Green Beans With Onion And Garlic Recipes

Steps:

• Melt butter over medium high heat, saute onions until translucent.
• Add green beans and cook until almost browned.
• Add garlic powder and salt and pepper to taste.

Steps:

• Preheat oven to 400°F.
• Brush a large baking pan with olive oil.
• Place beans, garlic, and onion on pan.
• Sprinkle with olive oil and salt, and bake for 15 to 20 minutes, stirring often.
• Remove from oven.
• Drizzle with vinegar and sprinkle with black pepper.

Steps:

• Steam beans until tender, about 10 minutes; keep warm.
• Heat oil in large skillet over low heat. Add onion and garlic and saute slowly until translucent, about 8 minutes.
• Transfer beans to serving dish. Add onion mixture and remaining ingredients. Toss well. Serve immediately.

Steps:

• Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
• Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

Steps:

• To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

Steps:

• Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
• Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Steps:

• In a large well seasoned or nonstick skillet, heat the oil or pork fat over medium heat. Add the onion and cook, stirring frequently, until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. With a bean or potato masher, or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all the beans have been added and coarsely mashed. Add about a cup of bean liquid or water and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit.) Taste and season with salt if needed.

Steps:

• Rinse the beans with cold water and trim off ends.
• In medium saucepan, steam the beans (tightly covered) in about 1/4 cup water until tender, about 5 minutes; remove from water to drain well, and set aside (I pat them dry with paper towels).
• In a skillet heat the oil or butter (can use both).
• Add in sliced onions, and chopped garlic; saute for about 3 minutes.
• Add in zest, 2/3 cup orange juice, salt and pepper to taste.
• Add in the steamed beans; toss to coat.
• Heat for about 1 more minute or so.
• Delicious!

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

Steps:

• In a large nonstick skillet, bring the broth, onion and garlic to a boil. Add beans; return to a boil. Reduce heat; cover and simmer for 15 minutes. Add the tomatoes, seasoned salt, allspice and pepper; cook 2-3 minutes longer or until beans are tender. Serve with a slotted spoon.

Steps:

• Place the beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet, cook garlic in oil for 1 minute. Drain beans. Add the beans, almonds and pepper to skillet; toss to coat.

Steps:

• Place the beans in a pan of boiling salted water (about 1 teaspoons salt) and cook for 3-5 minutes until firm but not raw, drain well. Or, alternatively, microwave with a little water for 4 minutes.
• Melt the butter in a pan, add the olive oil and heat, add the almonds and onions and cook for 3 minutes, or until the almonds are lightly browned.
• Add garlic and cook for another minute.
• Add the beans, salt and pepper to taste and toss.
• Add the chicken stock.
• Cover and cook until desired tenderness, about 5-10 minutes.
• Sprinkle beans with Parmesan; serve immediately.

Steps:

• In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.