Tasty Tuesday – String Beans for the Holidays

Hey It’s Jet Here.

Thanks to Sugar and Kol for initiating Tasty Tuesdays, today is our thirty-second participating post!

With Thanksgiving around the corner (for our blogpals in the USA like us), we thought you might like a few new ideas for the classic green bean.  Mom steamed hers this week to go along with a new version of turkey meatloaf with fennel and veggies.  (Remember we tried fennel last week?)

Little Miss I’m Getting into the Veggie Thing snapped up her raw string bean tidbit, while I enjoyed mine in repose (VBP – vocab builder project).  BTW, you can get a glimpse of my racing stripes (requested by Daisy yesterday) in the photo.

Green Beans with Goat Cheese, Cranberries and Bacon

  • 1/4 pound bacon, roughly chopped (Mom says you can substitute turkey bacon or vegetarian bacon as you wish)
  • 1 1/2 pound green beans, washed and trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon sherry vinegar (no fussing, Mom says use whatever vinegar you have on hand…)
  • 1/2 teaspoon sea salt
  • Ground black pepper, to taste
  • 2/3 cup dried cranberries
  • 1 (4 ounces) log goat cheese, crumbled
  • 1/4 cup chopped parsley

Cook bacon in a large skillet over medium heat until crisp, 7 to 8 minutes. Transfer to a papertowel-lined plate to let drain.  Meanwhile, bring a large pot of salted water to a boil. Add green beans and cook until just tender, 3 to 4 minutes. Drain well and transfer to a large bowl. Toss with oil, vinegar, salt and pepper and transfer to a large platter. Scatter bacon, cranberries, goat cheese and parsley over the top and serve.

Would you like to try a modern/vegan version of the traditional “Green Bean Casserole?”

Green Bean and Wild Mushroom Casserole

  • 3 tablespoons olive oil or unsalted butter
  • 2 medium onions, peeled and sliced into thin moons
  • 1/2 teaspoon sea salt
  • 8 ounces wild mushrooms (chanterelle, morel or porcini), wiped clean and
  • thinly sliced
  • 8 ounces fresh shiitake or button mushrooms, wiped clean and thinly sliced
  • 3 tablespoons dry red wine
  • 4 tablespoons unbleached flour
  • 3 cups Silk Unsweetened Soymilk (Mom would use almond milk!)
  • 2 tablespoons tamari
  • Additional sea salt and freshly ground black pepper to taste
  • Two 10-ounce bags of frozen cut green beans thawed or 1&1/2 pounds of  fresh green beans cooked in salted water for 5 minutes, then drained.
  • 1. Preheat oven to 30°F. Lightly oil a 2-quart baking or casserole dish.
  • 2. Heat 1 tablespoon of the olive oil or butter in a large heavy saucepan,  over medium heat. Add the onions, season with 1/2 teaspoon of salt and  cook the onions until slightly browned and soft, about 10-12 minutes.  Remove the onions with a spoon and set aside.
  • 3. Heat the remaining 2 tablespoons of olive oil in the large heavy saucepan and then add the mushrooms. Cook the mushrooms over medium high heat, stirring often, until they begin to brown and there is very little liquid, about 5 minutes.  Add the red wine and cook for about 1 minute or until completely evaporated.
  • 4. Sift the flour into the mushrooms and cook, stirring with a wooden spoon over medium heat until the flour is browned slightly in color, about 2 minutes. Remove from the heat and let cool for 2 minutes.
  • 5. In a small saucepan, heat the soymilk with the bay leaf to just below the boiling point and turn off heat. Remove the bay leaf and slowly whisk the hot soymilk into the mushrooms, scraping up any brown bits on the bottom of the pan. Return the saucepan to the heat, bring the sauce to a boil and reduce the heat to a simmer, stirring often and cook for about 8-10 minutes until it reaches the consistency of a thick cream soup.
  • 6. Stir in the tamari, salt and some freshly ground black pepper to taste.
  • 7. Add the green beans and 1/2 cup of the onions. Place in the buttered casserole dish, top with remaining onions and bake uncovered for 30-40 minutes.

Another great green bean/string bean day.

44 thoughts on “Tasty Tuesday – String Beans for the Holidays

  1. MMM Jet…I’ve missed you my friend. I love green beans. I’ll overlook the bacon part – 🙂
    Have you tried pickles yet? Oh THUD – I love me some pickles now. XOXO Bacon

    • Hey Bacon, Jet here.

      Missed you too, Dude. OMD, sorry for the insensitivity… focus on the vegetarian version, ok! We do not want an adorable, piggy of luxury to have ANY bad dreams… Haven’t had pickles, Mom will think about that….

  2. Woof! Woof! We LOVE string beans and we got a lot here. It taste different too … sweeter. Lots of Golden Thanks for sharing the recipe (great for Thanksgiving next week). Happy Tasty Tuesday. Golden Thanks for joining the hop. Lots of Golden Woofs, Sugar

  3. Green beans are one of my all time favorite foods! When I was little I always picked them up w/ my fingers to eat and my grandpa would get so mad, he always said, “Will that child ever learn to use a fork?” Of course I eat them w/ a fork now but on occasion just have to pick one up!

    • Hey Boomer, Hey Dottie, Jet here. Hi Miss Emily.

      Whoo hoo! Who needs a fork when you have paws/fingers??? Thanks for sharing your story, made us smile. Mom does not care for them raw. JJ and I will eat them raw, steamed, or sauteed!

  4. Hi sweet Jetty – YUMMY recipes (I;m also minus the bacon like Piglove!) – nice to know of some new ways to make green beans! boy your Mom is super talented! But the best part of this post…….getting close up pics of you and JJ, my two very favorite furfriends! You make my days so much better!

    love you!

    sending green bean hugs and kisses to you, JJ, Mom, Rachel and Puffy xoxoxox

    • Hey it’s Jet here. Hi Miss Wendy.

      🙂 No worries, how about veggie bacon or some tempeh???

      Hope our furry faces brought you better IT luck today. 🙂

      Sending lovies in the form of Jetty kisses and JJ hugs. xoxoxxoxo Of course, pass some along to Mr. David, Jacob, Cassie and Rex.

  5. That looks a very yummy dish for people. As for the beans, well you know my opinion on vegetables, if it isn’t meat flavoured I’m not that interested.

  6. Ok, mom just sent this to her personal email, she is so gonna make one of those because she and Dad are having a veggie thanksgiving with Dads cousin and wife and they are vegetarians, fish is the main course. Paw pats Jetty…and nose rubs for JJ, Puffy and Miss Lori

    • Hey Savvy, Jetty here. Hi Miss Cabo San Linda!

      Yippee… Mom posted a bunch of links yesterday to veggie Thanksgiving ideas on her Kitchen Counselor FB page for when Miss Linda has time and wi-fi access!

      Sending how’s my Savvy girl your Champion cares Kisses. xoxoxox

  7. Pingback: Follow Up Friday – Weighty Issue Edition | Hey… It's Jet Here

  8. Pingback: 12.4.12 Tasty Tuesday: Peanut Butter Pumpkin Cookies « dogdaz

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