When I was growing up, I loved my mom’s healthy green beans cooking and she wasn’t the only one! Nowadays there are so many options for beans that it seems a shame to omit one from your dinner menu. My mom was always my first choice, but now I’m including beans in my vegan cooking too. Of course, I still eat meat, cheese and crackers from time to time, but when it comes to preparing a good vegan recipe with beans, I find it to be much tastier and filling than most other dishes with beans. Serve them hot to save the delicious spicy flavor, and serve them cold to retain the nutritional value.
There are many different varieties of green beans, or ganjos in Spanish. I prefer the Spanish green beans because they are grated very finely and the shells don’t have any “strings” to them. The seeds are also removed, unlike pinto beans which leave a stringy texture.
I love eating the fresh green beans straight from the garden because they have the most amazing flavor. The problem I do face is that I don’t always have time (or desire) to pick them before they are canned. When you’re in a hurry in the morning or need to have fresh beans on hand for school, work, a presentation or family event, then this is the way to go. If you don’t live in a large city, you can even get the same great taste at your local Whole Foods or a grocery store. The key is to be patient. The beans should cook quickly and you won’t have to worry about losing the flavor.
For added flavor and moistness, try steaming green beans. Add some water and let the beans sit in the water for about 15 minutes. When you add water, be sure to stir your beans well so that they don’t cook unevenly.
You can also season green beans with any of your favorite seasonings. You might add Cayenne pepper, onions, garlic, bell pepper, cumin, or any other hot spices. These will kick up the spices in your beans, giving them unique flavors. Just be careful not to overdo it and make sure the salt and pepper don’t overwhelm the bean. If desired, you can also season the beans with salt and pepper to taste.
For added moistness, try substituting sour cream with yogurt. I usually add yogurt to my green beans at the end of cooking for an even moist texture. To increase moistness, you can also add milk or water or cheese to the green beans. For an awesome taste, pureed black beans are wonderful when paired with sour cream. It adds a rich, hearty taste that is out of this world.
There are many options when it comes to cooking green beans. With a little creativity you can up the ante and turn something bland and boring into an exciting and flavorful dish. My family has enjoyed several different dishes with green beans. One good recipe calls for four cups of cooked green beans, four ounces of cream of tomato soup, two tablespoons of chopped onions, and two tablespoons of Worcestershire sauce. Bring all of this to a boil and allow the beans to simmer for about ten minutes.
Then, add in your desired seasoning mixture and simmer for another five minutes. Then remove the pot from the heat, stir in your sour cream, reduce the heat to medium, and add your onions. Stir in your green beans and allow the mixture to cook for about twenty minutes until the green beans are tender. Then remove the pot from the heat and allow it to cool. When ready to serve, fill up your bowls with cold water and garnish with your choice of fruits or sprinkles.