Green Bean Recipe
This green bean recipe is always a great side dish for holidays. It is easy to prepare ahead of time and easy to place the finished dish in the freezer.
- 1000 g (2.2 pounds) of green beans
- 4–6 ears of corn
- 300 g (10.5 oz) of mushrooms (chanterelle or any french-style champignons)
- 907 g (32 oz) of vegetable broth (OR) vegetable bouillon
- 4 tablespoons of sunflower oil
- 1 bundle of fresh marjoram
- Salt & pepper
- 3 shallots
Preparation Green Beans:
Wash the beans and cut off the ends. Break the beans in half. Bring the vegetable broth to a boil. Add the beans and let it simmer for about 5–10 minutes. Remove and drain.
Cook the corn in boiling salt water for about 5 minutes. (There should be enough water to allow each ear of corn to float freely). I prefer the corn crisp, but if you prefer it a little softer—add a few more minutes of cooking time. When done, cut the ears in half.
Wash the mushrooms clean and then drain. Heat up the oil in a a pan and fry the diced shallots with the mushrooms for about five minutes. Add the beans and the marjoram leaves and let them cook for another 5 minutes while stirring occasionally. Add salt and coarse ground pepper.
Combine and mix the beans and mushrooms in the center of a ceramic dish. Then, place the corn evenly the right and left. DONE!
NOTE: I love using chanterelle mushrooms in this recipe. And they are perfectly in season for Thanksgiving. Check with your local grocery store on availability.