GREEN BEANS WITH ONION
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 6
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.
HUNGARIAN-STYLE GREEN BEANS
A vacation to Hungary inspired this flavorful side of green beans with paprika and mushrooms. Being a vegetarian, I welcome these tasty ideas. -Sherry Johnston, Green Cove Springs, Florida
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, place a steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and paprika; cook and stir 4-6 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add green beans and salt; toss to coat.
Nutrition Facts :
GREEN BEANS WITH CREAMY MUSHROOM SAUCE
Fresh green beans are served with a creamy mushroom sauce and crumbled goat cheese in this easy side dish recipe.
Provided by Laura Walsh
Categories Green Bean Side Dishes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
- Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
- For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
- Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.
Nutrition Facts : Calories 152.3 calories, Carbohydrate 11.3 g, Cholesterol 11.8 mg, Fat 9.4 g, Fiber 2.7 g, Protein 6.9 g, SaturatedFat 3.7 g, Sodium 221.4 mg
HUNGARIAN STYLE POTATOES & GREEN BEANS
Make and share this Hungarian Style Potatoes & Green Beans recipe from Food.com.
Provided by Dreamer in Ontario
Categories Potato
Time 22m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Add a bit of water to a microwavable bowl with a steamer basket.
- Place potatoes and beans in the steamer basket.
- Cover and microwave for 3 minutes on High.
- Allow to stand for 2 minutes.
- Add the onion and microwave for another minute.
- Allow to stand for 1 minute.
- Place cooked veggies in a bowl (discard the water).
- Add the tomato, parsley, olive oil, butter buds and paprika.
- Toss well to combine all ingredients.
- Serve immediately.
Nutrition Facts : Calories 109.8, Fat 2.5, SaturatedFat 0.4, Sodium 21.1, Carbohydrate 20.3, Fiber 3.8, Sugar 3.5, Protein 2.9
CREAMY HUNGARIAN BEAN SOUP
Another one for my growing poverty foods cookbook - who says frugal can't taste fantastic? Thanks AJ from gourmet-recipes-from-around-the-world. Soak the beans overnight (longer but uses no energy) or do the rapid soak - cover with water& bring to a boil, simmer 20 minutes, turn off heat, cover & let sit for an hour.
Provided by Busters friend
Categories Onions
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak navy beans overnight.
- Drain them and place in large soup pot with onions, leek, carrots, and garlic.
- Add water to an inch above the level of the beans. Bring them to a boil and then simmer, covered, until tender, about 1 1/2 hours.
- Make a light taupe-colored roux from the flour & butter in a small saucepan.
- Mix in the salt, pepper, and paprika. Ladle out 2 cups of the hot bean water and slowly stir it into the flour until smooth. Add the flour mixture to the beans, stirring constantly. Remove the soup from the heat and whisk in the sour cream and then the vinegar.
- Gently reheat the soup for about 10 minutes.
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