No Brainer French Cut Green Beans Recipes

Steps:

• 1. PREP: - Keep all ingredients frozen (french cut green beans and bacon) until ready to use. - Chop onions. Fine onions cook fast and are tender. - Cut frozen smoked thick-cut bacon in half and then in thin (1/8-1/4) strips. - Open bag of french cut green beans. - Have red pepper flakes and salt ready.
• 2. Use a 10-12 inch skillet. Place teaspoon of oil in skillet and heat on medium high. Immediately add the bacon and push around for 30 seconds to separate the pieces. Add the onions to the pan. Saute' for about 1 minute. Add the frozen green french cuts on top of the onions and bacon strips. Don't mix. Do not cover, do not stir at this point. It looks like it's smoking, but it's just defrosting and won't burn in this stage on medium high to high heat.
• 3. About 2- 3 minutes in begin blending ingredients together, Add the red pepper flakes--this is a good time to do this because you can see how much you are adding. For spicier beans add more pepper flakes--some like it hot ! Add salt. Stir occasionally to check the bottom to insure no burning. You'll see the green beans get limp and still nice and green--taste and season to your taste and cook for 5-8 minutes. Turn off heat, but leave on the burner and get the plates ready to serve. Leftover reheats for a take- to- work meal or next day side.

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:

• Cook green beans according to package directions.
• In a medium saucepan over low heat saute onions, thyme and parsley in butter for 5 minutes.
• Blend in salt, pepper, flour and lemon peel. Add sour cream and sherry, and cook on low for 3 minutes.
• Grease a medium/large casserole dish with butter, add cooked and drained beans to the dish. Pour the sour cream and spice mix over the beans, stir gently to coat. Sprinkle grated cheese and bread crumbs over the top of the dish.
• Bake at 350 for 20 to 30 minutes, until topping is lightly browned.

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.).