Green beans

green beans

After cooking, green beans are usually tossed in butter and served as a side dish. Green beans can also be used for stews or bean soup. Green beans can also be prepared as a salad, but must not be eaten raw. Older varieties still have threads on the case that have to be pulled off. In the newer varieties, there are no strings. Green beans should be firm, juicy, spotless and easy to break through.

All data per 100 g:
Calories
Carbohydrates
Protein
Fat
35 kcal
7 g
2 g
0 g

Recipes with Green beans

BBQ Steak with bacon beans
BBQ Steak with bacon beans For BBQ steak with bacon beans first clean green beans. Pour into a pot. ...
Bean salad with pears
Bean salad with pears This autumnal bean salad with pears is a small starter, which harmonizes very well with hearty dishes from the North German cuisine. Wash, clean and halve the green beans. ...
Bean soup with Kassler
Bean soup with Kassler tastes hearty and is easy to prepare. First clean the soups and cut them into small cubes. ...
Bean stew
Bean stew gets a very special taste from mutton meat. Who does not get mutton meat, can also use lamb meat. ...
Bean stew with chicken breast
Bean stew with chicken breast is a quick, easy and hearty stew. Clean and halve the green beans. ...
Bean stew with cutlet
Bean stew with cutlet For beans stew with cutlet first clean green beans and halve. Peel and chop the potatoes and onion. ...
Bean stew with Kassler
Bean stew with Kassler tastes particularly hearty, is inexpensive and can be prepared quickly and easily. Remove the bone from the Kassler Nacken and boil in the stew, as it gives off a particularly strong flavour to the broth. ...
Beans Goulash Soup
Beans Goulash Soup is prepared with fresh green beans and spiced with chilli piquant. For the beans goulash soup first cut beef goulash into smaller cubes. ...
Beans in dough coat
Beans in dough coat Clean the green beans, cover lightly with water and bring to the boil. Add some salt and cook the beans at medium temperature for about 15 minutes until firm to the bite. ...

(C)opyright by Marions Kochbuch