Green beans are also know as: French beans, string beans, snap beans, snaps, in French haricot vert. In the Philippines, they are Bagule beans or habichuelas.
The beans are harvested and enclosed in pods, before the bean seeds inside have fully matured.
They can be found around the world and sold fresh, canned, or frozen; eaten raw or steamed, boiled, stir-fried, or baked; used in soups, stews, casseroles, or pickled.
1 1/2 pounds (680 g) organic each: trimmed green beans and assorted sliced mushrooms
3 Tbs. (gluten-free) flour
1 1/2 cups (195 g) (= 3 large) sliced organic shallots
8 slices of turkey bacon
4 sliced organic garlic cloves
2 tsp. dried marjoram or 2 Tbs. (30 ml) fresh chopped
1 Tbs. organic lemon zest
4 ounces (115 g) (=8 Tbs.) (dairy-free) goat cheese
1. Blanch tight beans in a boiling lightly salted water for 5-8 minutes.
2. Darin and plunge into ice water. Drain again, chill.
3. Combine flour and little black pepper.
4. Add shallots to coat.
5. Heat 1/3 cup (80 ml) oil over medium heat.
6. Add the shallots and cook 1 1/2 - 2 minutes.
7. Place on a paper towels to drain.
8. Cook mushrooms over medium heat for 8-10 minutes. Remove from the skillet.
9. Add bacon and cook until browned and crips. Remove and drain on paper towels.
(a) Keep about 2 Tbs. of the drippings.
10. Crumble or chop the bacon.
11. Add 2 Tbs. oil to the drippings.
12. Add garlic and cook a minute.
13. Add the beans, mushrooms, bacon, marjoram, lemon zest, and some black pepper.
14. Toss and cook about 3 minutes.
15. Remove.
16. Add thinly sliced goat cheese and vegetables. Toss to melt the cheese.
17. Top with the crispy shallots.
Try "4 Green Beans Dishes":
