Greenbeanswithbalsamicpesto Recipes

Steps:

• Making the Pesto:.
• Combine the basil and Parmigiano-Reggiano cheese in a blender or food processor and blend until the basil is finely chopped, but not pureed.
• Add the olive oil, and garlic and blend until almost smooth.
• Season with salt and pepper and set aside.
• Cooking the Beans:.
• Pour about 2 inches of water into a 6 quart pot.
• Place a collapsible steamer in the pot, cover, and bring to a full boil.
• Place beans in the steamer, cover the pot, and steam 6 minutes, or until tender crisp.
• Mix 4 tablespoons balsamic vinegar with 1/2 teaspoon dark brown sugar.
• Remove the beans to a shallow serving bowl.
• Add the pesto to the beans, stirring in the vinegar/sugar mixture.
• Toss to thoroughly coat the beans.
• Taste for seasoning and serve hot or at room temperature.
• Note: Refrigeration will alter the flavors so best served right after the pesto and beans are combined.

Steps:

• Add 1 tbsp balsamic vinegar to sugar, mix and set aside.
• Heat a skillet on high heat, add oil.
• Add garlic, shallots and green beans, salt and pepper; stir fry for a few minutes until beans start to shrivel.
• Reduce heat to low, add water and balsamic mixture and cover, cook for 5 minutes more.
• Stir in remaining balsamic, add butter and almonds, swirling pan to blend.

Steps:

• Drain green beans and cool to room temperature.
• Add all ingredients and mix together thoroughly.
• Put in refrigerator to chill for at least 2 hours.
• Don't saturate the green beans in liquid, add just enough to moisten and for flavor.

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

Steps:

• Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
• Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

Steps:

• Rinse and snap beans.
• Mince garlic.
• Mix garlic, vinegar and olive oil and set aside.
• Steam beans until tender but firm, approximately 10-15 minutues.
• Toss with balsamic vinegar dressing.
• Can be refrigerated and served cold.

Steps:

• Combine the water, ham hock, and lard in a large pot over medium-high heat. Season with seasoning salt, salt, pepper, garlic powder, and onion powder. Bring to a boil, then reduce heat to medium-low, and add green beans. Simmer covered for about 2 hours.

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)
• Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.

Steps:

• Cook pancetta in a large skillet over medium-high heat, stirring frequently until crisp, about 5 minutes. Remove pancetta with a slotted spoon and drain on paper towels; reserve drippings in pan.
• Add shallots to the skillet drippings; cook over medium-high heat until golden brown, about 6 minutes. Add balsamic vinegar and cook for 1 minute. Remove from heat.
• Place green beans in large pot of lightly salted, boiling water. Cook until just crisp-tender, 5-6 minutes. Drain immediately and add green beans to shallot mixture; season with salt and pepper. Toss until coated, place in dish, sprinkle pancetta over top, and serve.

Steps:

• Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
• Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. (Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.)
• Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve.

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.