Green Bean Salad

 Ingredients:

green beans, trimmed
green onion, chopped
chervil, roughly chopped
tarragon, roughly chopped
lemon zest
salt and black pepper, to taste
red bell pepper, roasted (charred) and cut into strips
garlic, thinly sliced
coriander seeds, toasted
cumin seeds, toasted
capers
olive oil

Combine all ingredients and serve at room temperature.

Green Bean Stew

Ingredients:

1 teaspoon oil
1 small onion, finely chopped
2 cloves garlic, minced
1/4 teaspoon cinnamon
1/4 teaspoon allspice
a pinch of nutmeg
2 cups green beans, trimmed
2 tomatoes, diced
2 tablespoons tomato paste
salt and black pepper, to taste
2 tablespoons olive oil


Cook onion and garlic in the oil. Add the spices and cook until aromatic. Stir in green beans and cook until they are bright. Then add the tomatoes. Add some water, salt, and pepper. Cover and cook until beans are tender. Add olive oil before removing from heat.

Braised Green Beans and Potatoes

Ingredients:

4 fingerling potatoes, quartered
1/2 onion, sliced
1 red bell pepper, sliced
1 cup green beans
2 cloves garlic, minced
2 roma tomatoes, chopped
2/3 cup passata
1 cup vegetable stock
2 teaspoons red wine vinegar
1-1/2 teaspoon oregano
1 teaspoon basil
1/2 teaspoon rosemary
1 teaspoon thyme
a pinch of fennel seeds
2 bay leaves
salt and black pepper, to taste

2 tablespoons parsley, chopped
vegan parmesan
red pepper flakes

Parboil the potatoes and set aside, or toss them in oil and bake until golden.

Saute onion, bell pepper, and green beans in a skillet and add the garlic. Add the remaining ingredients and simmer until tender. Remove the bay leaves.

Transfer into single serving casserole dishes with the potatoes. Bake at 400 for 40 minutes, until the potatoes are thoroughly cooked.

Sprinkle with parsley, cheese, and pepper flakes before serving.

Loobia Polow

Ingredients:

1 cup basmati rice
1/2 teaspoon oil
1/2 package imitation beef strips, cut into small pieces
2 cups green beans, cut into 1/2 inch pieces
1/2 onion, finely chopped
1 tomato, diced
1/2 cup tomato puree
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
juice of half a lemon
salt and black pepper

Soak the rice in water for a few hours.

Cook onion in the oil and add beans and tomato. Cook for 20 minutes and season with turmeric and cinnamon. Add the tomato puree and imitation beef and bring to simmer. Add lemon, salt, and pepper.

Meanwhile, cook the rice until mostly cooked. Stir into the bean mixture. Cover and continue cooking until rice is tender.

French Green Beans

Ingredients:

2 cups green beans, cut into 2 inch pieces
salt and black pepper
olive oil
zest and juice of 1 lemon
1/2 red onion or two shallots, finely chopped
1/3 cup cilantro, chopped
1/3 cup parsley, chopped

Steam or boil the beans until tender crisp and place in ice bath until cooled. Strain.

Combine salt, pepper, oil, lemon, onion, cilantro, and parsley.

Toss the dressing with the beans and serve at room temperature.