A Tender Time for Green Beans

It won’t be long before home gardens and grocery bins bulge with tender young green beans. Few vegetables microwave better, whether you serve them plain or stir them into something fancy.

Green beans are full of moisture, so they can be microwaved with very little added water. They’re the richer for it--in terms of both flavor and nutrition.

Cooking times for green and wax beans, however, are more erratic than for most vegetables. But we can tell you that fresh-picked beans will cook the fastest and pole beans must be cut on the bias in lengths of one-fourth inch and microwaved about one minute longer than green beans no matter whether you’re cooking for one, two, four or six. To be safe, test all beans after the minimum cooking time.

TUSCAN BEANS

1/2 pound green beans, snapped in 2-inch lengths, cooked and drained

1 (1-pound 3-ounce) can cannellini (white kidney beans), drained

3 tablespoons butter or margarine

3 tablespoons flour

1 3/4 cups milk

1/8 teaspoon black pepper

2 tablespoons minced chives

2 tablespoons minced Italian parsley

2 tablespoons finely grated Parmesan cheese

1/2 teaspoon salt, or to taste

Combine green beans and cannellini gently in microwave-safe 2-quart casserole and set aside.

Melt butter by microwaving in wax-paper-covered, microwave-safe 6-cup measure on HIGH (100% power) 45 to 55 seconds. Blend in flour and microwave, uncovered, on HIGH 30 seconds until foamy.

Gradually whisk in milk and microwave, uncovered, on HIGH 3 1/2 to 4 minutes, whisking at half time, until sauce boils and thickens. Whisk in pepper, chives, parsley, cheese and salt.

Mix sauce into beans, cover with wax paper and microwave on MEDIUM (50% power) 3 to 4 minutes, stirring gently at half time, until beans are hot and flavors blended. Makes 4 servings.

WARM GREEN BEAN SALAD WITH LEMON- COCONUT DRESSING

1/2 pound green beans, cut slantwise in 2-inch lengths

1 medium cucumber, peeled, seeded and cut in 2x1/4x1/4-inch strips

1/2 medium green pepper, cored, seeded and cut in 2x1/8-inch strips

1 bunch green onions, trimmed and cut slantwise in 1/2-inch lengths

1 clove garlic, minced

1 tablespoon oil

1/4 teaspoon salt

1/2 cup canned coconut cream

3 tablespoons lemon juice

2 tablespoons minced fresh mint

Place beans in microwave-safe 1-quart casserole. Add 1/3 cup water. Cover casserole with lid or vented plastic wrap and microwave on HIGH (100% power) 3 1/2 to 5 minutes. Stir beans at half time. Let beans stand, covered, 2 minutes, then drain well.

Place beans in center of microwave-safe casserole at least 10 inches in diameter and 2 inches deep. Arrange cucumber and green pepper around edges and scatter green onions and garlic over top of beans.

Sprinkle vegetables with oil, cover with lid or vented plastic wrap and microwave on HIGH (100% power) 7 to 8 minutes, rotating casserole 180 degrees at half time, until vegetables are barely tender. Drain well and mix in salt.

Blend coconut cream and lemon juice until smooth, then stir in mint. Pour dressing over vegetables and toss gently. Makes 4 to 6 servings.

Note: In ovens of less than 600 watts, increase cooking times about 15%.