FRESH GREEN BEANS
Make and share this Fresh Green Beans recipe from Food.com.
Provided by srooc1
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Snap end off the beans.
- Add beans to boiling water.
- Cook ONLY 5 minutes.
- Drain and run under cold water.
- In a skillet, melt butter and saute beans for 3 minutes.
- Add cheese, pepper and garlic salt and toss.
- Serve immediately.
Nutrition Facts : Calories 68.4, Fat 5.3, SaturatedFat 3.3, Cholesterol 14.2, Sodium 89, Carbohydrate 3.9, Fiber 1.4, Sugar 1.7, Protein 2.2
FRESH GREEN BEANS, ONE WAY
Basic recipe is from Pioneer Woman but I altered it a little. I had to splurge since it was our first fresh green beans for the summer so I used bacon grease. YUM Next time olive oil.
Provided by Ms. Mother Earth
Categories Vegetable
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Snap the ends of beans and into the desired length.
- Melt bacon grease (or heat olive oil) in a skillet over medium low heat.
- Add garlic and onions and cook for a minute.
- Add green beans and cook for a minute until beans turn bright green.
- Add the chicken stock, chopped red pepper and S&P.
- Turn the heat to low, cover leaving the lid cracked for steam to escape.
- Cook for 25 minutes or so until liquid is evaporated and beans are soft.
Nutrition Facts : Calories 85.2, Fat 4.8, SaturatedFat 1.8, Cholesterol 4.7, Sodium 235.1, Carbohydrate 9.6, Fiber 2.8, Sugar 4.4, Protein 2.4
12 GREEN BEAN RECIPES: SAUTEED, ROASTED & MORE!
These are the best sauteed green beans: an easy side dish bursting with flavor! Here's the trick for how to saute them to perfection.
Provided by Sonja Overhiser
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Trim the green beans. Mince the shallot.
- Place the beans in a large skillet and add 1/3 cup water. Heat over medium-high heat. Once the water starts boiling, cover the skillet and boil the beans for 4 minutes. Then uncover and cook until the water is fully evaporated, about 1 minute or os.
- Once all the water has cooked out, add the olive oil or butter, minced shallot and kosher salt (take care because any additional moisture can cause the beans to momentarily spit). Sauté for 2 minutes more until tender, stirring frequently.
- Turn off the heat and remove the beans to a bowl. Stir in the lemon juice and if using, top with grated lemon zest. Taste, then add plenty of fresh ground pepper and a few additional pinches of kosher salt. Eat immediately. Leftovers store 2 to 3 days refrigerated: though the bright green color is lost, they still taste delicious.
Nutrition Facts : Calories 69 calories, Sugar 4.1 g, Sodium 7.2 mg, Fat 3.8 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 3.2 g, Protein 2.2 g, Cholesterol 0 mg
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