BRAISED STRING BEANS AND CHICKPEAS
To keep the strings beans tender while they cook, allow some of the water to cling to them before they go into the hot pan.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Heat an 8-inch pot and add a drizzle of olive oil. Scatter in the shallots. Sprinkle on the red pepper flakes and salt. Top with the green beans. Cover and cook over medium heat for 10 minutes.
- Add the chickpeas and basil sprig and stir to combine. Cook an additional 10 minutes. Turn off heat and squeeze over lemon before serving.
BACON BRAISED STRING BEANS
Steps:
- Coat a large straight sided skillet lightly with olive oil. Add the bacon, garlic and red pepper flakes and bring to a medium heat. Cook until the bacon has gotten brown and crispy and has let off most of the fat. When the garlic becomes golden brown and very aromatic, remove and discard. They have fulfilled their garlic destiny.
- Add the mushrooms to the bacon pan, season with salt, to taste, and cook until they become soft, about 2 to 3 minutes. Add the beans and the chicken stock, season with salt, to taste, cover and cook over medium-low heat for 40 to 45 minutes. If the liquid reduces too much during the cooking time, add water to make up the difference. Remove the lid and cook until almost all of the liquid is reduced. When done the beans should be very tender, almost falling apart and VERY flavorful. Transfer to a serving bowl and serve.
- What a bean!
OLIVE OIL-BRAISED CHICKPEAS AND BROCCOLI RABE
Braising in a pool of olive oil can turn tough ingredients creamy and luxurious without any of your attention. Canned chickpeas turn buttery-soft, and broccoli rabe's bitterness succumbs to an oil seasoned with garlic, rosemary, chile and fennel seeds. Speaking of that oil, it's as much a reason to braise as the silky chickpeas and rabe themselves. Soak it all up with crusty bread, or ladle it over pasta, yogurt, feta or mozzarella. The underpinnings of this recipe - chickpeas, vegetables, olive oil and seasonings - also make it great to riff on. Consider simmering chickpeas and olive oil with carrots, harissa and black olives; cherry tomatoes, thyme and lemon slices; or potatoes, shallots and cumin seeds.
Provided by Ali Slagle
Categories dinner, for two, weekday, weeknight, beans, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 375 degrees. In a large ovenproof skillet or Dutch oven over medium heat, combine the oil, garlic, rosemary, fennel seeds and chile flakes. Cook until the mixture is fragrant and the garlic is golden, 3 to 5 minutes.
- Turn off the heat, then add the rabe and toss until coated in oil. Scatter the chickpeas around the rabe and stir to coat in oil. Season generously with salt and pepper.
- Cover with a lid or foil and bake for about 40 minutes, until the chickpeas are soft and crispy in parts and the broccoli rabe is tender, but the stems are not mushy.
- Let cool slightly. Before serving, remove the rosemary and season to taste with salt and pepper. Serve with crusty bread for mopping up the seasoned oil.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 47 grams, Carbohydrate 30 grams, Fat 58 grams, Fiber 11 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 654 milligrams, Sugar 5 grams
JULES' BRAISED BEANS
I created this recipe after tasting some divine braised greens at a wonderful soul food restaurant in Kansas City. I wanted to recreate the flavor at home. This is recipe is wonderful with fresh greens or frozen or fresh green beans. Even picky eaters devour these with their slightly smoky, slightly sweet, slightly tangy flavor. My family gobbles them up! Try this recipe with 3 to 4 bunches of greens instead of green beans, too.
Provided by JulesDiner
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a large pot over medium heat. Cook and stir bacon in hot oil until browned, 7 to 10 minutes. Add onion; cook and stir until the onion is tender, 5 to 7 minutes.
- Stir vinegar, sugar, and garlic into the bacon and onion mixture; season with salt and pepper. Pour chicken stock over the mixture and stir; bring to a simmer and cook until hot, 2 to 3 minutes. Add the green beans and toss to coat. Cover the pot and let the green beans simmer until tender, about 10 minutes more.
Nutrition Facts : Calories 112.9 calories, Carbohydrate 12.8 g, Cholesterol 3.5 mg, Fat 6.1 g, Fiber 4.2 g, Protein 3.6 g, SaturatedFat 1.1 g, Sodium 305.7 mg, Sugar 4.9 g
CREAMY BRAISED WHITE BEANS
Everything you need to make this humble-but-satisfying meal is probably in your kitchen at this very moment. Two cans of beans (chickpeas and white beans) are simmered with milk, a whole head of garlic, herbs and nutmeg for a rich and creamy vegetarian dinner that can be on the table in under a half-hour. Be sure to use whole milk here - it's the most flavorful and will yield the best results. Feel free to wilt greens like chard, watercress, arugula or basil into the beans, and serve with grated Parmesan and red-pepper flakes. A slice of crusty bread slicked with caramelized garlic is the perfect crunchy accompaniment to velvety beans.
Provided by Ali Slagle
Categories dinner, easy, for one, for two, lunch, quick, weekday, beans, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium saucepan, melt the butter over medium-high heat. Add the garlic, cut side down, and cook until golden brown, 1 to 2 minutes.
- Add the milk, chickpeas and their liquid, white beans, thyme and nutmeg and stir to combine. Season generously with salt and pepper. When the mixture begins to bubble around the edges of the pan (you don't want it to come to a full boil), reduce the heat to low and let it simmer, stirring occasionally, until it has thickened and tastes great to you, about 15 minutes. Season with salt and pepper, to taste.
- Use a fork to remove the garlic halves from the beans. Set aside until cool enough to handle, then use the fork to remove the cloves from the skins. Spread the cloves on bread or toast.
- If you would like the beans to be more stew-like, mash some of the beans using a potato masher or the back of a spoon. Serve beans and milk in bowls. Garnish as you wish, with a drizzle of oil, a sprinkle of Parmesan and a pinch of Aleppo pepper and black pepper. Serve with the bread alongside for dipping.
Nutrition Facts : @context http, Calories 428, UnsaturatedFat 4 grams, Carbohydrate 68 grams, Fat 9 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 732 milligrams, Sugar 9 grams, TransFat 0 grams
CHINESE DRY-SAUTEED STRING BEANS
An authentic Chinese dish, that happens to be one of my very favorites. I searched a long time for one that tasted restaurant quality and was easy to make! You can subsitute long beans cut into 3 inch segments for the green beans to make it even more authentic.
Provided by sofie-a-toast
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- AHeat 1 T of oil in a wok over medium heat. It is very important to use a wok and to heat the oil first or this wont cook right. Add the green beans (careful, it will sputter!) and stir fry until they pucker and begin to brow (about 6-8 minutes).
- Drain the green beans in a colander.
- Heat the other 1 T of oil and add ginger, garlic and scallions,stir fry for a minute. Add chili sauce and siracha and stir fry for a minute. Add beans, soy sauce, sugar, salt and pepper and mix to combine.
- Serve with rice.
Nutrition Facts : Calories 145.9, Fat 9.4, SaturatedFat 1.6, Sodium 540.6, Carbohydrate 14.5, Fiber 4.7, Sugar 6, Protein 3.9
BRAISED GREEN BEANS
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
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 SOYA BEANS WITH SHIITAKE MUSHROOMS AND SPINACH
An ideal supper dish for vegans, vegetarians, anybody! It's really tasty and easy to prepare. Requires beans to be soaked overnight.
Provided by Efimia
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the beans in a saucepan with plenty of cold water. Bring to the boil and boil rapidly for 10 minutes., then reduce the heat, cover and simmer for 1 hour, or until tender. Drain, reserving 150ml/1/4 pint of cooking liquid.
- Heat the oil in a large frying pan. Fry the garlic, ginger and chillies for 3 mintutes then add the mushrooms and fry for a further 5 minutes.
- Add the tomatoes, beans, reserved liquid, soy sauce and sherry and bring to the boil. Cover and simmer for 15 minutes.
- Stir in the spinach and cook for about 3 minutes until the spinach is tender.
- Serve with noodles.
Nutrition Facts : Calories 248.7, Fat 14.7, SaturatedFat 2.1, Sodium 563, Carbohydrate 15.3, Fiber 5.9, Sugar 6.5, Protein 11.6
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