GREEN BEANS WITH APPLE CIDER
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put the beans in a large microwave safe bowl, loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes. Uncover and stir the beans, then cover and microwave on high 4 to 7 minutes more, until desired doneness, from still-crisp to tender, but with a bite.
- Heat a small skillet over medium low heat. Add a drizzle of extra-virgin olive oil and the onions and cook until beginning to caramelize, about 10 minutes, stirring frequently. Add the cider, raise the heat to medium high and cook until liquid is reduced and syrupy, about 5 minutes.
- Remove the beans from microwave. Season the beans with salt and pepper, to taste, and add to the pan with the onions and cider. Toss evenly to coat the beans and keep warm until ready to serve.
GREEN BEANS GERMAN STYLE
My mother-in-law introduced me to this quick down-home dish almost 50 years ago when I was a new bride. The tender green beans are topped with diced bacon and a classic sweet-sour glaze. Guests always ask for the recipe. -Vivian Steers, Central Islip, New York
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain and set aside. , In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 1 tablespoon drippings. In the same skillet, saute onion in drippings until tender., In a small bowl, combine the cornstarch, salt, mustard and water until smooth. Stir into onion. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in brown sugar and vinegar. Add the beans; heat thought. Sprinkle with bacon.
Nutrition Facts : Calories 160 calories, Fat 10g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 280mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein.
GREEN BEANS IN CIDER
I prepared this for Thanksgiving dinner in place of the traditional but heavy green bean casserole. It has a delicious, faintly sweet flavor.
Provided by Carol Shorter Hicks
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine green beans and cider in a microwave-safe bowl; cover with plastic wrap. Cook in microwave on high for 5 minutes; stir beans. Return to oven and cook until tender, 5 more minutes. Remove beans with a slotted spoon and transfer to a serving bowl; reserve cider.
- Heat olive oil in a small skillet over medium heat; cook and stir bacon bits and onion in the hot oil until onion is tender, 5 to 10 minutes. Pour cider from green beans into the skillet; simmer until liquid is reduced, 5 minutes.
- Spoon bacon mixture over green beans. Season with salt and black pepper.
Nutrition Facts : Calories 78.7 calories, Carbohydrate 13.3 g, Cholesterol 2.5 mg, Fat 1.4 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 114.3 mg, Sugar 7.3 g
GREEN BEANS WITH CIDER GLAZE (THANKSGIVING)
From the Thanksgiving collection I've gathered over the years. This is from Redbook magazine, Nov., 2001.
Provided by Oolala
Categories Onions
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cook beans in boiling water until crisp-tender, 5 minutes; drain.
- Cook Onions in butter in a large skillet over medium heat for 2 minutes.
- Add apple cider, cider vinegar and cook until almost all the liquid is gone, 7 minutes.
- Stir in salt, pepper, and mustard; add beans and stir until heated through.
Nutrition Facts : Calories 68.7, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 341, Carbohydrate 9.5, Fiber 3.4, Sugar 4.3, Protein 2.3
GREEN BEANS WITH CIDER VINAIGRETTE
Enjoy this simple salad with our Grilled Steak Sandwiches with Goat Cheese and Arugula.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Set a steamer basket in a pot. Fill with enough salted water to come just below basket; bring to a boil. Prepare a large bowl of ice water.
- Place green beans in basket; top with garlic. Cover, and steam until green beans are crisp-tender, 4 to 6 minutes. Reserve garlic. Transfer green beans to ice water; let stand until cool. Drain; pat dry.
- Make vinaigrette: Using the flat side of the blade of a chef's knife, mash reserved garlic into a paste. Place in a small bowl; whisk in oil, vinegar, and mustard. Season with salt and pepper. Toss green beans with vinaigrette, and serve.
Nutrition Facts : Calories 120 g, Fat 9 g, Fiber 3 g, Protein 2 g
PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS
This fast and fun weeknight meal reveals an unexpected use for peanut butter, transforming it into a savory five-ingredient sauce. The pantry favorite is combined with tangy lemon juice, fragrant ginger and toasted sesame oil to create a rich, supernutty glaze that pairs well with fatty salmon. Here the salmon is roasted on a rack of green beans, but a bed of broccoli florets would be an excellent alternative. The sweet-salty glaze can be made a day ahead and brought to room temperature before using.
Provided by Kay Chun
Categories dinner, lunch, quick, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
- Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
- Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
- Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.
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