Which is worse? Green bean casseroles or steamed green beans with butter? The former usually is insipidly gooey and not even remotely retro enough to be ironically cool. The latter is, well, steamed green beans with butter. Hard to get excited about that.
Consider enlivening this beleaguered bean with Gourmet magazine’s recipe for green beans with ginger butter. Though not dramatically different than the steam-and-eat versions, this recipe adds a vibrant note with lemon zest and matchsticks of fresh ginger.
Or completely rethink this dish with a recipe for roasted green beans tossed with bacon, Worcestershire sauce, hot pepper sauce and roasted red peppers from Every Day with Rachael Ray magazine.
That too much for you? Try the middle ground with Bon Appetit magazine’s roasted green beans and radicchio with garlic. This recipe keeps the roasting – which provides deeper flavors than steaming or boiling – but moderates the seasoning with a bit of garlic and vinegar.
Salt
2pounds haricots verts or other green beans, trimmed
13-inch-long piece fresh ginger
3tablespoons unsalted butter
Finely grated zest from 1/2 lemon
Fill a large bowl with cold water and ice. Set aside.
Bring an 8-quart pot of salted water to a boil. Cook the beans, uncovered, until just tender, about 5 to 9 minutes. Drain the beans in a colander, then transfer to the ice water to cool and stop the cooking. Drain the beans again and pat dry.
Peel the ginger and cut into thin matchsticks.
In a 12-inch nonstick skillet over moderate heat, heat the butter until melted and the foam subsides. Add the ginger and cook, stirring, until golden, about 3 minutes.
Add the beans and cook, stirring, until just heated through, about 2 minutes. Remove the pan from the heat and add zest and 1/2 teaspoon salt, tossing to combine.
Makes 8 to 10 servings.
Recipe from the November 2006 issue of Gourmet magazine
1/4pound bacon (about 5 slices), cut into 1/2-inch pieces
1tablespoon Worcestershire sauce
1/2teaspoon sugar
1/4teaspoon dry mustard
Couple dashes hot pepper sauce
1 1/2pounds green beans, trimmed
1/3cup jarred roasted red peppers, coarsely chopped
In a large skillet over medium heat, cook the bacon until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain.
Remove the skillet from the heat and add the Worcestershire sauce, sugar, mustard and hot sauce, stirring it into the bacon fat. Return the skillet to high heat, add the beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes.
Stir in the red peppers and half the bacon, tossing until warmed through, about 1 minute. Transfer to a serving plate and top with remaining bacon.
Makes 8 servings.
Recipe from the November 2006 issue of Every Day with Rachael Ray magazine
3pounds green beans, trimmed
12cloves garlic, smashed
2tablespoons extra-virgin olive oil
Salt
Pinch dried red pepper flakes
2medium heads radicchio, quartered, cored and cut into 3-inch-wide strips
2tablespoons balsamic vinegar
Freshly ground black pepper, to taste
Position 2 racks in the center of the oven. Preheat oven to 450 degrees.
Divide the green beans and garlic between 2 heavy, large rimmed baking sheets, spreading them in a single layer. Drizzle with olive oil, then sprinkle with salt and red pepper flakes.
Roast until the green beans begin to brown, about 15 minutes. Divide the radicchio and vinegar between the baking sheets and toss to combine. Continue roasting until the vegetables are tender and brown in spots, about another 10 minutes. Season with salt and pepper.
Makes 12 servings.
Recipe from the November 2006 issue of Bon Appetit magazine
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