Not Your Everyday Green Beans Recipes

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NOT YOUR MAMA'S GREEN BEAN CASSEROLE



Not Your Mama's Green Bean Casserole image

Provided by Alton Brown

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 17

2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons panko bread crumbs
1 teaspoon kosher salt
Nonstick spray
1 pound fresh green beans, rinsed and trimmed
1 gallon water
2 tablespoons kosher salt
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half

Steps:

  • Preheat the oven to 475 degrees F.
  • Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use.
  • Turn the oven down to 400 degrees F.
  • While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
  • Melt the butter in a 12-inch cast-iron skillet set over medium-high heat. Add the mushrooms, salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Add the half-and-half and cook until the mixture thickens, approximately 6 to 8 minutes.
  • Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

NOT YOUR MAMA'S GREEN BEAN CASSEROLE



Not Your Mama's Green Bean Casserole image

Provided by The Hearty Boys

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 15

6 tablespoons butter
2 shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
3/4 cup sherry
3/4 cup heavy cream
2 pounds fresh green beans, trimmed
Frizzled leeks, recipe follows
Vegetable oil, for deep frying
1 leek
Superfine flour, for dredging (recommended: Wondra Flour)
Salt and freshly ground black pepper

Steps:

  • Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
  • Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
  • Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
  • Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
  • Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
  • Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

NOT YOUR AVERAGE GREEN BEANS!



Not your average GREEN BEANS! image

Make and share this Not your average GREEN BEANS! recipe from Food.com.

Provided by luvmyhubby

Categories     Vegetable

Time 16m

Yield 4-6 serving(s)

Number Of Ingredients 5

canned green beans
salt
black pepper
basil
olive oil

Steps:

  • Drain liquid from green beans.
  • Add salt and pepper to taste.
  • Saute in olive oil (1 T. per can of beans) for 15 minutes.
  • Sprinkle with Basil.
  • Serve.

Nutrition Facts :

12 GREEN BEAN RECIPES: SAUTEED, ROASTED & MORE!



12 Green Bean Recipes: Sauteed, Roasted & More! image

These are the best sauteed green beans: an easy side dish bursting with flavor! Here's the trick for how to saute them to perfection.

Provided by Sonja Overhiser

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 6

1 pound fresh green beans
1 shallot (optional but recommended)
1 tablespoon olive oil or butter
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice (and zest of 1/2 lemon if desired)
Fresh ground black pepper

Steps:

  • Trim the green beans. Mince the shallot.
  • Place the beans in a large skillet and add 1/3 cup water. Heat over medium-high heat. Once the water starts boiling, cover the skillet and boil the beans for 4 minutes. Then uncover and cook until the water is fully evaporated, about 1 minute or os.
  • Once all the water has cooked out, add the olive oil or butter, minced shallot and kosher salt (take care because any additional moisture can cause the beans to momentarily spit). Sauté for 2 minutes more until tender, stirring frequently.
  • Turn off the heat and remove the beans to a bowl. Stir in the lemon juice and if using, top with grated lemon zest. Taste, then add plenty of fresh ground pepper and a few additional pinches of kosher salt. Eat immediately. Leftovers store 2 to 3 days refrigerated: though the bright green color is lost, they still taste delicious.

Nutrition Facts : Calories 69 calories, Sugar 4.1 g, Sodium 7.2 mg, Fat 3.8 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 3.2 g, Protein 2.2 g, Cholesterol 0 mg

NOT YOUR EVERYDAY GREEN BEANS



Not Your Everyday Green Beans image

I had a few fresh green beans that I needed to cook. I did not have enough for a meal, so I came up with this for a side dish. We loved it!

Provided by Cindy Newell

Categories     Green Bean Side Dishes

Time 20m

Yield 4

Number Of Ingredients 5

½ pound fresh green beans, trimmed
2 tablespoons butter
½ pound crimini mushrooms, chopped
salt and pepper to taste
¼ cup seasoned almond slices

Steps:

  • Melt the butter in a large skillet over medium heat. Cook and stir the green beans in the butter for 5 minutes. Stir in the mushrooms. Season with salt and pepper; continue to cook until the beans are tender, about 5 minutes. Stir in the almonds just before serving.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 7 g, Cholesterol 15.3 mg, Fat 8.8 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 3.9 g, Sodium 66.2 mg, Sugar 0.9 g

CREOLE STRING/GREEN BEANS



Creole String/Green Beans image

Zing up your everyday green beans into a wonderful Southern classic. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Beans

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon onion, minced
1 tablespoon green bell pepper, minced
2 tablespoons butter
2 1/4 cups green beans, cooked (canned is fine)
1 1/2 cups tomatoes, cooked (canned is fine)
3/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons American cheese, grated
8 soda crackers, crumbled finely

Steps:

  • Brown onion and bell pepper in butter; combine with beans and tomatoes.
  • Season and place in a buttered baking dish.
  • Top with cracker crumbs and sprinkle with cheese.
  • Bake at 350F for 15 or 20 minutes or until cheese is melted and lightly browned.

Nutrition Facts : Calories 73.1, Fat 4.4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 365.7, Carbohydrate 7.8, Fiber 2.1, Sugar 1.9, Protein 1.6

NOT YOUR EVERYDAY GREEN BEANS



Not Your Everyday Green Beans image

I had a few fresh green beans that I needed to cook. I did not have enough for a meal, so I came up with this for a side dish. We loved it!

Provided by Cindy Newell

Categories     Green Bean Side Dishes

Time 20m

Yield 4

Number Of Ingredients 5

½ pound fresh green beans, trimmed
2 tablespoons butter
½ pound crimini mushrooms, chopped
salt and pepper to taste
¼ cup seasoned almond slices

Steps:

  • Melt the butter in a large skillet over medium heat. Cook and stir the green beans in the butter for 5 minutes. Stir in the mushrooms. Season with salt and pepper; continue to cook until the beans are tender, about 5 minutes. Stir in the almonds just before serving.

Nutrition Facts : Calories 122.8 calories, Carbohydrate 7 g, Cholesterol 15.3 mg, Fat 8.8 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 3.9 g, Sodium 66.2 mg, Sugar 0.9 g

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Top Asked Questions

How long to bake green beans and onions?
Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately. Watch how to make this recipe.
What can I do with fresh green beans?
Fresh green beans are sauteed with sesame seeds and olive oil, then gently simmered with chicken broth. This recipe calls for broccoli, snow peas, carrots, and green beans, but you can use any of your favorites. The vegetables are stir fried with garlic, ginger, and soy sauce. Serve over your favorite rice.
How do you boil green beans without drying them out?
While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking.
How to cook beans and onions in the oven?
Coat a sheet pan with nonstick spray and evenly spread the onions on the pan. Bake in the oven until golden brown, tossing every 10 minutes, for approximately 30 minutes. Once done, remove from the oven and set aside until ready to use. While the onions are cooking, prepare the beans.

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