Lemony Beans With Toasted Garlic Food

GARLIC ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS

Steps:

• Preheat oven to 425 degrees F.
• Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in the oven until the beans are cooked through and light golden brown. Remove from the oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve.

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.

GREEN BEANS WITH LEMON AND TOASTED ALMONDS

Steps:

• In a medium pan, toast almonds over medium heat. Remove from pan and add 1/2 inch water. Bring water to a boil, add beans and cover pan. Reduce heat. Cook beans 4 or 5 minutes until just tender yet still green. Drain beans and return pan to stovetop. Melt butter over moderate heat. Add lemon juice to butter (juice lemon half right side up to keep seeds with lemon, rather than in your beans). Add beans to lemon butter and coat evenly. Season with salt and pepper, to taste. Transfer green beans to dinner plates or serving plate and top with almonds.

GARLIC-ROASTED GREEN BEANS WITH SHALLOTS AND ALMONDS

Steps:

• Preheat oven to 450°F (If you're cooking other things you can use a slightly lower temperature, just increase the time a little.).
• Trim ends from green beans. If using thin, long beans, cut in half crosswise into pieces about 2 inches long. Peel and cut shallots and garlic, then place with beans in plastic bowl. Add olive oil, salt, and pepper, and use a wooden spoon to toss until beans, shallots, and garlic are well coated with oil.
• Spray roasting pan with nonstick spray or mist with olive oil, then arrange the vegetables in a single layer. (I like to cover the pan with foil, then spray the foil for even easier clean-up.) Roast 12-15 minutes for thin beans, or slightly longer for regular beans, until beans are slightly shriveled, and shallots and garlic are lightly browned.
• While beans cook, toss together chopped parsley, chopped almonds and lemon zest. When beans are done, toss hot beans with parsley/lemon/almond mixture and serve immediately.

GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS

Steps:

• Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
• Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

PAN ROASTED GREEN BEANS TOSSED WITH GARLIC, LEMON AND MINT

Steps:

• Heat the olive oil in a large, nonstick skillet over medium high heat.
• Add the steamed green beans and red pepper flakes and cook until just starting to turn brown, about 7 minutes, stirring or tossing often.
• Reduce the heat to medium low and stir in the garlic, salt and pepper.
• Cook for two minutes and stir in the mint, lemon juice and zest.
• Cook for one minute, stirring to combine all the ingredients and remove from the heat.
• Serve warm or at room temperature.
• Enjoy!

GARLIC AND LEMON BEANS

Steps:

• To make this basic flavorful side dish, drain and rinse one or two 15- to 16-ounce cans of black, red, or pinto beans. Heat a little extra virgin olive oil in a skillet; add 2 to 4 cloves minced garlic (depending on whether you use one or two cans, and on how much you like garlic-feel free to use as much as you like). Sauté over low heat until the garlic begins to turn golden, then add the beans and 1/4 to 1/2 cup water (again, depending on the amount of beans). Bring to a simmer. With a potato masher, crush just enough of the beans to thicken the base. Add lemon juice to your liking, season with pepper, and serve. You can also add a small amount of chopped parsley or cilantro to this dish.