Best Green Beans With Celery Salt Butter Recipes

CLASSIC BUTTERED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
• Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
• Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

GREEN BEANS WITH CELERY-SALT BUTTER

Steps:

• Cook green beans in a large pot of boiling salted water (1 tablespoon salt for 5 quarts water) until just tender, 5 to 7 minutes. Meanwhile, stir together butter and celery salt. Drain beans, then toss with butter and season with pepper.
• What to drink:
• Marimar Estate Don Miguel Vineyard '06

BUTTERED GREEN BEANS

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans until crisp tender, about 3 minutes. Using a slotted spoon, transfer beans to ice-water bath. Drain; set aside.
• Bring 1/4 cup water and butter to a boil in a large skillet over medium-high heat; add beans. Cook until just heated through; season with salt and pepper.

GREEN BEANS 'N' CELERY

Steps:

• Place beans and celery in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain. Add the pimiento, sunflower kernels, butter, salt and pepper; toss to coat. Garnish with Parmesan cheese.

BUTTERY GARLIC GREEN BEANS

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

GREEN BEANS WITH CELERY-SALT BUTTER

Steps:

• Cook green beans in a large pot of boiling salted water (1 tablespoon salt for 5 quarts water) until just tender, 5 to 7 minutes. Meanwhile, stir together butter and celery salt. Drain beans, then toss with butter and season with pepper.

MARINATED GREEN BEAN AND BUTTER BEAN SALAD

Steps:

• Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
• Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
• In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.