Company Green Bean Skillet Food

COMPANY GREEN BEANS

Steps:

• In a large skillet, saute onion in butter until tender. Add beans and water; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are tender. Add potatoes and heat through. Drain. Sprinkle with garlic powder and bacon.

COMPANY GREEN BEANS

Steps:

• Saute onion in reserved bacon drippings in large skillet until tender.
• Add green beans, stirring to coat with bacon drippings.
• Cook, covered, for several minutes.
• Add salt, sugar, undrained tomatoes and crumbled bacon; mix well.
• Reduce heat to low. Cook for 15 minutes longer.

THE BEST GREEN BEANS EVER

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

SKILLET GREEN BEANS

Steps:

• Heat the oil and butter in a large skillet over medium-high heat. Add the green beans and garlic and season with salt and pepper. Add the broth. Cover and cook just until the beans are crisp-tender, about 8 minutes.
• Just before serving, stir in the lemon juice. Top with the lemon zest and Parmesan.

GOURMET GREEN BEANS

Steps:

• Preheat oven to 350 degrees.
• In a Dutch oven or large saucepan, cook beans in boiling salted water only until about half-cooked; drain beans and set aside.
• Cut the bacon in small pieces and brown in a large skillet over medium heat.
• Remove bacon from skillet with slotted spoon and set aside.
• Add onion, garlic and mushrooms to bacon fat and drippings in skillet; saute until tender-crisp.
• In large mixing bowl, combine beans, bacon and sauteed vegetables with wine and cheese.
• Place mixture in casserole dish and bake for 30 minutes.

SKILLET-CHARRED GREEN BEANS

Steps:

• In a large skillet, heat 1 tablespoon oil over medium. Add shallot and cook, stirring occasionally, until golden, about 5 minutes. Stir in garlic until fragrant, 1 minute. Using tongs or a slotted spoon, transfer mixture to a small bowl.
• Add the remaining 2 tablespoons oil to the skillet. Add green beans, season with salt and pepper and toss to evenly coat in the oil. Leave undisturbed over medium heat for 2 minutes to encourage charring, then stir and cook, tossing every 2 minutes, until most of the beans are shriveled, about 6 minutes longer.
• Reduce heat to low and add the shallot mixture and anchovies. Cook, stirring, until well incorporated and anchovies dissolve, about 2 minutes. Season with salt and pepper.
• Transfer to a serving platter and serve warm or at room temperature.

BEEF & GREEN BEAN SKILLET DINNER

Steps:

• Cook ground beef and onion. Drain.
• Add all ingredients, salt & pepper to taste.
• If one can of tomato sauce is not enough add another one depends on how saucy you like it.
• Cover and cook until potatos are done.
• 1/2 an hour to 45 minute.

SMOTHERED CHICKEN AND GREEN BEAN SKILLET

Steps:

• Heat large nonstick skillet on med-high heat. Add chicken. Cover. Cook 5-7 minutes per side until done (165deg). Remove from skillet.
• Add green beans, soup, water, and thyme to skillet and cover. Cook 6 minutes, stirring often.
• Return chicken to skillet. Cook 1 minute or until hot.
• Top with cheese and serve.

HEALTHIER GREEN BEAN CASSEROLE

Steps:

• In a small bowl toss together shallots, 1/4 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons flour. Set aside.
• In a skillet heat 3 tablespoon oil over medium high heat; add shallots and cook until golden and crisp (5 minutes).
• Transfer shallots with the oil to baking sheet lined with paper towels.
• Wipe out skillet and return to medium high heat, adding remaining oil (2 tablespoons), mushrooms and 1/4 teaspoon salt, cooking stirring until browned (8 - 10 minutes). Transfer to plate and set aside.
• Wipe out skillet and heat butter over medium heat, adding onion when butter melts, cooking stirring occasionally until edges brown (2 minutes).
• Stir in garlic and remaining flour (1 tablespoon), green beans, thyme and bay leaves.
• Stir in cream, broth, increasing heat to medium high, cover and cook until beans are tender (4-5 minutes).
• Stir in mushrooms, continuing to cook uncovered until beans are tender and sauce thickens (4-5 minutes). Remove from heat.
• Discard bay leaves and thyme, season with salt and pepper.
• Transfer to serving dish, sprinkling with reserved shallots.