Green beans and Potatoes

1/2 pound applewood-smoked bacon
1/2 large white onion, sliced lengthwise
4 cloves garlic, minced
4 cups chicken broth
2 pounds fresh green beans, trimmed
2 pounds red potatoes, cut into chunks
salt and pepper to taste

Place bacon in a large Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon slices to a plate lined with paper towels, reserving some of the drippings in the Dutch oven.

Stir onion in reserved drippings; cook and stir until browned, about 10 minutes. Stir garlic into the onion; cook until softened, 1 to 2 minutes. Pour broth into the Dutch oven; add green beans. Chop bacon and add to the Dutch oven.

Bring the broth to a boil, reduce heat to low, and place a cover on the Dutch oven. Simmer the green bean mixture until the beans are tender, about 1 hour. Add potatoes; season with salt and pepper. Continue cooking until the potatoes are tender, about 30 minutes more.

Sesame Green Beans

1 tablespoon olive oil
 1 tablespoon sesame seeds
 1 pound fresh green beans, cut into 2 inch pieces
 1/4 cup chicken broth
1/4 teaspoon salt
freshly ground black pepper to taste

1. Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green. 
2. Pour in chicken broth, salt and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. 
3. Uncover and cook until liquid evaporates.

Green Beans with Bread Crumbs

1 pound fresh green beans, washed and trimmed
1/2 cup water
1/4 cup Italian-style seasoned bread crumbs
1/4 cup olive oil salt and pepper to taste
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 cup grated Parmesan cheese


1. Combine green beans and 1/2 cup water in a medium pot. Cover, and bring to boil. Reduce heat to medium, and let beans cook for 10 minutes, or until tender. Drain well. 2. Place beans in a medium serving bowl, and mix in bread crumbs, olive oil, salt, pepper, garlic powder, oregano and basil. Toss mixture until the beans are coated. Sprinkle with Parmesan cheese, and serve.

Green Beans Stewed with Tomatoes

1 lb green beans
1 tbsp olive oil
1 small red onion, halved lengthwise, thinly sliced
1 tsp dried basil
2 ripe tomatoes, diced
1 tbsp balsamic vinegar
2 tbsp water (approx.)
¼ tsp pepper
Water

1. Trim ends of beans; cut into 1 ½ inch lengths. In a saucepan, cook beans in lightly salted boiling water, for 3 – 4 minutes (start timing when water returns to a boil) or until still crisp. Drain well; reserve.

2. Meanwhile, in a large non-stick skillet, heat oil over medium heat. Add onion, garlic and basil; cook, stirring, for 2 minutes or until softened.

3. Stir in tomatoes, vinegar, 2 tbsp water, salt and pepper; cook, stirring often, for 3 minutes or until sauce like.

4. Add beans; cover and simmer for 8-10 minutes, stirring occasionally, until tender. Add more water, if necessary, to keep mixture moist. Serve warm or at room temperature.

To freeze: Cool. Spoon into freezer container; seal, date and label. Freeze for up to 4 months.
To serve: Thaw in refrigerator overnight. Reheat or serve at room temperature.

Serves 4
Tip: For a quick supper, toss vegetable sauce with 8 oz cooked pasta and sprinkle generously with Parmesan cheese. Also substitute other vegetables – such as fennel, asparagus or broccoli –for the beans.