Fresh Snap Green or Wax Beans

Serves: 4


1 pound snap beans


Trim fresh beans and, if desired, snap into 1 1/2-inch lengths. Cover with water and bring to boil simmer 5 to 20 minutes, until barely tender. (1 package [10 ounces] frozen green or wax beans or 1 can [1 pound] cut green or wax beans may be substituted for fresh. Cook frozen beans as directed on package or heat canned beans.) Drain off and save liquid to use in soups. Season beans in any of the ways listed below.

Buttered Beans: Toss beans with 1 tablespoon melted butter or margarine. Season to taste with salt and pepper.

Dilly Beans: Add 1/2 teaspoon dill weed to Buttered Beans.

Beans and Onions: Lightly brown 2 tablespoons chopped onions in 1 tablespoon butter or margarine toss with cooked, drained beans until well mixed.

Beans with Almonds: Brown 2 tablespoons slivered almonds in 1 tablespoon butter add cooked, drained beans toss.

Beans with Bacon: Cook 2 strips bacon, diced, until crisp toss bacon and drippings with drained beans until they are coated.

Beans and Mushrooms: Saute 1/4 pound sliced mushrooms in 1 tablespoon butter. Toss with cooked drained green beans heat through.

This Fresh Snap Green or Wax Beans recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

More Recipes from the Managing Your Meals Cookbook:
Baked Potatoes with Mushroom Topping
Baked Potatoes with Seafood Sauce
Baked Stuffed Zucchini
Baked Sweet Potato Chips
Baked Sweet Potatoes
Baked Winter Squash
Broccoli Onion Casserole
Broccoli Stir-Fry
Broccoli with Cheese Sauce
Broccoli with Orange Sauce
Broiled Tomato Halves with Crumbs
Butter-Braised Cabbage
Buttered Asparagus
Cabbage Stir-Fry
Cheese Sauce
Cooked Cauliflower
Creamed New Potatoes and Peas
Dill Dressing
Fluffy Sweet Potatoes with Orange
Fresh Snap Green or Wax Beans
Garden Scramble
Gingered Parsnips
Gingered Vegetables
Glazed Onions
Hashed Brown Potatoes
Honey-Glazed Acorn Squash
Marinated Fresh Vegetables
Mashed Winter Squash
Mushroom Patties
Oven-Cooked Carrots
Oven-Fried Potatoes
Pan-Roasted Potatoes
Parsleyed Carrots
Parsleyed New Potatoes
Potato Pancakes
Sauteed Cauliflower
Sauteed Spinach with Bacon
Scalloped Potatoes
Scalloped Spring Cabbage
Spiced Red Cabbage
Spinach Apple Toss
Steamed Beet Greens
Stewed Tomatoes
Stir-Fried Asparagus
Stir-Fried Beet Greens
Stir-Fried Brussels Sprouts
Stir-Fried Celery
Stir-Fried Vegetables
Stuffed Baked Potatoes
Stuffed Celery
Sweet 'n' Sour Carrots
Sweet Potato Balls
Tasty Broccoli
Tasty Brussels Sprouts
Tasty Peas
Turnip Carrot Puree
Vegetables in Puff Pancake
Vegetables with Dill Dressing
Zucchini Italiano

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