SCREAMIN' GREEN BEANS
This is one of my favorite veggies to make when I'm looking for something to add pizzaz to a dinner. Also good alone.
Provided by These hands can cook
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cook beans in a small amount of boiling water for about 10-15 minutes (or according to package).
- Drain; keep warm.
- Add all ingredients and cook on low until butter has melted and flavors are combined - stir continuously.
- Serve.
Nutrition Facts : Calories 43.5, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 310, Carbohydrate 4.1, Fiber 2, Sugar 0.8, Protein 1
SZECHUAN GREEN BEANS
Steps:
- Rinse and trim green beans. Pat dry.
- Heat oil in a skillet over medium-high heat. Add green beans and stir-fry 3-4 minutes.
- Add garlic and ginger, cook 30 seconds, or until fragrant. Stir in remaining ingredients and cook 3 minutes or until beans are tender-crisp and sauce is slightly thickened
Nutrition Facts : Calories 108 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 510 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CREAMY GREEN BEANS PARMESAN
This is a really old recipe that I've had forever. They're simple but good. You can substitute 1 pound of asparagus for the beans if you'd like.
Provided by Jodster
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
- Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.
Nutrition Facts : Calories 135.5 calories, Carbohydrate 9 g, Cholesterol 32.4 mg, Fat 10 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 6.2 g, Sodium 109.5 mg, Sugar 1.7 g
SCREAMING SKILLET GREEN BEANS
Screaming skillet green beans get their name from the screaming hot skillet used to cook them. Laced with garlic and the fruity citrus notes of white wine, they make a great summer side dish.
Provided by Renee Sitavich
Categories Side Dishes
Time 13m
Number Of Ingredients 7
Steps:
- Wash green beans and pat dry. Snap off the vine end of the bean and place them in a medium size mixing bowl.
- Mince the garlic clove, sprinkle with 1/4 teaspoons of salt and run your knife through it a few more times to create a thick chunky paste-like consistency.
- Add garlic, olive oil, remaining 1/4 teaspoons of salt, and pepper to the green beans. Toss to coat thoroughly.
- Heat a cast iron skillet over medium high heat, either on the stovetop or grill.
- Add green beans to pan and cook 2 minutes until garlic begins to brown, tossing often.
- Add the white wine, toss, cover and allow to cook 90 seconds. Toss, re-cover and cook an additional 90 seconds.
- When the wine in the pan evaporates, add 1/4 cup of water. Continue to cook while covered, tossing every 90 seconds and adding water as needed, no more than 1/4 cup at a time.
- For tender crisp green beans, it should take about 8 minutes total cooking time.
- When the beans are almost done, remove the lid and allow the rest of the liquid to cook off before serving.
Nutrition Facts : Calories 145 calories
THE BEST GREEN BEANS EVER
Ree Drummond's Best Green Beans Ever recipe, from The Pioneer Woman on Food Network, starts with bacon grease and gains even more flavor from chicken stock.
Provided by Ree Drummond : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
- Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.
CREAMED GREEN BEANS
A family favorite for years, this special green bean recipe is a cinch to double and can be assembled ahead of time. When my nephews are coming for dinner, it's an absolute must! -Betty Shaw, Weirton, West Virginia
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 1 tablespoon butter; stir in cornflakes and set aside. Melt remaining butter in a large saucepan. Stir in flour, salt, pepper, onion and sugar; heat and stir until bubbly. Reduce heat; add the sour cream and stir until smooth. Cook and stir over low heat for 2 minutes (do not boil). Fold in the beans. , Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with cheese and cornflake mixture. Bake, uncovered, at 400° for 20 minutes or until heated through.
Nutrition Facts : Calories 191 calories, Fat 13g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 646mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
CREAMED GREEN BEANS
This is a perfect dish for early and middle summer days when great-tasting, fresh green beans are both cheap and plentiful. These green beans represent something totally different for a stovetop side dish and you will simply not believe how terrific they taste. One plus is that it's not loaded with cheese or canned soup. This is the real thing from scratch, a recipe I developed after growing tired of the same old stuff at the supper table. It took me awhile to perfect but these beans actually made my wife turn around and look at me after her first bite -- she was very pleased, which means that I am very pleased too. This dish goes great with fried, or baked, bone-in pork chops. It's also versatile enough to complement more elegant entrees for more formal dinners. There are multiple steps involved in preparing this dish but even a beginning chef can achieve them easily enough and the end result is well worth the effort.
Provided by Bone Man
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Rinse the beans in cold water and snap them into 1-inch lengths, discarding the tips. Remove any strings.
- Pour the chicken stock into a medium-sized cooking pot and bring to a boil over medium heat. Add the beans to the stock and cover until it boils again and then lower the heat to achieve a slow boil, covered, until the beans are tender but not mushy, (about 15 minutes).
- When the beans are done, set aside for a few minutes.
- Make the white sauce using a double boiler (you can make an improvised double boiler with a cooking pot with an inch of water in the bottom, in combination with a stainless steel salad bowl which sets atop of the pot). This white sauce CANNOT be prepared over direct heat or it will scorch.
- Melt the butter in the top section of the double boiler. Blend in the flour, seasoned salt, and white pepper, whisking constantly.
- When there are no lumps, add the pre-warmed milk (about 100 degrees F.) and continue to whisk until the sauce thickens. Once the sauce has thickened a bit (after about 5 minutes), allow the sauce to bubble, still whisking with some frequency, for about 15 more minutes. At the end of the 15 minutes of simmering, the white sauce is done and should be taken off the heat.
- Strain the chicken stock from the beans using a colander (save this stock in the refrigerator for your next batch of home made vegetable soup), reserving one-quarter cup of stock to blend into the white sauce.
- Pour the drained beans into a cooking pot with the white sauce, including the quarter cup of broth, and add the Mrs. Dash and stir. Re-heat until it bubbles slightly and serve.
Nutrition Facts : Calories 157.8, Fat 9.2, SaturatedFat 5.2, Cholesterol 24.6, Sodium 232.4, Carbohydrate 13.6, Fiber 1.6, Sugar 6.6, Protein 6.1
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