~more recently updated recipes~
2007: At coffee with a new friend the other day, the conversation leaned to books and recipes. (Yoohoo, a new reading friend! Yay, a new foodie friend!) Marie shared a colleague's recipe from some 25 years ago. It's so simple, it's not even a "recipe" – just beans tossed in a sauce of mayonnaise and soy sauce. But I've made it twice now and it's amazing that something this easy can be this good. Would the same mayo-soy sauce work with steamed broccoli? cooked cabbage? Brussels sprouts? cauliflower? I think so. And frozen vegetables? For sure!
2015: I use this simple little sauce so often, one vegetable after another – that said, it remains a particular favorite for green beans, quick, cheap, approachable. These days, I usually add a touch of hot sauce too, it adds a nice edge! For summer, I even serve the beans chilled!
"... even better on asparagus." ~ Anonymous
GREEN BEANS with MAYO-SOY SAUCE
Time to table: 30 minutes
1 pound fresh green beans
1 tablespoon low-fat or regular mayonnaise
Splash of soy sauce
Few drops hot sauce, optional
Bring 4 cups water and 1 tablespoon kosher salt to a boil in a covered pot. While it comes to a boil, wash the beans well, snap off the stem ends and remove the strings if the beans seem a little "stringy".
Once it boils, add the cleaned beans, cover and cook for 7 minutes or until the beans reach the desired amount of doneness.
TO SERVE HOT Drain and return to the hot pan. Separately, stir together the mayonnaise, soy sauce and hot sauce. (I actually do prefer the mixture/texture better when mixed first OFF the beans but really, save a dish, it's fine either way.) Toss beans with mayonnaise-soy mixture. Serve and enjoy! If you use just a tablespoon of mayonnaise, the sauce will soak right into the beans, visually you'll hardly know it's there.
TO SERVE COLD (as pictured) Drain and plunge beans into a bowl of ice water to stop the cooking. Remove and drain well. (If you're in a rush to continue, arrange the beans on a double layer of paper towels, cover with a double layer and gently pat dry, letting the paper towels soak up the excess liquid.) Toss the dried beans with the mayonnaise-soy mixture and chill before serving. Even with just a tablespoon of mayonnaise, the sauce will be visible since it's applied to cold beans.
ALANNA's TIPS & KITCHEN NOTES
HOW MUCH MAYO? The first time, I whipped up enough sauce for it to be clearly visible on the beans. To my taste, this is good but "too much". Since then, I use only a tablespoon of low-fat or regular mayonnaise, which, split four ways, means that a serving yields zero Weight Watchers points, making this recipe a happy addition to the collection of A Veggie Venture's zero point vegetable recipes (Old Points) in addition to the collection of low-carb vegetable recipes.
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MORE FAVORITE GREEN BEAN RECIPES~ Falling In Love with Green Beans: Favorite Recipes ~
~ Chilled Green Bean Salad with Rosemary & Garlic Oil ~
~ "Best Ever" New Potatoes & Green Beans ~
~ Fresh Three-Bean Salad ~
~ World's Best Green Bean Casserole ~
~ more green bean recipes ~
from A Veggie Venture
~ Green Bean Garden Salad ~
~ Eggplant & Bean Thai Curry ~
~ Make-Ahead Fresh Green Bean Casserole ~
~ more green bean recipes ~
from Kitchen Parade
COOKING IN SEASON: THIS SAME WEEK ACROSS THE YEARSRoasted Eggplant & Tomato Pizza Quick Tomato Sauce Tomato & Rice Salad Zucchini Pumpkin Bread Swiss Chard Gratin Broccoli Parmesan Casserole Four Seasons of My Favorite Herb Green Beans with Mayo-Soy Sauce Farmgirl's Swiss Chard Tuna Salad Grilled Cheese BLT Homemade Onion Dip Julia Child's Lentil Salad Whole Roasted Cauliflower with Lemon Vinaigrette (< this week's dramatic favorite!) Raw Butternut Squash Salad Slow Cooker Butternut Squash with Ginger & Dried Fruit Easy Steamed Bok Choy Salad
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