Balsamic Glazed Green Beans Food

SOY GLAZED GREEN BEANS

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.
• In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.
• Transfer to a serving dish and serve hot.

BALSAMIC GREEN BEANS

Steps:

• Heat oven to 475°F. In large bowl, toss green beans with oil. Spread beans in ungreased 15x10x1-inch pan; sprinkle with salt and pepper.
• Roast uncovered 15 to 18 minutes or until charred in appearance (do not stir).
• Meanwhile, in 1-quart saucepan, cook vinegar over medium heat about 9 minutes or until syrupy and reduced to 3 tablespoons.
• Toss hot beans with balsamic syrup. Serve immediately.

GREEN BEANS WITH BALSAMIC VINEGAR

Steps:

• Rinse and snap beans.
• Mince garlic.
• Mix garlic, vinegar and olive oil and set aside.
• Steam beans until tender but firm, approximately 10-15 minutues.
• Toss with balsamic vinegar dressing.
• Can be refrigerated and served cold.

BALSAMIC GREEN BEANS

Steps:

• Add 1 tbsp balsamic vinegar to sugar, mix and set aside.
• Heat a skillet on high heat, add oil.
• Add garlic, shallots and green beans, salt and pepper; stir fry for a few minutes until beans start to shrivel.
• Reduce heat to low, add water and balsamic mixture and cover, cook for 5 minutes more.
• Stir in remaining balsamic, add butter and almonds, swirling pan to blend.

BALSAMIC HONEY GLAZED GREEN BEANS

Steps:

• Blanche or steam beans and set aside.
• In saute pan, simmer onion and garlic in oil to caramelize, and then add remainder of ingredients.
• Simmer until reduced approximately 50 percent by volume, or until glaze has reached a syrup-like consistency.
• Add beans and toss to coat sprinkle with salt before serving.

GREEN BEANS WITH DRIED CRANBERRY-BALSAMIC GLAZE

Steps:

• *NOTE: I used 1 tablespoon freshly squeezed tangerine juice, 1 tablespoon pomegranate syrup and 1 teaspoon sugar in place of the PomWonderful.
• In a pot, steam green beans until fork-tender, 5 minutes for small green beans but as long as 15 minutes for larger green beans.
• In a large skillet, melt butter; add sliced onions and cook over low heat until translucent. Turn up heat slightly and caramelize onions until golden, stirring occasionally, about 10 minutes.
• Add dried cranberries, orange zest, orange juice, balsamic vinegar, and tangerine-pomegranate juice (or substitution). Simmer until liquid is reduced by half. Just before serving, add green beans; toss to coat and heat through.

POMEGRANATE-GLAZED GREEN BEANS

Steps:

• In a Dutch oven, place steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 8-10 minutes or until crisp-tender., In a large skillet, combine orange juice, pomegranate juice, butter, vinegar, syrup, orange zest and seasonings. Bring to a boil; cook until liquid is reduced by half. Stir in cranberries. Add beans and toss to coat.

BALSAMIC GREEN BEANS WITH GARLIC

Steps:

• Cook green beans in boiling water that has been salted, for 6 minutes. Drain. Plunge beans in cold water and drain again.
• Saute garlic in oil for 30 seconds over medium heat. Add green beans and saute an additional 3-4 minutes. Add balsamic vinegar, salt, and pepper. Saute 1 minute longer.