Red String Beans Food

EASY STRING BEANS AND ONIONS

Steps:

• In a saute pan with straight sides or a medium pot, add the olive oil and raise the heat to medium-high. Add the onions and season with a pinch of salt and grind or 2 of pepper. Cook the onions, stirring and moving around, until tender and translucent, about 4 minutes. Add the garlic and lower the heat. Continue cooking until fragrant and tender, about 2 minutes. Add the string beans and season with salt and pepper. Stir to coat, and then add the chicken stock. Raise the heat to a simmer and cover. Cook until the green beans are very tender, about 25 minutes. Spritz with lemon just before serving.

TEMPURA FRIED STRING BEANS

Steps:

• Preheat oil in deep-fryer to 375 degrees F.
• In a large bowl add the flour, cornstarch, baking powder, sugar and salt and mix to combine. Whisk in the soda water and mix until a batter is formed. Dip the beans in the batter being sure to shake off the excess. Fry the beans in batches for 2 to 3 minutes until crispy and golden. Remove to a paper towel lined sheet tray to drain. Arrange the beans on a platter and serve with warm cranberry sauce.
• Cook's Note: When frying the beans, make sure the fryer basket is submerged into the oil. Drop string beans into the basket in the oil to ensure the beans do not stick to the basket when cooking.

THE BEST GREEN BEANS EVER

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.

GLAZED CHINESE LONG BEANS

Steps:

• In a large pot of boiling water, blanch long beans for 2 minutes until slightly tender. Allow to cool.
• In a large skillet over medium-high heat, add butter. Add scallions, ginger and garlic. Mix together. Add red pepper flakes and long beans. Allow to cook for a few minutes. Stir in chicken stock, honey and sesame oil. Season with salt and pepper, to taste, and add sesame seeds, if desired. Mix together.

SAUTéED STRING BEANS RECIPE

Steps:

• Cook and stir beans in half of the dressing in large skillet on medium heat 5 min. or just until crisp-tender.
• Add remaining dressing and mustard; mix lightly. Cook until heated through, stirring occasionally.
• Sprinkle with almonds.

STEAMED YET CRISPY STRING BEANS

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add prosciutto and saute until crispy, about 2 minutes. Remove to a paper towel. Steam beans over in 1/4 inch water until tender, 3-4 minutes. Drain beans.
• Swirl some olive oil in same skillet and add the peppers. Return beans to pan and toss with salt and red pepper flakes. Transfer beans to skillet and top with the crispy prosciutto.