Green Beans Ala Bill Recipes

12 GREEN BEAN RECIPES: SAUTEED, ROASTED & MORE!

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.

GREEN BEANS AMANDINE

Steps:

• Bring a large pot of water to a boil. Fill a large bowl with ice cubes, add a few cups of cold water and place a strainer inside.
• Add 2 teaspoons kosher salt and the green beans to the boiling water and cook until crisp-tender, about 4 minutes. Drain the green beans and immediately put into the strainer set inside the ice water. Let sit until cold, about 2 minutes; drain well and pat dry with paper towels.
• In a small saute pan over medium heat, add in the almonds and cook until lightly toasted. Transfer the almonds to a small bowl.
• Add the butter, garlic and green beans into a large saute pan and cook over medium-high heat, tossing to coat the beans. Cook until the beans are heated through and al dente, about 2 minutes. Season with salt and pepper and transfer to a platter. Top with the toasted almonds.

CHEF BILL'S GREEN BEAN ALMONDINE WITH CRANBERRIES

Steps:

• Heat butter in a small skillet over medium heat until it starts to brown and smell nutty, 3 to 5 minutes. Add green beans, garlic powder, and salt; cook and stir until tender, about 2 minutes. Add almonds and cranberries; toss lightly to combine. Pour orange juice over green beans and season with white pepper.

BEANS AND GREENS ALLA VODKA

Steps:

• In a large pot or Dutch oven, heat the olive oil over medium-high. Add the onion and garlic, season with salt, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the tomato paste, vodka and red-pepper flakes. Cook, stirring, until the tomato paste is a shade darker and starts to stick to the bottom of the pot, 2 to 3 minutes.
• Add 2 cups water, the beans and the kale, season with salt and bring to a simmer. Reduce heat to maintain a simmer, cover, and cook until the liquid is flavorful and the kale is tender, 7 to 10 minutes.
• Remove from the heat and stir in the heavy cream. Taste and if it needs more salt, stir in some grated Parmesan. Serve with more Parmesan on top.

GREEN BEAN ALMONDINE

Steps:

• Place green beans in a saucepan. Cover with water and bring to a boil. Cook until beans are al dente, about 5 minutes. Drain and set aside.
• Melt butter in a large skillet over low heat. Add olive oil and mix thoroughly. Add almond slivers, mix until coated, and spread out evenly in the bottom of the skillet. Stir continuously, until almonds just begin to turn golden brown. Remove almonds to a small bowl and continue stirring for 1 minute until cool enough to taste. Add salt.
• Pour almonds over green beans and toss to ensure even coating. Serve warm.

ULTIMATE GREEN BEANS

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate; return the skillet with the reserved bacon grease to the stove.
• Cook the onion in the bacon drippings until soft, 5 to 7 minutes. Stir in the green beans and red pepper flakes; cook another 2 minutes. Pour the boiling water into the skillet and cover the skillet immediately; steam for about 15 minutes, shaking the skillet occasionally to keep the beans from sticking to the bottom. Add the butter, lemon juice, salt, and pepper; cook and stir until the butter is melted, 3 to 5 minutes. Sprinkle the cooked bacon over the beans to serve.

GREEN BEANS AL A SIDE

Steps:

• Place potatoes and onions covered in water and bring to the boil for approximately 15 minutes.
• Add the green beans for 5 minutes more.
• At this time the potatoes should be very soft.
• Drain the mixture of all the water.
• Add seasonings - a lot of pepper is delicious.
• Then take a fork and mash everything together - just slightly to meld all the flavours but still very chunky.
• Serve.

GREEN BEANS WITH DILL

Steps:

• Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.
• Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.
• Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.

AL DENTE GREEN BEANS IN SOY GARLIC SAUCE

Steps:

• In a 2 - 3 quart sauce pan, cook the green beans in well salted water until a little past crisp. We like them al dente, not mushy and not crispy. Drain and let rest in colander a minute.
• In the saucepan, add the olive oil and garlic and sautee one to two minutes. Add remaining ingredients and heat throughly. Toss with green beans.
• **These are definitely better the next day after marinating so you might do well to make tons and eat the majority the next day.