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This easy refrigerator quick pickled green beans recipe uses a white wine vinegar brine and dill for a quick pickled vegetable snack in only 4 hours.
Ingredients
Instructions
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 Serves: 4
1½ pounds green beans, washed and trimmed 1 cup grape tomatoes, sliced in half 1 tablespoon grapeseed oil* (just enough to coat the beans), plus for serving 4 cloves of garlic, finely minced ¾ teaspoon kosher salt freshly ground black pepper ¼ cup Parmesan cheese ¾ lb. penne or rigatoni pasta
You may substitute olive oil if desired. *Depending on the moisture released by the vegetables, you may wish to add a tad more oil at the point of serving  Serves 8-9
3 lb. fresh string beans, washed and trimmed ⅔ cup of good green olive oil ½ cup finely shredded, fresh mint 3-4 tablespoons orange zest 2 teaspoons salt Freshly ground black pepper
 Recipe by Anna Gill
Serves 6 1½ lb. green beans, trimmed and cut diagonally into 2 to 3 -inch pieces 3 slices bacon 3 tablespoons shallots, minced 1. Set a large pot of salted water on medium high heat to bring to a boil. 2. Meanwhile cook the bacon slices in a sauté pan (not the microwave) until crisp. Place bacon on paper towels to drain. Set aside. 3. Drain all but 1 tablespoon of the bacon fat out of the pan. 4. Add the shallots to the sauté pan with the remaining bacon fat and sauté until translucent. 5. Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 to 7 minutes. The exact timing depends on the size of the beans, so test them. You want them to still be firm to the bite with a bit of crunch. 6. Drain well in a colander. 7. Crumble the bacon into bits 8. Transfer to a serving bowl. Add the shallots and the bacon. Toss gently and serve. |