Emerilsgreenbeanscreole Recipes

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SPICY GREEN BEANS WITH GARLIC



Spicy Green Beans with Garlic image

Provided by Emeril Lagasse

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 20

1/4 cup clarified butter or vegetable oil
3 cloves garlic, thinly sliced
2 small green peppers such as jalapeno or serrano, stems and seeds removed, minced
2 teaspoons turmeric powder
2 teaspoons ground cumin
1/8 teaspoon cayenne
1 pound green beans, tough ends removed
1/4 cup water
1 1/2 teaspoons salt
3 tablespoons sesame seeds
1/4 cup clarified butter or vegetable oil
3 cloves garlic, thinly sliced
2 small green peppers such as jalapeno or serrano, stems and seeds removed, minced
2 teaspoons turmeric powder
2 teaspoons ground cumin
1/8 teaspoon cayenne
1 pound green beans, tough ends removed
1/4 cup water
1 1/2 teaspoons salt
3 tablespoons sesame seeds

Steps:

  • In a large saute pan, heat the butter or oil over medium-high heat. Add the garlic, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes.
  • Remove from the heat and adjust seasoning, to taste.
  • In a large saute pan, heat the butter or oil over medium-high heat. Add the garlic, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes.
  • Remove from the heat and adjust seasoning, to taste.

EMERIL'S GREEN BEANS CREOLE



Emeril's Green Beans Creole image

This is one of my adopted recipes. I love Green beans, especially when prepared with that Emeril flair!

Provided by TishT

Categories     Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons unsalted butter
2 slices bacon, chopped
1/4 cup ham, chopped
1 cup yellow onion, chopped
1/2 cup diced canned tomato, with their juice
3 cups water
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 1/4 lbs green beans, trimmed and cut in half

Steps:

  • Melt butter in a medium sauce pan over high heat.
  • Add bacon and ham and cook, stirring for 2 minutes.
  • Add onions and cook, stirring until soft, about 4 minutes.
  • Add tomatoes and their juice and cook, stirring for 4 minutes.
  • Add 2 cups of the water, salt, pepper and beans.
  • Reduce heat to medium and cook, stirring occasionally, until beans begin to soften, about 20 minutes.
  • Add remaining 1 cup water and cook until beans are very tender, about 10 minutes.

GREEN BEAN CASSEROLE



Green Bean Casserole image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h10m

Yield 8 servings

Number Of Ingredients 24

Kosher salt
2 pounds fresh green beans, ends cut off
4 tablespoons butter, plus more for buttering the casserole dish
4 slices bacon, cut into 1/4-inch pieces
3 cloves garlic, minced
1/2 large onion, chopped
1/4 cup all-purpose flour
2 1/2 cups whole milk
1/2 cup half-and-half
1/4 cup chicken broth, plus more if needed
3 tablespoons sherry
1/8 teaspoon cayenne pepper
Freshly ground black pepper
3/4 cup grated sharp Cheddar cheese
3/4 cup grated Monterey Jack cheese
3 large jarred piquillo or roasted red peppers, diced
Onion Strings, recipe follows
1 large onion, very thinly sliced
2 cups buttermilk
1 to 2 quarts (4 to 8 cups) canola oil
2 cups all-purpose flour
1 scant tablespoon kosher salt
1/4 to 1/2 teaspoon cayenne pepper
Freshly ground black pepper

Steps:

  • Bring a pot of lightly salted water to a boil; prepare a bowl of ice water.
  • Cut the green beans in half if you like the pieces a little smaller. Blanch the green beans by dropping them into the boiling water and cooking them for about 1 1/2 minutes. Remove from the boiling water with a slotted spoon and immediately plunge them into the ice water to stop the cooking process. Drain the beans once they're cool and set aside.
  • Preheat the oven to 350 degrees F. Butter a casserole dish.
  • Add the bacon pieces to a skillet over medium heat. Cook for 2 minutes, then add the garlic and onion and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 4 to 5 minutes. Remove from the skillet and set aside.
  • In the same skillet, melt the butter over medium heat. Sprinkle the flour into the skillet and whisk immediately to evenly mix it into the butter. Cook for a minute or two, then stir in the milk, half-and-half, chicken broth and sherry. Cook, whisking constantly, until the sauce thickens, about 2 minutes. Add the cayenne, 1 1/2 teaspoons salt and some pepper, then the grated Cheddar and Monterey Jack. Stir until the cheese melts. If the sauce is too thick, splash in some chicken broth as needed. Add the peppers along with the reserved bacon/onion mixture and stir to combine.
  • Put the green beans in the prepared casserole dish. Pour the sauce over the green beans and stir gently to combine. Bake until the sauce is bubbly, about 30 minutes. Top with the Onion Strings.
  • Put the onion slices in a baking dish, cover with the buttermilk and soak for at least 1 hour.
  • Heat the oil in a Dutch oven or heavy-bottomed pot until a deep-frying thermometer registers 375 degrees F.
  • Combine the flour, salt, cayenne and some black pepper in a bowl. Grab a handful of the onions, throw them into the flour mixture, tap to shake off the excess and plunge into the hot oil. Fry until golden brown, a few minutes, then remove immediately to a paper towel-lined plate. Repeat until all the onions are cooked.

BACON BRAISED GREEN BEANS



Bacon Braised Green Beans image

Excerpted from Emeril Lagasse's book, Emeril 20-40-60 (HarperStudio)

Provided by Emeril Lagasse

Categories     side-dish

Time 32m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
6 slices bacon, diced
1 cup thinly sliced onion
2 tablespoons sliced garlic
2 pounds green beans, rinsed, ends trimmed
1 cup chicken stock, canned low-sodium chicken broth or water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

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.

EMERILIZED GREEN BEAN CASSEROLE



Emerilized Green Bean Casserole image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 32

2 teaspoons unsalted butter
1 1/2 pounds green beans, ends trimmed and cut lengthwise into thin strips and blanched
1 1/2 pounds green beans, ends trimmed and cut lengthwise into thin strips and blanched
2 cups grated fontina cheese
4 to 5 cups vegetable oil
2 large yellow onions, peeled and thinly sliced (about 1/16-inch thick)
Hot pepper sauce
2 1/4 cups Cream of Wild Mushroom Soup, recipe follows
2 tablespoons Essence, plus 2 teaspoons, recipe follows
2 cups all-purpose flour
6 tablespoons unsalted butter
1 cup chopped yellow onions
1/2 cup chopped celery
1/4 teaspoon cayenne
1 1/2 teaspoons minced garlic
6 ounces shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 ounces oyster mushrooms, wiped clean, stems trimmed, and sliced
8 ounces cremini or button mushrooms, wiped clean, stems trimmed, and sliced
2 teaspoons fresh thyme leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup brandy
6 cups chicken stock
1 1/2 cups heavy cream
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Preheat the oven to 350 degrees F. Grease a 2-quart baking dish with the butter and set aside.
  • In a large bowl, combine the green beans, Wild Mushroom Soup, 2 teaspoons of Essence, and 1 1/2 cups of the cheese, and stir well. Pour into the prepared dish, sprinkle the remaining 1/2 cup of cheese on top, and bake until bubbly, 30 to 35 minutes.
  • In a large saucepan, add enough oil to come about 3 inches up the sides of the pan, and heat to 360 degrees F.
  • Pat the onions dry. Drizzle hot sauce on the onions and toss. In a bowl, combine the flour and 2 tablespoons of the Essence. Add the onions and toss to coat evenly. Shake the onions to remove any excess flour and add in batches to the hot oil. Cook, stirring occasionally, until crisp and golden brown, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels.
  • Top casserole with fried onions and serve.
  • In a large pot, melt the butter over medium-high heat. Add the onions, celery, and cayenne and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the mushrooms, thyme, salt, and pepper, and cook, stirring until the mushrooms give off their liquid and start to brown, about 7 minutes. Off the heat, add the brandy. Return to heat and bring to a boil and cook until glazed, about 2 minutes. Add the stock and return to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, for 15 minutes.
  • Remove from the heat and puree with a hand-held immersion blender, or in batches in a food processor. Add the cream, return to a simmer, and cook for 5 minutes. Remove from the heat and adjust seasoning, to taste.
  • Combine all ingredients thoroughly.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William Morrow, 1993.

ABSOLUTELY DELICIOUS GREEN BEAN CASSEROLE FROM SCRATCH



Absolutely Delicious Green Bean Casserole from Scratch image

No cans here! Fresh mushrooms, onion, and herbs with frozen green beans, sour cream, and cheddar cheese make this a delightfully tasty twist on the traditional casserole. I developed this recipe, longing for a 'no cans' version of the classic dish. I made this one year for my husband's family at Christmas time, and now they ask for it every year! My husband asks me to make it for dinner throughout the year.

Provided by Auriel

Categories     Side Dish     Casseroles     Green Bean Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 13

2 (12 ounce) packages frozen French cut green beans
8 ounces crimini mushrooms, quartered
3 tablespoons butter
1 small onion, halved and thinly sliced
1 tablespoon chopped fresh parsley
2 tablespoons all-purpose flour
½ teaspoon lemon zest
½ teaspoon salt
1 pinch ground black pepper
½ cup milk
1 cup sour cream
½ cup shredded Cheddar cheese
1 (2.8 ounce) can canned French fried onions

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place green beans into a saucepan and fill with about 1/2 inch of water. Bring to a boil and steam until beans are tender but still bright green, about 5 minutes. Drain and toss with the mushrooms. Set aside.
  • Melt the butter in a large skillet over medium heat. Add the onion and parsley; cook and stir until onion is tender. Whisk in flour until blended, then mix in the lemon zest, salt, and pepper. Gradually whisk in milk, stirring constantly, so that no lumps form and then stir in sour cream. Warm over medium heat until the sauce begins to bubble. Dump in the green beans and mushrooms, stirring to coat.
  • Remove from the heat and toss briefly with some of the Cheddar cheese and French fried onions, saving some of each to sprinkle over the top. Spoon into a 1 1/2 quart casserole dish and top with the reserved onions and cheese.
  • Bake in the preheated oven until the cheese melts, about 15 minutes.

Nutrition Facts : Calories 336.7 calories, Carbohydrate 20.8 g, Cholesterol 45.8 mg, Fat 24.9 g, Fiber 3.8 g, Protein 8.7 g, SaturatedFat 13.3 g, Sodium 469 mg, Sugar 5.1 g

CHEF JOHN'S BEANS AND GREENS



Chef John's Beans and Greens image

Beans and greens has it all: it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinch red pepper flakes
2 (15 ounce) cans cannellini (white) beans, drained
2 teaspoons chopped fresh oregano
½ teaspoon lemon zest
1 anchovy filet
1 head escarole, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 tablespoon extra virgin olive oil

Steps:

  • Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
  • Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
  • Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

Nutrition Facts : Calories 203 calories, Carbohydrate 24.8 g, Cholesterol 3.9 mg, Fat 8 g, Fiber 9.1 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 1006.6 mg, Sugar 1 g

GREENS AND BEANS



Greens and Beans image

We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.

Provided by GinaLovesFood

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 9

1 teaspoon salt
2 heads escarole, cut into 2-inch pieces
¼ cup olive oil
3 cloves garlic, pressed
1 teaspoon salt, or more to taste
½ teaspoon black pepper
¼ teaspoon red pepper flakes
1 (15 ounce) can cannellini beans, drained and rinsed
1 tablespoon Parmesan cheese, or to taste

Steps:

  • Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
  • Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g

CREOLE GREEN BEANS



Creole Green Beans image

Even though our children are grown, my husband and I remain busy. So we rely on speedy recipes that call for everyday ingredients. This peppery treatment really wakes up green beans. It makes enough that we have leftovers, which is helpful since our schedules sometimes keep us from eating together. -Sue Kuhn, Dublin, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 package (16 ounces) frozen cut green beans
5 bacon strips, diced
1 medium onion, chopped
1/2 cup chopped green pepper
2 tablespoons all-purpose flour
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

  • Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon., Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture.

Nutrition Facts : Calories 110 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 682mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.

EMERIL'S GREEN BEAN SALAD



Emeril's Green Bean Salad image

Folks will flip over these down-home and delicious green beans, a favorite with Emeril Lagasse and his family.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6

Coarse salt and ground pepper
3 tablespoons extra-virgin olive oil
2 small garlic cloves, minced
1 teaspoon grated lemon zest, plus 2 tablespoons fresh lemon juice
1 1/2 pounds haricots verts or other thin green beans, trimmed
2 small red onions, quartered through root end (leaving root end attached)

Steps:

  • Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
  • Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
  • Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.

EMERIL'S SOUTHERN-STYLE GREEN BEANS WITH BACON AND NEW POTATOES



Emeril's Southern-Style Green Beans With Bacon and New Potatoes image

Make and share this Emeril's Southern-Style Green Beans With Bacon and New Potatoes recipe from Food.com.

Provided by Spongebob Chefpants

Categories     Beans

Time 1h15m

Yield 1 pot of beans, 4-8 serving(s)

Number Of Ingredients 5

4 slices bacon, cut into thirds
1 medium onion, finely chopped
2 lbs fresh green beans, ends trimmed
8 small new potatoes, halved if large
salt & freshly ground black pepper

Steps:

  • In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes.
  • Add the onion and saute until translucent, about 5 minutes.
  • Add the green beans and potatoes and enough water to just cover them.
  • Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered.
  • As the beans get close to being done they will become quite fragile, so take care when stirring.

Nutrition Facts : Calories 447.5, Fat 10.8, SaturatedFat 3.5, Cholesterol 15.4, Sodium 223.7, Carbohydrate 78.5, Fiber 15.6, Sugar 7, Protein 13.9

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

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From sweetdaddy-d.com


THE BEST CLASSIC GREEN BEAN CASSEROLE - THE WHOLESOME DISH
2019-10-25 Instructions. Preheat oven to 350 degrees F. In a large mixing bowl, add the drained green beans, mushroom soup, and 1/2 cup of the fried onions. Stir to combine. Pour the green bean mixture into a 9x9 (or 7x11) inch baking dish. Spread it …
From thewholesomedish.com


RECIPES | EMERILS.COM
New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants. Go. Featured Recipe Galleries. Recipe Menu: Entrees; Appetizers; Sides; Salads; Soups; Pastas; Sauces; Sandwiches; Desserts; Breakfast; Baked Goods; Beverages/Alcohol; Beverages/Non-Alcoholic; Miscellaneous; Featured Pins. Mac and Cheese . Mac and Cheese. …
From emerils.com


EASIEST EVER 3-INGREDIENT GREEN BEAN CASSEROLE RECIPE
2022-04-11 Instructions. Preheat oven to 350 degrees. Drain the green beans, and mix them together with the cream of mushroom soup and about 2/3 of the can of French fried onions. Transfer to either a 9"x9" square baking dish or an 11" oval baking dish. Bake uncovered at 350 degrees for about 45 minutes, until bubbling.
From unsophisticook.com


EASY GREEN BEAN CASSEROLE - THE SEASONED MOM
2020-10-07 Preheat oven to 350 degrees F. Spray a 1 ½ -quart baking dish with cooking spray and set aside. Place frozen green beans in a large microwave-safe bowl. Add a splash of water, cover, and microwave just until crisp-tender (about 5 …
From theseasonedmom.com


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