My Moms Fried Green Beans Recipes

FRIED GREEN BEANS

Light and crunchy, pan-fried green beans with lemon, garlic salt and pepper. Fresh and fast!

Provided by Kris Swiggum

Categories Side Dish Vegetables Green Beans

Time 15m

Yield 4

Number Of Ingredients 7

Fried Green Beans image

Steps:

Heat the olive oil, butter and lemon juice in a skillet over medium-high heat. Add the green beans, lemon zest, garlic salt and pepper. Cook and stir for about 10 minutes, or until beans are tender, but still a little crunchy.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 4.8 g, Cholesterol 7.6 mg, Fat 9.7 g, Fiber 2 g, Protein 1.1 g, SaturatedFat 2.8 g, Sodium 106.3 mg, Sugar 1 g

Ingredients

2 tablespoons extra virgin olive oil
1 tablespoon butter
2 tablespoons fresh lemon juice
2 cups diagonally sliced fresh green beans
1 teaspoon lemon zest
1 pinch garlic salt to taste
1 pinch ground black pepper to taste

PAN FRIED GREEN BEANS

These green beans were the side dish my grandmother served most often because we all love them. They are done but not mushy like canned beans.

Provided by Shearyah Hawkins

Categories Side Dish Vegetables Green Beans

Time 30m

Yield 5

Number Of Ingredients 5

Pan Fried Green Beans image

Steps:

In a stainless steel pot over medium-high heat, combine green beans, garlic powder, onion powder, salt and pepper. Cook, covered, until the beans begin to sweat. Remove lid and stir occasionally until beans are tender.
When the beans and spices have begun to 'burn' on the bottom of the pan, which will lend a grilled flavor, stir in the olive oil and turn off heat. Cover, and let stand a few minutes. Scrape the bottom of the pan to incorporate the 'burnt' spices. Beans should have a dark, caramel color, but not black.

Nutrition Facts : Calories 113.8 calories, Carbohydrate 9.7 g, Fat 8.3 g, Fiber 4.6 g, Protein 2.5 g, SaturatedFat 1.2 g, Sodium 8.3 mg, Sugar 1.9 g

Ingredients

1 ½ pounds fresh green beans, trimmed and snapped
garlic powder to taste
onion powder to taste
salt and pepper to taste
3 tablespoons olive oil

NOT YOUR MAMA'S GREEN BEAN CASSEROLE

Provided by The Hearty Boys

Categories side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 15

Not Your Mama's Green Bean Casserole image

Steps:

Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

Ingredients

6 tablespoons butter
2 shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
3/4 cup sherry
3/4 cup heavy cream
2 pounds fresh green beans, trimmed
Frizzled leeks, recipe follows
Vegetable oil, for deep frying
1 leek
Superfine flour, for dredging (recommended: Wondra Flour)
Salt and freshly ground black pepper