Frenched Green Beans Recipes

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:

• To prepare beans, trim both ends with a paring knife, or snap off. Cut beans in half into approximately equal-size pieces, then carefully split each bean in half lengthwise with a paring knife.
• Bring 1 tablespoon butter and 1/2 cup water to a boil in a large skillet. Add beans. Cover; cook over medium-low heat until tender, 16 to 20 minutes.
• Toss with remaining tablespoon butter and dill. Season with salt and pepper. Serve warm.

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:

• 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:

• In a medium saucepan, heat margarine and water over medium heat until margarine melts, swirling to coat bottom.
• Add beans and cook for 1 to 2 minutes, separating them with a fork. Reduce heat to low and cook, covered, for 5 to 6 minutes, or until beans are crisp-tender.
• Stir in remaining ingredients and heat thoroughly.
• (Celery and onion should remain crisp.).

Steps:

• Blanch French green beans in pot of boiling salted water for 3 minutes.
• Drain and put into bowl of ice water. Drain when cool.
• Melt butter over low heat, add Dijon mustard and blend well. Add lemon juice and let come to a boil.
• Toast sliced almonds and hazelnuts until golden brown. Pour Dijon sauce over beans and toss. Sprinkle toasted nuts over the top.

Steps:

• Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
• At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
• Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

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.

Steps:

• In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
• When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.