Braised Green Beans Ejotes Guisados Recipes

BACON BRAISED GREEN BEANS

Steps:

• Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
• Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
• Remove from the heat and transfer the beans to a serving dish or small platter.

BRAISED GREENS

Steps:

• Wash the greens and remove tough stems. Cut or break greens into 2-inch lengths.
• Heat a nonstick pan over high heat; reduce heat to medium-high, add the oil and sauté the garlic for 30 seconds. Add the greens, and sauté for 1 minute.
• Stir in the stock, Sherry and hot pepper flakes; cover, and cook 8 to 10 minutes, until greens are soft.

BRAISED GREEN BEANS

Steps:

• In a large skillet, bring chicken broth and garlic to a simmer over medium-high. Add green beans and thyme; cover and cook until tender, about 8 minutes. Season with salt and pepper, drizzle with olive oil, and serve with lemon slices.

BRAISED FRESH GREEN BEANS

Steps:

• Heat the olive oil in a large enough skillet to hold the beans until the oil begins to shimmer.
• Add the shallot and cook until golden, about five minutes.
• Add the breans and broth. Cover and simmer on low heat until beans are just tender, about 15 minutes.
• Season with salt and pepper. Serve with thyme sprinkled on top.

JULES' BRAISED BEANS

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir bacon in hot oil until browned, 7 to 10 minutes. Add onion; cook and stir until the onion is tender, 5 to 7 minutes.
• Stir vinegar, sugar, and garlic into the bacon and onion mixture; season with salt and pepper. Pour chicken stock over the mixture and stir; bring to a simmer and cook until hot, 2 to 3 minutes. Add the green beans and toss to coat. Cover the pot and let the green beans simmer until tender, about 10 minutes more.

BRAISED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Submerge the beans in the boiling water and cook, stirring once or twice, for 4 minutes. Drain and set the beans aside.
• Heat the olive oil in a large pot over medium heat. Add the garlic, red pepper flakes, and salt and cook, stirring frequently, until the garlic is just beginning to brown, 1 to 2 minutes. Add the tomato paste and continue cooking, stirring constantly, until the tomato paste has turned a deep, brick-red color, about 10 minutes.
• Add the green beans and 1/4 cup water to the pot and continue to cook, stirring constantly, until the beans and tomato paste have mixed completely and all of the water has evaporated, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the beans have time to cook fully; they should be very tender. Taste and adjust the seasoning. Serve immediately.

BRAISED GREEN BEANS- "EJOTES GUISADOS"

Steps:

• Trim the beans and cut into 1-inch lengths; set aside.
• Using a mortar and pestle or the flat of a heavy knife blade, mash the garlic to a paste with the salt. In a medium-large skillet, heat the oil until ripping over medium-high heat. Add the crushed garlic and the onion; cook, stirring frequently, for 3 minutes. Add the beans and the chopped tomato and cook, stirring occasionally, for 5 to 7 minutes. Add the orange and lime juice, stirring well to combine. Add the pepper and more salt if desired. Raise the heat to high and cook, stirring frequently, until the liquid is nearly evaporated, another 2-3 minutes.