Schlagwort-Archive: grüne Bohnen

Baked green beans with olives

Years ago I baked on Tuesday with Kayte, Margaret, Nancy and Peggy through Dorie Greenspan’s Baking: From My Home to Yours *. With Kayte I was in loose email contact all over the years and this year it was really close to meet Kayte in person, but, you know what happened. Now those Ladies decided to found a new group, Good Friends Good Food, just to cook „together“ in our kitchens, miles and miles apart. Just for fun, chatting, to enjoy cooking together. I liked the idea, so I joined the group; every fortnight we cook with the same ingredient and see what each made of it. This week we cook with green beans.

I have so many underused cookbooks in my shelf, a good occasion to flip through River Cottage Much More Veg. I decided to prepare

Baked green beans with olives

Baked green beans with olives

It sounded uncomplicated, throw everthing together and bake it in the oven. Unfortunately we had to wait 30 minutes longer than the book said. The wait was worth it, a real delicious meal.

See what Donna, Kayte, Margaret, Nancy and Peggy made with green beans.

Baked green beans with olives

Menge: 3 generous servings

Baked green beans with olives

Baked green beans with olives, a delicious meal from green beans baked in a thick, garlicky tomato sauce topped with olives

Ingredients:

  • 2 400-grams-tins tomatoes; Ulrike: half fresh from the garden
  • 2 cloves garlic, peeled and sliced
  • 1 tbsp. olive oil
  • 500 gram green beans, stalk ends trimmed
  • 75 grams, black olives, pitted, roughly chopped; about 100 grams stone in, I used black from Turkey
  • sea salt
  • black pepper, freshly ground

SOURCE

978-1408869000 *

modified by Ulrike Westphal from:
River Cottage
Much More Veg:
175 vegan recipes for simple, fresh and flavourful meals
*
ISBN: 978-1408869000

PREPARATION

  1. Preheat the oven to 190 °C/ Fan 170 °C/gas 5/374 °F/fan 338°F
  2. Open the tins of tomatoes and tip them into a smallisch roastring tray. Roughly crush the tomatoes with your hands, removing any white stalky ends. Ulrike: I quartered my own tomatoes and used 1 tin chopped tomatoes. Add the sliced garlic and stir in the olive oil with some salt and pepper. Cook in the oven for 20 minutes until reduced down to a thick sauce.
  3. Take the tomatoes from the oven, stir them around well, than add the beans. Fold them over in the tomato sauce then return to the oven and roast for another 20 – 30 minutes or until the beans are tender Ulrike: 1 hour.
  4. Stir in the olives and serve, hot or at room temperature.

I had the baked green beans with olives also for lunch at work.
Baked green beans with olives
total time: 1 h 40 minutes
preparation time: 15 minutes
cook/bake: 50 – 1 h 20 minutes

 
 
*=Affiliate-Link zu Amazon

Rezepte mit grünen Bohnen

Rezepte mit grünen Bohnen

Rezepte mit grünen Bohnen

Birnen und Bohnen und Kasseler
Birnen und Bohnen und Kasseler
Bohnen-Radieschen-Salat
Bohnen-Radieschen-Salat
Couscoussalat mit zweierlei Bohnen
Couscoussalat mit zweierlei Bohnen
Lauwarmer Gemüse- und Mortadellasalat
Lauwarmer Gemüse- und Mortadellasalat
Lea Linsters Bouneschlupp  - Bohnensuppe
Lea Linsters Bouneschlupp – Bohnensuppe
Nudeln Schleswig-Holstein
Nudeln Schleswig-Holstein
Peruanische Garnelensuppe - Chupe de Camarones
Peruanische Garnelensuppe – Chupe de Camarones
Roastbeef mit Grünen Bohnen, Croûtons und Parmesan
Roastbeef mit Grünen Bohnen, Croûtons und Parmesan
Schnippelbohnen
Schnippelbohnen
Sommerlicher Salat mit grünen Bohnen, Blauschimmelkäse und Brombeeren
Sommerlicher Salat mit grünen Bohnen, Blauschimmelkäse und Brombeeren
Sommerliches Gemüse-Curry
Sommerliches Gemüse-Curry
Speck mit Bohnen und Birnen
Speck mit Bohnen und Birnen

Rezepte mit grünen Bohnen in englischer Sprache Button English

Green Beans, New Potatoes and Olives
Green Beans, New Potatoes and Olives
Green Beans with Mozzarella and Mint
Green Beans with Mozzarella and Mint
Hearty lamb & barley soup
Hearty lamb & barley soup
Button German
Minestrone
Minestrone Button German
No Hurry Vegetable Curry
No Hurry Vegetable Curry
Potato hummus with beans and lamb chops
Potato hummus with beans and lamb chops Button German
Salmon salad with buttermilk dressing
Salmon salad with buttermilk dressing
Categories
Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives
Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives
Baked green beans with olives
Baked green beans with olives

Green Beans, New Potatoes and Olives

Monthly Featured Ingredient/Dish Challenge at IHCC this week: Potatoes! The I ♥ Cooking Clubs members prepare recipes where any kind of potatoes are featured or included from any of our past or present IHCC chefs. I decided to make

Green Beans, New Potatoes and Olives

Green Beans, New Potatoes and Olives (1)

This was not only delicious but cheap. I paid just 1,42 Euros for potatoes, olives and green beans, the other ingredients I had on hand. It’s also great the next day for Lunch at Work.

Green Beans, New Potatoes and Olives

YIELD: 2 -3 servings

Green Beans, New Potatoes and Olives (2)

Ingredients:

  • 500 grams small new potatoes
  • Sea salt
  • black pepper, freshly ground
  • 200 grams green beans, trimmed and cut into 1 1/2-inch / 4cm lengths
  • 2 tablespoons olive oil
  • 2 garlic cloves, thinly slivered
  • 50 grams black olives pitted, very coarsely chopped
  • good handful of basil, shredded
  • generous squeeze of 
lemon juice

SOURCE

978-160774472 *

modified from Ulrike Westphal inspired by:
River Cottage Veg:
200 Inspired Vegetable Recipes
*
ISBN: 978-160774472
also found online.

Instructions

  1. Cut the potatoes into 2 or 3 pieces each. Put them in a saucepan, 
cover with water, add salt, and bring to a boil, then lower the heat. Simmer for about 8 minutes, until tender, adding the beans for the 
last 2 or 3 minutes. Drain well and return to OPthe hot pan.
  2. Meanwhile, heat the olive oil in a small frying pan over low heat. Add the garlic and cook very gently for a couple of minutes, without letting it color. Add the chopped olives and cook for a minute more. Remove from the heat. 2
  3. Meanwhile, heat the olive oil in a small frying pan over low heat. Add the garlic and cook very gently for a couple of minutes, without letting it color. Add the chopped olives and cook for a minute more. Remove from the heat.
  4. Tip the oil, garlic, and olives into the pan with the potatoes and beans. Add the basil, a generous squeeze or two of lemon juice, and some salt and pepper. Toss together and serve warm.

total time: 30 Minuten
preparation time: 10 minutes
cooking time: 8 minutes

 
 
*=Affiliate-Link to Amazon

more recipes with potatoes from our previous IHCC chef Nigel Slater

©Rezepte von Nigel Slater: Mashed potatoes
mashed potatoes
©Rezepte von Nigel Slater: warm new potato salad with melted cheese and waterkress (4)
Warm New Potato Salad with Melted Mountain Cheese and Watercress
Rezepte von Nigel Slater©Baked Lemon Potatoes from Nigel Slater (1)
Baked Lemon Potatoes
©Rezepte von Nigel Slater: roast potatoes Duke of York
Roast potatoes: Duke of York

Photo Credit: I ♥ Cooking Clubs
MFI Potatoes
 
 
 
For all other great Potatoes! recipes visit the I heart cooking clubs site 
 
 

Speck mit Bohnen und Birnen

Meine „Wettervorhersage“ für Wochenenden im Februar stimmt immer, mehr oder weniger. Gestern und heute gab es Schneeflocken, wenngleich sie auch nicht liegen blieben. Ungemütlich war es dennoch und meine Herren hatten sich nach einer Baumfällaktion im Trockenen vor Eintreten des (Schnee-)Regens ein deftiges Mittagessen verdient.

Die Wahl fiel auf

Speck mit Bohnen und Birnen

Speck mit Bohnen und Birnen 02

aus meinem Neuzugang Bestes Fleisch: Vom Schwein – Rind – Huhn – Lamm978-3848010950 *, die ich von Gesche geschenkt bekam. Das befand sich noch nicht in meiner „kleinen“ Kochbuchsammlung

Die größte Schwierigkeit bestand darin, die richtige Kochbirne zu finden, mit einer nicht allzureifen Conference hat es ganz gut geklappt. Ich bereitete alles so weit vor, dass die Zutaten nur noch angebraten und mit Brühe aufgegossen werden musste. So war ich flexibel, um den ausgehungerten Herren zügig das Essen zu servieren.

Und für Gesche zeitnah das Rezept:

Speck mit Bohnen und Birnen

Menge: 4 Portionen

Speck mit Bohnen und Birnen 01

Eine moderne Interpretation des Klassikers „Gröner Hein“ aus Schleswig-Holstein. Dieser Eintopf verbindet Rauchgeschmack und Süße, typisch für Schleswig-Holstein.

Zutaten:

    ZUTATEN

  • 500 Gramm Bauchspeck am Stück, durchwachsen und geräuchert
  • 600 ml Fleischbrühe
  • 600 Gramm Kartoffeln, festkochend
  • 2 Zweige Bohnenkraut; alternativ Thymian
  • 600 Gramm grüne Bohnen, frisch; alternativ TK
  • Salz
  • 3 kleine Birnen, fest; Ulrike: Conference
  • 1 Essl. Butterschmalz
  • 1 Essl. Petersilie, fein gehackt
  • Pfeffer aus der Mühle

QUELLE

978-3848010950978-3848010950 *

abgewandelt von Ulrike Westphal nach:
Rudolf Bühler
Bestes Fleisch: Vom Schwein – Rind –
Huhn – Lamm
978-3848010950 *
ISBN 978-3848010950

ZUBEREITUNG

  1. Den Speck mitsamt der Brühe in einen Suppentopf geben, alles aufkochen und den Speck zugedeckt bei kleiner Hitze in etwa 40 Minuten weich köcheln. Inzwischen die Kartoffeln schälen, waschen und in Spalten schneiden. Etwa 15 Minuten vor Garende des Specks in den Topf geben.
  2. Bohnenkraut waschen und trocken schütteln. Die Bohnen waschen, Spitze und Stielansatz abschneiden, Bohnen zwei- bis dreimal durchbrechen. In kochendem Salzwasser 7-8 Minuten mit 1 Zweig Bohnenkraut vorgaren. Kalt abschrecken und abtropfen lassen.
  3. Speck und Kartoffeln mit einem Schaumlöffel aus der Brühe heben. Von der Brühe 150 ml abmessen, restliche Brühe anderweitig verwenden. Vom Speck die Schwarte entfernen und das Fleisch in etwa 1 cm dicke Scheiben schneiden.
  4. Birnen waschen, abtrocknen, vierteln und das Kerngehäuse entfernen. Birnen in Spalten schneiden. Butterschmalz in einer großen Pfanne erhitzen. Die Birnen darin 3-4 Minuten anbraten, herausheben.
  5. Nacheinander erst den Speck, dann die Kartoffeln und die Bohnen in die Pfanne geben und anbraten. Die abgemessene Brühe zugießen sowie die Birnen und die Petersilie zufügen. Alles vermischen und noch einmal aufkochen lassen. Mit Salz und Pfeffer abschmecken. Mit übrigem Bohnenkraut garniert servieren.

Gesamtzeit: 1 h 15 Minuten
Vorbereitungszeit: 10 Minuten
Koch-/Backzeit: 60 Minuten

 
 
*=Affiliate-Link zu Amazon

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives

I served green beans wrapped in bacon for our holiday menu using frozen Kenia beans. There were a lot of short and/or broken beans left and I used them for

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives

They are perfect for the Monthly Featured Ingredient/Dish – Lemons! at I♥CC. I loved the combination of citrus and chives, my three gentlemen didn’t and missed the bacon. In our familiy shredded beans are traditionally served in bechamel with meat balls.

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives

Yield: 4 servings

Shredded Green Beans with Lemon-Lime-Zest and Snipped Chives Collage

Ingredients:

  • 350 grams green and/or yellow beans, tops and tails trimmed; I used thawed
  • 2 tablespoons extra virgin olive oil, clarified butter or ghee
  • 2 tablespoons water
  • 1 large lemon, grated zest
  • 1 lime, grated zest
  • 12 grams chives, fresh, chopped, about 4 tbsp.

Instructions

  1. Slice the beans on a diagonal into roughly 0,5 cm pieces. If you are using a food processor, do them a handful at a time. Eitehr way, the result should be tiny, angular zeroes.
  2. Heat the clarified butter in a large pan over medium-high heat. Add the beans and stir until coated with oil, then add the water.
  3. Cover and cook 2 or 3 minutes, until the beans are brightly colored and tender; give the pan a good shake midway through to ensure even cooking.
  4. Remove from the heat and stir in the zests and half of the chives. Season to taste with salt and pepper and serve garnished with the remaining chives.

total time: 30 minutes
preparation time: 20 minutes
cooking/baking time: 3 minutes

 
 
*=Affiliate-Link to Amazon
 
 
Photo Credit: I ♥ Cooking Clubs
Monthly Featured Ingredient/Dish - Lemons!
 
 
 
For all other great Monthly Featured Ingredient/Dish – Lemons!
recipes
visit the I heart cooking clubs site