GREEN BEANS WITH PEPPERS
This festive-looking side dish is a snap to make for a holiday menus or an everyday meal. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 7
Steps:
- In a large saucepan, place steamer basket over 1 in. of water. Place beans in batches in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 6-8 minutes or until crisp-tender., In a nonstick skillet, heat oil over medium-high heat. Add red peppers and onion; cook and stir until tender. Add beans, basil, salt and pepper; toss to coat.
Nutrition Facts : Calories 52 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 153mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
THE BEST GREEN BEANS EVER
Ree Drummond's Best Green Beans Ever recipe, from The Pioneer Woman on Food Network, starts with bacon grease and gains even more flavor from chicken stock.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
- Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.
GREEN BEANS WITH TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
- Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
- Garnish green beans with toasted slivered or sliced almonds.
GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS
Savory and sweet. Everyone who tries this side dish absolutely loves it.
Provided by Jen
Categories Side Dish Vegetables Green Beans
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 17.1 g, Cholesterol 15.3 mg, Fat 8.3 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 51 mg, Sugar 7.3 g
GREEN BEANS WITH RED PEPPERS
"Balsamic vinegar adds zing to these colorful sauteed veggies that cook in a flash," says Chris Kallies of Oldsmar, Florida. "Trim the beans and julienne the pepper ahead to make this dish in a snap at the last minute."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED GREEN BEANS WITH PEPPERS AND ONIONS
I love roasting green beans because they get a rich, carmelized flavor and also keep their color and crunch
Provided by CookingONTheSide
Categories Onions
Time 53m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Toss vegetables with dressing in large roasting pan.
- Bake 30 minutes or until vegetables are tender, stirring after 15 minutes.
- Sprinkle with cheese.
- Bake an additional 2-3 minutes or until cheese is melted.
Nutrition Facts : Calories 47.6, Fat 0.2, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 11.1, Fiber 3.6, Sugar 3, Protein 2.1
GREEN BEANS WITH BACON AND RED BELL PEPPER
From Bon Appetit, this is an easy side dish that goes very quickly. Fresh green beans are best, but this can be made with canned green beans also.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
- Using slotted spoon, transfer bacon to paper towel and drain.
- Pour off all but 2 tablespoons drippings from skillet.
- Add green beans and bell pepper to skillet.
- Toss vegetables over medium-high heat until coated with drippings, about 1 minute.
- Add broth.
- Cover and cook until vegetables are crisp-tender, about 5 minutes.
- Season to taste with salt and pepper.
- Transfer to serving bowl. Sprinkle with bacon and serve.
GREEN BEANS WITH MUSHROOMS AND PEPPERS
Very easy way to dress up green beans. This is a recipe I came up with on my own because DH wanted Green Beans for the zillionth time this week and I needed a change.
Provided by Simply Chris
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Boil green beans and shallots in water with season salt until green beans are crisp tender.
- Meanwhile, saute garlic, peppers, mushrooms and olive oil in small skillet over medium heat.
- Drain green beans, add the garlic, peppers and mushrooms.
- Add margarine/butter and gently toss.
- Serve.
Nutrition Facts : Calories 103.3, Fat 6.4, SaturatedFat 1, Sodium 42.1, Carbohydrate 11, Fiber 4.3, Sugar 2.5, Protein 2.8
GREEN BEANS AND RED BELL PEPPERS WITH MARJORAM AND ALMONDS
Categories Herb Vegetable Side Sauté Thanksgiving Vegetarian High Fiber Low Sodium Almond Green Bean Bell Pepper Fall Healthy Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
- Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds.
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SAUTéED GREEN BEANS WITH RED PEPPERS & ALMONDS
From hauteandhealthyliving.com
Ratings 4Category Side DishCuisine AmericanTotal Time 20 mins
- Over high heat, bring a medium-sized saucepan filled with water to a boil. Add beans and cook for 4 to 5 minutes or until tender-crisp. Drain. Place beans in a bowl of ice cold water for a minute or so. Drain well.
- Meanwhile, in a large nonstick frying pan, cook almonds over medium heat until golden and fragrant, stirring frequently, about 5 minutes. Transfer to small dish.
- Add oil to the pan; heat over medium-high heat. Cook shallots until softened, about 2 to 3 minutes.
- Stir in red peppers, garlic, green beans and salt and pepper; cook, stirring occasionally, until peppers are tender-crisp and beans are hot, about 4 to 5 minutes. Stir in almonds. Transfer to serving bowl. Sprinkle with parmesan cheese and serve warm.
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