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Published on March 10, 2016

Green Beans

March 10, 2016

Green Beans

Farm Market/Growing Season:

Buying Tips:
Choose green beans that are free of bruises or brown spots.

Store unwashed green beans in a perforated plastic bag in the refrigerator for up to 2 weeks.

Rinse green beans under cold water. To preserve nutrients and flavor during cooking, trim green beans after they have been cooked.

Key Nutrients:
This folate rich vegetable is also rich in Vitamins A and C.

Complementary Flavors:
Basil, garlic, lemon, mushrooms, mustard, parsley, potatoes, shallots, tarragon, tomatoes, vinegar and walnuts.

Green Bean - Walnut Paté

Spread on crackers, pitas, bread or stuff anything stuffable!


  • 6 cloves garlic, roasted
  • 2 Tbsps olive oil
  • 1/2 lb green beans, broken in half
  • 1/2 cup toasted walnuts
  • 1/2 cup chopped fresh parsley
  • Juice of 1/2 lemon, 2 Tbsps balsamic vinegar or red wine vinegar
  • Sea salt


  1. Preheat oven to 400°.
  2. Cut top off of whole head garlic and rub with oil and salt. Roast until tender (check after 20 minutes).
  3. Trim green beans; blanch or steam just until tender, but still a bit firm.
  4. Put 6 roasted cloves, beans and the rest of the ingredients into the food processor and process until smooth.


  • Red pepper flakes
  • Sundried tomatoes
  • Assorted olives

Recipe Source:

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