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Greentree Naturals, Inc. - Certified Organic Produce USDA Organic Farm Stand Beets Big Organic Tomato Organic flowers Organic flowers Organic multi-colored corn Organic vegetables Organic carrots

Greentree Naturals CSA Bean Recipes

beansWe grow many different kinds of green beans, French filet, Italian broad beans, golden beans, and purple beans which are all heirlooms for fresh eating. Another one of my favorite garden vegetables and one that we plant lots of. I love eating them raw, fresh off the plants, and often cook them minimally to keep them crisp and flavorful. Green beans contain excellent levels of Vitamin A, B-6, B-12, C and health promoting antioxidants such as lutein and B-carotene.

Finishing Touches for Cooked Beans

With Butter: Toss beans with melted butter in a hot sauté pan (use 2 tablespoons butter per pound of beans.) Turn over or toss beans so that beans and butter do not burn. Season with salt and pepper.

With Butter and Lemon: Toss beans with butter in hot frying pan & sprinkle with lemon juice.

With Onions: Lightly brown chopped onions in butter, add beans, and toss until thoroughly coated with butter and onions.

With Almonds: Lightly brown slivered almonds in butter. Toss with cooked beans and season to taste.

With Oil and Garlic: Heat 2 tablespoons oil per pound of beans, add 1-2 cloves of finely chopped or pureed garlic, cook 30 seconds, add beans; toss until heated through. Season with salt and pepper.

Freezing Beans

Wash and snap off ends. Cut in 1 inch pieces, or cut lengthwise. Blanch in boiling water for 3 minutes per pound of beans. Chill in ice water for 3 minutes; drain. Store in freezer bags. Beans will keep 6-12 months at 0°.

Fresh Herbed Green Beans

Wash and trim ends, but leave beans whole. Bring a large kettle of water to a boil; add the beans and blanch about 10 minutes or until beans are crisp tender but still bright green. Drain beans and cover with cold water. Drain and chill.

When ready to serve, microwave beans 1 or 2 minutes on high or until beans are just hot. Toss with butter and about 2/3 cup finely chopped fresh herbs such as dill, basil, parsley and chives. Season with salt and freshly ground pepper. Serve at once.

Balsamic Green Beans

  • 2 pounds fresh haricots verts (tiny green beans), trimmed 
  • 6 large shallots
  • Vegetable oil 
  • 1/2 cup balsamic vinegar
  • 1 tablespoon light brown sugar
  • 3 tablespoons butter 
  • Salt and freshly ground pepper to taste 
  • 1/2 cup lightly salted roasted almonds, coarsely chopped 
  • 1/2 cup cooked and crumbled bacon (about 5 slices) 

1. Cook beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. 2. Cut shallots crosswise into thin slices; separate into rings. Pour oil to depth of 1 inch into a heavy saucepan; heat over medium-high heat to 350°. Fry shallots, in batches, 1 to 2 minutes or until crisp. Remove from skillet using a slotted spoon; drain on paper towels. 3. Cook vinegar and sugar in a large skillet over medium-high heat, stirring often, 5 to 6 minutes or until reduced to 3 Tbsp. Stir in butter until blended. Add beans, and sauté 5 minutes or until thoroughly heated; season with salt and pepper to taste. Arrange on a serving platter. Top with shallots, almonds, and bacon. Serve immediately.

Mediterranean Bean Salad

  • 12 oz French green beans (cut or whole with ends removed)
  • 1 med onion or shallot, thinly sliced and separated into rings
  • 1 (3 oz can) broiled sliced or whole mushrooms, drained
  • 1/3 cup Italian salad dressing
  •  ¼ tsp. Salt
  • Dash of freshly ground pepper
  • 5-6 Cherry tomatoes cut in half

Pour boiling water over beans to cover; let stand for about 5 minutes . Drain thoroughly; place in salad bowl with onion rings and mushrooms. Combine salad dressing, salt and pepper. Add to bean mixture; toss. Marinate in refrigerator for at least 2 hours, tossing occasionally. Arrange tomato on salad just before serving. Top with bacon bits, if desired.

Dilled Green Beans and New Potatoes

  • 1/2 lb small new potatoes, quartered
  • 1/2 lb fresh green beans, trimmed, broken into 2" pieces
  • 1/4 cup nonfat sour cream
  • 2 tablespoons chopped fresh dill weed
  • 1/8 teaspoon salt
  • dash pepper
  • 1/2 teaspoon olive oil
  • 1 clove garlic, minced

In medium saucepan, bring about 2 cups water to a boil. Add potatoes and green beans; return to a boil. Reduce heat; cover and simmer 9-11 minutes or until beans are crisp-tender. Meanwhile, in a small bowl, combine all remaining ingredients; blend well. Drain vegetables; rinse with cold water to cool slightly. Place in serving bowl. Add sour cream mixture, toss to coat. Serve immediately or refrigerate until serving time. Makes 8 (1/2 cup) servings.

Green Beans with Caramelized Shallots

  • 2 pounds haricots verts (tiny green beans), trimmed
  • 3 tablespoons butter 
  • 1 tablespoon light brown sugar
  • 1 tablespoon olive oil 
  • 1 pound shallots, halved lengthwise and peeled
  • 2 tablespoons red wine vinegar

1. Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain. 2. Melt butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and sauté 2 minutes. Reduce heat to medium-low, add vinegar, and sauté 10 minutes or until shallots are golden brown and tender. 3. Increase heat to medium-high; add green beans, and sauté 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.


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