Green Beans Lyonnaise Recipes

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GREEN BEANS WITH LEMON AND GARLIC



Green Beans with Lemon and Garlic image

Keep your vegetable sides simple with the Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 17m

Yield 6 servings

Number Of Ingredients 7

2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper

Steps:

  • Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
  • Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

GREEN BEANS LYONNAISE



Green Beans Lyonnaise image

Make and share this Green Beans Lyonnaise recipe from Food.com.

Provided by MizzNezz

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 slices bacon, diced
1/4 cup minced onion
1/2 teaspoon salt
1 teaspoon red wine vinegar
1 dash pepper
4 cups fresh cooked beans or 4 cups canned green beans (hot)

Steps:

  • Saute bacon in skillet until brown.
  • Remove and set aside.
  • To skillet add onion and saute until tender.
  • Return bacon, add seasonings and beans.
  • Heat through.

LYONNAISE BEANS



Lyonnaise Beans image

An easy lima bean and onion side dish using dried beans, so start it the night before or first thing in the morning for that night's dinner. Prep time includes soaking the beans. This recipe was lovingly adopted, after being posted in the Topic of the Month forum by John DOH (chef #308515), during the January 2011 Beans and Lentils event. After testing this recipe, I think there are a few alterations I'd make. I would cut the beans down to 1 cup OR double the butter, which is what I had to do this time to balance the amount of beans and onions to the butter. In the future I think I'll slice the onions instead of chopping, as I'd like to see the contrast in the bowl. This dish tastes like buttered, seasoned vegetables - except it's full of protein!

Provided by Tinkerbell

Categories     Beans

Time 10h

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 cups dried lima beans
salt, to taste
2 medium onions
1/4 cup butter
1 tablespoon parsley
pepper, to taste

Steps:

  • Place beans in a large bowl and add enough cold water to cover. Leave to soak overnight or all day (if starting in the morning).
  • Drain beans and place in saucepan.
  • Add one quart of water, cover and cook until tender; about one hour. Add salt toward the end of cooking time.
  • Peel and finely chop onion.
  • Melt butter in a saucepan, add onions, parsley and pepper. Cook the mixture until the onions are transparent.
  • Drain beans well, and toss them in the onion mixture. Transfer to warmed dish and serve.

Nutrition Facts : Calories 233.1, Fat 8, SaturatedFat 5, Cholesterol 20.3, Sodium 77.4, Carbohydrate 31.7, Fiber 9.1, Sugar 5.3, Protein 10.1

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