FRENCH STRING BEANS
Steps:
- Preheat the oven to 425 degrees F.
- Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
- Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
- Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
SAVORY STRING BEANS
I love making this dish when I can pick the beans right out of the garden and put them into the pot. The fresh taste is unbeatable. I've also made it with beans purchased at the store. Either way, you'll find this recipe a winner. There's no need for any extra seasonings at the table. -Ina Reed, Kingman, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. Add beans, water, onion and seasonings to drippings; bring to a boil. Cook, uncovered, until beans are tender, 15-20 minutes. Discard bay leaf. Stir in bacon.
Nutrition Facts : Calories 179 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 458mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein.
SAUTéED STRING BEANS RECIPE
Give your green beans a quick flavor boost with this Sautéed String Beans Recipe. Add Italian dressing and crunchy almonds to this string beans recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings, 1/2 cup each.
Number Of Ingredients 4
Steps:
- Cook and stir beans in half of the dressing in large skillet on medium heat 5 min. or just until crisp-tender.
- Add remaining dressing and mustard; mix lightly. Cook until heated through, stirring occasionally.
- Sprinkle with almonds.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
RED BEAN STEW
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
- Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
- Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
- Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams
SAUTEED STRING BEANS
Tired of regular or canned string beans? Here's an easy way to flavor up those veggies! Even my string bean hating roommate loves these!
Provided by LISFALLS
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender, mix in cocktail onions with liquid. Continue cooking 5 minutes, until heated through.
Nutrition Facts : Calories 119 calories, Carbohydrate 13.3 g, Fat 7 g, Fiber 5.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 510.6 mg, Sugar 4.3 g
EASY STRING BEANS AND ONIONS
Steps:
- In a saute pan with straight sides or a medium pot, add the olive oil and raise the heat to medium-high. Add the onions and season with a pinch of salt and grind or 2 of pepper. Cook the onions, stirring and moving around, until tender and translucent, about 4 minutes. Add the garlic and lower the heat. Continue cooking until fragrant and tender, about 2 minutes. Add the string beans and season with salt and pepper. Stir to coat, and then add the chicken stock. Raise the heat to a simmer and cover. Cook until the green beans are very tender, about 25 minutes. Spritz with lemon just before serving.
STEAMED YET CRISPY STRING BEANS
Steaming the green beans keeps them tender, while sauteeing them with roasted red peppers and prosciutto builds tons of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add prosciutto and saute until crispy, about 2 minutes. Remove to a paper towel. Steam beans over in 1/4 inch water until tender, 3-4 minutes. Drain beans.
- Swirl some olive oil in same skillet and add the peppers. Return beans to pan and toss with salt and red pepper flakes. Transfer beans to skillet and top with the crispy prosciutto.
SUMMER SEASONED STRING BEANS
A new way to season an old classic. String beans, ham, and small red potatoes are simmered with dry vegetable soup mix. A stand-alone dinner dish or a great side for a crowd/potluck!
Provided by LAURIEHANDLIN
Categories Side Dish Vegetables
Time 1h20m
Yield 8
Number Of Ingredients 8
Steps:
- Heat the oil and butter in a large pot. Place ham hock in the pot, and brown on both sides. Reduce heat to low. Place green beans and potatoes in the pot, and pour in enough water to cover.
- Mix in soup mix, sugar, and pepper. Simmer 1 hour, or until beans and potatoes are tender. Remove hock and shred meat into pot before serving.
Nutrition Facts : Calories 360.6 calories, Carbohydrate 51.6 g, Cholesterol 29.3 mg, Fat 13.6 g, Fiber 8.5 g, Protein 11.5 g, SaturatedFat 5.2 g, Sodium 120.4 mg, Sugar 5.8 g
RED BEAN AND GREEN BEAN SALAD
The first time I made this, I used some delicious small red beans that my housekeeper, Ana, brought from El Salvador. I also tested it with canned beans; of course I liked the Salvadoran red beans better, but not having them shouldn't deter you from making this substantial salad.
Provided by Martha Rose Shulman
Categories salads and dressings
Time 1h45m
Yield 4 generous servings
Number Of Ingredients 17
Steps:
- Drain the beans, rinse and place in a heavy saucepan with the onion, the crushed whole cloves of garlic, the bay leaf and enough water to cover by 2 inches. Bring to a boil, reduce the heat and simmer for 30 minutes. Add salt to taste and continue to simmer for an hour to an hour and a half more, until the beans are tender but intact. Turn off the heat and allow to sit for 30 minutes. Remove and discard the onion, garlic cloves and bay leaf. Place a strainer over a bowl and drain the beans. Transfer the beans to a salad bowl.
- While the beans are simmering, blanch the green beans in salted boiling water for 3 to 4 minutes, or steam them. They should be tender but still have some snap to them. Cut into 2- or 3-inch pieces.
- Toss together the red beans and the herbs. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, mustard, olive oil and 3 tablespoons broth from the beans (or yogurt, if you used canned beans). If you have time, allow the mixture to marinate, in or out of the refrigerator, for 30 minutes before adding the green beans and serving. Add the green beans and toss again just before serving.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 13 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 435 milligrams, Sugar 6 grams, TransFat 0 grams
AUTHENTIC LOUISIANA RED BEANS AND RICE
Authentic Cajun flavor! I grew up in Louisiana and love red beans and rice; these are just like I remember. Serve with Tabasco sauce for a little kick. My family loved to splash a little cider vinegar in each bowl.
Provided by MIAMI BEACH
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 11h30m
Yield 8
Number Of Ingredients 16
Steps:
- Rinse beans, and then soak in a large pot of water overnight.
- In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
- Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
- Stir sausage into beans, and continue to simmer for 30 minutes.
- Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Nutrition Facts : Calories 630.4 calories, Carbohydrate 79.1 g, Cholesterol 32.9 mg, Fat 24.2 g, Fiber 10.1 g, Protein 24 g, SaturatedFat 6.7 g, Sodium 603.9 mg, Sugar 2.6 g
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- Preheat the oven to 425 degrees. Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
- Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
- Just before serving, reheat the string beans in a large sauté pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.
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