Romano Beans with Pesto-Scalloped 
Heirloom Potatoes and Tuscan Kale

1 lb Romano green beans, trimmed and broken in half
1 lb heirloom potatoes (such as Russian banana)
½ lb Tuscan lacinato kale
12-15 pearl onions
1 cup cream sauce (2 tablespoons butter, 2 tablespoons flour, 1 cup milk)
½ cup freshly made basil pesto
Bay leaf
Salt and pepper to taste

1. Chop the kale into small, thin strips after removing most of the tough, central vein in each leaf. Simmer kale along with onions, bite sized beans and potatoes with bay leaf until potatoes are nearly done. Drain and remove bay leaf.

2. While vegetables are simmering, make cream sauce by blending 2 tablespoons butter with 2 tablespoons flour and slowly blending in 1 cup milk. Then stir in half a cup or more of freshly made pesto.

3. Pour pesto cream sauce over vegetables and simmer on low for several more minutes until potatoes are just done.

Steamed Green Beans with 
Lemony Yogurt Vinaigrette

1 pound fresh green beans, leave whole
1/2 cup red pepper, cut into julienne strips

Lemony Vinaigrette:
1 tablespoon fresh parsley, minced
3 tablespoons fresh lemon juice
2 tablespoons fat-free yogurt
1 tablespoon chives or green onion with green top, finely chopped
1/4 teaspoon each, salt and black pepper
1/2 cup canola oil or safflower oil

1. Wash green beans and remove the stem end only, leave whole. Steam or blanch green beans for 3 minutes. Toss with julienne red pepper. 

2. Make vinaigrette in a small bowl by combining parsley, lemon juice, yogurt, and chives. Set bowl on a wet towel to avoid slippage. Add oil in a steady stream, whisking constantly until vinaigrette is blended. Chill.

3. Toss green beans and red peppers with enough vinaigrette to coat vegetables, about 1/3 cup. Serve warm. Leftover vinaigrette can be used as a salad dressing. Store in the refrigerator for up to one week.

Source: University of Illinois Extension

Green Beans with Tomatoes and Jalapeno

1-1/2 pounds fresh green beans
1 large ripe tomato, cored and chopped
1/2 cup onion, chopped
1 jalapeno pepper, seeded and cut into julienne strips
1 clove garlic
2 tablespoons olive oil
5 pods of okra (optional) or one white potato cubed
salt and pepper to taste

1. Wash green beans and trim stem end, set aside. Wash core and chop tomato, no need to remove skin. Heat olive oil in a nonstick pan. Add onions and saute for one minute Add garlic and tomatoes, continue to cook for one minute.

2. Add green beans, toss, add okra or potato, season with salt and pepper. Add in a cup of water, cover quickly and simmer for 10 minutes or until potato is tender. Check potato by pricking with a fork.

Greek-Style Green Beans with Tomato

1 pound green beans, trimmed and cut into 2-inch lengths
1/2 cup vegetable stock
1 onion, chopped or thinly sliced
1 garlic clove, finely minced
1 1/2 tsp. dried oregano
3/4 cup peeled, seeded, and diced tomato
1 tbsp. tomato puree (optional)
salt
pepper
Lemon wedges, for garnish

1. Drop green beans into a large pot of salted water and cook until firm-tender or al dente. Drain and refresh in ice water. Drain again and set aside.

2. Bring the veggie stock to a boil in a large saute pan. Add the onion and simmer, covered, until tender and translucent, about 10 minutes. Add the garlic, oregano, and optional tomato puree and simmer about 5 minutes. 

3. Add the green beans and simmer until tender and some of the sauce is absorbed, 5 to 7 minutes. Season with salt and pepper. Serve with lemon wedges.

Source: Crescent City Farmers Market, New Orleans

Quick Pickled Green Beans

2 pounds fresh green beans
2 cups water
2 cups cider vinegar
2 tbsp. sugar
4 tsp. dill seeds, crushed
2 tsp. dry mustard
1 tsp. pepper
1/2 tsp. salt
2 cloves garlic, crushed

1. Wash beans; trim ends, and remove strings. Place beans into a large saucepan of boiling water, cook 5 mins. Drain and plunge beans into ice water; drain again. Place beans in a large shallow, nonmetal dish; set aside.

2. Combine 2 cups water and next 7 ingredients in a small saucepan; bring to a boil. Pour mixture over beans; cover and marinate in refrigerator 8 hours, stirring occasionally. Store in refrigerator up to 1 week, stirring occasionally.

Source: Crescent City Farmers Market, New Orleans

Green Beans and Red Bell Pepper 
in Balsamic Vinaigrette

1 tablespoon extra-virgin olive oil
1 medium red bell pepper, cored, seeded, and cut into 1/4-inch strips
2 cloves garlic minced
1 1/2 pounds green beans, trimmed
Salt and freshly ground pepper to taste
1/2 cup dry sherry
1/4 cup balsamic vinegar
Freshly grated Parmesan cheese

1. In a medium saucepan over medium-high heat, bring water to a boil. Add the beans and partially cook for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat. Drain the beans in a colander and immediately immerse them in an ice water bath to stop from cooking; drain and set aside.

2. In a small frying pan over medium heat, saute red bell pepper in olive oil until tender. Add garlic, partially cooked green beans, sherry, balsamic vinegar, salt, and pepper. Heat until beans are warmed. Transfer to a serving platter, top with Parmesan cheese, and serve immediately.

Source: What's Cooking America