Lemon Green Beans Recipes

LEMON PEPPER GREEN BEANS

Steps:

• Place green beans in a steamer over 1 inch of boiling water. Cover, and cook until tender but still firm, about 10 minutes; drain.
• Meanwhile, melt butter in a skillet over medium heat. Saute almonds until lightly browned. Season with lemon pepper. Stir in green beans, and toss to coat.

LEMONY GREEN BEANS

Steps:

• Finely grate the lemon zest into a large bowl.
• Cut the lemon in half and squeeze in the juice from one half.
• Add 1 tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
• Put a pan of salted water on to boil. Meanwhile, trim the the beans.
• Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
• Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.

LEMON GREEN BEANS

Steps:

• Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-10 minutes or until crisp-tender. , In a jar with a tight-fitting lid, combine the lemon juice, oil, dill and salt; shake well. Transfer beans to a serving dish; add dressing and toss to coat.

LEMON GREEN BEANS

Steps:

• Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
• In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

GREEN BEANS WITH LEMON AND GARLIC

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.

LEMON-GARLIC GREEN BEANS

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir beans in oil over medium heat for 10-13 minutes or until crisp-tender., Add garlic; cook 1 minute longer. Stir in the lemon juice, pepper and salt.

GREEN BEANS WITH HAZELNUTS AND LEMON

Steps:

• In a large pot of salted boiling water, cook beans 3 to 8 minutes or until tender. Drain and place in a large bowl.
• Add olive oil, lemon zest, hazelnuts, salt and pepper. Beans may be made 1 day ahead, chilled and covered. Reheat beans, preferably in a microwave.

GREEN BEANS WITH LEMON BUTTER

Steps:

• Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
• Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.

LEMONY GREEN BEANS

Steps:

• Snap off the stem ends of the green beans, or cut them off in a big bunch with a knife.
• Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom so you can keep track of the color.) Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown.
• Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes. Add some lemon juice and salt and pepper, then transfer to a platter in batches with tongs.

GREEN BEANS WITH LEMON

Steps:

• Trim regular green beans if using and in a large saucepan of boiling salted water cook beans until crisp-tender (2 minutes for haricots verts or 3 to 4 minutes for regular green beans) and drain in a colander.
• In a bowl toss beans with lemon juice, parsley, lemon zest, and pepper and season with salt.

GREEN BEANS WITH LEMON

Steps:

• Cut beans into 2" to 3" lengths then steam them for about 10 minutes or until just tender.
• Meantime, mix butter, zest, lemon juice, salt & lemon pepper, then combine with steamed beans & toss to coat.

LEMON GREEN BEANS RECIPE BY TASTY

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic green beans and season with salt. Sauté for 2 minutes, just until the garlic is fragrant.
• Add the chicken stock, cover, and steam for 5-7 minutes, until the green beans are tender but still bright green. Add the lemon zest and juice and toss to combine. Season with more salt to taste.
• Transfer to a bowl and serve warm.
• Enjoy!

LEMON-GARLIC GREEN BEANS

Steps:

• In a large covered pot (with steaming basket in place) boil 2 inches of water.
• Place green beans into steamer and steam for about 10 minutes. -Keep the beans that beautiful, fresh green color- with a bit of a bite.
• Drain beans into collander and set aside.
• Heat same pot over medium heat.
• Melt butter and gently saute garlic.
• Place beans into butter mixture and coat.
• Squeeze lemon onto beans, season with salt and pepper.

LEMON ROSEMARY GREEN BEANS

Steps:

• In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well.

GREEN BEANS WITH LEMON

Steps:

• Rinse the beans and drain them. Put them into a saucepan with water to cover and salt.
• Bring to a boil and simmer 10 minutes or until tender. The beans must remain a trifle firm or al dente.
• Drain the beans and return them to a hot saucepan. Add the butter and sprinkle with lemon juice, parsley and pepper. Toss and serve hot.

GREEN BEANS WITH LEMON

Steps:

• Bring a large pot of water to a boil, and salt it (for this, the same water may be used as that in which the potatoes have been blanched); add the beans, and cook until they are just bright green and tender, about 5 minutes.
• Drain the beans, then plunge them into a large bowl filled with ice water, to stop the cooking. When they're cool, drain them again. Zest the lemons, and julienne or mince the zest. Juice the lemons.
• To serve, place the oil in a large skillet, and turn the heat to medium high. Add the beans, and cook, tossing or stirring, until they are hot and glazed with the oil, 3 to 5 minutes. Toss the beans in a serving bowl with the lemon juice, top with the zest, and then serve.