Haricotgreen Bean Soup Food

ROASTED HARICOTS VERTS

Steps:

• Preheat the oven to 375 degrees F.
• Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

HARICOTS VERTS WITH HERB BUTTER

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
• For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
• Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
• Use any extra herb butter for serving on a steak or in a sandwich.

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

Steps:

• Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
• Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
• Do Ahead
• Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

GREEN BEAN SOUP

Steps:

• In a large saucepan or soup kettle, combine all the ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Before serving, remove bay leaf and parsley and savory sprigs.

HARICOT/GREEN BEAN MUTTON STEW

Steps:

• Heat oil in large saucepan and fry onions, capsicum and meat.
• Stir in flour and cook gently for 5 minutes, stirring constantly.
• Gradually add stock.
• Bring to the boil, stirring well until it thickens slightly.
• Add drained beans and seasonings.
• Cover and simmer for about 2 hours.
• Slice potatoes and place in a layer on the stew.
• Season, then cover and simmer for a further 25 minutes or until potatoes are cooked.
• To serve gently lift out potatoes and place on plate, spoon stew over the top.

SAUTEED HARICOTS VERTS

Steps:

• Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
• Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
• Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

HARICOT/GREEN BEAN SOUP

Steps:

• Sauté the onion in the butter until soft.
• Stir in the flour and cook for 1 minute.
• Blend in the milk and sprinkle in the stock cube.
• Heat gently, stirring continuously, until the soup thickens, boils and is smooth.
• Stir in the beans and parsley and heat through.
• Just before serving, stir in the sour cream.

HARICOT/GREEN BEAN LOAF

Steps:

• Preheat the oven to 190°C.
• Lightly oil a loaf tin and line the base with grease-proof paper.
• Put the remaining oil and the leek in a small saucepan and cook over a low heat for 5 minutes. Add the ginger, cumin and coriander and cook for a further minute. Remove from the heat and allow to cool.
• Place the onion, carrots, garlic, parsley, sunflower seeds, oat bran, vegetable stock powder and one of the cans of beans (either is fine) in a food processor and blend for 20 seconds until semi-smooth. Transfer into a large bowl and stir in the second can of beans and the leek mixture.
• Spoon into the prepared tin and bake for 40-45 minutes until golden brown in color.
• Turn out of the tin onto a serving plate. Serve either hot or cold with a salad.

QUICK, EASY, AWESOME GREEN BEAN SOUP

Steps:

• Combine first 5 ingredients in a pot and bring to a boil.
• Reduce to a simmer.
• Press in garlic.
• Add beans.
• Simmer uncovered 10 minutes.
• Adjust seasonings.
• Beat egg well in a small bowl.
• Temper egg by ladling some hot broth into the bowl.
• Stir the soup while adding the egg to the simmering broth.
• Add pepper to taste.
• Top with croutons crostini if you choose.