BRAISED PORTUGUESE SAUSAGE AND BLUE LAKE GREEN BEANS
Portuguese Sausage, Fresh Blue Lake Green Beans and Baby Rose Red Potatoes braised in vegetable stock and Riesling Wine.
Provided by Potagekempcc
Categories Stew
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Place fine herbs, bay leaves, juniper berries and black peppercorns in cheesecloth and tie with string.
- In a large braising pan melt butter, add Portugese sausage, Maui onions and saute' sausage until brown. Add fine herbs, season with sea salt and black pepper. Add garlic and saute' about a minute.
- Add 1/2 cup Riesling Wine and reduce by one-half.
- Add vegetable stock, green beans, potatoes and wine. Bring to a full boil and reduce to a slow simmer covered. Braise 45-minutes to 1 hour or until beans and potatoes are tender.
- Season to taste with fine sea salt and fresh ground black pepper.
- Serve in warm bowls.
- Garnish with chopped Fresh Chopped Parsley.
- *Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.
Nutrition Facts : Calories 736, Fat 39.2, SaturatedFat 14.9, Cholesterol 81.1, Sodium 1649.4, Carbohydrate 66.4, Fiber 12.4, Sugar 12.3, Protein 23.3
GREEN BEANS WITH THYME
Chopped onion, thyme and other seasonings give fresh green beans great flavor.-Doris Dibert, Everett, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a 3-qt. saucepan, combine beans, water and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a small saucepan, saute the onion in butter until tender. Add parsley, lemon juice, thyme and paprika. Drain beans; add butter mixture and toss to coat.
Nutrition Facts :
BLUE LAKE GREEN BEANS WITH LEMON AND THYME
Provided by Jeanne Thiel Kelley
Categories Citrus Herb Vegetable Side Vegetarian Quick & Easy Green Bean Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Cook beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain. Rinse with cold water; pat dry. DO AHEAD Can be made 4 hours ahead. Layer between paper towels and refrigerate.
- Melt butter in large skillet over medium-high heat. Add beans, thyme, and peel; sprinkle with salt and pepper. Toss until heated, about 5 minutes.
LEMON-THYME GREEN BEANS
Steps:
- In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
- Add the green beans; reduce to a simmer, and cover the skillet. Steam the beans, tossing occasionally, until crisptender, 6 to 10 minutes.
- Pull the lid back slightly, and tilt the skillet to drain the water from the green beans; add the lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve the green beans garnished with additional thyme, if desired.
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- Simmer Champagne and shallots until reduced to 1/2 cup, about 25 minutes. DO AHEAD: Sauce base can be made 2 days ahead. Cover; chill in pan.
- Combine 3 1/2 tablespoons oil, shrimp, 2 1/2 teaspoons thyme, and 1 3/4 teaspoons lemon peel in large bowl; sprinkle with salt and pepper. Toss. DO AHEAD: Can be made 2 hours ahead; cover and chill, tossing occasionally.
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- Drain the beans and shock them in ice water. Drain again, pat them dry in a towel, and set aside until ready to use. (If overnight, refrigerate.)
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