Green Bean Recipes
So, you’re into green beans. Great choice! Here are some of my faves that I whip up when I’m in the mood for something tasty and easy-peasy.
Tomato Green Bean Soup
Ah, Tomato Green Bean Soup is an unsung dinner table hero. It’s hearty, healthy, and hits the spot on a chilly night. Here’s my version:
What You Need:
- 1 pound fresh green beans, trimmed and snipped
- 2 cups tomato soup (store-bought or your secret recipe)
- 1 cup veggie broth
- 1 onion, chopped to bits
- 2 garlic cloves, crushed to smithereens
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oreganoo
How You Do It:
- Warm the olive oil in a large saucepan on medium heat.
- Toss in the onion and garlic; cook them until they start smelling amazing.
- Add the green beans, tomato soup, and broth.
- Sprinkle in the salt, Pepper, basil, and oregano.
- Bring everything to a boil, then let it simmer on low for around 20 minutes or until the beans soften up.
- Serve it hot, maybe with some crusty bread on the side.
This soup is like a hug in a bowl and goes with tons of other sides. Check out our Creamy Fresh Tomato Soup and Tomato Chicken Noodle Soup sections for soup lovers.
Mom’s Hamburger Hot Dish
Mom knew what was up with her Hamburger Hot Dish, a comforting mix of ground beef, green beans, tomato soup, and mashed potatoes. It’s a casserole that’s sure to please.
What You Need:
- 1 pound ground beef
- 2 cans of green beans, drained
- 1 can tomato soup
- 4 cups mashed potatoes (leftovers work great!)
- 1 onion, chopped
- 1 cup shredded cheddar
- Salt and Pepper, to your liking
- 1 tablespoon veggie oil
How You Do It:
- Fire up the oven to 350°F (175°C).
- In a big skillet, heat veggie oil on medium.
- Pop in the beef and onion; stir ’til the meat is browned and the onion’s soft.
- Hit it with salt and Pepper.
- In a baking dish, lay down the green beans.
- Spread the beef and onion mix over the beans.
- Pour that can of tomato soup on top.
- Cover the soup with mashed potatoes.
- Finish with a cheddar cheese sprinkle.
- Bake for about 30 minutes or until the cheese is bubbly and golden.
You can tweak this one to your taste. Want more green bean goodness? Check out Cooking with Green Beans.
These recipes bring a flavour bonanza to your kitchen. Looking for more inspiration? Check out Mashed Potato Mastery.
Tomato Soup Varieties
Tomato soup is like a warm hug in a bowl; there are so many tasty spins on this classic that are worth a slurp. I’m here to share some top picks to make your taste buds dance happily.
Creamy Fresh Tomato Soup
Making a rich and creamy tomato soup at home can be challenging. Grab some pantry basics like canned tomatoes, garlic, onion, and that expensive extra-virgin olive oil. The real trick? Sweet onion. It balances out the zing of the tomatoes, so your taste buds aren’t left puckering. Here’s the lowdown on what you’ll need:
| Ingredient | Amount |
|---|---|
| Canned Whole Tomatoes | 2 cans |
| Sweet Onion | 1 medium |
| Garlic Cloves | 3 |
| Extra-Virgin Olive Oil | 2 tbsp |
| Salt and Pepper | To taste |
This soup, paired with a healthy breakfast curry, is a knockout combo—talk about meal rockstars!
Tuscan Tomato-Bread Soup
Tuscany knows how to do soup! “Pappa al Pomodoro” is a fancy name for a simple and hearty tomato-bread soup. So, the idea is basic: tomatoes, bread, and love. Here’s the scoop on what you’ll need:
| Ingredient | Amount |
|---|---|
| Fresh Tomatoes | 2 lbs |
| Stale Bread | 8 oz |
| Garlic | 2 cloves |
| Basil Leaves | 10-12 |
| Olive Oil | 1/4 cup |
| Vegetable Broth | 4 cups |
And don’t skip out on those sourdough bagels—they’re the best sidekicks for this dish.
Tomato Chicken Noodle Soup
Two soup legends in one bowl! Tomato meets chicken noodles in a delicious blend. Plus, you can throw this together in about an hour. Here’s what you’re throwing in the pot:
| Ingredient | Amount |
|---|---|
| Chicken Breast | 2, diced |
| Egg Noodles | 2 cups |
| Canned Tomatoes | 2 cans |
| Chicken Broth | 6 cups |
| Carrots | 2, sliced |
| Celery | 2 stalks, sliced |
| Onion | 1, diced |
Serve it up with a crookie to nail that comfort quota.
Experimenting with these tomato soups will make you wonder how you survived cold days without them. Dive into more tasty treats like the spicy pickle recipe, or check out the gipfeli recipe for something sweet. Happy eating!
Mashed Potato Mastery
Who doesn’t love a cosy plate of mashed potatoes? Rich, creamy, and downright yummy, they’re like a warm hug for your taste buds. I’ve got the scoop on making the ultimate mashed potatoes that’ll have your friends and family begging for seconds.
The BEST Mashed Potatoes
I’ve fiddled with many different recipes over the years, but this one, inspired by Gimme Some Oven, is the one I keep returning to. It’s loaded with butter, has just the right kick of tang from sour cream, and that gentle kiss of garlic seals the deal.
What You’ll Need:
- 2 lbs of either Yukon Gold or russet potatoes
- 1/2 cup of unsalted butter, melted
- 1 cup of either whole milk or heavy cream
- 1/2 cup of sour cream
- 2-3 cloves of garlic, minced
- Salt and Pepper to your liking
How You Do It:
- Peel and Boil: Peel the potatoes before slicing them into chunks. Put them in a big pot of boiling salted water and let them chill there until they’re all soft and fork-tender, about 15-20 minutes.
- Drain and Mash: Pour away the water, keeping those potatoes in the pot. Mash them up either manually with a potato masher or with a ricer.
- Mix In: Add melted butter, milk, sour cream, and minced garlic. Stir until creamy and smooth. Salt and Pepper? Yeah, sprinkle those into your taste.
- Serve: Serve them fresh or keep them warm if you won’t be diving in right away.
Keeping Them Fresh:
- In the Fridge: Keep them snug in the fridge for 3-4 days.
- In the Freezer: Want them to last longer? Freeze for a month! Just let them thaw overnight or heat them directly from frozen.
Mashing Techniques & Tips
The mash isn’t just about the list of ingredients—it’s all about how you handle them. Here are some nuggets of wisdom to guarantee it’s fluffy and perfectly creamy.
Pick Your Potato:
- Russet Potatoes: For a lighter, airier mash.
- Yukon Gold Potatoes: If you crave creamy goodness.
| Potato Type | Texture |
|---|---|
| Russet | Airy and Light |
| Yukon Gold | Rich and Creamy |
How You Mash Matters:
- Manual Masher: Leaves you with a chunkier texture.
- Ricer: Achieves that silky smooth mash you can’t resist.
Pro Tips:
- Warm ‘Em Up Keep butter and milk warm to meld nicely with the potatoes.
- Easy Does It: Stay moderate with mixing, or you’ll end up with gluey spuds. Stop once they’re combined.
- Garlic Goodness: If you’re nuts about garlic, sauté it in butter for an extra punch.
Find other tasty sides like the baked chicken cutlets recipe.
With these tips and tricks, making top-notch mashed potatoes is a breeze. Happy cooking!
Perfect Hamburger Patties
Whipping up top-notch hamburger patties is the key to crafting a burger that’ll make your friends beg for more. These burgers go great with sides like mashed potatoes, green beans, and even a hearty tomato soup. Let me spill the beans on my go-to tips and recipes for juicy beefburgers and the ultimate toppings to go with them.
Classic Beef Burgers
When I make my classic beef burgers, I always grab some ground beef that’s 80% lean and 20% fat. It keeps them juicy and packed with flavour! I borrowed this recipe from The Wholesome Dish, and trust me, it’s foolproof:
Ingredients:
- 1 lb ground beef (80/20)
- 1 tsp salt
- 1/2 tsp black Pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions:
- Fire up your grill or skillet to medium-high.
- Blend ground beef, salt, Pepper, garlic powder, and onion powder in a big bowl.
- Roll the mix into four balls and flatten them into patties.
- Put those patties on the grill or skillet and cook them for 4-5 minutes per side or until they’re done just right.
- Let ’em chill for a couple of minutes before diving in.
Beef Burger Toppings
The right toppings take a burger from “eh” to “whoa!” Here are the ones I can’t live without:
| Topping | Make It Count |
|---|---|
| Cheese | Cheddar, Swiss, or blue cheese ooze perfectly onto hot patties. |
| Lettuce | Brings a crunchy, fresh bite to your burgers. |
| Tomato | Juicy slices with the just-right amount of acidity. |
| Pickles | Dill or bread-and-butter pickles? Yes, please! |
| Onions | Sweet caramelized, or raw and sharp, take your pick. |
| Bacon | Crispy bacon—who can say no? |
| Avocado | Creamy goodness either sliced or mashed. |
| Sauces | Classic mayo, mustard, ketchup, and BBQ sauce never fail. |
So, gear up to create fantastic hamburger patties and pile on those drool-worthy toppings. With each sizzling bite, take your taste buds on a sweet little joyride. Go ahead, play with your toppings, and have a blast chewing down these mouthwatering burgers!
Cooking with Green Beans
Alright, let’s talk green beans. These guys are like the Swiss Army knife of veggies – you can do so much with them. Here’s how I jazz up canned green beans and get fresh ones popping with flavour using a simple blanch and sauté technique.
Canned Green Bean Recipes
Canned green beans – your shortcut to a veggie-packed meal. A bit of this, a pinch of that, and you’ve got a dish that even veggie sceptics might dig. Here’s one of my go-to’s you can tweak to fit your taste buds.
| Ingredient | Quantity |
|---|---|
| Canned Green Beans | 2 cans |
| Onion | 1, chopped |
| Chicken Stock | 1 cup |
| Garlic Powder | 1 tsp |
| Dill | 1 tsp |
| Bacon Bits (optional) | 2 tbsp |
| Salt and Pepper | To taste |
- Drain those beans: Open up the cans, drain the green beans, but hold on to the liquid – we ain’t done with that yet.
- Get the onions going: In your skillet, toss in those onions and sauté until they’ve gone all soft and see-through.
- Mix it up: Time to throw in the green beans, saved liquid, chicken stock, garlic powder, and dill into the mix.
- Simmer down: Let it cook over medium heat, stirring occasionally until that liquid has nearly vanished.
- Bacon parade (optional): If you feel fancy, sprinkle in those bacon bits.
- Spice it up: Salt and Pepper to taste. You do you.
This recipe is like a blank canvas. You can swap out or add things like beef bouillon cubes, tofu, or tempeh to make it your own (Longbourn Farm).
Blanching and Sautéing Tips
Fresh green beans? Heck yes. Blanching and sautéing them is where the magic’s at. Check this out:
Blanching:
- Boil away: Get a big pot of salted water bubbling.
- Trim those beans: Chop off the gnarly ends.
- Dive in: Toss the green beans into the boiling water and let them soak for 2-3 minutes.
- Ice, ice, baby: Quickly transfer the vegetables to a bowl of ice water. This will prevent them from cooking more and keep them crunchy and green.
- Drain out: Once they’re chilled, drain them well.
Sautéing:
- Warm things up: Heat olive oil or butter in a skillet over medium heat.
- Aromatics time: Add garlic or shallots – let them dance in the pan until they smell great.
- Toss beans in: Add the blanched beans and sauté for 5-7 minutes, or until they’re as tender as you like.
- Season to thrill: Salt, Pepper, and any herbs or spices you fancy.
Are you keen on other recipes like fish food or crookies recipe? Don’t be shy about checking those out. Enjoy whipping up these goodies!