Not Your Grandmothers Sauteed Green Beans With Slivered Almonds Recipes

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
• Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
• Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.

Steps:

• Place bacon in a large pot and cook over medium heat, stirring occasionally, for 5 minutes. Add onion; cook until bacon just starts to brown a bit, 4 to 5 minutes. Add green beans and stir until coated in bacon grease. Add sugar, salt, seasoned salt, and just enough water to cover. Bring to a boil.
• Reduce heat, cover, and simmer until beans are soft, about 45 minutes.

Steps:

• Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown.
• Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.

Steps:

• Heat an 8 to 9-inch pot over medium-low heat. When it is hot, add almonds and toast, stirring frequently, until they are golden brown and fragrant, 2 to 3 minutes. Remove almonds from skillet and set aside. In the same pot add green beans, 1/3 cup water, 2 teaspoons butter, and salt, and cover. Increase heat to medium-high, cover and cook until steam escapes around lid. Set timer for 5 minutes and continue to steam until beans are brightly colored and just tender. Remove lid and continue to cook until water evaporates and beans start to saute, 1 to 2 minutes longer.
• Turn off heat, and stir in toasted almonds, lemon zest, parsley, remaining 2 teaspoons butter, and pepper, to taste. Serve immediately.

Steps:

• Fry bacon til' it's crisp, on the stovetop. Add onion, cook until tender.
• Drain "all" liquid off of canned green beans.
• Add beans to bacon and onion mixture.
• Add bullion cube and water.
• Cook very slowly until beans "shrivel".
• Sometimes, ok well maybe always I have this compulsive need to add things to whatever I am cooking, and 98% of the time you can beat it's gonna be GARLIC or SPICES. Soo- there ya' go. Add in some garlic if you dare, or maybe some seasoning salt? :) But whatever you do- ENJOY!

Steps:

• Preheat oven to 425*.
• Lightly oil a baking sheet and set aside.
• Combine the broth, lemon juice and oil in a glass measuring cup.
• Place the beans on the prepared baking sheet and drizzle with the broth mixture.
• Spread the beans out into a single layer.
• Roast for 8 minutes.
• Remove the baking sheet from the oven.
• Season beans with the salt and the freshly ground pepper, then stir and turn over.
• Sprinkle with the almonds.
• Roast for an additional 5-7 minutes, or until the beans are wrinkled and tender and the nuts are fragrant and browned.
• Serve immediately.

Steps:

• In saute pan, melt olive oil and butter over medium-low heat.
• Add shallots and saute 1 minute.
• Add green beans, garlic, salt, and onion powder. Stir to coat beans.
• Saute until beans are almost tender.
• Add almonds and continue to saute until green beans are crisp-tender.
• Serve warm as a side dish, or over rice as a vegetarian main course.

Steps:

• Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
• Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
• Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
• Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.