Tag Archives: green beans

Lizette’s Dilly Beans

Late August and September are when my garden is most productive.  Tomatoes, squash, peppers, and LOTS of beans.  They need picked twice a week!  Definitely more than I can keep up with, so what to do?  Make my friend Lizette’s Hot and Spicy Dilly Beans, of course! Just as easy as regular cucumber-based dill pickles, but even more yummy.  

let cool and label

Head out to the garden or farmer’s market and grab some dill, garlic, jalapenos and green beans.  Mine are purple, an heirloom variety called Royal Burgundy.  They turn green when cooked, unfortunately.  Although, these pickles retained some of the purple color in the brine!  I’ll give you the brine proportions (make more as needed) and what you’ll put into each jar.  It’s easy to adjust as you go.

ingredients

  • 5 cups vinegar
  • 5 cups water
  • 1/2 cup pickling salt
  • peeled whole garlic cloves
  • fresh heads of dill
  • jalapeno peppers
  • fresh green beans

Sterilize jars, rings and lids; make your best guess at how many you’ll need.  I try to over-estimate so I don’t have to stop mid-process to get more ready.

Get your brine going (vinegar, water and pickling salt) at the same time you start water boiling in your canner.

prepare brine and canner

Wash and snap the stem ends off the beans.

snap beans

Peel garlic and wash and cut jalapenos in half length-wise.  Remove seeds and veins if you want your beans less spicy.

cut jalapenos

Place a head of dill and a clove or two of garlic at the bottom of the jar.

dill and garlic on jar

Fill the rest with beans, and then squeeze in a jalapeno half.

beans and jalapeno in jar

Add boiling brine, leaving 1/2 inch head space.  Use a knife to help any air bubbles come to the surface, and add more brine to keep the 1/2 inch head space if needed.

add brine

Wipe the rim and adjust the lid.  Process 10 minutes in boiling water. 

process

Remove jars and let cool.  Label each jar with the date.   If any refused to seal, re-water bath them, or keep them in the fridge.

let cool and label

Let your Dilly Beans sit for a day or two for full crispy-spicy-dilly yumminess.  Save a jar for midwinter and enjoy the taste of summer.  Perfect for your holiday relish trays!

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Filed under Canning and preserving, food gifts, Garden produce, Holiday foods, recipe, side dish, snack, Vegetarian

Garden Green Bean Hummus

Oh how I love garden season!  All the planning and soil amending and bug killing pays off big time with a lush and productive farmer’s market of your very own.  Here’s my harvest from yesterday:

Husky red, green zebra, sun sugar and yellow pear tomatoes, yellow squash, zucchini, various colors of bell peppers, and royal burgundy “green” beans.  Naturally, because I seem to be thinking about food all the time, I started scheming on what sort of yumminess to cook up with this bounty. 

I decided to start with the beans.  I should have picked them a few days ago and was worried they might be tough–so, maybe some sort of puree?  A friend of mine makes a green bean pate, why not hummus with fresh beans?!

Inspired by a hummus recipe from The Gluten Free Vegan, I commenced to gathering what I needed and snapping my big pile of beans! 

  • A big bunch of fresh green beans, stem end snapped, strings removed and snapped into 1 to 1 1/2 inch pieces.  I ended up with 8 cups of snapped beans.
  • 5-6 TBSP fresh lemon juice–two small or one large lemon
  • 1/2 cup tahini (or more if desired)
  • 4 cloves garlic, sliced thick and sauted until golden
  • 1/2 cup pine nuts, toasted
  • 1/2 tsp kosher salt
  • fresh ground pepper
  • pinch of cayenne
  • olive oil for sauteing garlic and for serving

Snap beans, place in a large pot and cover with water.  Bring to a boil and simmer 20 minutes or until tender.

See how the beans are green inside?  They lose their pretty purple color as they cook.  So why grow purple beans?  Because they’re pretty, because they’re easier to find among all the green foliage, just because…  

Let the beans cool a bit and put them in a food processor.

This is a few beans less than I started with.  I just couldn’t resist snacking on a few while I toasted the pine nuts in a hot, dry skillet and sauted the garlic in a bit of olive oil.

Add lemon juice, tahini, pine nuts, garlic (and the oil it sauted in), salt, a bit of ground pepper and cayenne to the beans and process until you achieve the smoothness you like.

Using a chip, a cracker or a spoon, taste the hummus and adjust the seasoning if needed.

Spoon into a bowl (be careful with the processor blade!), drizzle a bit of olive oil on top and sprinkle with fresh-ground pepper. 

 

I’m lovin’ the fresh green taste of this hummus!  What a yummy solution to green beans that get too big (although perfect green beans will work as well)!  Serve with chips, crackers, bread, fresh veggies, or use as a sandwich or wrap spread.  Store left-overs in a covered container in the fridge for up to a week.

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Filed under appetizer, Garden produce, Gluten-free, recipe, Vegetarian