What are some good, fresh, simple recipes for trimmed green beans?!
1 1/2 lbs. green beans
4 oz. fresh Shitake mushrooms (optional)
1/2 cup grated Parmesan cheese (optional)
1/4 cup extra virgin olive oil
1 tablespoon butter
1/4 cup fresh Italian parsley, chopped
pinch of fresh basil and oregano, minced
pinch of red pepper flakes
1/2 cup plain bread crumbs (optional)
8 cloves garlic, peeled
In a saucepan, bring 5 cups water to a boil with 1 tablespoon salt. Add fresh green beans (strings and ends removed). Boil beans for 4-5 minutes, until tender but not overcooked. When tender, shock beans in a bowl of ice water to prevent overcooking and retain bright green color. Remove after 30 seconds and let drain in colander.
In a large heavy bottom skillet, heat olive oil with cloves of garlic and mushrooms. Sauté until garlic becomes tan, but not brown. Mash garlic into oil with the tines of a fork. Add cooled beans, parsley, butter and remaining ingredients. Toss with cheese and bread crumbs (optional) and serve when butter has melted.
Cook's Note: Garlic cloves may be removed before serving, or left in for added flavor, as desired. Garlic can be pureed or pressed through a sieve, but this will eliminate the "roasted" garlic flavor which characterizes this dish. May be served either warm or cold (if served cold, omit butter).
Variations: A strip of lean bacon or Pancetta may be sautéed in olive oil before adding garlic, then crumbled in. For a piquant flavor, the beans may be served cold, as a salad, and dressed with a few drops of freshly squeezed lemon or balsamic vinegar.
~GREEN BEANS IN RED PEPPER BUTTER
1 red bell pepper, shredded 1/4 c. (1/2 stick) butter 1/4 c. onion 1 tbsp. lemon juice Salt and freshly ground pepper 2 lbs. green beans, washed and trimmed 1 tbsp. butter 1 red bell pepper, cored, seeded, cut julienne
For butter: Melt butter in medium saucepan over medium-high heat. Add shredded pepper and saute until crisp-tender. Transfer to platter with slotted spoon and set aside. Combine 1/4 cup butter with onion in food processor and mix well. Add sauteed peppers, lemon juice, salt and pepper; mix until smooth, about 30 seconds.
Bring 1 quart water to boil. Add beans and cook 8-10 minutes. Drain beans well. Ten minutes before serving, melt 1 tablespoon butter in large saucepan over medium-high heat. Add julienne peppers and saute 2 minutes. Reduce heat to low; add green beans and red pepper butter, stirring to blend well. Cover and simmer until beans are heated through. Serve immediately.
Answers: ~~~~~~FRESH GREEN BEANS IN GARLIC SAUCE
1 1/2 lbs. green beans
4 oz. fresh Shitake mushrooms (optional)
1/2 cup grated Parmesan cheese (optional)
1/4 cup extra virgin olive oil
1 tablespoon butter
1/4 cup fresh Italian parsley, chopped
pinch of fresh basil and oregano, minced
pinch of red pepper flakes
1/2 cup plain bread crumbs (optional)
8 cloves garlic, peeled
In a saucepan, bring 5 cups water to a boil with 1 tablespoon salt. Add fresh green beans (strings and ends removed). Boil beans for 4-5 minutes, until tender but not overcooked. When tender, shock beans in a bowl of ice water to prevent overcooking and retain bright green color. Remove after 30 seconds and let drain in colander.
In a large heavy bottom skillet, heat olive oil with cloves of garlic and mushrooms. Sauté until garlic becomes tan, but not brown. Mash garlic into oil with the tines of a fork. Add cooled beans, parsley, butter and remaining ingredients. Toss with cheese and bread crumbs (optional) and serve when butter has melted.
Cook's Note: Garlic cloves may be removed before serving, or left in for added flavor, as desired. Garlic can be pureed or pressed through a sieve, but this will eliminate the "roasted" garlic flavor which characterizes this dish. May be served either warm or cold (if served cold, omit butter).
Variations: A strip of lean bacon or Pancetta may be sautéed in olive oil before adding garlic, then crumbled in. For a piquant flavor, the beans may be served cold, as a salad, and dressed with a few drops of freshly squeezed lemon or balsamic vinegar.
~GREEN BEANS IN RED PEPPER BUTTER
1 red bell pepper, shredded 1/4 c. (1/2 stick) butter 1/4 c. onion 1 tbsp. lemon juice Salt and freshly ground pepper 2 lbs. green beans, washed and trimmed 1 tbsp. butter 1 red bell pepper, cored, seeded, cut julienne
For butter: Melt butter in medium saucepan over medium-high heat. Add shredded pepper and saute until crisp-tender. Transfer to platter with slotted spoon and set aside. Combine 1/4 cup butter with onion in food processor and mix well. Add sauteed peppers, lemon juice, salt and pepper; mix until smooth, about 30 seconds.
Bring 1 quart water to boil. Add beans and cook 8-10 minutes. Drain beans well. Ten minutes before serving, melt 1 tablespoon butter in large saucepan over medium-high heat. Add julienne peppers and saute 2 minutes. Reduce heat to low; add green beans and red pepper butter, stirring to blend well. Cover and simmer until beans are heated through. Serve immediately.
1/4 pound bacon (about 5 slices),
cut into 1/2-inch pieces
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
1/4 teaspoon dry mustard
Couple dashes hot sauce, such as Tabasco
1 1/2 pounds green beans, trimmed and rinsed
1/3 cup jarred roasted red peppers, coarsely chopped
In a large skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Remove the skillet from the heat and stir the Worcestershire sauce, sugar, mustard and hot sauce into the bacon fat. Return the skillet to high heat, add the green beans and cook, tossing occasionally with tongs, until crisp-tender, about 6 minutes. Stir in the red peppers and half the bacon, tossing until warmed through, about 1 minute. Top with the remaining bacon.
1 pound green beans
3 tablespoons olive oil
4 shallots, thinly sliced
salt and black pepper
1/4 cup hazel nuts toasted and coarsely chopped (or any nuts you prefer)
1 tablespoon lemon zest (finely chopped)
2 tablespoon chopped fresh parsley leaves
Preheat oven to 425 degrees F
toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until cooked through and golden, about 15-18 mins. Combine nuts, zest, and parsley in a small bowl. Transfer greens beans to a platter and sprinkle the nuts mixture.
very simple and delicious!!!! This was one side dish i made for Thanksgiving! Enjoy!
GREEN BEAN CASSEROLE
30 ounces green beans, canned, drained*
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
2 3/4 ounces French-fried onions
1/8 teaspoon pepper
Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.
Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more.
Note: *May substitute 18 ounces frozen cut green beans, thawed and drained.
Serving Size: 6
SWISS GREEN BEAN CASSEROLE
Cooked fresh green beans OR
2 (15 1/2 oz.) cans green beans, drained
1 carton (8 oz.) French onion dip
2 tbsp. butter
2 tbsp. flour
2 tbsp. milk
1/4 lb. Swiss grated cheese
Paprika
Melt butter in a small saucepan; add flour and stir until smooth. Add onion dip and milk, stirring until smooth.
Layer beans and 2/3 of sauce in a 1 1/2 quart lightly buttered casserole dish. Top with cheese. Pour remaining sauce over all. Sprinkle with paprika.
Cover and bake in a 325 degree oven for 20 minutes, or until cheese melts.
SAUTEED GREEN BEANS with TOMATOES and BASIL served with PARMESAN CRISPS
1 1/2 pounds fresh green beans, trimmed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, thinly sliced
2 garlic cloves, minced
1 (14 1/2-ounce) can diced tomatoes
1/4 cup dry white wine
2 tablespoons thinly sliced fresh basil
Salt and freshly ground black pepper
Parmesan Crisps, recipe follows
Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.
Parmesan Crisps:
1/2 cup grated Parmesan
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.
Bake for 3 to 5 minutes or until golden and crisp. Cool.
Yield: 8 to 10 crisps
hope these help. enjoy.
Okay, here's really simple...and so good.
Saute your green beans in olive oil over medium to med-low heat until tender. If you like you can put a couple sprigs of fresh thyme in the pan while cooking. Once done, arrange beans on a platter, season with salt and pepper. Drizzle with a good quality balsamic vinegar and serve.