Green Beans Braised Recipes

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BACON BRAISED GREEN BEANS



Bacon Braised Green Beans image

Excerpted from Emeril Lagasse's book, Emeril 20-40-60 (HarperStudio)

Provided by Emeril Lagasse

Categories     side-dish

Time 32m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
6 slices bacon, diced
1 cup thinly sliced onion
2 tablespoons sliced garlic
2 pounds green beans, rinsed, ends trimmed
1 cup chicken stock, canned low-sodium chicken broth or water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
  • Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
  • Remove from the heat and transfer the beans to a serving dish or small platter.

BRAISED GREEN BEANS



Braised Green Beans image

These beans are simmered in chicken broth. They are a good side dish for hanger steak, roast chicken, or shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

1 cup chicken broth
5 peeled cloves garlic
1 pound trimmed green beans
2 teaspoons fresh thyme leaves
Salt and pepper
Extra-virgin olive oil
Lemon slices

Steps:

  • In a large skillet, bring chicken broth and garlic to a simmer over medium-high. Add green beans and thyme; cover and cook until tender, about 8 minutes. Season with salt and pepper, drizzle with olive oil, and serve with lemon slices.

Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g

BRAISED FRESH GREEN BEANS



Braised Fresh Green Beans image

Make and share this Braised Fresh Green Beans recipe from Food.com.

Provided by Jean R

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 shallot, minced
1 lb green beans, ends trimmed
3/4 cup chicken broth
1/4 teaspoon fresh thyme, minced
salt
pepper

Steps:

  • Heat the olive oil in a large enough skillet to hold the beans until the oil begins to shimmer.
  • Add the shallot and cook until golden, about five minutes.
  • Add the breans and broth. Cover and simmer on low heat until beans are just tender, about 15 minutes.
  • Season with salt and pepper. Serve with thyme sprinkled on top.

TURKISH-STYLE BRAISED GREEN BEANS



Turkish-Style Braised Green Beans image

In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil - usually with tomatoes, onions and one or two other ingredients - until they have almost lost their shape. Then they are cooled and served at room temperature, when their flavors are at their fullest. Very often an herb or citrus juice is added just before serving for a little spark; thick yogurt and lemon wedges are standard accompaniments. It's probably obvious that these dishes are pretty much ideal for warm-weather meals. They not only can be made in advance, but also must be, so they can cool down. Even a day or two ahead is fine; just take them out of the refrigerator about 45 minutes before serving.

Provided by John Willoughby

Categories     dinner, weekday, side dish

Time 1h

Yield 4 side-dish servings

Number Of Ingredients 11

6 tablespoons extra virgin olive oil
2 medium onions, chopped
2 garlic cloves, chopped
1 pound green beans, trimmed and cut in half widthwise
2 medium tomatoes, peeled, cored and chopped
1 tablespoon sugar
1 teaspoon salt
Black pepper
1/4 cup roughly chopped mint
Thick yogurt, for serving
Lemon wedges, for serving

Steps:

  • In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
  • Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
  • Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 596 milligrams, Sugar 11 grams

BRAISED GREEN BEANS



Braised Green Beans image

While we love the snap of quickly blanched green beans, we also love this preparation, which leaves the green beans almost meltingly tender. They're ready when they are completely soft and cooked through, and all the delicious seasonings have been absorbed by the beans. They are perfect alongside grilled or baked fish, or with our Veal Meatballs (page 48).

Yield Serves 4 to 6

Number Of Ingredients 6

2 pounds green beans, trimmed
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons salt or to taste
1/4 cup tomato paste

Steps:

  • Bring a large pot of salted water to a boil. Submerge the beans in the boiling water and cook, stirring once or twice, for 4 minutes. Drain and set the beans aside.
  • Heat the olive oil in a large pot over medium heat. Add the garlic, red pepper flakes, and salt and cook, stirring frequently, until the garlic is just beginning to brown, 1 to 2 minutes. Add the tomato paste and continue cooking, stirring constantly, until the tomato paste has turned a deep, brick-red color, about 10 minutes.
  • Add the green beans and 1/4 cup water to the pot and continue to cook, stirring constantly, until the beans and tomato paste have mixed completely and all of the water has evaporated, about 10 minutes. If the water evaporates too quickly, add a few extra tablespoons so that the beans have time to cook fully; they should be very tender. Taste and adjust the seasoning. Serve immediately.

BRAISED GREEN BEANS



Braised Green Beans image

Sauteed onion, a touch of rosemary and bits of imported black olives add a French countryside flavor.

Provided by Lorac

Categories     Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

2 small onions, thinly sliced
4 tablespoons butter
1 3/4 lbs green beans
1 sprig fresh rosemary
1/4 cup chicken broth or 1/4 cup water
2 tablespoons imported black olives, chopped
salt
fresh ground black pepper

Steps:

  • In a heavy saucepan, cook onion in butter over medium low heat until golden Add beans, rosemary and broth.
  • Cover aand cook over medium heat until beans are tender.
  • Remove cover, add olives and cook until liquid is gone.
  • Season and serve.

Nutrition Facts : Calories 185.5, Fat 12.3, SaturatedFat 7.4, Cholesterol 30.5, Sodium 179.1, Carbohydrate 18.1, Fiber 7.4, Sugar 4.3, Protein 4.4

BRAISED GREEN BEANS WITH TOMATOES



Braised Green Beans with Tomatoes image

A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 7

5 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced (2 cups)
1 1/2 pounds green beans, trimmed and halved crosswise on the bias
1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped (2 cups)
1 cup low-sodium chicken or vegetable broth
2 tablespoons coarsely chopped fresh oregano leaves
Kosher salt and freshly ground pepper

Steps:

  • In a large straight-sided skillet or a wide, shallow pot, heat 2 tablespoons oil over medium-high. Add onion and cook until translucent, about 3 minutes. Add beans, tomatoes, broth, and oregano, stirring to combine; season with salt and pepper. Bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until beans are very tender, 18 to 20 minutes. Stir in remaining 3 tablespoons oil and season with salt and pepper; serve.

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