GREEN BEAN BUNDLES: 1 1/2 lbs green beans, 1/2 c butter 1/2 ts dry mustard 1 ts brown sugar 1 garlic clove, minced 1/4 ts kosher salt 8 oz bacon . Add the beans to boiling water,for 3-4 mins, blanch, Drain, pat dry. Melt the butter. Stir in mustard sugar, garlic and salt. Pour over the green beans to coat. Refrigerate, covered, at least 4 hours. Make bundles of about 8 beans each. Wrap half a bacon slice around each bundle, secure with a toothpick. Bake, at 375
Green Beans 1 lemon Salt 1 pound trimmed green beans 1 1/2 T olive oil Directions Grate the zest of 1/2 lemon, & squeeze 1 1/2 T lemon juice. In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, & return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, & lemon juice. Serve sprinkled with lemon zest
Slow Cooker Ham & White Beans 1 lb package dried northern beans ham bone, hocks, shanks or diced ham (about 1 pound) 2 tsp onion powder 6 cups water salt & pepper to taste Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix. Serve with gf cornbread.
Garden Bean Salad Mix together garden-fresh beans with canned white beans for a hearty summer side flavored with fresh herbs and tangy apple cider vinegar.