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.
SIMPLE PINTO BEANS RECIPE WITH ONIONS
These simple pinto beans with onions are so delicious and addictive! They are really hearty and full of flavor, and really fill you up! This easy recipe is my favorite way of cooking pinto beans from scratch!
Provided by MelanieCooks.com
Categories Vegetarian Main Dish
Time 1h5m
Number Of Ingredients 4
Steps:
- Soak the pinto beans in a bowl of water overnight, then drain.
- Put drained pinto beans in a pot full of water. Bring to boil, reduce heat to low and simmer, covered, for 1 hour. Drain the pinto beans.
- While the beans are cooking, heat the oil in a non-stick frying pan over medium-high heat. Add the onions and cook, stirring occasionally, for 5 minutes.
- Add the beans and ketchup to the onions and stir to combine. Cover and cook on Low for 5 minutes.
MUSHROOM-BEAN BOURGUIGNON
In our family, boeuf bourguignon has been a staple for generations. I wanted a meatless alternative. All this dish needs is a French baguette. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, heat 2 tablespoons oil over medium-high heat. Add carrots and onions; cook and stir 8-10 minutes or until onions are tender. Add garlic; cook 1 minute longer. Remove from pan., In same pan, heat 1 tablespoon oil over medium-high heat. Add half the mushrooms; cook and stir until lightly browned. Remove from pan; repeat with remaining 1 tablespoon oil and mushrooms., Return all mushrooms to pan. Add tomato paste; cook and stir 1 minute. Stir in wine, 1-1/2 cups broth, salt, thyme, pepper and carrot mixture; bring to a boil. Reduce heat; simmer, covered, 25 minutes., Add beans and pearl onions; cook 30 minutes longer. In a small bowl, whisk flour and remaining broth until smooth; stir into pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes.
Nutrition Facts : Calories 234 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic Exchanges
GREEN BEAN AND PEARL ONION CASSEROLE
Steps:
- Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside.
- Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken.
- Place the green beans and pearl onions in a 2-quart casserole dish. Pour the "mushroom soup" over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350 degree oven for 30 minutes. Top with fried onions and continue to bake for 10 minutes.
SAUTEED GREEN BEANS WITH ONION
Sauteed green beans with onion - one of my favorite fresh green bean recipes. Also good with bacon or slivered almonds.
Provided by dmcconnell
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
- Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 12.9 g, Fat 13.7 g, Fiber 4.4 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 350.8 mg, Sugar 3.2 g
MUSHROOM BOURGUIGNON
Meaty mushrooms simmered with pearl onions, wine and carrots make for a rich, wintry Bourguignon-style stew. The quality of the stock here makes a big difference, so if you're not using homemade, buy a good brand. If you're a meat eater, beef broth adds a familiar brawny character to this dish, but mushroom or vegetable broth work just well, especially because the whole dish is rounded out with a tamari for depth. For the best flavor, use as many kinds of mushrooms as you can get, and let them really brown when searing; that caramelization adds a lot of depth to the sauce. Maitake mushrooms give this a brisketlike texture, in a very good way.
Provided by Melissa Clark
Categories dinner, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Add 2 tablespoons butter or oil to a large Dutch oven or pot and set it over medium heat. When the fat is hot, stir in half the mushrooms and half the pearl onions. (If it doesn't all fit in the pot in one layer, you might have to do this in three batches, rather than two.) Without moving them around too much, cook the mushrooms until they are brown on one side, about 3 minutes. Stir and let them brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tablespoons butter and the remaining mushrooms and pearl onions, seasoning them as you go.
- Reduce heat to medium-low. Add another 1 tablespoon butter or oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add wine, broth, 1 tablespoon tamari, thyme and bay leaf, scraping up the brown bits at bottom of pot.
- Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 to 40 minutes. Taste and add more salt and tamari if needed. Stir in the grated garlic clove.
- Just before serving, heat a small skillet over high heat and add 1/2 tablespoon butter or oil. Add half of the sliced chanterelles or oyster mushrooms and let cook without moving until they are crisp and brown on one side, 1 to 2 minutes. Flip and cook on the other side. Transfer to a plate and sprinkle with salt and smoked paprika. Repeat with remaining butter and mushrooms. Serve mushroom Bourguignon over polenta, noodles or mashed potatoes, topped with fried mushrooms and parsley.
SAUTEED BEANS AND PEARL ONIONS
This is a fantastic veggie side dish.... wonderfu along a turkey, ham or roast. I always make this when I have a dinner party, it looks so impressive... Make sure that you don't over blanch the beans, as they will become soft when frying. Also, to save time, the beans can be prepared a day ahead, just wrap in a towel, enclose in plastic bag, and refrigerate for up to 24 hours.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Fill a large bowl with ice water; set aside.
- In a pot of boiling salted water, cook green beans, in 2 batches until firm-tender (about 3 minutes).
- With tongs, transfer to ice water, stir until beans are very cold.
- Remove immediately; pat dry.
- Place the pearl onions in a bowl.
- Cover with boiling water; let stand for 1 minute; drain and peel.
- In a large Dutch oven, heat oil over med-high heat.
- Fry onions until golden in places (about 8 minutes).
- Add 2/3 cup water and garlic; cover, and simmer until onions are tender, and almost no liquid remains (about 10 minutes).
- Add beans, lemon juice, salt and pepper, tossing until beans are hot (about 5 minutes).
- Transfer to a serving platter.
- Note: If desired, drizzle melted butter on top of bean/onion platter before serving.
GREEN BEANS AND PEARL ONIONS
Make and share this Green Beans and Pearl Onions recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- If you are using fresh green beans, boil them 5 to 8 minutes or until they are tender.
- Sauté the pearl onions in the olive oil until they are translucent.
- Add the green beans (with ends removed) and summer savory and cook over low heat until heated through.
- Season to taste with salt and pepper, add some unsalted butter if desired and serve hot.
- Make it even yummier and heartier by throwing in some crumbled bacon or small diced ham.
- For a Vegan/Vegetarian version omit the optional bacon and ham or use Vegetarian bacon or Vegetarian ham.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love