Acadias French Green Beans Recipes

Steps:

• Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
• Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
• In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.

Steps:

• Mince dill and chives.
• Bring vegetable stock to a boil, add beans and cook 1-2 minutes.
• Reduce heat to low and cook for 10 minutes or until tender.
• Remove beans from stock and toss with chives and dill. Cover tightly and let sit for 1-2 minutes.
• Add pepper if desired.

Steps:

• Fill a large saucepan with water, and bring to a boil. Add a handful of salt. Meanwhile, trim the ends off green beans, discarding any that are discolored or damaged. Add to the boiling water, and blanch for 2 to 3 minutes or until crisp tender. Drain the green beans. Immediately submerge in ice water to chill and to retain their bright color.
• Alternatively, place the green beans in a colander. Place the colander on top of boiling potatoes to steam until tender, occasionally turning to cook evenly, about 3 to 4 minutes.

Steps:

• Cook green beans according to package directions; drain. Add mushrooms and keep warm. Combine the butter, rosemary and basil; drizzle over bean mixture and toss to coat. Sprinkle with almonds.

Steps:

• Force beans, trimmed ends first (keeping strings to the side), up through funnel of frencher (if using; see cooks' note, below).
• Cook beans in 2 batches in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 4 to 5 minutes. Transfer beans with a slotted spoon to a large bowl and toss with salt, pepper, vinegar, and oil. Serve hot or warm.

Steps:

• In a large skillet, saute almonds in butter for 1-2 minutes or until lightly browned. Add beans and salt; cook and stir for 1-2 minutes or until heated through.