Green Beans With Pickled Onion Relish Recipes

GREEN BEANS WITH PICKLED ONIONS

Steps:

• In 2-quart saucepan, heat 1/2 cup water to boiling over high heat. Add green beans; cover and return to boiling. Reduce heat; simmer covered 10 to 12 minutes or until tender. Drain; cool in colander under cold running water.
• Meanwhile, in shallow bowl, stir vinegar, sugar, salt and pepper until sugar is dissolved. Add onion; toss to coat. Let stand 10 minutes, tossing occasionally. Drain, reserving 1 tablespoon vinegar mixture.
• In medium serving bowl, place beans; top with onion. Drizzle with reserved vinegar mixture and the oil; toss to coat.

GREEN BEANS WITH PICKLED-ONION RELISH

Steps:

• Fill large bowl with ice and cold water. Cook beans in large pot of generously salted boiling water just until crisp-tender, 5 to 6 minutes. Drain. Place beans in bowl of ice water until cool. Drain well, then pat dry with kitchen towels. DO AHEAD: Can be made 1 day ahead. Wrap beans in several layers of paper towels; enclose in large resealable plastic bag and chill. Bring to room temperature before using.
• Combine 2 cups water, cider vinegar, and next 6 ingredients in large saucepan. Bring to boil, stirring until sugar dissolves. Add onions; bring to boil. Reduce heat and simmer until onions are wilted, about 4 minutes. Remove from heat. Cool uncovered to room temperature. DO AHEAD: Can be made 1 day ahead. Cover and chill onion mixture. Before using, drain liquid; discard thyme, cloves, and bay leaf and bring to room temperature.
• Whisk oil, syrup, and chopped thyme in large bowl. Season with salt and pepper. Add green beans and drained onions; toss to coat. Transfer salad to platter and serve.

GREEN BEANS WITH ONION

Steps:

• To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

PICKLED GREEN BEANS

Steps:

• Cut green beans to fit inside pint canning jars.
• Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
• Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
• In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
• Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

SAUTEED GREEN BEANS WITH ONION

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

GREEN BEANS WITH MINT VINAIGRETTE AND PICKLED ONION

Steps:

• Bring a large saucepan two-thirds full of water to a boil over high heat.
• Add the 1 Tbs salt and the green beans, and cook until the beans are bright green and tender, 4 to 5 minutes.
• Drain and immerse the beans in a bowl of ice water to cool, then drain and set aside.
• In a small saucepan over medium heat, combine the white wine vinegar, onion, sugar and salt, to taste.
• Bring to a boil, separating the onion slices into rings, and cook until slightly tender, 1 to 2 minutes.
• Remove from the heat and let cool.
• In a small bowl, stir together the shallot, mustard, mint and Champagne vinegar.
• Gradually whisk in 4 Tbs of the olive oil.
• Season with salt and pepper and set the vinaigrette aside.
• In a large sauté pan over medium heat, warm the remaining 1 Tbs olive oil and add the beans.
• Sauté, stirring occasionally, until they are warmed through, 2 to 3 minutes.
• Drain the onions, discarding the vinegar, and add the onions to the beans.
• Cook until warmed through, about 2 minutes more.
• Add the vinaigrette and toss well to coat.
• Transfer to a warmed serving dish.

GREEN BEANS WITH CARAMELIZED ONIONS

Steps:

• Cook green beans in boiling water.
• Drain.
• (This can be done ahead.).
• Cut onions into thin slices, and cut each slice in half.
• Cook onions in a nonstick skillet over medium-high heat, stirring occasionally until onions are golden brown.
• (Original recipe says do not stir onions first 5-10 minutes.) Reduce heat to medium; stir in butter and brown sugar.
• Add green beans; cook 5 minutes or until thoroughly heated.
• Toss with vinegar.