Parmesan Garlic Green Beans With Almonds Onions Food

PARMESAN-ROASTED GREEN BEANS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
• Place trimmed green beans into the prepared baking dish. Season with sea salt, pepper, and garlic powder; toss to coat. Sprinkle Parmesan cheese on top.
• Roast in the preheated oven until cheese melts and forms a crisp shell over beans, about 10 minutes. Serve immediately.

ROASTED GREEN BEANS WITH PARMESAN, ALMONDS, AND LEMON

Steps:

• Place an oven rack on the center shelf and preheat the oven to 350 degrees F. Line a baking sheet with foil or parchment.
• Toast the almonds until fragrant and golden, approximately 7-10 minutes, shaking the pan every 3-4 minutes to ensure even cooking. Remove the almonds from the oven, and increase the temperature to 450 degrees F.
• Place the green beans and garlic on the baking sheet. Drizzle with olive oil and toss to coat, then season with the salt and pepper. Spread the ingredients out evenly, and roast for approximately 25 minutes, using a spatula to stir the vegetables halfway through. The green beans are ready when they're caramelized and crunchy on the outside, but still slightly toothsome when you bite into them.
• Remove from the oven and top with lemon juice, almonds, parmesan, and basil, if using. Serve immediately.

SAUTEED GREEN BEANS WITH GARLIC AND ALMONDS

Steps:

• Make sure the beans are patted dry, then add to a large skillet along with oil. Saute over medium heat 1-2 minutes. Add garlic, salt, pepper, brown sugar, and almonds.
• Saute 10 minutes or until green beans are easily pierced with fork. Allow to cool slightly before serving.

GARLIC-ALMOND GREEN BEANS

Steps:

• Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet, cook garlic in oil for 1 minute. Drain beans. Add the beans, almonds and pepper to skillet; toss to coat.

PARMESAN-GARLIC BUTTER GREEN BEANS

Steps:

• Cook green beans as directed on bag to desired doneness--except do not season to taste; drain.
• Meanwhile, in 1-quart saucepan, melt butter over medium-low heat. Add garlic; cook 2 to 3 minutes, stirring frequently, until garlic is tender.
• Pour garlic butter over cooked green beans; stir to coat. Sprinkle with cheese; toss gently.

PARMESAN-ROASTED GREEN BEANS

Steps:

• Preheat the oven to 400 degrees F.
• Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.

GARLIC PARMESAN GREEN BEANS WITH BACON

Steps:

• Start by trimming the ends of your green beans and slice into 2 inch pieces. Bring a large pot of water to a boil and add the green beans. Cook until tender 5-8 minutes and drain and put the green beans in an ice bath.
• In a medium sized skillet cook the bacon until crisp. Remove with a slotted spoon and drain the fat. Add the butter to the skillet and garlic and saute until tender. Add bacon, green beans, and parmesan cheese to the skillet and cook until heated through. Salt and pepper to taste.

GREEN BEANS WITH CARAMELIZED ONIONS AND ALMONDS

Steps:

• Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
• Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

GRILLED GREEN BEANS

Steps:

• In a 6-qt. stockpot, bring 4 quarts water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove beans and immediately drop into ice water., In a small skillet, melt butter over medium-high heat. Add shallot; cook and stir until lightly browned, 2-3 minutes. Add garlic; cook 30 seconds longer. Remove from heat. Drain beans and pat dry., In a large bowl, combine beans, shallot mixture and cheese; toss to coat. Transfer to a piece of heavy-duty foil (about 18 in. square) coated with cooking spray. Fold foil around beans, sealing tightly., Grill, covered, over medium heat or broil 4 in. from heat until cheese is melted, 7-9 minutes. Open foil carefully to allow steam to escape.

GARLIC GREEN BEANS

Steps:

• In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.

FRENCH GREEN BEANS

Steps:

• Fill a large saucepan with water, and bring to a boil. Add a handful of salt. Meanwhile, trim the ends off green beans, discarding any that are discolored or damaged. Add to the boiling water, and blanch for 2 to 3 minutes or until crisp tender. Drain the green beans. Immediately submerge in ice water to chill and to retain their bright color.
• Alternatively, place the green beans in a colander. Place the colander on top of boiling potatoes to steam until tender, occasionally turning to cook evenly, about 3 to 4 minutes.

GARLIC GREEN BEANS WITH PARMESAN

Steps:

• Preheat the oven to 220°C (425°F). Lightly spray a baking sheet or tray with cooking oil spray.
• Arrange the green beans in one layer on baking sheet. Drizzle with oil and season with salt, pepper, garlic and parmesan. Toss beans to evenly coat.
• Roast in the oven for 20-25 minutes, tossing halfway through cooking time, until fork tender.
• Remove from oven, season with extra salt and pepper to taste. Sprinkle over with parsley and serve.

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.

STOVETOP GREEN BEANS WITH ALMONDS

Steps:

• Add the butter to a large saute pan and melt over medium-low heat. When melted, add the green beans and sprinkle with salt and pepper. Stir to coat in the butter. Cover the pan and cook for 4-5 minutes, uncovering briefly to stir once in the middle. Beans should be bright green and a bit more tender.
• Uncover and add the minced garlic and sliced almonds. Stir together and cook for another 2-4 minutes until the almonds are golden and the green beans are bright green and tender while still being a bit firm.

GARLIC PARMESAN CANNED GREEN BEANS

Steps:

• Melt the butter in a large skillet over medium heat. Pour in the olive oil, stirring the two together.
• Once hot, add the garlic to the skillet. Stirring frequently, let the garlic saute and brown lightly. This will only take a minute.
• Add the drained beans to the skillet. Season them with salt & pepper. Toss the beans a couple times while they cook.
• Cook the beans until tender & infused with flavor, tossing regularly- roughly 6-8 minutes.
• Remove the beans from heat.
• Serve the still hot beans on waiting plates, topped with Parmesan cheese.

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.

PARMESAN GARLIC GREEN BEANS WITH ALMONDS & ONIONS

Steps:

• Place the beans in a pan of boiling salted water (about 1 teaspoons salt) and cook for 3-5 minutes until firm but not raw, drain well. Or, alternatively, microwave with a little water for 4 minutes.
• Melt the butter in a pan, add the olive oil and heat, add the almonds and onions and cook for 3 minutes, or until the almonds are lightly browned.
• Add garlic and cook for another minute.
• Add the beans, salt and pepper to taste and toss.
• Add the chicken stock.
• Cover and cook until desired tenderness, about 5-10 minutes.
• Sprinkle beans with Parmesan; serve immediately.

GREEN BEANS ALMONDINE

Steps:

• Bring a large pot of water to a boil and salt generously. Add the green beans and cook for 2-3 minutes or until crisp-tender.
• Add some oil to a skillet along with the sliced shallots and sliced garlic. Cook over medium heat for 10-15 minutes or until some color develops. Season with salt, red crushed pepper, black pepper and remove it from the skillet.
• To the same skillet add the butter and almonds. Let the almonds cook over medium heat for 3-5 minutes or until nice and toasty. Reserve about 2 tbsp of the almonds. Add the blanched green beans, lemon juice, and lemon zest. Season with salt and pepper.
• Place the green beans in a serving dish and top it off with the shallot garlic mixture and reserved almonds. Enjoy!

FRESH GREEN BEANS

Steps:

• 1. Skillet method: Slice onions, mushrooms and bacon. Drizzle olive oil in skillet (about 1 tbsp) and add bacon and onions. Sautee until bacon is lightly brown. Add thawed beans on top, and mushrooms on top of the bean. Cover with lid and cook over very low heat for about 10-15 min. Stir and remove to bowl.
• 2. Microwave/skillet method: Saute onions and mushrooms in olive oil. If using bacon pcs. cook those a few minutes by themselves before added mushrooms and onions. Cook till onions are tender (and bacon is done). Also you can cook the bacon in the oven on a baking sheet at 425° for about 25 min. then crumb and add to cooked beans. Place beans in med large microwaveable bowl. Add about 1/4 c. of water. Cover with lid or plate and micro for 6-8 minutes. Pour beans from bowl to pot. Saute a few minutes longer to combine flavors.

GREEN BEANS AND POTATOES - CLASSIC RECIPE & 5 DELICIOUS VARIATIONS

Steps:

• Wash and peel potatoes. If using medium size potatoes cut them in half. If using large size potato cut it in quarters. Although I still recommend using small size potatoes.
• In a large pot with cold salted water add potatoes and bring them to boil. Cook for 5-10 minutes.In the meantime,
• Wash and trim green beans.
• To make the process easier and faster work green beans in batches.Line up each batch on one side and trim off the ends with a sharp knife.Flip the beans around, line up the tips again, and trim off the other side.At this point you can cut trimmed beans in smaller size or leave as is.Repeat the process with remaining green beans.
• Once potatoes have been boiling for a few minutes, add green beans.
• Cook everything together for another 5-15 minutes. Check occasionally on both veggies (see Note 1).
• Once both are cooked, remove potatoes and quickly pass green beans under cold water to prevent discoloration (optional).
• Cut up potatoes into chunks.
• In a small bowl mix together extra virgin olive oil and white wine vinegar.
• In a large bowl add potatoes and green beans, add dressing, fresh parsley and give a gentle stir.
• Top with freshly ground pepper to taste.
• Since potatoes and green beans were boiled in salted water you might not need extra salt.

PARMESAN-GARLIC BUTTER GREEN BEANS WITH ALMONDS

Steps:

• Cook green beans as directed on package.
• Drain.
• Meanwhile, melt butter in small saucepan over medium-low heat.
• Add garlic; cook 2-3 minutes or until garlic is tender, stirring frequently.
• Add almonds and cook about 1-2 minutes.
• Pour garlic butter over cooked green beans; stir to coat.
• Sprinkle with cheese; toss gently.