Garlic Wine String Beans Recipes

STRING BEANS WITH GARLIC

Steps:

• Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
• Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.

GARLIC WINE STRING BEANS

Steps:

• In a medium saucepan over medium heat, place the green beans with liquid and wine. Cook until heated through; drain.
• Place the cheese in a microwave-safe bowl. Heat in the microwave on low or medium power in 1 minute intervals, until melted.
• Scoop the melted cheese over the heated green beans, and season with minced garlic to serve.

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.

GARLIC STRING BEANS

Steps:

• In a large wok or pan, heat olive oil over medium-high heat.
• Add string beans then sauté, mixing occasionally until the string beans start to brown (about 5 minutes).
• Add garlic and continue sauteing until you can smell its fragrance (about 30 seconds).
• Add lemon juice, water, and salt to the pan and mix well, making sure the string beans are in one layer on the wok or pan so that they're all cooked evenly.
• Cook until most of the water has been evaporated (about 5 more minutes). Serve immediately.

TANGY ALMOND GARLIC STRING BEANS

Steps:

• Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.
• Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan.
• Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing.
• Serve on a platter and scatter the top with the toasted almonds.

GARLIC STRING/ GREEN BEANS

Steps:

• In heavy skillet, heat oil.
• Add garlic and string beans, sauté over high heat to sear beans, stirring frequently being careful not to burn them.
• Add Thyme, hunza salt, and pepper to taste.
• Add water and vegetable broth.
• Bring to boil, cover tightly, reduce heat to medium low, and simmer for 20-30 minutes.
• Add more water if needed cook until beans are tender.
• Frozen beans take about half the time.
• Add add lemon juice, and toss well.

STRING BEANS WITH GARLIC

Steps:

• Bring 2 cups salted water to a boil in a saucepan. Add the beans, bring the water back to a boil and simmer 6 to 8 minutes. The beans should be crisply tender. Do not overcook. Drain.
• Place the oil and butter in the same saucepan. Add the garlic and cook briefly. The garlic should remain white. Add the beans and chives, and salt and pepper to taste. Toss to blend.

GREEN BEANS WITH WHITE WINE AND GARLIC VINAIGRETTE

Steps:

• Blanch the green beans in boiling water for 2 minutes and drain.
• Plunge them into cold water and drain again.
• Whisk together the remaining ingredients and add to the green beans.
• Toss and serve.
• 6 1/2-cup servings.
• Exchanges: Vegetable Exchange -- 1 Calories -- 38 Calories from Fat -- 15 Total Fat -- 2g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 3mg Carbohydrate -- 6g Dietary Fiber -- 2g Sugars -- 2g Protein -- 1g.