Green Beans Braised Recipes

TURKISH BRAISED GREEN BEANS

Steps:

• Cook the onions: In a large saucepan over medium heat add the canola oil. Once the oil is hot add the onions. Cook, stirring occasionally, until soft and translucent, 15-20 minutes.
• Add garlic, spices, tomatoes, and simmer: Add the garlic, cumin, cinnamon, paprika, and Aleppo pepper flakes. Cook, stirring occasionally, for another 3 to 4 minutes. Add the tomatoes, sugar, 1 teaspoon salt, and a generous grind of black pepper. Gently break up the tomatoes with a back of a wooden spoon. Add 1/2 cup of hot water, cover, and simmer for 10 minutes.
• Cook the green beans: Add the green beans and stir well, making sure they are well coated in the tomato sauce. Cover and cook for 15 minutes, or until the beans are soft. If the stew starts to get dry, you can add another 1/2 cup of water.
• Finish and serve: Take the beans off the heat and stir in 3 tablespoons extra virgin olive oil. Taste and adjust the seasoning and leave to cool for 10 minutes before serving.

BACON BRAISED GREEN BEANS

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.

BRAISED GREEN BEANS

Steps:

• In a large skillet, bring chicken broth and garlic to a simmer over medium-high. Add green beans and thyme; cover and cook until tender, about 8 minutes. Season with salt and pepper, drizzle with olive oil, and serve with lemon slices.

TURKISH-STYLE BRAISED GREEN BEANS

Steps:

• In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
• Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
• Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.

'CHINESE BUFFET' GREEN BEANS

Steps:

• Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

BRAISED WHITE BEANS AND GREENS WITH PARMESAN

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

BRAISED GREEN BEANS

Steps:

• In a heavy saucepan, cook onion in butter over medium low heat until golden Add beans, rosemary and broth.
• Cover aand cook over medium heat until beans are tender.
• Remove cover, add olives and cook until liquid is gone.
• Season and serve.

BRAISED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Submerge the beans in the boiling water and cook, stirring once or twice, for 4 minutes. Drain and set the beans aside.
• Heat the olive oil in a large pot over medium heat. Add the garlic, red pepper flakes, and salt and cook, stirring frequently, until the garlic is just beginning to brown, 1 to 2 minutes. Add the tomato paste and continue cooking, stirring constantly, until the tomato paste has turned a deep, brick-red color, about 10 minutes.
• Add the green beans and 1/4 cup water to the pot and continue to cook, stirring constantly, until the beans and tomato paste have mixed completely and all of the water has evaporated, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the beans have time to cook fully; they should be very tender. Taste and adjust the seasoning. Serve immediately.

BRAISED FRESH GREEN BEANS

Steps:

• Heat the olive oil in a large enough skillet to hold the beans until the oil begins to shimmer.
• Add the shallot and cook until golden, about five minutes.
• Add the breans and broth. Cover and simmer on low heat until beans are just tender, about 15 minutes.
• Season with salt and pepper. Serve with thyme sprinkled on top.

JULES' BRAISED BEANS

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir bacon in hot oil until browned, 7 to 10 minutes. Add onion; cook and stir until the onion is tender, 5 to 7 minutes.
• Stir vinegar, sugar, and garlic into the bacon and onion mixture; season with salt and pepper. Pour chicken stock over the mixture and stir; bring to a simmer and cook until hot, 2 to 3 minutes. Add the green beans and toss to coat. Cover the pot and let the green beans simmer until tender, about 10 minutes more.