Pioneer Woman Blistered Green Beans Food

THE BEST GREEN BEANS EVER

The Best Green Beans Ever image

Ree Drummond's Best Green Beans Ever recipe, from The Pioneer Woman on Food Network, starts with bacon grease and gains even more flavor from chicken stock.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pound green beans
2 tablespoons bacon grease (can substitute 2 tablespoons butter)
2 cloves garlic, minced
1 large onion, chopped
1 cup chicken broth, plus more if needed
1/2 cup chopped red bell pepper
1/2 to 1 teaspoon kosher salt (can substitute regular table salt, use 1/4 to 1/2 teaspoon)
Ground black pepper

Steps:

Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

SAUTEED GREEN BEANS WITH LEMON AND BLUE CHEESE

Sauteed Green Beans with Lemon and Blue Cheese image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 10m

Yield 1 to 2 servings

Number Of Ingredients 7

Ingredients

1 tablespoon butter
1 tablespoon vegetable oil
8 ounces green beans, trimmed
1 tablespoon Worcestershire sauce
1 tablespoon sriracha or other hot sauce
Fresh lemon juice, as needed
2 ounces crumbled blue cheese

Steps:

In a large skillet over medium-high heat, heat the butter and oil. When hot, add the green beans in one layer. When the beans are just beginning to color, stir them around and add the Worcestershire, sriracha and lemon juice. Cook until the beans are crisp-tender, a few more minutes. Transfer them to a plate, crumble over the blue cheese and serve.

GRANDMA'S GREEN BEANS

Grandma's Green Beans image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

Ingredients

5 slices thick-cut bacon
1 red onion, sliced thin
1 jalapeño, seeded and diced small
1 1/2 pounds green beans, trimmed
1 cup chicken stock
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/4 cup fried onions

Steps:

Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease.
Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes.
Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.

LEMONY GREEN BEANS

Lemony Green Beans image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 pound thin green beans
2 tablespoons butter
Freshly squeezed lemon juice, to taste
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Snap off the stem ends of the green beans, or cut them off in a big bunch with a knife.
Heat a pan over a medium heat and add the butter. (It helps to use a pan with a light-colored bottom so you can keep track of the color.) Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown.
Once you smell that nutty aroma, add the green beans and saute for 3 to 4 minutes. Add some lemon juice and salt and pepper, then transfer to a platter in batches with tongs.

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