Once steamed, drain green beans and add to an ice bath
3. In the meantime, heat a pan over medium heat. Once hot, add small amount of olive oil (enough to coat pan)
4. Add garlic and saute 1-2 minutes, until fragrant but not browned
5. Drain green beans and add to pan. Toss to coat in olive oil and garlic. Season with salt and pepper. Cook 3-5 minutes then serve!

I paired these tasty green beans with herb chicken and seasoned rice. Here is the finished meal:
Enjoy and thanks for reading!