Green Beans With Savory Food

SAVORY GREEN BEANS

Steps:

• In a nonstick skillet melt the butter and then add the chopped onion and the chopped garlic. Cook on medium heat until the onion gets tender and clear.
• Add the green beans and don't forget to stir frequently. Let everything cook for 1 or 2 minutes.
• Add the chicken broth and the lemon juice, let it boil and then reduce heat.
• Let it simmer for 4 to 5 minutes or until you see the green beans are crisp.

SAVORY GREEN BEANS

Steps:

• In a large skillet, saute red pepper in oil for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the green beans, water, savory, chives and salt. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.

SAVORY GREEN BEANS

Steps:

• Cook green beans as you normally would in a saucepan of boiling water. (usually take about 5 minutes). Drain beans in colander. When drained put beans in a bowl (with a little extra room for mixing).
• In a small bowl (seperate from the one the green beans are in) wisk all ingredients except for the olive oil. When all are mixed well pour olive oil in the bowl wisking continuously until the oil is well blended into the mixture.
• When the sauce is done pour over the beans, then "toss" the beans (salad tongs work the best). Being sure to evenly coat the beans.
• ~Happy Eatings.

SAVORY GREEN BEANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
• Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

GREEN BEANS WITH SAVORY AND BACON

Steps:

• Bring a large pot of water to a boil; add salt. Drop beans in water and cook 3 minutes, then drain in colander. In a large skillet, cook bacon over medium-low heat, stirring until it renders most of its fat and is nearly crisp. Pour off all but 1 tbsp fat. Add garlic to skillet and cook over medium-low heat for 30 seconds, stirring constantly. Raise heat, add beans and savory and toss 1 to 2 minutes to blend flavors. Season with pepper and salt, if needed.

SAVORY GREEN BEANS WITH MUSHROOMS

Steps:

• Place beans in a steamer basket; place in a saucepan over 1 in. of water. bring to a boil; cover and steam for 7-9 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Remove from the heat; stir in the savory, parsley, lemon juice, vinegar, oil, sugar, salt and pepper. Add beans; toss to coat. Sprinkle with bacon.

SAVORY SLOW COOKER GREEN BEANS

Steps:

• Place bacon in a small pan and cook over medium-high heat, turning occasionally, until almost crisp but not fully cooked, 3 to 5 minutes.
• Place chicken broth, green beans, onion, vinegar, sugar, garlic, black pepper, and seasoned salt in a slow cooker. Add bacon and stir to incorporate fully. Cook on High for 1 hour.
• Turn slow cooker down to Low and cook for 7 hours more. Taste and adjust seasoning. Serve in a large bowl with some of the broth.