ROASTED GREEN BEANS AND SHALLOTS
Wholesome roasted alternative to the classic green bean casserole.
Provided by Autumnswirl
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Place green beans in a large bowl. Mix in shallots, garlic, and almonds. Drizzle olive oil over the top; sprinkle salt and pepper evenly on top. Toss until everything is evenly coated with oil. Spread in a single layer on the prepared baking sheet.
- Roast in the preheated oven until beans are slightly shriveled and shallots are lightly browned, 10 to 15 minutes.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 18.7 g, Fat 6.7 g, Fiber 4.7 g, Protein 4.4 g, SaturatedFat 0.8 g, Sodium 333.7 mg, Sugar 3.3 g
SAUTEED GREEN BEANS WITH RED PEPPERS & ALMONDS
This sauteed green beans recipe is filled with garlic, red peppers, parmesan cheese and toasted slivered almonds. A mouthwatering vegetable side dish that will add a pop of colour and flavour to any feast and can be prepared in less than 20 minutes! Perfect for the holidays, or to compliment any week day meal! {Vegetarian and gluten-free}
Provided by Elysia
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Over high heat, bring a medium-sized saucepan filled with water to a boil. Add beans and cook for 4 to 5 minutes or until tender-crisp. Drain. Place beans in a bowl of ice cold water for a minute or so. Drain well.
- Meanwhile, in a large nonstick frying pan, cook almonds over medium heat until golden and fragrant, stirring frequently, about 5 minutes. Transfer to small dish.
- Add oil to the pan; heat over medium-high heat. Cook shallots until softened, about 2 to 3 minutes.
- Stir in red peppers, garlic, green beans and salt and pepper; cook, stirring occasionally, until peppers are tender-crisp and beans are hot, about 4 to 5 minutes. Stir in almonds. Transfer to serving bowl. Sprinkle with parmesan cheese and serve warm.
Nutrition Facts : Calories 123 kcal, Carbohydrate 10 g, Protein 4 g, Fat 8 g, Cholesterol 4 mg, Sodium 75 mg, Fiber 3 g, Sugar 4 g, SaturatedFat 2 g, ServingSize 1 serving
GREEN BEANS WITH SHALLOTS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
- Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
- Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.
GREEN BEANS WITH ALMONDS AND CARAMELIZED SHALLOTS
Savory and sweet. Everyone who tries this side dish absolutely loves it.
Provided by Jen
Categories Side Dish Vegetables Green Beans
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
- Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
- Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.
Nutrition Facts : Calories 147.7 calories, Carbohydrate 17.1 g, Cholesterol 15.3 mg, Fat 8.3 g, Fiber 4.8 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 51 mg, Sugar 7.3 g
GREEN BEANS WITH SHALLOTS & TARRAGON
Make and share this Green Beans with Shallots & Tarragon recipe from Food.com.
Provided by Dancer
Categories Beans
Time 22m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil in a saucepan.
- Add salt and beans.
- Bring to boil and simmer 8 to 10 minutes.
- Beans should be tender but crisp, drain.
- Return beans to saucepan and add butter and shallots.
- Cook briefly but do not brown.
- Add tarragon, salt and pepper.
- Saute briefly and serve.
GREEN BEANS WITH SHALLOTS AND RED BELL PEPPER
Make and share this Green Beans With Shallots and Red Bell Pepper recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook beans in boiling water to cover in a Dutch oven 3 to 4 minutes or until crisp-tender; drain.
- Melt butter in Dutch oven over medium-high heat. Add shallots and bell pepper, and saute 4 minutes or until tender. Add beans; toss with salt, pepper, and garlic powder.
Nutrition Facts : Calories 152.8, Fat 10.5, SaturatedFat 6.5, Cholesterol 27.1, Sodium 374.2, Carbohydrate 14.4, Fiber 5.8, Sugar 3.3, Protein 3.4
GREEN BEANS WITH SHALLOTS
Jazz up your green beans with the addition of buttery shallots
Provided by Lucy Netherton
Categories Side dish
Time 15m
Number Of Ingredients 3
Steps:
- Cook the green beans in boiling, salted water for 3-4 mins, until just tender. Drain and cool under cold running water. This can be done the day before - just keep the beans covered in the fridge.
- When you're ready to eat, heat the butter in a large frying pan until foaming, add the shallots and cook for 4-5 mins, until soft but not coloured. Throw in the beans and toss to coat. Cook for 1-2 mins until heated through, then season. Serve with the pork.
Nutrition Facts : Calories 48 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium
GREEN BEANS WITH BACON AND RED BELL PEPPER
Provided by Gertrude Burnom
Categories Side Bacon Green Bean Bell Pepper Summer Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 servings
Number Of Ingredients 4
Steps:
- Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.
GREEN BEANS WITH RED PEPPERS
"Balsamic vinegar adds zing to these colorful sauteed veggies that cook in a flash," says Chris Kallies of Oldsmar, Florida. "Trim the beans and julienne the pepper ahead to make this dish in a snap at the last minute."
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.
Nutrition Facts : Calories 79 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
COLD GREEN BEAN SALAD WITH MANGO AND RED PEPPERS
This cold and crunchy green bean and mango salad is made with just a few ingredients but packs a punch when it comes to flavor. Its freshness from the beans and sweetness from the mangoes is a perfect combination. Enjoy the salad as a side with oven-roasted or honey-mustard chicken thighs.
Provided by Aroma and Essence
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
- Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
- Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
- Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
- Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.
Nutrition Facts : Calories 342.1 calories, Carbohydrate 40 g, Cholesterol 14 mg, Fat 18.9 g, Fiber 7.2 g, Protein 6.6 g, SaturatedFat 4.5 g, Sodium 253.4 mg, Sugar 25.8 g
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