Tag: Green Beans

Green Beans with Caramelized Shallots

by Pam on December 11, 2013

Sometimes simple recipes are the best. I have made all sorts of fancy recipes using green beans but I have to say, this might be my favorite. I caramelized shallots until tender and golden brown then did a quick boil of the green beans combining the two. I simply seasoned these green beans with sea salt and freshly cracked pepper and that’s it. Simple. Easy. Fast. Delicious. I love recipes like that!

Heat the olive oil in a sauté pan over medium low heat. Add the sliced shallots and cook, stirring often, for 15-20 minutes, or until tender and golden brown. Side Note: If the shallots start getting dry add a little water or more olive oil to the pan to keep them moist and to stop them from burning.

Add the green beans to a pot of boiling water. Cook for 2-3 minutes or until crisp-tender. Immediately plunge the green beans in a bowl of ice water to stop the cooking process and to preserve the bright green color; remove from water and set on paper towels to dry. Once the shallots are done add the green beans to the sauté pan and mix with the shallots. Season with sea salt and freshly cracked pepper, to taste, then toss to coat evenly. Serve immediately. Enjoy.

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Green Beans with Caramelized Shallots

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Ingredients:

1 tbsp olive oil
2 shallots, sliced
6 oz haricot verts (or green beans), ends trimmed
Sea salt and freshly cracked pepper, to taste

Directions:

Heat the olive oil in a sauté pan over medium low heat. Add the sliced shallots and cook, stirring often, for 15-20 minutes, or until tender and golden brown. Side Note: If the shallots start getting dry add a little water or more olive oil to the pan to keep them moist and to stop them from burning.

Add the green beans to a pot of boiling water. Cook for 2-3 minutes or until crisp-tender. Immediately plunge the green beans in a bowl of ice water to stop the cooking process and to preserve the bright green color; remove from water and set on paper towels to dry. Once the shallots are done add the green beans to the sauté pan and mix with the shallots. Season with sea salt and freshly cracked pepper, to taste, then toss to coat evenly. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
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Green Beans Gremolata

by Pam on October 13, 2013

This is another recipe I found in the Barefoot Contessa Foolproof cookbook. I served these tasty green beans with the Lemon and Mustard Chicken Thighs^[1] and the Lemony Spinach with Feta and Pine Nuts^[2]. They tasted fresh and delicious. I loved the flavor of the garlicky gremolata and pine nuts with the tender green beans. We all enjoyed this side dish – even my kids.

Bring a pot of water to a boil. Add the green beans and blanch them for 1-2 minutes (I used haricot verts, if you use green beans, blanch for 2-3 minutes), until tender but still crisp. Drain the green beans and then dunk them immediately into a bowl of ice water to stop the cooking process and preserve their bright green color. Drain once the beans have cooled down then set aside on paper towels to drain the water.

To make the gremolata, combine the garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.

Heat the olive oil in a sauté pan over medium high heat. Add the beans to the hot pan and season with sea salt and freshly cracked pepper, to taste, then sauté, stirring often, for 2 minutes, until coated with olive oil and heated through. Place the green beans on a serving platter then sprinkle with the gremolata. Serve immediately. Enjoy.

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Green Beans Gremolata

Yield: 4

Prep Time: 5 min.

Cook Time: 5 min.

Ingredients:

1/4 lb green beans or haricot verts
1 clove of garlic, minced
1 tsp lemon zest
1 tbsp fresh parsley, chopped
1 tbsp Parmesan cheese, finely grated
1 tbsp toasted pine nuts
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste

Directions:

Bring a pot of water to a boil. Add the green beans and blanch them for 1-2 minutes (I used haricot verts, if you use green beans, blanch for 2-3 minutes), until tender but still crisp. Drain the green beans and then dunk them immediately into a bowl of ice water to stop the cooking process and preserve their bright green color. Drain once the beans have cooled down then set aside on paper towels to drain the water.

To make the gremolata, combine the garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.

Heat the olive oil in a sauté pan over medium high heat. Add the beans to the hot pan and season with sea salt and freshly cracked pepper, to taste, then sauté, stirring often, for 2 minutes, until coated with olive oil and heated through. Place the green beans on a serving platter then sprinkle with the gremolata. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Barefoot Contessa – Foolproof

References

^{^} Lemon and Mustard Chicken Thighs (www.gordon-ramsay-recipe.com)
^{^} Lemony Spinach with Feta and Pine Nuts (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Green Beans with Bacon Vinaigrette

by Pam on November 18, 2013

I found this recipe on Real Simple^[1] and thought it would make an excellent addition to our early Thanksgiving meal that I made on Sunday. I loved the tangy flavor of the vinaigrette with the crisp-tender green beans. They paired nicely with the rest of the meal and everybody said they were tasty.

Bring a pot of water to a boil and season with sea salt. Add the green beans and cook until just crisp-tender, 2-3 minutes. Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans; transfer to a bowl.

Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 3-4 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.

Discard all but 1 tbsp of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, sea salt and freshly cracked pepper, to taste. Add the green beans back to the pan and toss to coat evenly and re-heat the green beans. Pour into serving bowl. Enjoy.

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Green Beans with Bacon Vinaigrette

Yield: 8

Prep Time: 5 min.

Cook Time: 10 min.

Ingredients:

3/4 lb green beans, trimmed
3 slices bacon
1 shallots, sliced
1 tbsp cider vinegar
1 tsp balsamic vinegar
1 tbsp whole-grain mustard
1 tbsp olive oil

Directions:

Bring a pot of water to a boil and season with sea salt. Add the green beans and cook until just crisp-tender, 2-3 minutes. Drain and plunge into a bowl of ice water to cool and preserve the bright green color of the beans; transfer to a bowl.

Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 3-4 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.

Discard all but 1 tbsp of the bacon drippings from the skillet and return to medium heat. Add the shallots and cook, stirring, for 1 minute. Stir in the vinegar, mustard, oil, sea salt and freshly cracked pepper, to taste. Add the green beans back to the pan and toss to coat evenly and re-heat the green beans. Pour into serving bowl. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Real Simple

References

^{^} Real Simple (www.realsimple.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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https://gordon-ramsay-recipe com/preparation/green-beans-with-bacon-vinaigrette html