Rachael Ray Thanksgiving Green Beans Recipes

Steps:

• To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

Steps:

• Cook green beans in 1-inch simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render, add chopped onions to the pan and cook until tender with the bacon. Add cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot and bacon crisp at edges and onions translucent add vinegar to the pan and season with beans with sugar. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, then serve.

Steps:

• Steam beans in an inch of water, covered, for 5 minutes, or until bright green and crisp-tender. Drain.
• In a skillet, melt butter in oil, add onion and cook over medium heat for 5 minutes, or under onions are soft.
• Toss with green beans and season with salt and pepper to taste (I like using coarse Kosher salt).

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.

Steps:

• Put the beans in a large microwave safe bowl, loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes. Uncover and stir the beans, then cover and microwave on high 4 to 7 minutes more, until desired doneness, from still-crisp to tender, but with a bite.
• Heat a small skillet over medium low heat. Add a drizzle of extra-virgin olive oil and the onions and cook until beginning to caramelize, about 10 minutes, stirring frequently. Add the cider, raise the heat to medium high and cook until liquid is reduced and syrupy, about 5 minutes.
• Remove the beans from microwave. Season the beans with salt and pepper, to taste, and add to the pan with the onions and cider. Toss evenly to coat the beans and keep warm until ready to serve.

Steps:

• Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.

Steps:

• Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil.
• Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown.
• Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste. When warmed through, top with fried onions.

Steps:

• Place bacon between paper towels and microwave 60 seconds on high. Cool bacon and chop or crumble it up.
• Place green beans in a bowl and drizzle with extra-virgin olive oil, salt and pepper. Cover the bowl loosely with plastic wrap and microwave green beans on high for 5 minutes, stir and cook 5 minutes more. Remove wrap and top green beans with crumbled bacon.

Steps:

• Cook the bacon in a large skillet, on medium, until crisp. Transfer bacon to paper towels. In same skillet (off stove), add Worcestershire sauce, sugar, mustard, and Tabasco. Put skillet on high heat and add green beans, tossing with tongs, for about 6 minutes. Stir in red peppers and half of the bacon, for about a minute. Top with the rest of the bacon.