Green Bean Recipes from around The World - Eatin our vegys in a new lite

 More #green bean# recipes from around the world.. Spanish  and German recipes this time.  These are so fun and I cant wait to make.  I have been eating green beans the same 5 ways for the 50 years now and its time for sumthin New.

Spanish Recipes

Croquetas de judías verdes
Green Bean Croquettes

Ingredients

100 g green beans

3 carrots

300 ml of béchamel thickens (see recipe)

Bread crumbs

Chickpea flour

Water

Virgin olive oil

Salt

In a skillet, sauté a few minutes the green beans and carrots peeled and cut into small pieces. When softened a bit, add some salt and mix the thick sauce. Let cool for a few hours, so that the dough hardens and easier to make croquettes.

 With the help of a spoon, see taking portions, and pass them first by a mixture of chickpea flour dissolved in water (up to having beaten egg texture), and then in breadcrumbs. Handling giving shape croquette, and let stand for a few minutes so that coverage is seated and not break the FRY.

 

Heat a Nonstick Skillet with enough oil, and to cover croquettes. When it is hot, but with care of not burning, see frying them, without many at a time, since oil would be cool too.

When they are golden on both sides, drain them and put them on top of a paper towel, which soak 

 

GREEN BEAN WITH MUSHROOM CREAM PIE - (Really)

A recipe to take into account thanks to Karlos Arguiñano: green beans with mushrooms cream pie...

Receta de Pastel de judías verdes con crema de champiñones

Ingredients  --For 8 people

800 g of green beans.

300 gr of mushrooms.

2 carrots

6 eggs

200 ml of cream.

1 onion

2 cloves of garlic

25 Gr. of rice

8 slices of bread

1/2 glass of wine Porto

Water

Bread crumbs

Extra virgin olive oil

Salt

For the cream of mushrooms, chop the onion and a clove of garlic and put them to Brown in a pan with oil. Season and cook until browned. Add the rice and the mushrooms clean and cut in 4. Pour the wine and 3 cups of water and let Cook for 20 minutes. It crushed in a blender and mash through a colander. At the time of serving, pass it to a gravy boat.

Clean the beans, removing wires and probes. Cut them in half crosswise and cook them for 5 minutes in a pan with boiling water and a pinch of salt.   

Crack the eggs, place them in a large bowl, season and beat well to make an omelette. Add the cream and the same amount of vegetable stock (from cooking the beans) and returns to beat.

Spread a rectangular mold (low and suitable for the oven) with oil and sprinkle with a little grated bread. It runs in the background, a layer of beans and pours over a part of the mix of eggs with cream and broth. Repeat the operation until all the ingredients. Enter a Bain-Marie in the oven at 200 ° C for 20-30 minutes. Let tuning and unmold it. Cut it into slices, serve it in a wide Bowl. Peel and grate over the carrots. Fry the bread slices, rub with a clove of garlic and accompanies the cake with them.

  Green Beans with squash (Pumpkin)

       400 grams of Green Beans

• 200 grams of pumpkin
• 1 onion.
• 2 cloves of garlic.
• 1 tablespoon of flour.
• Salt.

 

We clean green beans by removing the side strands with the help of a stripper or a very sharp knife.

Once clean, chop them into three or four pieces.

Cook the beans in a pot with water, salt and a splash of oil for 10 minutes until they are to the Dente.

On the other hand Peel and sliced squash into small cubes.

In another pan with oil, sauté onion and two cloves of garlic, all of this previously chopped in brounoisse (chopped in small square).

Add the pumpkin to the lightly fried onion. Season and the whole lightly for 10 minutes.

Add a teaspoon of flour.

FRY again and add the cooked green beans and part of his cooking to cover without bathing in excess stock.  We leave cook everything the altogether five minutes more and we about to put salt.

Ready to serve.

German Recipes

Warm sweet potato Pineapple Salad with green beans

(Recipe for 2 people)
300 g of sweet potato
110 g green beans
1/2 fresh pineapple
Juice 1/2 lemon
4 Tablespoons peanut oil
Sea salt, pepper
1 Tsp of brown sugar
1 Tsp curry powder

       Cook the sweet potato around 20 minutes (they should be still quite firm). The green beans Cook 5 minutes and drain. Then with the sea salt and pepper and a Teaspoon mix brown sugar peanut oil, the lemon juice, a pinch of.
       Peel the pineapple, remove from the stalk and cut into 0.5 cm thick slices. Heat a Grill Pan and the pineapple slices to grill (approx. 1.5 min per side). Pour on a deep plate, season with the curry powder and stir.
       Once the sweet potato is cooked, drain and cut into rough pieces. In a bowl and marinate with the dressing. Stir in the beans and the grilled pineapple pieces.

Pesto with potatoes and green beans from Liguria

In Liguria, flat, wide noodles are used for this recipe like trenette or linguine. Traditionally, boil potatoes, pasta and beans in a saucepan. For 6 servings

Ingredients:

200 g potato ( could use sweet), peeled and roughly diced

200 g green beans, cleaned

2 Tbsp olive oil

Linguine or trenette, and grated Parmesan cheese, to serve Pesto

2 Cloves of garlic

125 g fresh basil leaves

4 El pecorino or Parmesan cheese

2 El pine cores, roasted

280 ml extra virgin olive oil

Preparation:
1 Cook potatoes in a shallow pot in salted water until they are soft. After 5 minutes add the beans.

2. For the pesto in the mortar well grind garlic and 1 teaspoon salt. Add a few basil leaves and pounded to a paste. Cheese and pine nuts, sprinkle and pounded, then slowly run the oil and stir.

3 Cook pasta in abundant boiling salted water. When the noodles are done, water drain and catch a cup of pasta water.

4. Olive oil in a large frying pan and saute the cooked potatoes over medium heat a few minutes. Add green beans and pesto, and heat for a few minutes. To make the sauce more liquid, pour some pasta water. Type pasta into the sauce and mix well. Arrange on plates, sprinkle with Parmesan cheese and serve immediately.

Per serving 727 kcal, 2.1 g sugar 60 g F (13.4 g saturated fatty acids), 17.8 g E, 28.7 g KH

Pasta Casserole with green beans

Ingredients                       

300 g	Pasta (Penne or Rigatoni)
500 g	Beans, green, fresh or TK
100 g	Sliced salami, air-dried,
125 g	Tomate(n), dried
250 ml	Cream (Alternatively cream fine)
150 g	Cheese, grated
	Savory
2 TBSP	Olive oil
30 g	Sunflower seeds
	Salt
	Pepper
	Muscat

Preparation
                   

Cook pasta according to package directions, after about 2 minutes that add cleaned, kleingeschnittnen beans. After the cooking time by approx. 10-12 min. noodles and beans in a strainer, drain and cold deter.  Small cut dried tomatoes and possibly also the salami.
Grease baking dish with oil.   Type noodles, beans, tomato and salami in the baking dish.
Beat eggs and cream or cream mixing fine and season to taste with salt, pepper, nutmeg and savory. Pour over the casserole and then sprinkle with the grated cheese.
Sunflower seeds, sprinkle on top and cook in a preheated oven about 35-45 minutes at 220 ° C.
Serve piping hot.