Green Beans Galore

With CSA participation we're eating seasonally, and part of that seasonal experience includes an overabundance of a particular veggie for a few weeks during the height of its season. For the past several weeks we've been blessed with big beautiful bags of crunchy green beans. As much as I love green beans, I've found myself at a loss for what to make next with my plethora of beans. My dear friend who lives in Canada recommended that I start canning - it sounds quite appealing but as a novice canner with a busy schedule, this wasn't the week to try it out. Have any of you had any luck with canning?

Here's a nice idea from the Rudin-Rush kitchen:
Green beans with walnuts and bleu cheese or Roquefort
1 lb green beans
1.5 cups toasted walnuts
1/4 pound cheese
oil
pepper

Bring water to boil and cook beans for 2-3 minutes so they remain nice and crunchy. Cool beans.
Heat 2 Tablespoons oil in sauce pan. Add beans to pan and cook for two minutes.
Add cheese and heat for 30-60 seconds until it starts to melt.
Toss with Walnuts. Add lots of pepper and serve.

I'm trying out lots of things but my green beans go-to dish remains this simple stir fry

With Elaine Kaplan and company in the kitchen whipping up a big batch of her famous veggie chopped liver, I'm reminded that those green beans would be great in a veggie pate as well.

Other green bean ideas? Comment or send me a message and I'll be happy to share.