SAUTEED GREEN BEANS WITH ALMONDS
A simple, but delicious, dish. The cooking method really brings out the flavor of fresh-from-the-garden green beans. Recipe serves 4-5 as a side dish, or 2 as a vegetarian main course over rice.
Provided by bakedapple42
Categories Vegetable
Time 15m
Yield 1/2 cup, 5 serving(s)
Number Of Ingredients 8
Steps:
- In saute pan, melt olive oil and butter over medium-low heat.
- Add shallots and saute 1 minute.
- Add green beans, garlic, salt, and onion powder. Stir to coat beans.
- Saute until beans are almost tender.
- Add almonds and continue to saute until green beans are crisp-tender.
- Serve warm as a side dish, or over rice as a vegetarian main course.
Nutrition Facts : Calories 83.5, Fat 6.3, SaturatedFat 1.1, Cholesterol 2, Sodium 41.9, Carbohydrate 6.1, Fiber 2.3, Sugar 2.2, Protein 2.4
GREEN BEANS WITH TOASTED ALMONDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
- Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
- Garnish green beans with toasted slivered or sliced almonds.
SAUTEED STRING BEANS WITH ALMONDS (WEIGHT WATCHERS)
This recipe was published on the WW site last year. I made it for Thanksgiving dinner and everyone loved it. According to WW, a 3/4 cup serving is 1 point. Prep time includes snapping the fresh green beans. If you're faster than me or you're using frozen green beans, it won't take as long. For variety, you can substitute pine nuts for the almonds. Toast the pine nuts the same as the almonds.
Provided by JackieT78
Categories Vegetable
Time 42m
Yield 3/4 cup servings, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place almonds (or pine nuts) in a large, dry skillet and place over medium heat. Cook until nuts are golden brown, shaking pan frequently, about 2 to 4 minutes. Remove nuts from pan and set aside.
- Heat oil in same skillet over medium heat.
- Add garlic and cook, stirring, 1 minute.
- Add string beans and saute 1 minute.
- Add broth to pan; cover and steam until beans are crisp-tender, about 3-5 minutes.
- Add salt and pepper; stir to coat.
- Remove from heat; stir in toasted almonds.
Nutrition Facts : Calories 89.8, Fat 4.8, SaturatedFat 0.5, Cholesterol 0.2, Sodium 250.5, Carbohydrate 9.7, Fiber 4.6, Sugar 1.9, Protein 4.2
GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS
Savory and sweet. Everyone who tries this side dish absolutely loves it.
Provided by Jen
Categories Side Dish Vegetables Green Beans
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
- Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
- Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 17.1 g, Cholesterol 15.3 mg, Fat 8.3 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 51 mg, Sugar 7.3 g
SAUTEED GREEN BEANS WITH BACON AND ALMONDS
Sauteed green beans with bacon and slivered almonds. I made this as a side for Easter dinner this year and everyone raved!
Provided by Lizzie Qualls McCrory
Categories Green Bean Side Dishes
Time 30m
Yield 6
Number Of Ingredients 4
Steps:
- Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown.
- Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.
Nutrition Facts : Calories 201.9 calories, Carbohydrate 7.3 g, Cholesterol 28.8 mg, Fat 16.9 g, Fiber 3.3 g, Protein 6.4 g, SaturatedFat 6.4 g, Sodium 231.7 mg, Sugar 2.5 g
NOT-YOUR-GRANDMOTHER'S SAUTEED GREEN BEANS WITH SLIVERED ALMONDS
BSD is a chef acronym you should know. It stands for blanch, shock and drain, and it applies to many vegetables that need precooking at restaurants. Blanching helps take the raw bite out of vegetables but keeps their texture. Once blanched, shocking in ice water stops the cooking process. Then draining removes any excess moisture and gets them ready for seasoning or sauce. This is a great technique for parcooking and holding all vegetables. It cooks the vegetable about 90 percent. Then all you need to do is finish cooking and season as you wish!
Provided by Jet Tila
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil and prepare an ice bath. For the ice bath, use a lot of ice, add 1 teaspoon or so of kosher salt (which will make it a bit colder) and put a colander inside the bowl so that the ice stays separate from the beans and it's easy to drain the beans as soon as they are well chilled.
- Add the green beans to the boiling water and cook until tender-crisp, about 3 minutes. Ladle out 2 tablespoons (30 ml) of the water, then transfer the green beans to the ice bath using a wire mesh spider or tongs. Allow to chill completely, then lift the colander out of the ice bath, and dry the green beans thoroughly with kitchen towels or paper towels. This can be done ahead of time.
- In a medium skillet, heat the butter and almonds over medium heat and cook, stirring frequently, until the almonds are deeply browned and nutty, 2 to 4 minutes. Add the garlic and shallot and cook, stirring often, until lightly browned, about 2 minutes longer. Add the lemon juice, along with 1 to 2 tablespoons (15 to 30 ml) of the cooking water. Increase the heat to high and stir and shake the pan rapidly to emulsify, about 30 seconds. The sauce should have a glossy sheen and not appear watery or greasy. If it's still watery, continue to simmer and shake. If it looks greasy, add another 1 tablespoon (15 ml) of water. When the sauce is ready, remove from the heat.
- Add the green beans to the pan with the sauce and toss to coat and combine. Return to medium heat and cook, tossing, until heated through, about 1 minute. Season to taste with Maldon salt and pepper. Garnish with the lemon zest and serve immediately.
PAN-ROASTED GREEN BEANS WITH GOLDEN ALMONDS
This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness.
Provided by Tara Parker-Pope
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
- Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
- Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
- Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 259 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTéED STRING BEANS RECIPE
Give your green beans a quick flavor boost with this Sautéed String Beans Recipe. Add Italian dressing and crunchy almonds to this string beans recipe.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 6 servings, 1/2 cup each.
Number Of Ingredients 4
Steps:
- Cook and stir beans in half of the dressing in large skillet on medium heat 5 min. or just until crisp-tender.
- Add remaining dressing and mustard; mix lightly. Cook until heated through, stirring occasionally.
- Sprinkle with almonds.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g
GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS
Make an effort with your side dishes and you can make the main course simple but still deliver a stunning meal
Provided by John Torode
Categories Dinner, Side dish, Supper, Vegetable
Time 15m
Number Of Ingredients 6
Steps:
- Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
- Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.
Nutrition Facts : Calories 47 calories, Fat 3 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein
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SAUTEED STRING BEANS WITH ALMONDS | RECIPES | WW USA
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- Place almonds in a large dry skillet and place pan over medium heat. Cook until nuts are golden brown, shaking pan frequently, about 2 to 4 minutes. Remove nuts from pan; set aside.
- Heat oil in same skillet over medium-high heat. Add garlic and cook , stirring, 1 minute. Add string beans and sauté 1 minute. Add broth to pan; cover and steam until string beans are crisp-tender, about 3 to 5 minutes. Add salt and pepper; stir to coat. Remove from heat; stir in toasted almonds. Yields about 3/4 cup per serving.
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