French String Beans Recipes

FRENCH-STYLE GREEN BEANS

Steps:

• In a large skillet, saute almonds in butter for 1-2 minutes or until lightly browned. Add beans and salt; cook and stir for 1-2 minutes or until heated through.

FRENCH-CUT GREEN BEANS WITH DILL BUTTER

Steps:

• To prepare beans, trim both ends with a paring knife, or snap off. Cut beans in half into approximately equal-size pieces, then carefully split each bean in half lengthwise with a paring knife.
• Bring 1 tablespoon butter and 1/2 cup water to a boil in a large skillet. Add beans. Cover; cook over medium-low heat until tender, 16 to 20 minutes.
• Toss with remaining tablespoon butter and dill. Season with salt and pepper. Serve warm.

SAUTEED STRING BEANS

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.

FRENCH STRING BEANS/ GREEN BEANS, TOMATO & BASIL SALAD

Steps:

• Place approximately 1/2 inch of water in a medium-sized stainless steel saucepan and add about 1/2 teaspoon salt.
• Bring to a boil.
• Add the string beans.
• Cover and bring to a strong boil for 5 minutes.
• They just turn crunchy, cooked and a wonderful green (not brownish!).
• Using a skimmer, lift the beans from the pan and spread them on a large plate to cook off.
• Toss the beans with 2 tbsp white wine vinegar and oil.
• Season and set aside.
• Peel the tomatoes if desired but it is not necessary.
• Slice crosswise very thinly.
• Place the seasoned string beans in the center of a large platter and arrange the slices of tomatoes around.
• Sprinkle generously with salt and pepper.
• Tomatoes need a lot of salt.
• Then sprinkle with vinegar and oil.
• Wash the fresh basil leaves and separate the leaves.
• Pile the largest leaves together.
• Roll the leaves into a tight bundle and slice them into very thin, long strips.
• Cut the onion into very thin slices and separate the slices into individual rings.
• With the beans at the center of the plate, sprinkle the onions on top, surround the green beans with tomato slices, and then arrange the sliced basil leaves around it forming a border.

FRENCH STRING BEANS WITH CRUSHED TOMATOES

Steps:

• Cook haricots verts in 32 cups of boiling, salted water for four to five minutes, or until done but still crisp. (If using string beans, cut them lengthwise into four strips with a sharp knife before cooking.) Cool beans in cold water and drain.
• In a skillet, heat butter. Add shallots and saute lightly until they are glossy. Add beans and saute until hot. Season with salt and pepper to taste.
• Heat olive oil in another skillet until very hot. Add diced tomatoes and saute until hot.
• Arrange beans on a serving platter and pour tomatoes over them.

FRENCH GREEN BEANS AND SHALLOTS

Steps:

• Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
• At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
• Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.

BUTTERY GARLIC GREEN BEANS

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.