Green beans are an amazing vegetable in their own right. One hundred grams of this raw vegetable contains only 0.13 kilojoules or 31 calories, but an extremely high amount of nutrients. If you are particularly tired these days and are getting used to the heat, this will be perfect to treat yourself to it in every way possible. Namely, it eliminates fatigue, helps deliver oxygen to cells, speeds up metabolism, and the list could go on.
In Slovenia, we love it in green beans, in salads and in sauces. We share the wonderful recipes a little below, and even earlier we recommend the three most popular preparation methods currently.
wrap in bacon
If you like bunches of asparagus wrapped in bacon and cooked in the oven, pan-fried or even on the grill, you will certainly be won over by this side dish. Longer varieties are the most convenient, but you can also get by with shorter ones, but you will have to adjust the cooking time between different types, as some cook faster than others.
As bunched green beans take too long to cook, it is recommended to blanch them first. In this way we will also preserve more color, speed up the work of the enzymes and get rid of any bacteria that could affect the final taste.
Now for the preparation: Preheat the oven to 200 degrees, blanch the hard beans and cool them in ice water, line the baking sheet with parchment paper. Transfer the beans to a kitchen towel to dry, then shake them out in a bowl and season with olive oil, salt, garlic and pepper. From there, make bunches of 7 (if they are thicker) to 10 cloves and wrap them with bacon bits in the middle. Place on a baking sheet and sprinkle with brown sugar, which pairs perfectly with the flavor of the bacon. Bake for about 15 minutes, depending on the variety of beans. Serve hot.
Taken out of the oven with parmesan cheese
What could be easier than spreading green beans on a greased baking sheet and seasoning them richly with olive oil, garlic, Parmesan cheese, salt and pepper? Bake it for about 25 minutes at 220 degrees, then serve it still hot, sprinkled with chopped parsley, as a side dish or in a salad. The cooking time again depends on the variety.
With lemon vinaigrette
We were blown away by this simple trick for a super easy salad made in 15 minutes Jamie Olivier, which says that the green pods literally come to life in the company of lemon juice. You need a lemon, a spoonful of olive oil, salt, pepper and 300 g of chopped green beans. In the container in which you are going to make the salad, grate the lemon zest and squeeze the juice, salt and pepper to taste. Mix well.
Cook the beans until tender, drain them and pour them into the container where you prepared the lemon filling. The beans should still be warm, so they absorb the flavors, because that way the salad will have a fuller flavor and you will need less dressing. If necessary, salt or add a little lemon. The dish will lose its color if you prepare it in advance, so it is best to prepare it just before serving.
Puff pastry tart with cottage cheese, Carniola sausage and green beans
Excellent for an appetizer, side dish, snack or light dinner.
A good accompaniment: green beans with tomatoes
And with lots of garlic.
Green beans with potatoes and crackers
A dish that is hearty and nutritious enough to prepare as an independent dish. Green beans with potatoes and crackers are a classic of Slovenian cuisine.
A recipe for green beans with potatoes that will become your favorite
Potatoes and green beans have proven to be the best flavor combination we can enjoy in their freshest form in the summer.
Green beans in brine
Now is the time to save some for later as well. It will work great in salads, minestrones, and side dishes.
Breaded green beans, almonds and pine nuts
Simple and delicious from vegetables.
Green Beans with Peasant Potatoes
The dish is best freshly cooked.
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