Posts Tagged ‘Green Beans’

From: http://allrecipes.com/recipe/green-beans-with-almonds-and-caramelized-shallots/detail.aspx

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6

1/4 cup blanched, slivered almonds
3 tablespoons butter
5 small shallots, thinly sliced
1 red bell pepper, chopped
2 tablespoons white sugar
salt and pepper to taste
1 1/2 pounds fresh green beans, trimmed and snapped

Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.

Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.

Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

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Country Green Beans

From: http://allrecipes.com/recipe/country-green-beans/detail.aspx

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

1 pound fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped cooked ham
1/4 cup butter or margarine
1/4 cup water *
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender.

* For a bolder, more flavorful dish, use chicken broth/stock instead of water. The ham can also be replaced with bacon, or even just ommitted completely.

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Dilly Beans

From: Moosewood Restaurant Cooks at Home

Prep Time:
Cooke Time:
Total Time:
Servings: 4 to 6

1 1/2 cups Water
2 cups Green Beans
2 tablespoons chopped fresh Dill
2 large Garlic cloves, pressed
1/4 teaspoon Red Pepper flakes
1/3 cup cider Vinegar
1/2 teaspoon Sugar or Honey
1 teaspoon Vegetable Oil (Optional)

Bring water to boil in small pot. Add beans; cook 3 to 5 minutes. Drain when beans are still bright green and just tender. Stir dill into warm beans. Combine garlic, red pepper flakes, vinegar, and sugar or honey in a saucepan and quickly bring to boil. Simmer for 2 minutes. Pour dressing over green beans and mix well. Add oil if desired. Serve hot or chilled for 20 minutes.

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Sesame Green Beans

From: The All New Good Housekeeping Cook Book

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time:
Servings: 4

1 teaspoon Salt
1 pound Green Beans, trimmed
1 tablespoon Soy Sauce
1/2 teaspoon Asian Sesame Oil
1 1/2 teaspoons minced, peeled fresh Ginger or 3/4 teaspoon ground Ginger
1/2 teaspoons Sesame Seeds, toasted

In 4 quart saucepan, combine 7 cups water and salt; heat to boiling over high heat. Add green beans; heat to boiling. Cover and cook until just tender-crisp, 6 to 8 minutes. Drain; return green beans to saucepan.

Add soy sauce, sesame oil, and ginger to green beans in saucepan. Cook over low heat, stirring occasionally, until flavors have blended, about 3 minutes. Transfer to serving bowl and sprinkle with sesame seeds.

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From: The All New Good Housekeeping Cook Book

Prep Time: 20 minutes
Cook Time: 20 to 30 minutes
Total Time:
Servings: 8

2 pounds Green Beans, trimmed
3 tablespoons Olive Oil
3/4 tablespoon Salt
2 tablespoons White Wine Vinegar
1 1/2 teaspoons Dijon Mustard
1/2 teaspoon Sugar
1/2 teaspoon coarsely grounded Black Pepper
2 tablespoons chopped fresh Dill

Preheat oven to 450 degrees. In large roasting pan, toss green beans, 1 tablespoon oil, and 1/2 teaspoon salt until coated. Roast, stirring twice, until tender and lightly browned, 20 to 30 minutes.

Meanwhile, prepare vinaigrette: In large bowl, with wire whisk, mix vinegar, mustard, sugar, remaining 1/4 teaspoon salt, and pepper until blended. In thin, steady stream, whisk in remaining 2 tablespoons oil until blended; stir in dill.

When green beans are done, transfer to serving bowl. Drizzle vinaigrette over green beans; toss until coated.

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From: Grocery Gardening Planting, Preparing and Preserving Fresh Food, by Jean Ann Van Krevelen

Prep Time:
Cook Time: 45 minutes
Total Time:

4 medium Yukon Gold Potatoes, cleaned and cubed
1/2 cup Olive Oil, plus more for coating baking sheets
Salt and fresh-ground Black Pepper
1/4 pound fresh Green Beans, cleaned and trimmed
1 Shallot, minced
1 tablespoon Dijon Mustard
1/4 cup Balsamic Vinegar
1 tablespoon fresh Thyme Leaves, minced

Preheat the oven to 400 degrees. Place the potatoes on a couple of baking sheets. Drizzle with olive oil and sprinkle with the salt and pepper. Bake for 45 minutes or until  the potatoes are brown and well carmelized.

Blanch the green beans by immersing them in a large saucepan of boiling water for 2 to 3 minutes. Remove the green beans from the saucepan and dunk them in a bowl of ice water to stop the cooking process. Drain and dry the green beans.

In a large bowl, combine the shallot, Dijon mustard, vinegar, and thyme. Salt and pepper to taste and whisk to combine the ingredients. While whisking, add 1/2 cup of the olive oil. Continue whisking to blend the oil thoroughly into the dressing. Add the potatoes and green beans; toss to combine. Serve.

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From: Grocery Gardening Planting, Preparing and Preserving Fresh Food, by Jean Ann Van Krevelen

Prep Time:
Cook Time: 3 to 4 minutes
Total Time:

1 tablespoon Extra-Virgin Oliver Oil
1 tablespoon Sesame Oil
2 cloves Garlic, minced
1 tablespoon dried Red Pepper flakes
8 ounces fresh Green Beans, tips and strings removed

In a heavy skillet, heat the olive oil, sesame oil, garlic, and red pepper flakes. Stir constantly for a few seconds until garlic is tender. Add the green beans. Toss the green beans evenly just until they are tender – for about 3 to 4 minutes. Remove from the heat, season with salt, and serve immediately.

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