Sauteed Green Beans With Garlic And Country Ham Recipes

SAUTEED GREEN BEANS WITH GARLIC

Steps:

• Heat a large pan over high heat. When it's hot, add the oil and green beans. Cook the green beans, tossing occasionally, until soft and starting to blister and turn black in a few spots, about 5 minutes.
• Add the garlic to the pan and cook the beans for 1 minute more. Remove the pan from the heat and toss with the sea salt.

SAUTéED GREEN BEANS WITH GARLIC

Steps:

• Blanch beans: Bring a large saucepan of water to the boil with 1 teaspoon of salt. Add beans, cook for 4 minutes (they will turn bright green), drain, then rinse under cold tap water to cool. (There's really no need to shock in ice water). Shake off excess water.
• Sauté: Heat oil in a large skillet over medium high heat. Add green beans and garlic. Toss (or stir!) for 2 minutes until the garlic is golden and crispy. Add salt and pepper, then toss.
• Serve: Transfer beans to serving dish. Serve warm!
• Prepare ahead: Blanch beans per step 1, cool and dry, store in fridge until required. When ready to serve, just toss with garlic. It's an instant on-demand side!

GREEN BEANS WITH GARLIC AND HAM

Steps:

• Bring a large pot of water to a boil.
• Add garlic; cook 8 minutes until very tender.
• Transfer to a paper towel using a slotted spoon.
• Pat dry.
• Add salt to pot; return water to boil and add green beans.
• Cook beans until just tender, about 6 minutes.
• Drain beans, rinse under cold water, pat dry and set aside.
• Heat 2 T oil in heavy nonstick skillet over medium-high heat.
• Add ham and saute until crisp, 6 or 7 minutes depending on the moisture content of the ham.
• Set aside.
• Can be prepared 1 day ahead.
• Keep garlic separate from beans and ham.
• Melt butter with remaining oil in a large heavy skillet over medium high heat.
• Add garlic and mash with a fork or the back of a spoon.
• Add green beans and ham.
• Toss until heated through and coated with garlic.
• Season to your taste with salt and pepper.
• Serve.

COUNTRY GREEN BEANS AND HAM

Steps:

• In a large saucepan, with a lid, over medium heat, add the oil. Season the ham with black pepper. Add the ham and cook for 2 minutes on each side. Remove and set aside. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the reserved ham and beans back to the pan. Cover the beans completely with water. Bring the liquid to a boil, reduce heat to medium low, partially cover and cook for 2 hours. Remove from the heat and reseason if necessary

GREEN BEANS WITH COUNTRY HAM

Steps:

• In a 4 quart (or larger) dutch oven or stock pot, over medium-high heat, add oil or grease and and ham. (If using ham hock, see step 4.)
• Saute for 1 minute, add onion and continue to saute until ham and onions just begin to brown.
• Reduce heat to low, add minced garlic and saute for 30 seconds.
• Quickly add about 2 cups of water to the pot and increase heat to high. (If using ham hock, add now.)
• Add green beans and enough water to cover by at least 1/12 to 2 inches.
• Bring to a boil, reduce heat to low/medium-low, cover and let simmer for 2 hours, checking every 1/2 hour to see if additional water is needed.
• Add 2 teaspoons ham soup base, cover loosely (to allow some evaporation) and simmer 1 to 3 additional hours, occasionally checking liquid level in pot. (Allow liquid level to reduce to just barely covering the beans.)
• Taste beans and add salt and pepper to taste.
• NOTE: Small red potatoes may be added during last 1/2 hour of cooking if desired.
• Cover and refrigerate leftovers.