SOUTHERN GREEN BEANS
Provided by Trisha Yearwood
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place a large nonstick skillet over medium heat. Pour in the vegetable oil. Spread the ham in the skillet in a thin layer. Cook, stirring occasionally, until it turns brown and crispy. Remove half of the ham shards from the skillet and place on a paper-towel lined plate. Leave the remaining ham and any fat that has rendered in the skillet.
- Add the green beans, chicken stock, pepper and salt to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the stock reduces and darkens in color and the beans are soft but hold their shape, about 30 minutes. Pour into a serving platter and sprinkle with the reserved crispy ham.
ROASTED GREEN BEANS
A great alternative to fast-food French fries. My family and friends love these as a snack or hors d'oeuvre. No matter how many I make, it's never enough!
Provided by samanathon
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
- Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.
Nutrition Facts : Calories 100.9 calories, Carbohydrate 16.4 g, Fat 3.7 g, Fiber 7.8 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 493.8 mg, Sugar 3.2 g
THE BEST GREEN BEANS EVER
Ree Drummond's Best Green Beans Ever recipe, from The Pioneer Woman on Food Network, starts with bacon grease and gains even more flavor from chicken stock.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
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.
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