GREEN BEANS WITH VINAIGRETTE
These fresh green beans help balance out the richness of the rest of the Thanksgiving meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Fill a large bowl with ice water; set aside.
- Place green beans, stem ends trimmed, in basket. Cover; steam until crisp-tender, 5 to 8 minutes. Plunge beans in ice water. When cool, drain; pat dry with paper towels. Transfer to a large bowl.
- In a small bowl or jar, whisk or shake extra-virgin olive oil, white-wine vinegar, Dijon mustard, coarse salt, and ground pepper until thickened and combined. Pour over beans; toss to coat.
GREEN BEANS WITH RASPBERRY VINAIGRETTE
Make and share this Green Beans With Raspberry Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Vinaigrette: Whisk together ingredients and season to tate with salt and pepper.
- Green Beans: Blanch beans in boiling water for 2 minutes; drain and plunge into ice water. Drain well. Toss, red pepper and onions with vinaigrette. Sprinkle with pine nuts.
Nutrition Facts : Calories 220.9, Fat 16.2, SaturatedFat 1.9, Sodium 19.2, Carbohydrate 18.3, Fiber 5.4, Sugar 5, Protein 4.7
GREEN BEANS WITH RASPBERRY VINEGAR
The original of this recipe was found in The Thanksgiving Cookbook, 1991. Using the vinegar sauce gives a distinctive flavor for the holidays.
Provided by Sydney Mike
Categories Onions
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a steamer, cook beans for about 10 minutes or until crisp-tender, then run under cold water to stop further cooking. Set the beans aside.
- When ready to serve, melt butter in a small saucepan.
- Add onion rings, then cover the saucepan tightly & cook over very low heat for about 5 minutes or until onions are tender & translucent.
- Stir in the vinegar & pepper, then add beans & cook over medium heat, stirring, until beans are hot & well coated with the sauce.
Nutrition Facts : Calories 81.7, Fat 4.6, SaturatedFat 2.8, Cholesterol 11.4, Sodium 8.2, Carbohydrate 9.9, Fiber 3.4, Sugar 4.5, Protein 2.4
GREEN BEANS WITH GARLIC AND ROSEMARY
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Pulse the bread in a food processor until coarsely chopped. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.
- Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)
- Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds. Add the green beans and lemon zest; cook, stirring, until coated. Season with salt and pepper and stir in the bread mixture.
GRANNY'S VINEGAR GREEN BEANS
My 100-year-old grandmother (who everyone calls granny)used to make these green beans when I was a child. She picked the beans fresh from her large backyard garden. Although I have never been a green bean fan, my husband is, and he loves this old time dish!
Provided by Martha Price
Categories Vegetables
Time 45m
Number Of Ingredients 6
Steps:
- 1. Trim bean; cut in half if extra long. Cook in boiling salted water until tender. Drain, then place in a warm serving dish.
- 2. Put onion and bacon in a small skillet and saute until bacon is crisp.
- 3. Whisk together eggs, vinegar and sugar in a small bowl, then whisk this mixture into skillet. Heat. When sauce is hot (don't overheat or you will 'scramble' the eggs!), pour over green beans; toss and serve.
- 4. *I know there is a concern nowadays about consuming uncooked eggs. Although the eggs in this dish are not fully cooked, they are heated until hot (perhaps 'pasturized'?) - as in Spaghetti Carbonara.
STRING BEANS IN WALNUT AND RASPBERRY VINAIGRETTE
Steps:
- Trim the string beans and steam until tender but firm.
- Meanwhile, combine the remaining ingredients to make a dressing. Toss the beans in the dressing while hot and leave at room temperature. Do not refrigerate if possible. Taste the beans again when they have cooled and correct the seasoning.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 482 milligrams, Sugar 8 grams, TransFat 0 grams
TASTY GREEN BEANS
Made with soy sauce, these are my family's all time favorite green beans, especially with recipe #108401. mmmmmmmmm. tasty. I've modified the recipe from the original, found on Allrecipes.com.
Provided by Gatorbek
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil.
- Add green beans and cook for 5 minutes.
- Drain and rinse with cold water.
- Melt butter in a large saucepan over medium high heat.
- Add green beans, onions, and garlic.
- Stir in soy sauce.
- While stirring, add bouillon and water.
- Reduce heat to low and simmer, stirring occasionally, for 20 minutes or until beans reach desired tenderness.
- CAUTION: THIS CAN GET SALTY! If you don't like salty food, use low sodium soy sauce and cut WAAAY back on the bouillon until you get it to your preference. My in-laws are on a low-sodium diet, and they don't like it, but my family can't get enough. Go figure! :).
Nutrition Facts : Calories 304.6, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 2209.9, Carbohydrate 20.3, Fiber 8.2, Sugar 4.4, Protein 8.4
GREEN BEANS WITH BALSAMIC VINEGAR
This is a recipe I saved from Ediets. I have found that I prefer a little sea salt, fresh ground pepper and splenda mixed with the sauce, but the original recipe did not call for it. I hope you enjoy!
Provided by Bobtail
Categories Vegetable
Time 20m
Yield 1 each, 2 serving(s)
Number Of Ingredients 4
Steps:
- Rinse and snap beans.
- Mince garlic.
- Mix garlic, vinegar and olive oil and set aside.
- Steam beans until tender but firm, approximately 10-15 minutues.
- Toss with balsamic vinegar dressing.
- Can be refrigerated and served cold.
Nutrition Facts : Calories 96.8, Fat 5.8, SaturatedFat 0.8, Sodium 8.9, Carbohydrate 10.8, Fiber 4.7, Sugar 2, Protein 2.7
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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #stove-top #green-yellow-beans #equipment
You'll also love