Blistered Garlic Green Beans A Must Have Family Recipes

BLISTERED GREEN BEANS

Steps:

• Heat a cast-iron skillet over medium-high heat. Add the butter and when melted, add the beans. Let the beans sit and blister for about 90 seconds, then toss and allow to blister some more. Add the soy sauce, toss to coat the beans and serve.

BLISTERED GARLIC GREEN BEANS -- A MUST-HAVE FAMILY RECIPE!

Steps:

• Drain and rinse 2-3 times the green beans (you can do this right in the can, or use a colander).
• Heat a skillet over medium heat and drizzle in the olive oil. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the green beans, then stir well to incorporate the minced garlic throughout the beans. Season the beans with the granulated garlic, onion powder, and kosher salt.
• Bring the beans up to a simmer, then reduce the heat to medium-low. Let the beans cook and become blistered and dehydrated, stirring every so often (once or twice in the cooking process). The process will take about 30 minutes.

GREEN BEANS WITH GINGER AND GARLIC

Steps:

• Bring a large pot of salted water to a boil, and fill a large bowl with ice water. Working in two batches, boil beans until just tender but still crisp and bright green. Start testing after 4 minutes or so, being careful not to overcook. When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.)
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat. Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic. Sprinkle with salt, and remove to a serving dish. Repeat with remaining oil, beans, ginger and garlic. Serve.

BLISTERED GREEN BEANS WITH GARLIC AND MISO

Steps:

• Mix garlic, lime juice, miso, and coconut nectar in a small bowl to combine. Set garlic mixture aside.
• Heat oil in a large skillet over medium-high. Add green beans and cook, undisturbed, until beginning to blister, about 2 minutes. Toss and continue to cook, tossing often, until tender and blistered in spots, 8-12 minutes.
• Remove skillet from heat, pour in garlic mixture, and toss green beans to coat. Add red pepper flakes; season with sea salt and black pepper. Transfer to a platter and top with cilantro.

BLISTERED GREEN BEANS WITH TAHINI

Steps:

• Make the tahini sauce: Whisk 2 tablespoons warm water, the tahini, lemon zest and lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a small bowl until smooth. (It will look curdled and broken at first but keep whisking.)
• Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add half of the green beans and cook, stirring occasionally, until they start browning, 6 minutes. Increase the heat to medium high and cook until wrinkled and blistered in spots, 4 to 6 more minutes. Add 2 teaspoons garlic, 1/2 teaspoon each rosemary and salt and cook, stirring, until the garlic is golden, 1 minute. Transfer the green beans to a platter; wipe out the pan and repeat with the remaining 2 tablespoons vegetable oil, green beans, garlic, rosemary and 1/2 teaspoon salt.
• Before serving, drizzle the green beans with the tahini sauce. Sprinkle with the parsley and grate some more lemon zest on top.