Honey Almond Green Beans Recipes

Steps:

• Mix butter and honey; set aside.
• Heat 1 inch water (salted if desired) to boiling in 4-quart Dutch oven. Add green beans. Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 5 to 10 minutes longer or until crisp-tender; drain.
• Toss beans and honey mixture. Sprinkle with almonds.

Steps:

• Mix butter and honey. Set aside.
• Heat 1 inch wter to boiling ina 4 quart pan. Add green beans, heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 5 to 10 minutes longer or until crisp-tender; drain.
• Toss beans and honey mixture. Sprinkle with almonds.

Steps:

• Clean green beans and remove ends.
• Steam until crispy-tender--about 8-10 minutes.
• Mix together vegetable oil and honey.
• Toss green beans until coated with honey mixture and almonds.

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

Steps:

• Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
• Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
• Garnish green beans with toasted slivered or sliced almonds.

Steps:

• Whisk together first 5 ingredients; set aside. In a 6-qt. stockpot, bring 10 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove beans and immediately drop into ice water. Drain and pat dry. , Coat stockpot with cooking spray. Add beans; cook, stirring constantly, over high heat until slightly blistered, 2-3 minutes. Add sauce; continue stirring until beans are coated and sauce starts to evaporate slightly, 2-3 minutes. Remove from heat.

Steps:

• Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
• Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.

Steps:

• 1. Mix butter and honey; set aside. 2. Heat 1 inch water (salted if desired) to boiling in 4-quart Dutch oven. Add green beans. Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 5 to 10 minutes longer or until crisp-tender; drain. 3. Toss beans and honey mixture. Sprinkle with almonds.

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil; cook, uncovered, for 8-10 minutes or until crisp-tender., Meanwhile, melt butter in a large skillet over medium heat. Stir in the brown sugar, soy sauce and Worcestershire sauce. Cook for 1 minute or until sugar is dissolved. , Drain beans; add to the skillet. Cook and stir for 2 minutes or until heated through. Sprinkle with bacon and almonds; toss to coat. Serve with a slotted spoon.