Sauteedgreenbeanswithshallots Recipes

Steps:

• Prepare the green beans according to the package instructions.
• Melt the butter in a skillet. Saute the shallots over medium to medium high heat, depending on your preference of crispness. (I like them crisp). Add minced garlic if you are using it. (Add when shallots are almost to your desired level of doneness).
• Stir in balsamic vinegar and grape tomatoes. Sprinkle with salt and pepper to taste. Saute 2 more minutes.

Steps:

• Bring 6-7 quarts of water to a boil in a large, deep pot. When at a rolling boil, add two pinches of salt.
• Carefully add the washed and trimmed green beans.
• Stir gently for 30-45 seconds, or until the beans turn a bright green color. The ideas is not only to blanch them, but to partially cook them.
• After 30-45 seconds have passed, drain beans into colander. Toss beans to remove any excess water and leave to drain.
• Melt butter over low heat. When foaming subsides, add olive oil. Add the shallots in handfuls, separating the layers while sprinkling into the pan.
• Allow the shallot to cook over medium heat until it becomes slightly translucent.
• Add beans, boost heat to medium high. Toss the beans with the butter and oil until all are coated.
• Continue to toss the beans every few minutes, or until they are cooked through and a little browned. Add salt and pepper to taste.

Steps:

• Prepare the scallion garnish: Finely slice the scallions on an angle and drop them into a large bowl with ice and water - this will make the scallion threads curl up nicely so they look like ribbons. Set aside.
• Wash green beans under cold running water. Cut off the root ends and discard. Bring a large pot of salted water to a boil over medium-high heat. Add the beans and blanch until bright green, about 2 minutes. Shock in ice water then drain in a colander.
• Heat a large wok over high heat. Add the peanut oil, then add the shallots, garlic, ginger and chile. Stir the mixture around so it fries in the oil and gets fragrant, about 30 seconds. Add the green beans and toss a couple of times to coat everything evenly. Saute for a couple of minutes so the beans get a little caramelization. Add the soy sauce and cook for 1 to 2 more minutes; the beans should still be nice and crisp. Transfer to a large platter and garnish with drained scallion curls.

Steps:

• Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
• Copyright 2016 Television Food Network, G.P. All rights reserved

Steps:

• Bring a medium pot of cold water to a boil over high heat and salt it generously. Trim the stem end off the green beans. Peel and finely chop the shallot.
• Drop the green beans into the boiling water and cook, uncovered, until crisp-tender, about 4 minutes. Drain in a colander set in the sink and rinse with very cold water until cool. Drain well and pat dry with paper towels. (The vegetables can be prepared up to this point, up to 4 hours ahead.)
• Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until the shallot is just golden, about 2 minutes. Add the green beans, increase the heat to high, and cook, stirring occasionally, until the beans are heated through, about 4 minutes. Season with the 1/2 teaspoon salt and some pepper and serve immediately.

Steps:

• Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water.
• Heat the butter and oil in a very large saute pan (12-inch diameter) or large pot and saute the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot.
• If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.

Steps:

• Fill a large bowl with ice water, and set aside. Bring a large pot of water to a boil, and add salt. Add half the beans, return to a boil, and cook until bright green and just tender, 3 to 4 minutes. Using a slotted spoon, plunge beans into ice water to stop the cooking. Transfer to paper towels to drain. Repeat with remaining green beans. (Blanched green beans can be refrigerated in an airtight container for up to 2 days.)
• For shallot-garlic green beans: Heat oil in a large saute pan over medium heat. Add shallots and garlic, and cook, stirring frequently, until soft and caramelized, 8 to 10 minutes. Add green beans, raise heat to medium-high, and cook until heated through and beginning to brown in places, 3 to 4 minutes. Season with salt. Serve immediately.
• For Asian-style green beans: Heat oil in a large saute pan over medium heat. Add green beans, and cook until heated through, about 2 minutes. Add chili paste and sugar, and stir until well coated. Season with salt. 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:

• Cook green beans in boiling salted water until tender, then drain and cool under running water. Set aside.
• Put olive oil, shallots, garlic cloves and some salt in a frying pan, then cook gently for about 8 mins until soft but not brown. Tip in the beans and a grind of pepper, toss well, then warm through. Finish with a squeeze of lemon and toasted flaked almonds.

Steps:

• Boil green beans for 4-5 minutes until just tender but still crisp.
• Heat a non-stick fry pan over medium heat and add oil.
• Add the shallot and saute for a minute.
• Drain the green beans and add to the shallots.
• Saute, stirring until the shallots are soft and the green beans are tender.
• Add the garlic and saute for 30 seconds.

Steps:

• Wash and cut end of green beans. Bring to boil a pot of water and salt it as this is the only time to really flavor the green beans -- Boil them for about 8-10 minutes then drain water.
• In a separate pan -- put olive oil and butter -- medium heat as not to burn. Pour green beans, shallot- sliced thinly, pre-sliced mushrooms and garlic and sautee for about 5 minutes! You can add more garlic if you want!
• Make sure green beans are still firm.not to mushy. Add some more seasonings to taste after you are finishing the sautee as this will bring out the water from the mushrooms and the sweetness of the shallot !
• Enjoy!

Steps:

• Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
• Drain.
• Rinse green beans with cold water; drain well.
• Pat dry with paper towels. (Can be prepared 1 day ahead. Cover and refrigerate).
• Melt butter in heavy large skillet over medium-high heat.
• Add shallots and rosemary and saute until shallots are tender, about 5 minutes.
• Season to taste with salt and pepper.
• Add chopped hazelnuts and toss.
• Transfer green beans to bowl and serve.

Steps:

• Heat oil and shallots in a large skillet over medium heat. Cook, swirling the skillet occasionally, until shallots are lightly browned and starting to crisp, 5 to 6 minutes. Using a slotted spoon, transfer shallots to a paper towel; season with salt and pepper.
• Transfer half of the oil from the pan to a small bowl. Return the skillet to medium-high heat, and add green beans. Season with salt and pepper and cook, without tossing, until lightly charred and blistered on one side, 3 to 4 minutes. Give them a toss, and cook, another 3 to 4 minutes, until just tender and cooked through.
• Add butter and anchovies, and season with salt and pepper. Add kale, and toss to coat until greens are wilted and tender and butter is melted, 2 to 3 minutes. Remove from heat, and add vinegar, tossing to coat. Season with salt, pepper and more vinegar, if needed.
• Transfer to a large bowl or platter and drizzle with reserved shallot oil. Scatter with fried shallots and flaky salt, and serve.

Steps:

• Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.
• Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.
• Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

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:

• Bring a large pot of water to a boil. Add green beans and cook for one minute. Lift the beans out of the water and plunge them into a bowl of ice water to cool and stop the cooking. Drain and set aside.
• Set a large saute pan over medium-high heat. Add coconut oil. When melted and shimmering-hot, add shallots. Cook, stirring occasionally, until tender and starting to turn golden, about 10 minutes. Add the smoked paprika, salt, and pepper. Stir and cook until the shallots are well-browned, 2-4 additional minutes. Transfer to a paper-towel-lined baking sheet to drain the excess oil. Set aside.
• Allow the saute pan to cool enough so you can wipe out the excess oil. Return to the stove over medium heat. Add 2 teaspoons coconut oil. When hot, add the blanched green beans, red pepper flakes, and a pinch of salt and pepper. Cook, stirring occasionally, until heated through, 1-2 minutes. Taste and add additional salt and pepper if desired. Transfer to a platter and top with smoky shallots. Serve.

Steps:

• Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
• At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
• Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.