Braised Green Beans Food

BACON BRAISED GREEN BEANS

Steps:

• Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
• Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
• Remove from the heat and transfer the beans to a serving dish or small platter.

BRAISED FRESH GREEN BEANS

Steps:

• Heat the olive oil in a large enough skillet to hold the beans until the oil begins to shimmer.
• Add the shallot and cook until golden, about five minutes.
• Add the breans and broth. Cover and simmer on low heat until beans are just tender, about 15 minutes.
• Season with salt and pepper. Serve with thyme sprinkled on top.

BRAISED GREEN BEANS WITH LEMON

Steps:

• Wash the beans, break off both ends, and break them in half.
• Mix the herbs and garlic together.
• In a Dutch oven, layer 1 cup of onions on the bottom of the pan, top with beans, then herb mix, season with salt and freshly ground black pepper, and drizzle with 1/2 of the olive oil.
• Finish with the remaining cup of onions before drizzling with the last 1/2 of olive oil.
• Cover and cook over medium high heat until the pan lid is hot. As soon as the lid is hot, turn the heat down to low and simmer for 1/2 hour, or until the beans are very soft and tender.
• Stir in 1/8 cup lemon juice.
• Taste and add more lemon juice, salt, or freshly ground black pepper, as needed.

BRAISED GREEN BEANS

Steps:

• In a large skillet, bring chicken broth and garlic to a simmer over medium-high. Add green beans and thyme; cover and cook until tender, about 8 minutes. Season with salt and pepper, drizzle with olive oil, and serve with lemon slices.

BRAISED GREEN BEANS

Steps:

• In a heavy saucepan, cook onion in butter over medium low heat until golden Add beans, rosemary and broth.
• Cover aand cook over medium heat until beans are tender.
• Remove cover, add olives and cook until liquid is gone.
• Season and serve.

BRAISED GREEN BEANS/ FASSOULAKIA YAHNI

Steps:

• Saute onion and garlic in olive oil until soft.
• Add tomato paste and fresh tomato and simmer until sauce is slightly thickened.
• Add string beans and seasoning and enough water to barely cover.
• Cover and cook until beans are tender.

BRAISED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Submerge the beans in the boiling water and cook, stirring once or twice, for 4 minutes. Drain and set the beans aside.
• Heat the olive oil in a large pot over medium heat. Add the garlic, red pepper flakes, and salt and cook, stirring frequently, until the garlic is just beginning to brown, 1 to 2 minutes. Add the tomato paste and continue cooking, stirring constantly, until the tomato paste has turned a deep, brick-red color, about 10 minutes.
• Add the green beans and 1/4 cup water to the pot and continue to cook, stirring constantly, until the beans and tomato paste have mixed completely and all of the water has evaporated, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the beans have time to cook fully; they should be very tender. Taste and adjust the seasoning. Serve immediately.

BRAISED GREEN BEANS WITH TOMATOES

Steps:

• Heat the oil in large pot or Dutch oven over medium heat.
• Add the onions, celery and carrots and saute, stirring often, until the vegetables are tender, about 4 minutes.
• Add the green beans, tomatoes, salt and pepper.
• Cover the pot, reduce the heat to low and cook, stirring occasionally, until the beans are very tender, about 55-65 minutes.
• Stir in the parsley and season with additional salt and pepper, if desired.