Well thanks ya'll. I just dug up this thread when ysop was looking for senate bean soup recipe. Glad you and your family enjoyed it Judi. Smiles. I eat soup for breakfast and lunch generally until I'm done with the curernt batch that is unfrozen. I just finished my first gallon of lentil soup, so tonight I am going to brine the beans for this bean soup. I just started brining the beans in the past six months or so and can't believe the difference. The skins are so much more tender and it takes a lot less time to cook the whole soup. The outcome is that you can cook it till the beans are tender without having all the skins come off and floating around. I had just bought a ham to use mostly for soups and froze quart bags of meat and skins to use, but also have the big bone, soooo.. this time I'm making 4 lbs at a time so I can use the big bone. Ah... happy camper. Time to start some artisan bread to go with.

HOT CRAB & GREEN BEAN SALAD (serves 4) 1 lb fresh or thawed frozen crabmeat (I've used canned, well rinsed) 2 lbs green beans, cut into 1" pieces 3/4 cup mayonnaise 2 TBL lemon juice 1/2 tsp dry mustard 1 small clove garlic, minced 1/4 cup finely chopped onions 1/4 tsp salt Pepper 1/4-1/2 cup fine dry bread crumbs 2 TBL butter, melted Drain the crab & pick over carefully, breaking up any large pieces. Cook the beans in boiling salted water until crisp-tender, then drain. combine the mayo, lemon juice, mustard, garlic, onions, salt & pepepr in a large bowl, blending well. Carefully stir in the beans & then the crab. Spoon the mixture into greased baking shells or ramekins. Top each dish with a sprinkle of bread crumbs, drizzle w/the butter & bake uncovered in a preheated 400° oven for about 15 minutes or until the salads are hot & the crumbs browned. (Or bake in a shallow casserole for about 25 minutes.)~~Century of Good Cooking I've not tasted this but have made it for others & it was a hit: WARM POTATO & GREEN BEAN SALAD (serves 4) Salad: 1 lb small red potatoes, scrubbed 1/4 lb fresh green beans, trimmed & halved crosswise 1/2 small red onion, cut into thin wedges 1/2 red bell pepper, chopped, optional Dressing: 3 TBL olive oil 2 TBL dry white wine 2 tsp white wine vinegar 1/2 tsp each salt & pepper 2 tsp chopped fresh parsley 1/2 tsp each dried oregano & thyme 1/8 tsp dried basil for the salad: Place the potatoes in a saucepan & cover with cold water. Bring to a boil & cook about 15 minutes or until easily pierced with a fork but not mushy. Meanwhile, in a small saucepan, bring 1" of water to a boil, add the beans & cook about 5 minutes or until crisp-tender. Drain the potatoes & beans & let cool slightly. Cut the potatoes into halves or quarters, depending on their size. Place the potatoes, beans onions & bell peppers in a large bowl, mixing gently. For the dressing: In a small bowl, whisk the oil,wine, vinegar, salt, pepper, parsley, oregano, thyme & basil, blending thoroughly. Pour over the vegetables, tossing gently to coat. Let stand at least 1 hour at room temperature before serving.~~St. Michael's Cooks by Design

Here are some of my favorite green bean recipes. Green Beans and New Potatoes 1 to 1 ½ pounds fresh green beans 1 ½ to 2 pounds potatoes, whole new red and/or white potatoes are best 3-4 stripes bacon ½ of a large sweet yellow onion, chopped 3-5 garlic cloves, finely chopped 1 quart or so of broth or water, I use low-salt chicken broth Fresh dill Salt & Pepper Chop up bacon and fry it up in a large sauce pan till all the fat is rendered out. Add the onion to the fat and cook until it is translucent and then add the garlic and potatoes. Sauté up this mixture turning constantly for about 10 minutes or so, or until the potatoes start to brown. Then lightly salt and pepper the potatoes and turn down the heat and continue cooking till almost tender. Then add the broth or water to just cover the potatoes, and then add the green beans on TOP of the potatoes. Do not mix them in with the potatoes and broth since they are going to steam. Top with some dill and a little salt and pepper. Cover tightly and bring the broth to a boil and cook until the green beans are crispy tender. If needed add another handful of fresh dill before serving. GREEN BEANS WITH BLUE CHEESE & NUTS 1 pound green beans 4 thick bacons slices cut into ¼ inch pieces 4 ounces blue cheese 1 cup of Walnuts (any nut would do just fine) ½ medium sweet onion, finely chopped 3 cloves garlic, finely chopped Pepper, freshly ground to taste Salt to taste Place green beans in boiling salted water and cook 3 minutes, until they are crisp tender. Drain; rinse with cold water and set aside. Brown bacon then add onion and sauté until they are tender then add garlic (dont let it burn). Then add the green beans along with the blue cheese and the nuts. Continue cooking about 2 to 3 minutes until the cheese melts. Season with salt and pepper. Green Beans With Caramelized Onions And Almonds -posted by chase Kosher salt 3 Lb green beans trimmed of stem end 1/2 Cup sliced almonds 3 Tbl unsalted butter 5 Tbl extra-virgin olive oil 2 large onions sliced thin 2 Tbl chopped fresh thyme leaves Freshly ground black pepper Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste. GREEN BEANS WITH FRESH HERBS 4 tablespoons olive oil, butter, or a mix of these ¼ cup freshly chopped onion 2-3 cloves finely chopped garlic ¼ cup finely chopped celery ¼ cup fresh basil, chiffonade ¼ cup fresh parsley, chopped 1/8 cup fresh French tarragon, torn (can substitute Mexican Marigold Mint) 1 teaspoon fresh rosemary, chopped Salt to taste Freshly ground pepper to taste 1 pound fresh green beans, snapped and blanched Sauté onion and celery until tender, then add the garlic, the herbs, salt and pepper and sauté a few more minutes. Gently stir in the beans and continue cooking. (I like my beans crisp for a better flavor and color, but you can cook them to your liking.) If needed, you can add more salt and pepper before serving. Fresh parsley can be added as a garnish.

Thank you so much Ginger! that sesame ball recipe seems like exactly what i was looking for.