SIMPLE STEAMED GREEN BEANS
A simple and tasty side dish when fresh green beans are plentiful. Prep time doesn't include time to prep the beans before steaming.
Provided by Freda2 Brown
Categories Beans
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare green beans by snapping them or cutting them to approx 1 inch in length and rinsing them.
- Over a pot of boiling water, steam beans for 15-20 minutes (until just tender with a little"bite" to them; Also, to steam I use a covered colander over a Dutch oven filled 1/4th full with water) Remove steamed beans and turn into a serving bowl.
- Add all of the rest of the ingredients, seasoning to taste.
- Enjoy!
STEAMED YET CRISPY STRING BEANS
Steaming the green beans keeps them tender, while sauteeing them with roasted red peppers and prosciutto builds tons of flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 5
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.
STEAMED GREEN BEANS
Try these green beans with our Steaks with Balsamic-Mustard Sauce and Rosemary Potatoes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 2
Steps:
- Trim green beans; add to reserved pot of boiling water from Rosemary Potatoes; add more water if necessary (or bring 1/2 inch water to a boil). Cover; cook, turning occasionally, until tender, about 4 to 6 minutes.
- Drain beans. Transfer to a serving platter; season with salt and pepper.
Nutrition Facts : Calories 35 g, Protein 2 g
ROASTED GREEN BEANS
Crispy oven roasted green beans are my favorite way to eat green beans!
Provided by Mary Younkin
Categories Side Dish
Time 25m
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees. Rinse the green beans and pat dry. Place them on a large baking sheet and drizzle with olive oil. Sprinkle liberally with salt and pepper and toss to coat.
- Spread the green beans across the baking sheet and roast for about 12-15 minutes. They are ready to eat when they are bright green and crisp tender.
Nutrition Facts : Calories 44 kcal, Carbohydrate 5 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, Sodium 198 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
HOW TO MAKE CRISPY ROASTED GREEN BEANS
This tutorial on How to Make Crispy Roasted Green Beans teaches you how to make a quick and delicious vegetable side dish that adds colour and nutrients to your meal!
Provided by Olivia Ribas
Categories Side Dish
Time 18m
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Place a baking sheet in the oven for 10 minutes.
- In a medium bowl, place the green beans and all the remaining ingredients.
- Mix well.
- Arrange the seasoned green beans in a single layer on the preheated baking sheet.
- Bake for about 8 minutes or until crisp-tender.
Nutrition Facts : ServingSize 1 /4, Calories 118 kcal, Carbohydrate 29.4 g, Protein 7 g, Fat 3.7 g, Sugar 12.7 g
STEAMED GREEN BEANS
Steps:
- Steam green beans in a steamer for 7 minutes. Place green beans and butter in saucepan and heat through. Season with salt, to taste.
GREEN BEANS AMANDINE
This green bean recipe will become your new favorite side dish. Inspired by a classic French recipe (haricots verts amandine), these green beans feature buttery toasted almonds, tender shallot and a squeeze of lemon. Recipe yields 4 generous side servings; you can double the recipe by cooking it in a large Dutch oven.
Provided by Cookie and Kate
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- In a large skillet over medium-low heat, melt the butter. Once it's completely melted, add the almonds. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the butter has browned and the almonds are beginning to brown, about 7 to 8 minutes. (Your patience will pay off, I promise!)
- Add the shallot and cook, while stirring constantly, for 1 minute. Stir in the lemon juice and 1 tablespoon water. While stirring, cook until the liquid thickens enough that your spatula leaves an open trail on the pan behind it, about 1 more minute.
- Use your spatula to scoop all the mixture into a bowl, and set it aside for now. Return the empty skillet to the stovetop, and add the green beans, ½ cup water and ½ teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.
- Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.
- Off the heat, add the reserved almond mixture to the skillet and toss to combine. Season with salt and pepper, to taste, and serve. Leftover green beans will keep the fridge, covered, for about 4 days.
Nutrition Facts : ServingSize 1 generous side serving, Calories 161 calories, Sugar 5.1 g, Sodium 299.9 mg, Fat 11.8 g, SaturatedFat 4.1 g, TransFat 0 g, Carbohydrate 12.3 g, Fiber 4.8 g, Protein 4.8 g, Cholesterol 15.3 mg
SAUTEED GREEN BEANS WITH GARLIC
Sauteed Green Beans with Garlic are quick and easy to make and super delicious. The fresh green beans (string beans!) are pan-fried until blistered in a few spots then tossed with a little garlic. Yum!
Provided by Kristen Stevens | The Endless Meal
Categories Side Dish
Time 10m
Number Of Ingredients 4
Steps:
- Heat a large pan over high heat. When it's hot, add the oil and green beans. Cook the green beans, tossing occasionally, until soft and starting to blister and turn black in a few spots, about 5 minutes.
- Add the garlic to the pan and cook the beans for 1 minute more. Remove the pan from the heat and toss with the sea salt.
Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 69 kcal, Carbohydrate 9 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 298 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 4 g
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- Place steamer basket/insert in a large pot. Pour in enough water to a level just below the basket. Add beans to rest on top of the steamer insert. Cover the pot and bring the water to a boil. Cook for about 5 minutes or until beans are crisp-tender.
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- Rinse the green beans in a colander. Snap the end off of any beans that still have an attached stem (see photos below). Snap each bean in half, or leave the beans whole for a more dramatic presentation.
- Place one inch of water in a pot or deep skillet. Place the steam basket inside the pot. The water should not be so deep that it comes up through the holes in the steam basket. Fill the steam basket with the washed green beans. Place a lid on the pot or skillet, turn the heat onto high, and allow the water to come to a boil (about 3 minutes).
- Allow the green beans to steam for about 5 minutes from the time the water begins to boil, or until they have reached your desired level of tenderness. Aim for green beans that are vibrant in color and tender but not mushy. You can test the tenderness of the green beans with a fork.
- Once cooked to your liking, remove the pot from the heat. Remove the steam basket with the green beans and discard the water from the bottom of the pot. Place the beans back in the pot without the steam basket and add some butter. Stir the butter into the green beans, allowing the residual heat to melt the butter. Season the beans with salt and pepper, then serve.
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From wikihow.com
90% (8)Estimated Reading Time 8 minsUser Interaction Count 214Views 56K
- Prepare the green beans. Rinse the beans first using cool water. Pat them dry, then trim or snap off both of the pointed ends.
- Place the beans in a microwave-safe bowl. The beans should lie completely below the lip of the bowl. You can also use a casserole dish instead.
- Add about one tablespoon of water. You don't really need much more than that to produce good steam. Green beans already have a lot of water in them, and will produce more water on their own.
- Cover the bowl with a microwave-safe plate or lid. If you don't have one, cover the bowl with some plastic wrap instead.
- Microwave the beans for two to four minutes. Once the time is up, take one of the beans out and see if it is done. It should be bright green and somewhat crunchy.
- Remove the bowl from the microwave. Carefully take off the lid or plastic wrap. Be careful for any bursts of steam.
- Dunk the beans into icy water. The beans will keep cooking even after you have finished steaming them. This can lead to a dull color and mushy texture. To prevent this, fill a large bowl with cold water and add a some ice cubes.
- Add some flavor before serving. Place the green beans back into their microwavable bowl, and add your desired seasoning. Stir everything together, then transfer the beans to a serving bowl.
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- In a saucepan of boiling water, cook the green beans until crisp-tender, 5 minutes. Drain and rinse under cold water, then pat dry.
- In a large skillet or a wok, heat the oil until small puffs of smoke begin to appear. Add the pork belly in a single layer; cook over high heat, turning once, until golden, about 3 minutes. Add the wine and cook for 1 minute. Pour in the Vietnamese Stir-fry Sauce and cook over moderate heat until the pork is tender, about 3 minutes longer. Add the green beans and cook over moderate heat until tender, 1 to 2 minutes longer. Transfer to a platter and serve.
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- Snapping off the stems of the green beans. The tails you can leave on, no need to remove them. Cut them into 2 inch (bite sized) pieces. Rinse them well and place them in a microwave dish.
- Add two tablespoons of water to the dish and microwave on high for four to five minutes. The exact time will depend on your microwave - check after 3 minutes and adjust the microwave time.
- Remove from the microwave and sprinkle with a teaspoon of soy sauce and add a tablespoon of butter, letting it melt over the top. Top with a grind of fresh ground black pepper. Toss well and serve.
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