Get more out of your produce - Beans

It’s easy to get into a rut with what you do with your veges on a nightly basis. Sometimes we just need a bit of inspiration to mix it up and bring some life back to our vegetables.

Green beans taste great with ham, bacon, mushrooms, beetroot, onion, garlic, chilli, parsley, almonds and pine nuts. They are a good source of vitamin C, dietary fibre, and folate needed for healthy bones, skin, and hair.

Different ways to use green beans:

-Garlic butter green beans

-Green beans with mustard vinaigrette

-Add to a stirfry

Crushed parmesan potato and green bean salad

INGREDIENTS

· 500g potatoes, peeled, cut into 4cm pieces

· 1/3 cup extra virgin olive oil

· 1/4 cup finely grated parmesan

· 200g green beans, trimmed

· 1/2 small red onion, thinly sliced

· 1 tablespoon white wine vinegar

· Extra 1 teaspoon extra virgin olive oil

· 1 tablespoon drained baby capers, rinsed

· 1 tablespoon roughly chopped fresh dill

METHOD

· Step 1

Preheat oven to 230C/210C fan-forced. Line a large baking tray with baking paper.

· Step 2

Place potato in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil for 6 to 8 minutes until just tender. Drain well. Transfer to prepared tray. Using a fork, lightly crush potato. Drizzle with half the oil. Season with salt and pepper. Sprinkle with parmesan. Bake for 25 minutes or until golden and tender. Cool slightly.

· Step 3

Meanwhile, cook beans in a saucepan of boiling water for 2 minutes or until bright green and just tender. Drain. Refresh under cold water. Drain well. Transfer to a large serving bowl. Add onion. Whisk vinegar and remaining oil together in a jug. Drizzle over bean mixture. Toss to coat. Play

· Step 4

Heat extra oil in a small frying pan over medium-high heat. Add capers. Cook, stirring occasionally, for 1 to 2 minutes or until golden and crisp. Drain on paper towel. Add potato to bean mixture. Toss to combine. Sprinkle with capers and dill. Serve immediately.

Green bean, pancetta and chickpea salad

INGREDIENTS

· 700g green beans, trimmed

· Olive oil spray

· 6 thin slices pancetta

· 400g can chickpeas, drained and rinsed

· 2 tablespoon lemon juice

· 1/4 cup extra virgin olive oil

· 1 clove garlic, crushed

METHOD

· Step 1

Bring a large frying pan of water to the boil over high heat. Add beans and cook for 2–3 minutes until just tender. Drain and refresh in cold water. Set aside to drain.

· Step 2

Wipe frying pan dry with paper towel. Spray with oil and heat over medium-high heat. Add pancetta and cook for 2 minutes on each side until golden. Drain on paper towel, set aside until cool. Once cool, break into large pieces.

· Step 3

Combine beans and chickpeas in a bowl. To make dressing, combine lemon juice, oil and garlic in a screw top jar. Season with salt and pepper. Just before serving, shake jar and drizzle dressing over salad, gently toss to combine. Top with pancetta and serve.

Green bean and prosciutto bundles with pesto

INGREDIENTS

· 200g green round beans, topped

· 3 slices prosciutto, halved crossways

· 1 tablespoon olive oil

· 80g (1/3 cup) basil pesto

METHOD

· Step 1

Preheat oven to 200°C. Cook the beans in a saucepan of boiling water for 2 minutes or until tender crisp. Drain and refresh under cold running water.

· Step 2

Divide the beans into 6 portions. Wrap a piece of prosciutto around each portion. Place, seam-side down, on a baking tray. Drizzle over the oil.

· Step 3

Bake in oven for 10 minutes or until prosciutto is golden. Drizzle over the pesto to serve.

Broccolini and bean chicken salad with pistachio mint dressing

INGREDIENTS

· 1 1/2 tablespoons extra virgin olive oil

· 1 Chicken Breast

· 150g green beans, trimmed

· 1 bunch broccolini, trimmed, halved lengthways

· 400g can cannellini beans, drained, rinsed

· 3 green onions, thinly sliced

· 1 avocado, sliced

· 4 radishes, sliced

· 60g baby rocket

· 2 tablespoons lemon juice

· 1 tablespoon finely chopped fresh mint leaves

· 1 tablespoon finely chopped pistachio kernels

· 4 soft-boiled eggs, halved

· Finely chopped fresh mint leaves, to serve

METHOD

· Step 1

Heat 2 teaspoons oil in a frying pan over medium-high heat. Cook chicken for 4 minutes each side or until cooked through. Transfer to a plate. Cover loosely with foil. Stand for 5 minutes to rest. Slice. 0:00 /Step 2 Meanwhile, cook green beans and broccolini in a large saucepan of boiling water for 3 minutes or until bright green and tender. Drain. Refresh under cold water. Drain. Transfer to a large serving bowl.

· Step 3

Add cannellini beans, onion, avocado, radish, rocket and chicken to broccolini mixture. Toss gently to combine.

· Step 4

Place lemon juice, mint, pistachios and remaining oil in a bowl. Season with salt and pepper. Stir to combine.

· Step 5

Top salad with egg and extra mint leaves. Drizzle with dressing. Serve.

Pumpkin & bean salad with feta

INGREDIENTS

· 800g pumpkin, cut into thin wedges,

· 2 red onions, cut into thin wedges

· 2 teaspoons ground coriander

· 1/2 teaspoon dried red chilli flakes

· Olive oil spray

· 250g green round beans, trimmed

· 400g can borlotti beans, rinsed, drained

· 45g (1/4 cup) pepitas, lightly toasted

· 100g baby rocket leaves

· 75g marinated feta, drained, crumbled

· Balsamic vinegar, to drizzle

METHOD

· Step 1

Preheat oven to 200ºC. Line a large baking tray with non-stick baking paper. Place the pumpkin and onion, in a single layer, on the prepared tray. Sprinkle with the coriander and chilli. Spray with oil and season with pepper. Roast for 25 minutes or until tender and golden.

· Step 2

Meanwhile, cook the green beans in a saucepan of boiling water for 2 minutes or until bright green and tender crisp. Rinse under cold running water. Drain.

· Step 3

Gently combine pumpkin, onion, green beans, borlotti beans, pepitas and rocket in a large bowl. Divide among serving plates. Sprinkle with feta and drizzle over vinegar.

Recipes from taste.com.au