Veggie feast VIII – Green beans

Green beans main (serves 2)

The looks are a bit disturbing, I know…

  • 600g french beans
  • Heinz cream of mushroom soup, 1 tin
  • 250g mushrooms
  • 1/4 cup milk
  • 1/4 cup white wine
  • salt & pepper
  • chilli flakes
  • garlic flakes
  • nutmeg

This one is really plain and not really original. It’s based on a weird recipe I’ve seen repeated online a few times but which I had never tried, and basically consists of tossing lots of french beans and a tin of Heinz mushroom soup into an oven dish.¬†They call it ‘green bean casserole’. Whatever. It looks a bit disturbing. Anyway, don’t forget to chop the top ends of the french beans (or the bottom ends, depending on how you lay them down) before tipping into the oven dish. Leave for about 45min, in 180C. I’ve steamed the french beans for about 5min beforehand, I was afraid they wouldn’t cook properly in the creamy mushroom soup. I’ve also added a few more spices (see list above), white wine and milk to the mushroom soup, and button mushrooms on top, cut in halves. Voila – really simple, perfect for an evening when you don’t feel like cooking!

Green beans side (serves 2)

Green beans side

  • 400g runner beans
  • 1 tin of mixed beans (230g drained weight)
  • 160g small shallots
  • 3 cloves of garlic
  • 220g cherry tomatoes
  • lemon thyme, several sprigs
  • 1tbsp olive oil + 1tsp light flora
  • 2tbsp lemon juice
  • salt & pepper

Today I’ve cheated because I’ve used variations of a similar veggie. People put them under the generic name of ‘green beans’. But the side dish is with runner beans, while the main is with french beans. In any case, each person sharing a meal is still getting almost half a kilo of this wonderful, green, elongated veggie, so there’s some consistency here. The photos of the side dishes are all looking disturbingly the same bloody thing in the last days though, I need to figure out something different.

Put olive oil and light Flora onto a large frying pan, add the shallots cut in half and let them golden for about 5-10min, in high heat. Slice the garlic in thin pieces and add it in. Drain the tin of mixed beans into the pan. Btw, the mixed beans have nothing to do with the rest. I’m adding them because otherwise this meal would have too little substance/calories and I would end up eating too much cake afterwards! Please skip the beans and add more runner beans instead if you prefer, for example if you’re cooking some rice to go on the side. Ok, continuing with the recipe: cut top and tail of runner beans, and slice them very thinly, diagonally, in long diamond shapes. Add them to the pan and keep stirring. Add salt & pepper, and keep cooking and adding white wine and water every time the pan runs out of liquid. In the last 5-10min, add several sprigs of lemon thyme – some you can break into small leaves, others you can leave the whole sprig and remove at the end, on the plate. When the runner beans are soft and cooked (after about 30min), add the lemon juice and also some cherry tomatoes cut in halves. Serve as a side salad. Hail Yo Goh Veggie.

P.S. In the veggie feast series I try to experiment with new recipes and new ideas, I don’t cook my ‘usual stuff’. For example, with runner beans I tend to prefer slicing them differently and cook for a long time in seasoned tomato sauce, with chorizo, warm spices and sometimes veggie balls. It’s yummy too, and a true classic.

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