SAVORY GREEN BEANS
This was my mother's favorite way to fix green beans. She always grew savory in her garden, giving this dish lots of fresh flavor. Not only is it low in fat, but it goes well with just about any main course.-Carol Ann Hayden of Everson, Washington
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute red pepper in oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the green beans, water, savory, chives and salt. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.
Nutrition Facts : Calories 59 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
SAVORY GREEN BEANS
Fresh green beans with sweet caramelized shallots and savory Italian pancetta take vegetables to a whole new level.
Provided by Eve
Categories Side Dish Vegetables Green Beans
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
- Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 9.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 124.4 mg, Sugar 1.9 g
SAVORY BEANS AND GREENS COOKED IN THE FIREPLACE
Provided by Molly O'Neill
Time 3h
Yield Six to eight servings
Number Of Ingredients 14
Steps:
- Make a gentle oak fire in the fireplace, or preheat the oven to 400 degrees. Allow the fire to burn so that coals develop. If no hanging cauldron is available, use a fireplace grill or a brick structure that allows the pot to stand well above the fire. There should be very little flame when it comes time to cook the beans, and the pot should be at least 8 inches above the coals.
- In a large skillet on the stove, warm the olive oil over medium heat. Saute the onion (and pancetta) until the onion is golden, about 15 minutes. Remove from the heat. Stir in the chopped garlic. Remove half of this mixture from the skillet and place in a round- bottomed cauldron or a flat-bottomed casserole.
- Place the skillet with the remaining onion mixture over medium heat. Add half of the greens and cook, turning them constantly with a pair of tongs until wilted, about 4 minutes. About 1 minute before the greens are done, stir in 1/2 teaspoon salt, pepper to taste and 1 tablespoon of the vinegar. When the greens are wilted, remove from the pan and set aside. Place the remaining greens in the same skillet and cook, stirring and seasoning as above. Let cool and chop all the greens coarsely. Add the tomatoes and set aside.
- Drain the beans. Add them to the cauldron or casserole. Add chicken broth to cover the beans by 3/4 of an inch. Add the thyme and bay leaf. Lightly season with 1 teaspoon salt and pepper. Seal aluminum foil around three-quarters of the rim of the pot and leave it loose over the other quarter, letting it overhang the edge by 3 to 4 inches, forming a tunnel that traps the smoke rising from the fire. Place over the fire or in the oven.
- Cook for 45 minutes, making sure the broth simmers gently and that the liquid does not completely evaporate. During this time, add chicken broth if necessary to keep the mixture quite moist. Lift the foil up and stir in the greens. Continue cooking until the beans are soft and creamy, about 1 to 1 1/2 hours. Remove from the heat, stir in the parsley and season to taste with salt, pepper and balsamic vinegar. Remove the bay leaf. This dish is best when cooked at least 30 minutes before serving and can be made the day before.
Nutrition Facts : @context http, Calories 122, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 4 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 660 milligrams, Sugar 7 grams
SAVORY GREEN BEANS
Fresh green beans with sweet caramelized shallots and savory Italian pancetta take vegetables to a whole new level.
Provided by Eve
Categories Green Bean Side Dishes
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
- Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 9.6 g, Cholesterol 9.5 mg, Fat 6.5 g, Fiber 3.9 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 124.4 mg, Sugar 1.9 g
SAVORY KIDNEY BEANS
Kidney Beans in an indian-style tomato sauce. Can be prepared ahead and reheated. Serve with bread and a fruity chutney or a yoghurt salad.
Provided by Inge 1505
Categories Lunch/Snacks
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a pot over medium high heat. Add cumin and onions and cook, stirring occasionally, until onions are almost browned, 7 minutes.
- Add ginger and cook 1 minute more.
- Add tomatoes, beans, tomato paste, thyme, salt and pepper. Stir to mix, reduce heat to low, cover and let flavors blend, 13 minutes. You can prepare until this step and keep in the fridge up to 3 days.
- Remove cover and reduce liquid on high heat, stirring frequently, until beans are covered by thick sauce, 1-2 minutes. Adjust seasonings.
- Stir half of the cilantro or parsley into the beans, serve sprinkled with green onion and rest of herbs. Serve chili on the side, so that everone can add heat as they like.
Nutrition Facts : Calories 353.8, Fat 15.5, SaturatedFat 2.3, Sodium 808.8, Carbohydrate 44.5, Fiber 11.8, Sugar 10.9, Protein 12.9
SAVORY GARLIC GREEN BEANS
This savory side dish is a wonderful accompaniment to pork, beef and poultry. In season, fresh garden green beans can be substituted for the frozen.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a saucepan, bring water and bouillon if desired to a boil. Add beans. Reduce heat; cover and simmer for 10-12 minutes or until beans are tender. In a large skillet, saute garlic in butter for 1 minute. Drain beans; add to skillet. Sprinkle with seasoned salt and toss to coat.
Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 128mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein.
SAVORY GREEN BEANS
I got this recipe when I was in high school. Our German class was making a dinner and I was assigned these beans as the recipe I needed to bring. They are very good and have sort of a sweet & sour flavor. My family has been making them ever since!
Provided by JillAZ
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Trim and wash beans.
- Set aside.
- In a large saucepan, cook bacon until crisp.
- Remove from pan and crumble bacon.
- To the same pan, add butter, chicken broth and green beans.
- Cook until nearly done, about 20 minutes.
- (It really depends on how big your beans are.) Add crumbled bacon, salt, vinegar and sugar.
- Sprinkle with flour and stir into beans.
- Continue to cook, uncovered, until beans are tender.
- About 5-10 more minutes.
- Sprinkle with chopped parsley just before serving.
- Note: These are not"crisp-tender" beans.
- They are completely cooked and very tender.
- This is how the recipe was written when I received it and they are very good.
Nutrition Facts : Calories 160.5, Fat 9.8, SaturatedFat 4.4, Cholesterol 17.9, Sodium 900.4, Carbohydrate 13.1, Fiber 5.2, Sugar 3.2, Protein 6.7
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