Barefoot Contessa Green Beans Almondine Recipes

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GREEN BEANS AMANDINE



Green Beans Amandine image

Provided by Bobby Flay | Bio & Top Recipes

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Kosher salt and freshly ground black pepper
1 pound haricots verts, trimmed
1/2 cup sliced almonds
5 tablespoons unsalted butter
2 cloves garlic, chopped and smashed into a paste
2 cloves garlic, chopped and smashed into a paste

Steps:

  • Bring a large pot of water to a boil. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside.
  • Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the green beans and immediately put into the strainer set inside the ice water. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels.
  • In a small saute pan over medium heat, add in the almonds and cook until lightly toasted. Transfer the almonds to a small bowl.
  • Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans. Cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds.

GREEN BEANS ALMONDINE



Green Beans Almondine image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 pound trimmed, halved green beans in salted boiling water until tender, 3 minutes. Drain; rinse under cold water. Saute 1/4 cup sliced almonds in butter in a skillet over medium heat until golden, 2 minutes; add a pinch of nutmeg. Stir in the beans and 2 tablespoons water; season with salt and pepper. Cook, stirring, until warmed through, 2 minutes.

STRING BEANS WITH SHALLOTS



String Beans with Shallots image

Provided by Ina Garten

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

1 pound French string beans (haricots verts), ends removed
Kosher salt
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, large-diced
1/2 teaspoon freshly ground black pepper

Steps:

  • Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
  • Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
  • If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

GREEN BEANS WITH LEMON VINAIGRETTE AND ALMONDS



Green Beans with Lemon Vinaigrette and Almonds image

Provided by Giada De Laurentiis

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1 1/2 pounds green beans, trimmed and halved
1/2 cup toasted sliced almonds

Steps:

  • For the vinaigrette, combine the lemon juice, olive oil, lemon zest and salt and pepper to taste in a small bowl. Whisk until combined. Set aside.
  • In a large pot, bring 6 quarts of salted water to a boil. Add the green beans and cook for 4 minutes. Drain and place the beans in a serving dish. Toss with the vinaigrette and almonds and serve.

GREEN BEANS GREMOLATA



Green Beans Gremolata image

Provided by Ina Garten

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound French green beans, trimmed
2 teaspoons minced garlic (2 cloves)
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2 1/2 tablespoons good olive oil
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
  • For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
  • When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

GREEN GREEN SPRING VEGETABLES BAREFOOT CONTESSA - INA GARTEN



Green Green Spring Vegetables Barefoot Contessa - Ina Garten image

Make and share this Green Green Spring Vegetables Barefoot Contessa - Ina Garten recipe from Food.com.

Provided by cookiedog

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/4 lb french string bean, ends removed (haricots verts)
kosher salt
1/4 lb sugar snap pea, ends and strings removed
1/4 lb asparagus, ends removed
1/2 lb Broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon olive oil
3 large shallots, sliced
1/2 teaspoon fresh ground black pepper

Steps:

  • Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water.
  • Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans.
  • Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water.
  • Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
  • When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned.
  • Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

GREEN BEANS ALMONDINE



Green Beans Almondine image

No matter how much I make, it's never enough and it couldn't be simpler to make. Even those who hate veggies love this green bean almondine!

Provided by judilicious

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 5

1 pound fresh green beans
1 ½ ounces slivered almonds
2 tablespoons butter
2 cloves garlic, minced, or more to taste
salt and ground black pepper to taste

Steps:

  • Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep the nice green color.
  • Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 5 minutes, watching closely so as to not burn. Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 5 to 7 minutes.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 10.6 g, Cholesterol 15.3 mg, Fat 11.2 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 87.9 mg, Sugar 2 g

ANNE'S AMAZING ROASTED GREEN BEANS



Anne's Amazing Roasted Green Beans image

These roasted green beans are so easy, yet definitely company-worthy...that is, if you're willing to share!

Provided by Anne

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 4

1 pound fresh green beans, trimmed
¼ cup extra-virgin olive oil
sea salt and freshly ground black pepper to taste
½ large lemon, juiced

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Toss beans with olive oil in a medium mixing bowl until well coated. Spread beans out on a rimmed baking sheet, or in a roasting pan. Sprinkle lightly with salt and pepper.
  • Roast in the preheated oven until beans look shriveled and browned, about 20 minutes.
  • Remove beans from the oven, gather into a pile, and squeeze lemon juice over the top. Toss and serve.

Nutrition Facts : Calories 164 calories, Carbohydrate 9.6 g, Fat 14.2 g, Fiber 4.5 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 87.2 mg, Sugar 1.6 g

GREEN BEAN "ALMONDINE" WITH GARLIC AND BLUE CHEESE



Green Bean

This variation of classic French green bean amandine includes roasted garlic and blue cheese for an extra kick.

Provided by Chef John

Categories     Side Dish     Vegetables     Green Beans

Time 1h42m

Yield 6

Number Of Ingredients 9

3 heads garlic, minced
1 tablespoon olive oil
salt and freshly ground pepper to taste
1 pound fresh green beans, trimmed
1 teaspoon butter
⅓ cup sliced almonds
1 tablespoon olive oil
1 pinch cayenne pepper, or more to taste
2 ounces crumbled blue cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with aluminum foil.
  • Cut top 1/3 off garlic heads, exposing the cloves. Place garlic in the prepared baking dish cut side up. Pour olive oil over the garlic and season with salt. Fold up foil and seal to create a tight packet.
  • Bake in the preheated oven until a paring knife inserts easily into the center of a garlic clove, about 1 hour; set aside to cool. Once cool, remove each garlic clove from the skin. Reserve remaining olive oil.
  • Increase oven temperature to 400 degrees F (200 degrees C).
  • Bring a large pot of salted water to a boil; add green beans and cook until bright green and nearly tender, 4 to 6 minutes. Drain beans and transfer to a large bowl of ice water to cool completely; drain well and set aside.
  • Melt butter in a large skillet over medium heat. Add almonds; cook and stir until lightly browned, 3 to 4 minutes.
  • Toss green beans, roasted garlic and reserved olive oil, toasted almonds, and 1 tablespoon olive oil together in a large bowl; season with cayenne pepper, salt, and black pepper. Transfer to a shallow baking dish and top with blue cheese.7
  • Bake until cheese is melted and beans are fully tender, about 15 minutes.

Nutrition Facts : Calories 190 calories, Carbohydrate 16.4 g, Cholesterol 8.9 mg, Fat 12.1 g, Fiber 4.1 g, Protein 6.9 g, SaturatedFat 3.2 g, Sodium 171.9 mg, Sugar 1.8 g

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