Pan Fried Butter Beans Food

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PAN-FRIED BUTTER BEANS



Pan-Fried Butter Beans image

I can see where a recipe title with the words 'fried' and 'butter' appearing one after the other may scare a few people off, but there's no reason to be alarmed. This pan-fried butter beans recipe is delicious, super-easy, and yes, good for you. You can substitute sherry vinegar for the white wine vinegar, if desired. You can substitute other fresh herbs for the rosemary, if desired.

Provided by Chef John

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil
1 (15 ounce) can butter beans - drained, rinsed, and patted dry
2 cloves garlic, peeled and bruised, or more to taste
2 sprigs fresh rosemary
1 pinch red pepper flakes, or more to taste
salt and ground black pepper to taste
1 tablespoon white wine vinegar

Steps:

  • Heat olive oil in a non-stick skillet over medium-low heat. Cook and stir beans into hot oil until slightly golden and crispy, about 10 minutes. Stir garlic, rosemary, red pepper flakes, salt, and black pepper into beans; continue cooking until crispy, about 5 minutes. Drizzle vinegar over beans and toss.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 13.9 g, Fat 10.2 g, Fiber 3.5 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 373.1 mg, Sugar 0.9 g

PAN FRIED GREEN BEANS



Pan Fried Green Beans image

These green beans were the side dish my grandmother served most often because we all love them. They are done but not mushy like canned beans.

Provided by Shearyah Hawkins

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 5

Number Of Ingredients 5

1 ½ pounds fresh green beans, trimmed and snapped
garlic powder to taste
onion powder to taste
salt and pepper to taste
3 tablespoons olive oil

Steps:

  • In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
  • When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.

Nutrition Facts : Calories 113.8 calories, Carbohydrate 9.7 g, Fat 8.3 g, Fiber 4.6 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 8.3 mg, Sugar 1.9 g

GREEN BEANS AND CARROTS SAUTEED IN BUTTER AND GARLIC



Green Beans and Carrots Sauteed in Butter and Garlic image

This is a simple way to prepare your veggies, but it looks really pretty and tastes delicious. The good thing about this technique is you can steam them ahead of time, and then sauté them at the last minute so you have a hot side dish ready with the rest of your meal.

Provided by Gingernut

Categories     Vegetable

Time 18m

Yield 4 serving(s)

Number Of Ingredients 5

300 g fresh green beans (2 nice handfuls)
2 large carrots
3 teaspoons butter, to taste
1 teaspoon minced garlic
salt and pepper, to taste

Steps:

  • Trim green beans and cut carrot into sticks that are similar in size to the green beans.
  • Put the carrots in a microwave safe dish and pour about 1/2 a cup of boiling water over them. Loosely cover dish (so a bit of steam can escape). I use a microwave steamer.
  • Microwave on high about 3 minutes, until carrots are starting to soften but not yet done.
  • Add beans to carrots in dish or steamer. Microwave for another 2 - 3 minutes. Veggies should be crisp tender, or just slightly less than your desired doneness.
  • Drain veggies and set aside. When you are almost ready to serve, heat up some butter in a sauté pan or wok until foamy.
  • Throw in garlic and veggies and stir for just a minute or two, until garlic is fragrant and veggies are coated in butter and garlic.
  • Season with salt and pepper, if desired.

Nutrition Facts : Calories 64.2, Fat 3.1, SaturatedFat 1.9, Cholesterol 7.6, Sodium 54.5, Carbohydrate 8.9, Fiber 3, Sugar 4.2, Protein 1.8

CREAMY BUTTER BEANS WITH QUICK FRIED PRAWNS



Creamy butter beans with quick fried prawns image

Storecupboard ingredients are the basis of this speedy supper - vary it with paprika-dusted chicken strips if you like

Provided by Mary Cadogan

Categories     Dinner, Main course

Time 20m

Number Of Ingredients 7

3 tbsp olive oil
2 garlic cloves , finely chopped
400g can butter beans , rinsed and drained
140g roasted red peppers from a jar, chopped
3 tbsp crème fraîche
200g raw peeled prawns , defrosted if frozen
handful basil leaves , torn

Steps:

  • Heat 2 tbsp of the oil in a pan, add the garlic and gently fry until soft. Stir in the beans and peppers to coat in the oil. Stir in the crème fraîche, bring to the boil, then reduce heat and simmer for 5 mins.
  • Heat the remaining oil in a frying pan, add the prawns and quickly fry until they are evenly pink. Stir the basil into the beans and divide between 2 warm plates. Top with the prawns and serve.

Nutrition Facts : Calories 419 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 4 grams sugar, Fiber 8 grams fiber, Protein 26 grams protein, Sodium 2.51 milligram of sodium

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