Saucygreenbeans Recipes

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

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, in another saucepan, saute onion in butter. Stir in flour and sugar until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in the sour cream, parsley and vinegar until blended (do not boil)., Drain beans; place in a serving bowl. Season with salt and pepper. Top with sauce and bacon.

Steps:

• Force beans, stemmed ends first, through frencher (if using; see cooks' note, below), then diagonally halve crosswise. Blanch beans in a 6-quart pot of ">boiling salted water , uncovered, until crisp-tender, 1 to 2 minutes. Drain beans in a colander and transfer to a bowl of ice and cold water to stop cooking, then drain well.
• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté beans, stirring, until just tender, 2 to 3 minutes. Season with salt and pepper and serve immediately.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

Steps:

• In a large bowl, combine the first 5 ingredients. Add the green beans; toss to coat. Transfer to an ungreased 1-qt. baking dish. Cover and bake at 350° for 20 minutes. , Meanwhile, in a large skillet, saute the onion, green pepper and garlic in butter until tender. Sprinkle over beans. Top with cheese. Bake, uncovered, for 3-5 minutes or until cheese is melted.

Steps:

• Preheat the oven to 425 degrees F.
• Put the beans on 1 or 2 baking sheets. Sprinkle over the bacon and onions, and add the olive oil, salt and pepper. Toss around to mix and coat everything in oil.
• Bake until the bacon is sizzling and the beans are starting to brown, 18 to 20 minutes.

Steps:

• Toast 4 sliced garlic cloves and a pinch of cayenne pepper in a skillet with butter. Add 1 1/4 pounds green beans, season with salt and a pinch of sugar and cook 2 minutes. Add 1/4 cup water, cover and cook 6 minutes, then uncover and boil until the water evaporates. Season with salt and pepper and toss with chopped pecans.

Steps:

• Bring beans, tomatoes and dressing to boil in medium skillet on medium-high heat; cover.
• Simmer on medium-low heat 7 min. or until beans are crisp-tender.
• Sprinkle with cheese.

Steps:

• Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil.
• Cook uncovered until the beans are bright green and barely tender, about 6 minutes; drain and set aside.
• Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter.
• Bring the mixture to a simmer.
• Gently stir the beans into the mixture to coat; season with salt and pepper Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.

Steps:

• In a large bowl, cover the beans with water to 2 inches above the top of the beans; soak overnight and drain.
• Sautè the bacon with the onion until the bacon is crisp and the onion is tender.
• Add the bacon and onion and any pan juices to the beans.
• Combine the bean mixture with 10 cups water plus the maple sugar through the orange peel.
• Place in a 3½ quart or larger bean pot or casserole dish, or in two smaller pots.
• Simmer in preheated oven at 250° 5-6 hrs or until the beans are tender.