Tangy Almond Garlic String Beans Food

STRING BEANS WITH GARLIC

Steps:

• Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
• Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.

1-PAN GARLICKY GREEN BEANS WITH SLIVERED ALMONDS

Steps:

• Heat a large rimmed skillet over medium heat. Once hot, add almonds and salt and toast for 4-5 minutes, stirring frequently, until toasted. Watch closely and be careful not to burn. Then remove from pan and set aside.
• Rinse and dry the green beans and remove any stems or rough ends with a knife or scissors.
• Heat the same large rimmed skillet from earlier over medium-high heat. Once hot, add the oil. Wait 1 minute for the oil to get hot, then add green beans. Season generously with salt and pepper (as the recipe is written, we recommend starting with 1/2 tsp sea salt and 1/4 tsp black pepper and working your way up from there).
• Cover and cook for about 8 minutes, stirring / tossing occasionally. You want the heat to remain high and the cover tight so the green beans get browned but also tender. Turn down heat slightly if they're close to burning.
• In the last few minutes of cooking, add the minced garlic and butter and toss to coat. Cook for 1-2 minutes more, tossing frequently until garlic is fragrant and the green beans are golden brown and tender. Add the almonds and toss.
• Serve immediately. Best when fresh. Store leftovers covered up to 2-3 days in the refrigerator (not freezer friendly). Reheat on the stovetop over medium heat until hot.

FRENCH STRING BEANS

Steps:

• Preheat the oven to 425 degrees F.
• Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
• Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
• Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.

DRY FRIED STRING BEANS

Steps:

• Combine oyster sauce, soy sauce, sugar, and stock in a small bowl.
• In a medium saute pan, heat the 3 tablespoons of oil and caramelize the garlic until golden brown. Add 1 cup of the oyster mixture and reduce to a glaze.
• In a deep fryer or heavy-bottomed pot, heat the peanut oil to 375 degrees F. Add the beans and fry for about 20 seconds. Remove from oil and drain on paper towels. Add beans to sauce and toss until beans are well coated. Transfer to plate. Garnish with Thai basil or scallions.
• Prepare an ice bath. Separate the garlic into cloves and remove the ends of each clove. Fill a small saucepan with water. Salt lightly and bring to a boil. Carefully drop the whole cloves into the water and blanch for 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water to stop the cooking process. Repeat the process. Drain the garlic and dry it well. The peels should slip off easily. Cut the garlic into slices and use as needed.
• Yield: 3/4 to 1 cup

LEMON ALMOND STRING BEANS

Steps:

• Heat a small skillet over medium-high heat. Add the almonds, shake and swirl until golden brown, about 2 to 3 minutes. Set aside to cool.
• Bring a saucepan of water to a boil and salt it generously. Add the green beans and cook until crisp-tender, 5 to 6 minutes. Drain and toss with the butter, zest, and season with salt and pepper. Transfer to a serving bowl. Scatter the almonds over top and serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

GARLIC ALMOND GREEN BEANS

Steps:

• Place beans in large saucepan and cover with water - bring to boil; cook uncovered for 8-10 minutes until crisp tender.
• Meanwhile, in a large skillet, cook garlic in oil for 2-3 minutes. Drain beans then add beans, almonds and pepper to skillet. Toss to coat.

GREEN BEANS WITH SHALLOTS, GARLIC & TOASTED ALMONDS

Steps:

• Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
• Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

GARLIC ROASTED GREEN BEANS WITH ALMONDS

Steps:

• Preheat oven to 425 degrees F.
• Wash and trim green beans. Dry beans with paper towel. Place beans, scallions, garlic, olive oil, and salt and pepper in a shallow roasting pan and toss together with your hands. Roast in oven until beans are tender and browned. Toss with lemon peel and almonds and serve immediately.

TANGY GREEN BEANS

Steps:

• Place beans and red pepper in a basket over 1 in. of boiling water in a saucepan. Cover and steam for 7-8 minutes or until crisp-tender. , Meanwhile, in a small bowl, whisk together the remaining ingredients. Transfer bean mixture to a serving bowl; add vinaigrette and stir to coat.