Green Beans In Salted Water Recipes

CLASSIC BUTTERED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
• Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
• Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

SAUTEED GREEN BEANS

Steps:

• Prepare an ice-water bath. Bring a large pot of salted water to a boil. Add green beans, and cook until color is set and green beans are tender, about 2 minutes. Use a slotted spoon to transfer to ice-water bath to stop cooking; drain well.
• Melt butter in a large skillet over medium heat. Add green beans and toss to coat. Season with salt and pepper. Serve immediately.

CLASSIC GREEN BEANS AU GRATIN

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter. Bring a generously salted pot of water to a rolling boil over high heat.
• Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
• Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
• Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
• Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
• Season beans with pepper, kosher salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
• Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
• Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
• Let cool for 10 minutes before serving.

SAUTEED GARDEN FRESH GREEN BEANS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

GREEN BEANS IN SALTED WATER

Steps:

• Trim beans and cut into 1-inch pieces. In a 3-quart saucepan bring water with salt to a boil and simmer beans until just tender, about 5 minutes. Drain beans in a colander and return to pan. Toss beans with butter and pepper to taste.

EASY SAUTEED GREEN BEANS

Steps:

• Place beans and water in a large skillet. Bring to a boil; cook covered until beans are crisp tender, 4-6 minutes. Drain., In now empty skillet, melt butter over medium-high heat. Add beans; cook and stir until beans are tender, 1-2 minutes. Sprinkle with salt and pepper.

SNOW ON THE MOUNTAIN GREEN BEANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add green beans, and cook uncovered until just tender, 3 to 4 minutes. Meanwhile, melt the butter with the olive oil in a large skillet over medium-high heat. When the beans are almost tender, drain and add to the skillet. Continue cooking the green beans in the butter until they are tender, about 2 minutes more.
• Season the beans with salt, pepper, and lemon juice. Place onto a warmed serving dish, and sprinkle with crumbled feta cheese.

QUICK-COOKED GREEN BEANS WITH LEMON

Steps:

• Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.
• Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.

SAUTE OF GARLIC SCAPES & GREEN BEANS

Steps:

• Top& tail green beans.
• Bring a large pot of salted water to a boil; add beans& blanch for 2 – 3 minutes or until crisp-tender.
• Drain& refresh with cold water until beans are cold.
• Trim garlic scapes& remove any seed pods.
• Cut into pieces about the same length as the beans.
• Blanch for 1 – 2 minutes; drain& refresh with cold water.
• Heat oil in skillet on medium heat; add scapes& saute for 2 minutes.
• Add beans& red peppers.
• Toss together, cover skillet& cook for 2 minutes longer or until scapes are crisp-tender.
• Uncover& season with salt, pepper& balsamic vinegar.