Green Beans With Shallots Red Bell Pepper Food

GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS

Steps:

• Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
• Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
• Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

GARLICKY GREEN BEANS WITH SHALLOT

Steps:

• Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
• Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
• Remove skillet from heat and sprinkle Parmesan cheese over the green beans.

GREEN BEANS WITH RED PEPPER

Steps:

• Place beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender., Meanwhile, in a large skillet, melt butter; add red pepper and shallot. Cook, uncovered, over medium heat until red pepper is crisp-tender., Drain beans; stir into red pepper mixture. Season with salt and pepper. Transfer to a serving platter; sprinkle with almonds.

GREEN BEANS WITH SHALLOTS, GARLIC, TOASTED ALMONDS, AND CRANBERRIES

Steps:

• Fill a 3.5-quart or larger stockpot with water and add 1/4 to 1/2 teaspoon salt. Turn heat to medium-high, and while water comes to a boil, start the shallot mixture: In a large sauté pan, melt ghee.
• Once pan is warm, add sliced shallots, garlic, and almonds. Let cook over medium heat for about 10 minutes, until wilted and dark throughout. Then, lower heat to its lowest possible setting, stir in sugar, and leave mixture alone.
• Meanwhile, once the water has boiled, add trimmed green beans and cook for 4 to 10 minutes, until soft but still crunchy. The beans only need 3 to 5 minutes to cook, but we tend to like our blanched beans a little softer than most people, so we let ours cook even longer; just taste to measure crispness along the way, and stop cooking when the beans are the doneness you like.
• Once beans are cooked, remove with a slotted spoon to the pan of shallots, garlic, and almonds. Toss right in the skillet, and add Pecorino and cranberries, mixing everything to coat.
• Serve warm or at room temperature.

GREEN BEANS WITH RED PEPPERS

Steps:

• In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.

GREEN BEANS WITH SHALLOTS

Steps:

• Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
• Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

SAUTEED GREEN BEANS WITH RED PEPPERS & ALMONDS

Steps:

• Over high heat, bring a medium-sized saucepan filled with water to a boil. Add beans and cook for 4 to 5 minutes or until tender-crisp. Drain. Place beans in a bowl of ice cold water for a minute or so. Drain well.
• Meanwhile, in a large nonstick frying pan, cook almonds over medium heat until golden and fragrant, stirring frequently, about 5 minutes. Transfer to small dish.
• Add oil to the pan; heat over medium-high heat. Cook shallots until softened, about 2 to 3 minutes.
• Stir in red peppers, garlic, green beans and salt and pepper; cook, stirring occasionally, until peppers are tender-crisp and beans are hot, about 4 to 5 minutes. Stir in almonds. Transfer to serving bowl. Sprinkle with parmesan cheese and serve warm.

GREEN BEANS WITH BACON AND RED BELL PEPPER

Steps:

• Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.

GREEN BEAN, RED PEPPER, AND SHALLOT SAUTé

Steps:

• Heat a small skillet over medium heat. Add the tablespoon of water along with the green beans and red bell pepper; cover with a lid and steam for 3 minutes, or until just fork-tender but still a little crisp. Remove the lid, add the olive oil to the pan along with the shallot and minced garlic.
• Cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.

GREEN BEANS AND RED BELL PEPPERS WITH MARJORAM AND ALMONDS

Steps:

• Cook green beans in large pot of boiling salted water until just crisp-tender, about 5 minutes. Drain. Rinse with cold water. Drain well; set aside. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add peppers and onion and sauté until peppers are crisp-tender, about 8 minutes. Mix in marjoram. (Beans and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)
• Melt remaining 3 tablespoons butter in heavy large pot over medium-high heat. Add beans and pepper mixture and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with almonds.

GREEN BEAN CASSEROLE WITH CRISPY SHALLOTS

Steps:

• 1. Pre Heat oven to 375 degrees F. Lightly grease or spray a 2 1/2 to 3 quart casserole dish with butter or cooking spray, and set aside till needed.
• 2. Blanch the green beans & carribean veggies in a large skillet of boiling salted water, UNCOVERED FOR ABOUT 3 MINUTES UNTIL THEY ARE CRISP TENDER. THEN IMMEDIATELY DRAIN, AND POUR INTO A LARGE BOWL of ice water, this shocks the veggies and stops the cooking process.
• 3. Melt 2 tablespoons of butter with 1 tablespoon of olive oil,add the sliced mushrooms, minced garlic & thyme in the same skillet over low heat, and cook till most of the liquid has evaporated from the mushrooms, then add the salt & pepper.
• 4. Now gently toss the green beans & carribean vegetables together, then set aside till needed.
• 5. In a medium size sauce pan melt the remaining 2 tablespoons of butter over medium heat, stir in the flour, stir to blend then add the half & half all at once. Cook & stir over medium heat until thickened and bubbly. Cook 1 minute more
• 6. Stir in salt & pepper & parmesan cheese, and stir till cheese melts and mixture coats the spoon. Remove from heat.
• 7. Pour sauce over green bean mixture , and stir gently to combine. Then transfer mixture to prepared casserole dish. Bake uncovered for about 25 minutes or until hot and bubbly.
• 8. While green beans are baking prepare the shallots. Heat oil in a large skillet, add sliced shallots when oil is HOT, being careful not to over crowd pan, and cONTINUE TO COOK TILL SHALLOTS ARE golden brown. Remove from skillet with a slotted spoon, onto paper towel to drain. When casserole is done, top with crispy crunchy shallots, and serve while hot.
• 9. Please note this casserole is displayed in the Le Creuset dinner ware that I won in the Pork Be Inspired Contest during week #3. It taste as good as it looks, & with this dish you will never go back to the canned green Bean casserole, me included. Smile
• 10. Dinner is now served, with the Pork Wellington cooked to perfection. Paired wonderfully with the confetti Topped Potatoes and the green Bean Casserole topped with Crispy shallots. This is a dish that will cost you a bit of money to pull it all together & TIME but I know there is someone in your life that is worth it. After all it is the holidays, and you like me have a lot to be thankful for. ENJOY

SAVORY BRAISED GREEN BEANS WITH RED BELL PEPPER AND WALNUTS

Steps:

• Toast walnuts on baking sheet in 350-degree oven for 8-20 minutes or over medium heat for 3-5 minutes in small skillet. When walnuts become fragrant, remove from heat. Do not scorch walnuts. Set aside to cool, then chop to yield 1/4 cup.
• In nonstick skillet over medium-high heat, cook shallots in butter 2 minutes.
• Add chopped garlic. Cook 30 seconds.
• Add green beans and red bell peppers. Cook 2 minutes.
• Add vegetable broth or chicken broth. Bring to a boil. Cover; reduce heat, simmer for 5 minutes.
• Arrange vegetables on serving paltter. Sprinkle with chopped walnuts.