Grill to Oven Grilled Snap Beans with Feta

Looking for something new to do with your beans? Grilled snap beans! This is another grill to oven recipe for using up those generous boxes of summer CSA vegetables. You’ll need a grill basket or grill pan.

You may be tempted to eat these straight from the grill, but that extra step to the oven = feta baked into the grilled goodness. Worth it.


Grilled Snap Beans with Feta

IngredientsGrilled Snap Beans

  • 1 lb snap beans, ends snipped and strings removed (I used wax and snap beans)
  • 1 med to large onion, cut in 1/4 inch slices
  • 1-2 whole fresh tomatoes
  • 1-2 whole fresh peppers, sweet or hot (I used bell)
  • 2 tbsp olive oil
  • 2-3 cloves garlic
  • 1 tsp dried oregano (sub other fresh and dried herbs and seasonings)
  • salt and pepper to taste (I didn’t use any)
  • ½ c feta cheese

Process

  • Prep
    • Preheat grill with the oiled grill basket.
    • Grind garlic and seasonings in olive oil in mini food processor. (Don’t bother cleaning the food processor yet. You’ll use it again.)
    • Toss beans, onions, tomatoes, and peppers in seasoned oil.grilled snap beans
  • Grill
    • Transfer beans and onions to grill basket, careful not to drip too much oil into grill.
    • Place tomatoes and peppers directly on grill.
    • Grill on high to med high for about 5-8 minutes, stirring beans and turning tomatoes and peppers every couple of minutes.
    • Remove beans to a 9X12 baking dish.
    • Place tomatoes and peppers in a bowl and cover with a lid or plastic to allow them to “sweat.”
  • Oven
    • Preheat oven to 350°.
    • Peel skin off of tomatoes and peppers.
    • Remove stems, and de-seed peppers.
    • Grind tomatoes and peppers in mini food processor (OK to chop if you prefer them chunkier)
    • Pour tomatoes and peppers on top of beans and toss.
    • Sprinkle feta on top of beans. You can leave the cheese on top or toss it into the bean mixture.
    • Bake for 20 min.

Variations

  • If you love garlic-heavy dishes, place a head of garlic in foil, drizzle with olive oil, and place on the grill with the vegetables. Grind the roasted garlic with the tomatoes and peppers.
  • If you like beans with slivered almonds or other nuts, add these when the beans go to the oven.

NOTE: Snap and green and string are all the same thing when they’re a bean.

If you like this grill to oven recipe, check out my grill to oven squash and zucchini.
© Copyright Pennie Nichols. All Rights Reserved. 5016

Baked Chicken with Snap Beans

Snap beans are one of the many perks of summer gardens and CSA boxes. But like zucchini and squash, keeping up with the beans can be a challenge. This baked chicken with snap beans is a delicious one-dish meal. Tweak it to your taste or mood. The possibilities are limitless:

  • Don’t stuff the chicken.
  • Use a different cheese.
  • Don’t use cheese.
  • Use different herbs.
  • Don’t use chicken, just cook the beans!
  • Or maybe, just have a glass of wine and cheese and crackers. Cook tomorrow. 😉

If you are in the mood to cook, this is worth the effort.


Bake Chicken with Snap Beans

Ingredients

  • 4 skinless boneless chicken breasts
  • 1 lb (about 6 c) fresh snap beans* (OK to sub or include wax beans, I used both)
  • 1 fresh tomato, sliced
  • 3 tbsp olive oil
  • marinade, (I used a tweaked version of my sour cream marinade)
    • Grind the following together in a mini food processor.
      • ½ c sour cream
      • 2 tbsp olive oil
      • 4 cloves garlic
      • ¼ c mango salsa (for sweet and hot)
      • 1 tbsp chipotle pepper adobo sauce
      • 3 tbsp fresh oregano
  • cheese stuffing
    • Grind the following together in a mini food processor.
      • ½ c cheese (I used quesadilla cheese, but you can sub other cheeses: e.g., mozzarella, feta, cream)
      • 1 clove garlic
      • fresh oregano (OK to sub other fresh or dried herbs)
  • bread crumbs
    • Grind the following together in a mini food processor.
      • 1.5 c panko bread crumbs (OK to sub regular bread crumbs but panko tend to be crispier)
      • 1 clove garlic
      • 1 tbsp oregano

ProcessBaked Chicken with Snap Beans

  • Marinate chicken.
  • Beans
    • Remove ends and strings from beans.
    • Steam beans for about 5 minutes (or blanch). This is optional, but I like to do it to make sure I don’t have any tough beans.
    • Prepare cheese stuffing and bread crumbs.
    • Toss strained beans in about 1 tbsp of olive oil.
    • Sprinkle 1 c of bread crumbs on beans, and toss.
    • Arrange beans in a 9X12 Pyrex pan and set aside.
  • Back to chicken
    • Slit each chicken breast to create a pocket.
    • Stuff each breast with 3-4 tbsp of cheese stuffing.
    • Heat 1 tbsp oil in frying pan.
    • Sear chicken for 2-3 minutes on each side, careful to keep the stuffing in the cavity.
  • AssemblyBaked Chicken with Snap Beans
    • Arrange chicken on top of beans.
    • Add tomato slices on top of chicken.
    • Sprinkle remaining bread crumbs over chicken.
    • Drizzle last tbsp oil over chicken.
    • Bake for 30 minutes or until bread crumbs are golden brown.
    • Enjoy!

*NOTE: snap = green = string: all the same thing.

© Copyright Pennie Nichols. All Rights Reserved. 2016

Snap Beans and Sausage

Not sure what to do with the abundance of snap beans or wax beans in your CSA box? How about beans and sausage?

Sweet Italian sausage is a great go-to meat for prepping vegetables. I use it with greens, cabbage, eggplant, and squash. This and last week, my Luckett Farms CSA box included snap and wax beans. Tonight I combined my big mess of beans with Italian sausage. This quick, one-pot dish can be served as a main entrée or a meaty side.


Snap Beans and Sausage

Ingredients

  • 1.5-2 lbs loose Italian sausage 
  • a mess (about 2 lbs) of fresh snap and/or wax beans, remove stems and “strings” and snap to desired size
  • 2 onions chopped
  • 2 peppers (sweet and/or hot) chopped
  • 2 cloves garlic minced
  • 2 tbsp fresh basil (OK to sub other fresh or dried herbs)
  • Season (salt/pepper) to taste.

Process

  • In large pan, brown sausage over med high heat, breaking it up as it browns. If you have excess oil from the sausage, drain. I use a lean sausage and didn’t need to drain oil.
  • Add onions, pepper, and garlic.
  • Sauté until onions are clear, about 5 minutes.
  • Add beans and herbs.
  • Mix and sauté for about 5 minutes.
  • Reduce heat, cover, and let simmer until beans are tender (10-15 minutes).
  • Enjoy!
NOTES:
  • I say snap you say string; I say string you say green: they’re all the same bean.
  • I didn’t use any oil, because the sausage produced just enough. If needed, add olive oil to sauté the vegetables.
© Copyright Pennie Nichols. All Rights Reserved. 2016