Garlic String Beans Recipes

GARLIC GREEN BEANS

Steps:

• Toast 4 sliced garlic cloves and a pinch of cayenne pepper in a skillet with butter. Add 1 1/4 pounds green beans, season with salt and a pinch of sugar and cook 2 minutes. Add 1/4 cup water, cover and cook 6 minutes, then uncover and boil until the water evaporates. Season with salt and pepper and toss with chopped pecans.

GARLIC GREEN BEANS

Steps:

• In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle 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.

BUTTERY GARLIC GREEN BEANS

Steps:

• Wash green beans, trim ends and remove any strings.
• Bring 1/2 C water to a boil in a large saucepan or dutch oven. Add beans.
• Cover, reduce heat to low and cook 10 minutes, stirring occasionally.Drain and set aside.
• Saute garlic in butter in large skillet.
• Add beans, salt, and pepper. Cook over medium heat 3 minutes or until thoroughly heated stirring occasionally.

GARLIC STRING / GREEN BEANS

Steps:

• Fill saucepan with water, when boiling, add green beans and cook for about 2 minutes, until just crunchy.
• Rinse immediately under cold water.
• Alternately, you can cook the beans in the microwave for a few minutes until heated through.
• Put margarine in pan and melt, add slivered almonds and toast, as the almonds begin to turn brown add lots of garlic.
• Add green beans and toss quickly.

STRING BEANS WITH GARLIC

Steps:

• Bring 2 cups salted water to a boil in a saucepan. Add the beans, bring the water back to a boil and simmer 6 to 8 minutes. The beans should be crisply tender. Do not overcook. Drain.
• Place the oil and butter in the same saucepan. Add the garlic and cook briefly. The garlic should remain white. Add the beans and chives, and salt and pepper to taste. Toss to blend.

TANGY ALMOND GARLIC STRING BEANS

Steps:

• Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.
• Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan.
• Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing.
• Serve on a platter and scatter the top with the toasted almonds.

GARLIC STRING/GREEN BEANS (FIT FOR LIFE)

Steps:

• In large heavy saucepan, heat oil.
• Add garlic and beans, and saute over high heat to sear beans, stirring frequently so they do not burn.
• Add thyme, sea salt, and pepper to taste.
• Add water and bouillon.
• Bring to boil, cover tightly, reduce heat to medium-low, and simmer for 20-30 minutes or until beans are tender when pierced with tip of sharp knife.
• Add more water, if necessary.
• Frozen beans will take only half the time.
• Add squeeze of lemon juice and toss well.
• Original recipe states it serves 2 but it easily will serve four as a side dish.