Beans Royal Burgandy



Quick Facts

Availability: July
Quantity: 1 pound bag
Use: Can be consumed raw or cooked
Grown:  Field


Storage and Preparation

Short Term Storage: Store beans unwashed in a plastic bag in the refrigerator for up to 4 days.
Long Term Storage: Beans can be frozen or canned.

More information from ISU extension on:
Freezing
Canning
Preparation: Before cooking or consuming beans, wash beans thoroughly under running water scrubbing off all dirt and residue.  Trim off ends of beans before use.



Pairings and Nutrition

Pairings: Royal burgandy beans can be eaten raw or steamed, boiled, baked, or sautéed. Beans are a great side dish or can be used in casseroles or stir-fries.
Nutrition: Adults should consume 2.5-3 cups of vegetables per day according to the USDA MyPlate recommendations.  Green beans contain vitamin C and potassium.

 


Green Bean Recipes


Burgandy Beans with Pecans and Maple Vinegrette
Ingredients:
  • 3/4 cup pecans
  • kosher salt and black pepper
  • 2 pounds royal burgandy beans, trimmed
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon pure maple syrup
Directions:
  1. Heat oven to 400º F. Spread the pecans on a rimmed baking sheet and bake, tossing once, until toasted, 6 to 8 minutes. Let cool, then roughly chop.
  2. Meanwhile, bring a large pot of water to a boil and add 1 tablespoon salt. Add the beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool.
  3. In a large bowl, whisk together the oil, vinegar, mustard, maple syrup, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Add the beans and pecans and toss to combine.

Purple Bean, Grape, and Pasta Toss
Ingredients:
  • 1 cup chopped pecans
  • 8 bacon slices
  • 1 pound thin fresh purple beans, trimmed and cut in half
  • 1 (8-oz.) package penne pasta
  • 1 cup mayonnaise
  • 1/3 cup sugar
  • 1/3 cup red wine vinegar
  • 1 teaspoon salt
  • 2 cups seedless red grapes, cut in half
  • 1/3 cup diced red onion
  • Salt to taste
Directions:
  1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant.
  2. Cook bacon in a large skillet over medium-high heat 5 to 7 minutes or until crisp; remove bacon, and drain on paper towels. Crumble bacon.
  3. Cook beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process.
  4. Meanwhile, prepare pasta according to package directions; drain.
  5. Whisk together mayonnaise and next 3 ingredients in a large bowl; add pecans, beans, pasta, grapes, and onion, stirring to coat. Season with salt to taste.
  6. Cover and chill 3 hours; stir in bacon just before serving.

Roasted Green Bean, Apple, and Bacon Sandwiches
Ingredients:
  • 1 pound fresh green beans, trimmed
  • 2 teaspoons olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt, divided
  • 6 thick bacon slices
  • 1/2 cup torn fresh dill
  • 1/2 cup olive oil
  • 1 teaspoon firmly packed lemon zest
  • 2 teaspoons Dijon mustard
  • 1 small shallot, minced
  • 4 tablespoons fresh lemon juice, divided
  • 1 medium-size Red Delicious apple
  • 2 (8 1/2-oz.) French bread baguettes, cut in half horizontally
  • 4 ounces Parmigiano-Reggiano cheese, thinly sliced
  • Wax paper
Directions:
  1. Preheat oven to 425°. Toss green beans with 2 tsp. olive oil, pepper, and 1/4 tsp. salt. Place beans in a single layer in a jelly-roll pan, and bake 10 minutes. Remove from oven, and chill 10 minutes.
  2. Arrange bacon in a single layer in jelly-roll pan. Bake at 425° for 12 minutes or until crisp. Drain on paper towels.
  3. Whisk together dill, next 4 ingredients, 3 Tbsp. lemon juice, and remaining 3/4 tsp. salt. Let stand 5 minutes.
  4. Meanwhile, cut apple into thin slices, and toss with remaining 1 Tbsp. lemon juice.
  5. Spoon vinaigrette onto top halves of baguettes. Layer beans, bacon, apple, and cheese on bottom halves. Cover with top halves of baguettes; wrap tightly in wax paper. Chill up to 2 hours. Slice sandwiches before serving.

Grilled Shrimp-and-Green Bean Salad
Ingredients:
  • 8 (12-inch) wooden skewers
  • 1 1/2 pounds fresh green beans, trimmed
  • 2 pounds peeled, medium-size raw shrimp
  • Basil Vinaigrette, divided
  • 6 cooked bacon slices, crumbled
  • 1 1/3 cups shredded Parmesan cheese
  • 3/4 cup chopped roasted, salted almonds
  • Cornbread (optional)
Directions:
  1. Soak wooden skewers in water for 30 minutes.
  2. Cook green beans in boiling salted water to cover 4 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain, pat dry, and place in a large bowl.
  3. Combine shrimp and 3/4 cup Basil Vinaigrette in a large zip-top plastic bag; seal and chill 15 minutes, turning occasionally. Remove shrimp from marinade, discarding marinade. Thread shrimp onto skewers.
  4. Grill, covered with grill lid, over medium-high heat (350° to 400°) 2 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers; toss with green beans, bacon, Parmesan cheese, almonds, and remaining 3/4 cup Basil Vinaigrette.
  5. Serve over hot cornbread, if desired.