vegetarian
dried beans...are my focus in posing this question...mostly
and mostly using natural ingredients...ie untinned, bottled etc...where possible

includes...limas, azukis, barlottis, redkidneys, navy, even soy, black, etc etc...

Greenbean recipes welcome too
Thanks guys
Peter

Here is a recipe from Provence which we make many times in summer. The proportions can be changed according to taste. It makes a whole meal!! Some people add pasta to make it (even) more filling.

Soupe au Pistou

200g green beans
3 potatoes
4 tomatoes
3 medium zucchini
1 large capsicum
dry beans, soaked (optional)
1 onion
2 cloves garlic
Thym, rosemary, oregano
Salt, pepper

Pistou:
5-10 leaves basil (depending on variety)
2-3 cloves garlic
Cheese

Top and tail beans and cut in 3cm length. Peel potatoes and chop in quarters. Chop zucchini in 3cm slices. Quarter tomatoes. Cut capsicum in 1cm slices. Chop onion and garlic in slices.
Fry onion and garlic in olive oil. Add all vegetables except tomatoes and fry gently for a while. Add tomatoes and fry a bit longer. Cover with water, add dry beans and seasonings and simmer until vegetables are tender (adding water if the soup becomes too thick).

For the Pistou:
Crush garlic and basil leaves together in a mortar and add olive oil to make a thickish sauce.

To serve:
Serve soup in bowl, add a teaspoon of pistou or more, according to taste. Add grated cheese and eat with big chunks of bread.

Rose-Marie

1 cup extra coarse bulghur
1 1/2 cups vegetable stock
4 cups fresh green beans, slices or cut into 1cm lengths (depends on the beans, lightly steamed - do not overcook
1 medium red onion, chopped
2 red capsicum, roasted or grilled, skinned and diced
plenty of freshly chopped basil, mint and flat parsley
1 tablespoon balsamic vinegar
1/4 cup good olive oil + 1 tablespoon
juice of a lemon
salt and pepper to taste

Bring the stock to the boil in a pot, add the bulghur, stir, put the lid on and turn off the heat. Let stand until all the liquid is absorbed. Add vinegar and 1/2 the oil and mix well

Steam the beans briefly and refresh quickly under cold water

Saute the onions in a tablespoon olive oil until soft. Add capsicum, mix together and turn off the heat.

When all the ingredients have cooled, mix all together, dress with oil and lemon juice and season to taste.

I like this served slightly warm or at room temp. It keeps well for a couple of days, though an extra addition of fresh herbs is good at subsequent servings.