Green Beans With Lemon And Fried Onions Food

GREEN BEANS

Steps:

• Bring a large pot of water to a boil; add salt and return to a boil. Add green beans and cook for 3 minutes; drain.
• Heat butter in a medium skillet over medium-high heat. Add green beans and 1 tablespoon water, cook until beans are cooked through and glazed with butter, 1 1/2 to 2 minutes. Season with salt and pepper; serve immediately.

GREEN BEANS WITH LEMON AND GARLIC

Steps:

• Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
• Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

EASY STRING BEANS AND ONIONS

Steps:

• In a saute pan with straight sides or a medium pot, add the olive oil and raise the heat to medium-high. Add the onions and season with a pinch of salt and grind or 2 of pepper. Cook the onions, stirring and moving around, until tender and translucent, about 4 minutes. Add the garlic and lower the heat. Continue cooking until fragrant and tender, about 2 minutes. Add the string beans and season with salt and pepper. Stir to coat, and then add the chicken stock. Raise the heat to a simmer and cover. Cook until the green beans are very tender, about 25 minutes. Spritz with lemon just before serving.

FRENCH CUT GREEN BEANS WITH ALMONDS AND FRIED ONIONS

Steps:

• Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil.
• Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown.
• Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste. When warmed through, top with fried onions.

SAUTEED GREEN BEANS WITH ONION

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

GREEN BEAN AND MUSHROOM CASSEROLE WITH CRISPY FRIED ONIONS

Steps:

• Make the casserole:
• Preheat oven to 425ºF. Line 2 rimmed baking sheets with parchment paper. Arrange mushrooms and 2 thyme sprigs in a single layer on prepared baking sheets. Drizzle with oil; season with 3/4 tsp. salt and 1/2 tsp. pepper. Roast mushrooms, stirring once and rotating pan halfway through, until lightly golden, crisp-tender, and liquid is evaporated (watch carefully as cook time can vary between types of mushrooms), 25-35 minutes. Remove sheets from oven and reduce oven temperature to 375ºF.
• Meanwhile, cook green beans in a large pot of boiling generously salted water until crisp-tender, 3-5 minutes. Drain in a colander and rinse under cold water to stop cooking. Drain well, then layer on a rimmed baking sheet with paper towels and pat dry. Wipe pot dry.
• Melt butter over medium-low heat in same pot. Add onion and garlic and cook, stirring occasionally, until tender, 5-8 minutes. Stir in flour and cook, stirring occasionally, until aroma is mildly nutty, 4-6 minutes. Add 3 Tbsp. cream and stir well to combine. Repeat twice, then stir in remaining cream, broth, bay leaves, and remaining 2 thyme sprigs. Bring to a simmer and cook, stirring occasionally and scraping sides of pot, until sauce is the consistency of slightly thickened cream and coats the back of a wooden spoon, about 20 minutes (do not over-reduce). Discard thyme and bay leaves. Stir in zest, 1/2 tsp. salt, and 1/4 tsp. pepper.
• Arrange beans and mushrooms in 3-qt. baking dish. Pour cream sauce over; stir to evenly coat. Bake casserole until sauce is thickened and bubbling around the edges, about 20 minutes.
• Make the fried onion topping:
• Pour oil into a large wide pot or high-sided skillet to a depth of 1/2". Heat over medium-high until hot but not smoking (about 350°F on a deep-fry thermometer). Line a rimmed baking sheet with paper towels.
• Whisk cornmeal, cornstarch, paprika, coriander, and cumin in a large shallow bowl. Toss onion rings in cornstarch mixture to coat.
• Working in batches, fry onion rings, stirring and turning occasionally, until golden and crisp, 2-3 minutes. Using tongs or a slotted spoon, transfer to prepared sheet to drain. Season with salt and pepper while hot.
• Bake the casserole:
• Arrange beans and mushrooms in a 3-quart baking dish. Pour cream sauce over; stir to evenly coat. Bake at 375ºF until sauce is thickened and bubbling around edges, about 20 minutes.
• Top casserole with fried onions and serve warm.
• Do Ahead
• Onions can be fried 1 day ahead. Let cool. Arrange in a flat layer on a paper towel-lined rimmed baking sheet, cover loosely with foil, and store at room temperature.
• Green beans and mushrooms can be cooked 3 days ahead; keep chilled in separate airtight containers. Let come to room temperature before using.

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.

GREEN BEANS WITH LEMON AND FRIED ONIONS

Steps:

• Cook beans for 7 minutes. Shock in ice water bath.
• Heat oil in skillet, saute garlic and pepper flakes.
• Turn off heat. Add beans and lemon juice. Top with onions and pecans.

GREEN BEANS WITH ONION

Steps:

• To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

GREEN BEANS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put green beans in a baking dish. Mix butter, brown sugar, and garlic powder together in a bowl; pour over green beans. Arrange bacon strips atop the beans.
• Bake in preheated oven until the bacon is cooked and the green beans are tender, about 30 minutes.

LEMON GREEN BEANS

Steps:

• Grate the zest of 1/2 lemon, and squeeze 1 1/2 tablespoons lemon juice.
• In a saucepan of boiling salted water, cook beans until tender, about 10 minutes. Drain, and return to pan. Remove from heat. Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

QUICK-COOKED GREEN BEANS WITH LEMON

Steps:

• Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.
• Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.