GREEN BEANS WITH BACON-BALSAMIC VINAIGRETTE
These beans are delicious and perfect for a special dinner party or everyday meal. I often substitute 2 cans green beans (cooked) for the fresh.
Provided by Chris from Kansas
Categories Pork
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook beans in boiling water for 2 minutes.
- Drain; rinse under cold water.
- Drain well; set aside.
- Cook bacon over medium-high heat until crisp.
- Remove bacon, crumble.
- Set aside.
- Add green onions to bacon fat in skillet; saute 1 minute.
- Remove skillet from heat; let cool slightly.
- Add sugar and vinegar to skillet; stir until sugar dissolves.
- Stir in crumbled bacon.
- Pour vinaigrette over beans, tossing gently to coat.
- Sprinkle with almonds.
GREEN BEANS WITH BALSAMIC VINEGAR
This is a recipe I saved from Ediets. I have found that I prefer a little sea salt, fresh ground pepper and splenda mixed with the sauce, but the original recipe did not call for it. I hope you enjoy!
Provided by Bobtail
Categories Vegetable
Time 20m
Yield 1 each, 2 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 96.8, Fat 5.8, SaturatedFat 0.8, Sodium 8.9, Carbohydrate 10.8, Fiber 4.7, Sugar 2, Protein 2.7
BALSAMIC-ROASTED GREEN BEANS WITH PARMESAN
Sweet balsamic vinegar and nutty Parmesan cheese complement roasted green beans and shallots in this easy and healthy side dish. Roasting the green beans gives them a sweet, caramelized flavor while they still retain some bite. Serve with chicken, fish, pork--you name it. These green beans are also a wonderful addition to your Thanksgiving meal.
Provided by Robin Bashinsky
Categories Gluten-Free Thanksgiving Side Dish Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or foil.
- Combine green beans, shallots, oil, salt and pepper on the prepared pan; toss to coat well. Roast until tender, 15 to 18 minutes. Drizzle evenly with vinegar; sprinkle with Parmesan.
Nutrition Facts : Calories 78 calories, Carbohydrate 4.2 g, Cholesterol 4 mg, Fat 6 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.4 g, Sodium 282.3 mg, Sugar 1.7 g
GREEN BEANS WITH BALSAMIC-SHALLOT BUTTER
Categories Side Vegetarian Quick & Easy Vinegar Green Bean Shallot Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 4
Steps:
- Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
- Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
- Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.
HONEY BALSAMIC GREEN BEANS
This healthy honey balsamic green bean side dish recipe from Paula Deen is a perfect for weeknight suppers. Ingredients include green beans, garlic, balsamic vinegar and honey. Prep time is about 10 minutes and cooking time is 10 minutes on the stovetop.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil over medium heat. Add the beans and blanch them for 2 minutes. Immediately remove the beans from the water and add them to an ice bath to stop the cooking process. Drain.
- In a large saucepan, heat the olive oil over medium heat. Add the garlic and green beans. Cover, and cook for 10 minutes, stirring occasionally. Uncover, then stir in the vinegar, honey, onion powder, and salt and pepper, to taste. Cook to desired degree of doneness, about 4 to 6 minutes.
- Transfer the beans to a serving bowl and serve.
SWEET GARLIC BALSAMIC GREEN BEANS
This Sweet Garlic Balsamic Green Beans recipe is made with green beans from a can, frozen or fresh and then steamed or boiled and sauteed.
Provided by Karin and Ken
Categories Side Dish
Number Of Ingredients 9
Steps:
- Wash your green beans, trim the ends with either a sharp knife or scissors, and allow the beans to dry.
BALSAMIC GREEN BEANS
Make and share this Balsamic Green Beans recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 176.5, Fat 14.3, SaturatedFat 3.1, Cholesterol 7.6, Sodium 33.7, Carbohydrate 10.8, Fiber 3.3, Sugar 4.7, Protein 3.7
BALSAMIC GREEN BEANS
This is a quick and easy way to spruce up green beans. And they disappear fast. My family devours these. I created this when I was looking for something different to do with green beans in a hurry. A nice side for company too!
Provided by Alskann
Categories Vegetable
Time 11m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Place green beans in microwave safe dish with the butter. Cover and cook on high for five minutes.
- Add vinegar and parmesan cheese. Cook on high five more minutes (covered).
- Stir to make sure the beans are well coated with the vinegar mixture.
- Serve and enjoy!
- These would work well with fresh green beans too. You would just need to adjust the cooking time.
- Ingredient amounts can be adjusted to suit your taste. I will sometimes increase the parmesan cheese and use 2 tablespoons of butter.
Nutrition Facts : Calories 87.7, Fat 4.8, SaturatedFat 2.9, Cholesterol 13.1, Sodium 122.8, Carbohydrate 8.4, Fiber 3.9, Sugar 1.6, Protein 4.5
BALSAMIC GREEN BEANS
Bear with me on these, this is one of those recipes that I just throw together and don't really know the exact amount of ingredients I use. So I took a gander here, the best I can tell you is keep tasting and add more of this or that until you get the taste you like. Once you do I promise these will be a BIG hit, they are DELICIOUS! I have made them both cold and warm--I prefer them cold. Enjoy.
Provided by Dana-MMH
Categories Vegetable
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Drain green beans and cool to room temperature.
- Add all ingredients and mix together thoroughly.
- Put in refrigerator to chill for at least 2 hours.
- Don't saturate the green beans in liquid, add just enough to moisten and for flavor.
Nutrition Facts : Calories 316.7, Fat 17.9, SaturatedFat 2.6, Sodium 33.6, Carbohydrate 37.2, Fiber 12.6, Sugar 17.3, Protein 9
BALSAMIC GARLIC ROASTED GREEN BEANS & MUSHROOMS
Balsamic vinegar and whole cloves of garlic make these roasted green beans and mushrooms extra special.
Provided by Danelle
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
- Spread green beans, mushrooms and garlic in an even layer on the prepared baking sheet.
- In a small bowl, whisk together olive oil and balsamic vinegar. Drizzle over vegetables in pan and toss to coat evenly. Season with salt and pepper, to taste.
- Bake for 20-25 minutes, or until beans are tender-crisp.
Nutrition Facts : Calories 84 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 3 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 56 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
FRESH GREEN BEAN SALAD WITH BALSAMIC VINEGAR
"This easy green bean salad recipe combines fresh ingredients with balsamic vinegar and a touch of olive oil to make the ultimate side dish. Try it once and you'll be hooked! A great side to jazz up any meat, fish, even pasta!"
Provided by MissMaryJ26
Yield 4
Number Of Ingredients 9
Steps:
- Bring 8 cups water to a boil in a medium stock pot. Place beans in the boiling water and cook until crisp-tender, 7 to 8 minutes.
- While beans are cooking, combine tomato and onion in a medium serving bowl. Add 2 tablespoons balsamic vinegar and olive oil. Mix in 1 teaspoon garlic salt, basil, and pepper.
- Drain beans in a colander, then rinse with cold water until they are no longer hot. Gently mix beans into the tomato mixture, spooning until beans are completely coated. Add remaining balsamic vinegar. Sprinkle the last pinch of garlic salt over top of beans; do not stir. Refrigerate for at least 30 minutes.
- Remove from the refrigerator, mix well, and serve.
ROASTED BALSAMIC + CHEESE GREEN BEANS
Roasted Balsamic + Cheese Green Beans
Provided by Rachel Maser - CleanFoodCrush
Categories Recipes
Yield 4
Number Of Ingredients 10
Steps:
- Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
- Thoroughly wash the green beans and place them in a colander to completely drain the excess water.
- To quickly trim the ends, take a handful of green beans (while picking them
- place the ends in the same direction). Slice off about 1/2-inch of the stem ends and discard the ends.
- Place your trimmed beans in a large bowl.
- Add all the remaining ingredients, except for the mozzarella and parsley, then toss to coat each green bean with the seasonings really well.
- Transfer your beans to your prepared pan and arrange them in a single layer as shown. Use a spatula to get all the leftover seasonings/oil out of the bowl and drizzle over beans.
- Sprinkle evenly with mozzarella, and roast at 400 degrees f. for about 15 minutes, or until cheese is nicely melted and beans are tender-crisp.
- Sprinkle with freshly chopped parsley if desired, and serve immediately.
- Enjoy!
ELAINA NEWTON - THE RISING SPOON
Fresh green beans tossed with cooking oil, seasonings and balsamic vinegar then quickly baked in the oven at a higher temperature until tender, slightly caramelized and crispy around the edges. These roasted green beans are elegant enough to serve at a holiday gathering and easy enough to whip together for a weeknight supper. {vegan, paleo, grain-free, gluten-free}
Provided by Elaina Newton - The Rising Spoon
Categories side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 425 degrees. Wash, dry and trim off the green bean ends. Snap or cut each bean in half. I did this because I wanted the beans smaller for a leafy salad. If you'd prefer, you can leave the beans whole. Place the green beans in a pile in the middle of a large rimmed baking sheet.
- Pour the cooking oil over the green beans and mix them around so they're evenly coated. Season to taste with the sea salt, lemon pepper (or cracked black pepper), granulated garlic, and crushed red pepper.
- Spread the green beans out on the baking sheet giving as much space between the individual beans as possible. Shake or measure the balsamic vinegar over the green beans.
- Bake for 10 minutes, stir the green beans and then bake for another 5-10 minutes. If you like your green beans more crisp-tender, you'll probably want to pull them out after 15 minutes. I cooked mine for 20 minutes so there would be a bit more caramelization.
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- Heat 1 tablespoon of the butter in a large nonstick skillet over medium. Add pearl onions; cook, stirring often, until lightly caramelized and tender, about 10 minutes. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Add balsamic vinegar and sugar, and cook until reduced to a light syrup consistency, 3 to 4 minutes. Add beans, salt, pepper, and remaining 1⁄2 tablespoon butter, and toss to coat. Serve immediately.
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Ratings 9Category Side DishCuisine AmericanTotal Time 28 mins
- Preheat the oven to 425°F. Grease or line a baking sheet with parchment paper for easy clean-up.
- Place green beans on the baking sheet and drizzle with oil. Season with salt, pepper, garlic powder and onion powder and toss to evenly coat.
- Spread green beans out evenly on the pan and bake in preheated oven for 15-18 minutes. Shake and turn the pan halfway through. For crispier beans, broil for 1 minute, watching closely so they do not burn.
BALSAMIC GREEN BEANS - HEALTHY SEASONAL RECIPES
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5/5 (13)Total Time 15 minsCategory Side DishCalories 125 per serving
- Heat oil in a small skillet over medium heat. Add garlic and cook, stirring until the garlic is just barely showing signs of turning brown, 30 to 90 seconds. Immediately pour into a large mixing bowl to stop cooking.
- Meanwhile, add 1 to 2 inches of water to a large pot fitted with a steamer attachment, cover and bring to a boil over high heat. Add green beans to steamer, and cook, covered until the beans are crisp tender, 4 to 5 minutes.
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Category Appetizers, Dinner, Side DishTotal Time 20 mins
- Make green beans: Preheat oven to 425°. In a large mixing bowl, drizzle green beans with balsamic vinegar and olive oil and add garlic.
- Season with oregano, pinch of salt and pepper and ¼ cup grated Parmesan and toss until fully coated.
- Transfer green beans to a large baking sheet and bake until tender, 15 minutes, then top with remaining 1/4 cup Parmesan.
BEEF TENDERLOIN STEAKS AND BALSAMIC GREEN BEANS …
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4/5 (17)Calories 244 per serving
- Melt 1 teaspoon butter in a medium saucepan over medium-high heat. Add onions and shallots; sauté 6 minutes. Add garlic; sauté 1 minute. Add broth; cook 4 minutes or until onions are tender and liquid almost evaporates. Add beans and vinegar; cover and cook 4 minutes or until beans are crisp-tender. Remove from heat. Stir in remaining 1 teaspoon butter and 1/8 teaspoon salt; keep warm.
- Sprinkle steaks with remaining 1/8 teaspoon salt and pepper. Heat a cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Serve with bean mixture.
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4.1/5 (13)Total Time 38 minsCategory Side DishCalories 57 per serving
- Slice the shallots crosswise to create thin circles; this will help hold them together in the finished dish. Mince the garlic and basil.
- To create the marinade mix the olive oil, 1 tbsp lemon juice, and 2 tbsp balsamic vinegar together with the garlic, pepper, basil, and 1 tsp salt.
- Mix the green beans and shallots with the marinade and let everyone get to know each other for at least 15 minutes.
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1/5 Total Time 5 hrs 15 minsCategory VegetablesCalories 121 per serving
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- Cook green beans in boiling salted water to cover 5 to 6 minutes or until crisp-tender; drain. Plunge green beans into ice water to stop the cooking process, and drain.
- Cook shallots in hot oil in skillet over medium heat, stirring often, 1 minute or until tender. Stir in vinegar mixture, salt, and pepper. Add green beans; toss to coat. Serve immediately.
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Cuisine AmericanCategory Side DishServings 8Total Time 30 mins
- In a small heavy saucepan over medium heat, combine balsamic vinegar and shallots. Bring to a boil, stirring frequently, and boil until most of the vinegar is absorbed by the shallots and the liquid is reduced to approximately 1 tablespoon, about 6 minutes. Remove from heat and transfer mixture to a small bowl. Add butter, mixing with a fork until blended. Set aside and let cool completely. The Balsamic-Shallot Butter can be made 1 day ahead. Cover and refrigerate until ready to use.
- Wash fresh green beans thoroughly in clear, cool water. Lift beans from the wash water and leave garden debris behind. Rinse again.
- In a large pot of broiling salted water, partially cook the prepared green beans for 4 to 5 minutes (depending on the degree of doneness you want). Remove from heat, drain, and refresh under cold water. Drain and pat dry with paper towels. Green beans may be cooked 1 day ahead. Cover and refrigerate until ready to serve.
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