STRING BEANS WITH SHALLOTS
Steps:
- Blanch the string beans in a large pot of boiling salted water for 11/2 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.
- Recipe courtesy of Ina Garten for Food Network Magazine
Nutrition Facts : Calories 83 calorie, Fat 6 grams, SaturatedFat 3 grams, Cholesterol 10 milligrams, Sodium 113 milligrams, Carbohydrate 6.5 grams, Fiber 2 grams, Protein 2 grams, Sugar 3 grams
STRING BEANS WITH GARLIC
Steps:
- Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
- Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together. Reheat the string beans and serve.
SAUTEED STRING BEANS
Tired of regular or canned string beans? Here's an easy way to flavor up those veggies! Even my string bean hating roommate loves these!
Provided by LISFALLS
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender, mix in cocktail onions with liquid. Continue cooking 5 minutes, until heated through.
Nutrition Facts : Calories 119 calories, Carbohydrate 13.3 g, Fat 7 g, Fiber 5.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 510.6 mg, Sugar 4.3 g
BASIC VINAIGRETTE
Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
- Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.
GARLIC WINE STRING BEANS
Extremely tasty side dish and a great way to get people to eat their beans! This recipe is so flexible. I've seen others add garlic powder, and some add the cooking wine to the cheese while microwaving, using less white wine.
Provided by Anonymous
Categories Side Dish Vegetables
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, place the green beans with liquid and wine. Cook until heated through; drain.
- Place the cheese in a microwave-safe bowl. Heat in the microwave on low or medium power in 1 minute intervals, until melted.
- Scoop the melted cheese over the heated green beans, and season with minced garlic to serve.
Nutrition Facts : Calories 87.7 calories, Carbohydrate 4.2 g, Cholesterol 14.8 mg, Fat 4.7 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 3 g, Sodium 376.2 mg, Sugar 1.9 g
NANA'S YELLOW (WAX) STRING BEANS
My Polish grandmother never used recipes. This so simple dish was the most difficult to duplicate because of it's simplicity. There are versions of this in Polish cookbooks using bread crumbs but they lacked the slightly sweet, butter baked flavor of cracker crumbs that accent the mild taste of the yellow beans. I haven't posted this recipe before because it sounds "too simple" but it's one of my most favorite!
Provided by Lorac
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook beans in salted boiling water until soft (not crispy) tender and drain.
- Add butter and mix until butter melts.
- Add cracker crumbs, salt and pepper, stir to combine and serve.
Nutrition Facts : Calories 94.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 49.4, Carbohydrate 10.1, Fiber 4.8, Protein 2.6
CLASSIC VINAIGRETTE
This classic dressing is easy to make at home, and stores in the jar for up to a week
Provided by Good Food team
Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.
Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium
TRI-BEAN SALAD WITH VINAIGRETTE
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield Serves 10-12 as a side dish
Number Of Ingredients 15
Steps:
- In a large bowl whisk together mustard and vinegar. Whisk in olive oil. Stir in salt, pepper, and cayenne. Add scallions, peppers, onion, beans and parsley and cilantro and mix well. Refrigerate for 30 minutes and serve.
STRING BEANS VINAIGRETTE
Provided by Marialisa Calta
Categories easy, quick, weekday, side dish
Time 15m
Yield Four servings
Number Of Ingredients 10
Steps:
- Fill a large saucepan with water and bring to a boil. Add salt to taste and the beans. Cook until tender but still firm, about 4 minutes. Drain and set aside.
- Place beans in a bowl with the remaining ingredients except the tomatoes and olives. Mix well and chill. Serve with the tomatoes and olives.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 19 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 505 milligrams, Sugar 6 grams
COLD STRING BEANS WITH VODKA VINAIGRETTE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Blanch and refresh string beans in salted water.
- In 1 tablespoon olive oil taken from the 1/2 cup, caramelize the minced shallot.
- Put shallot, mustard, vinegar, and vodka in a blender. Slowly drizzle in the remaining oil. Mix in sumakh, salt, and pepper. Serve over string beans (or asparagus).
- Optional: Garnish with a little chopped hard boiled egg and/or finely diced red bell pepper.
- Note: edible ground sumakh is available from Mid-Eastern or Russian markets or spice shop.
STRING BEANS IN VINAIGRETTE
Steps:
- Place 5 cups of water to boil with salt, once the water has reached a rolling boil, remove from the heat and add the string beans to the water for about 5 minutes. Strain the string beans through a colander and run under cold water.
- In a large bowl, whisk the shallots, mustard and vinegar together. Add the string beans and some salt and pepper and toss to combine. Serve chilled or at room temperature, drizzled with a little extra-virgin olive oil, if you like.
GRANDMA'S GREEN BEANS WITH BACON VINAIGRETTE
Ridiculously good beans that make a great side dish to just about anything. One of those recipes that grandma made for years that we could never get enough of. Garnish with sliced or slivered almonds.
Provided by Sarahbeara
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 22.7 g, Cholesterol 5 mg, Fat 2.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 260.4 mg, Sugar 15.4 g
SAVORY STRING BEANS
I love making this dish when I can pick the beans right out of the garden and put them into the pot. The fresh taste is unbeatable. I've also made it with beans purchased at the store. Either way, you'll find this recipe a winner. There's no need for any extra seasonings at the table. -Ina Reed, Kingman, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. Add beans, water, onion and seasonings to drippings; bring to a boil. Cook, uncovered, until beans are tender, 15-20 minutes. Discard bay leaf. Stir in bacon.
Nutrition Facts : Calories 179 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 458mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 5g fiber), Protein 7g protein.
TANGERINE VINAIGRETTE
Make and share this Tangerine Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 10m
Yield 2 cups
Number Of Ingredients 11
Steps:
- Combine all the ingredients except the oil and whisk to blend and dissolve the sugar.
- Slowly whisk in the oil to emulsify and thicken.
- This is better if made a day before using.
- It will keep for up to 2 weeks in the refrigerator.
Nutrition Facts : Calories 800, Fat 81.1, SaturatedFat 11.2, Sodium 3.9, Carbohydrate 21.7, Fiber 0.6, Sugar 15.9, Protein 0.8
BAKED STRING BEANS
Frozen string beans from our garden (or the grocery store) taste great in this side dish. Bouillon, garlic salt and crisp bacon give them a nice fresh flavor.-Shirley Leister, West Chester, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place beans in an ungreased 1-1/2-qt. baking dish; set aside. Cook bacon until crisp; remove with a slotted spoon. Crumble and set aside. Stir in 1 tablespoon of drippings into beans. Dissolve bouillon in water; add garlic salt and pepper. Pour over beans. Cover and bake 350° for 1 hour. Top with bacon.
Nutrition Facts : Calories 66 calories, Fat 5g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 278mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
THE BEST VINAIGRETTE IN THE WORLD EVER, EVER
Make and share this The Best Vinaigrette in the World Ever, Ever recipe from Food.com.
Provided by English_Rose
Categories Salad Dressings
Time 40m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
- Leave it to sit for at least half an hour before serving to allow the garlic to infuse.
Nutrition Facts : Calories 1293.4, Fat 141.8, SaturatedFat 19.6, Sodium 1748.5, Carbohydrate 10.6, Fiber 0.3, Sugar 8.6, Protein 0.4
STRING BEANS IN VINAIGRETTE SAUCE
Now I love this as a side dish, but when I was a kid...The first time my mother made this, I had secretly taken a vow to eat my vegetables. I had a long history of not eating them. I could fill my mouth with carrots or peas and run to the bathroom and spit them out. Or I would feed them to the dog. I remember sitting at the dinner table for hours with a spoonful of peas. My stepfather said I just had to eat one teaspoon full, but I would not. And I was a teenager! Anyway, this fateful night, I decided - no, I made a pact with my sister - that we were going to eat whatever vegetable we were served. it was String Beans in Vinegar. Well, we put the whole thing in our mouths, not expecting vinegar! Nevermind about the rest. This has a nice vinaigrette sauce.
Provided by threeovens
Categories Vegetable
Time 15m
Yield 4 portions, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the vinaigrette by combining the mustard, shallots, garlic, parsley, and vinegar in small bowl. Whisk in olive oil. Salt and pepper to taste.
- Boil enough water to either boil or steam string beans. Cook until crisp-tender, about 5 minutes. Do not overcook.
- Drain and run briefly under cold running water to stop cooking. Drain again. Pour vinaigrette over beans and serve.
Nutrition Facts : Calories 150.2, Fat 13.8, SaturatedFat 1.9, Sodium 21.3, Carbohydrate 6.7, Fiber 2.4, Sugar 2.8, Protein 1.8
ITALIAN STRING/GREEN BEANS
Make and share this Italian String/Green Beans recipe from Food.com.
Provided by Kermit
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and trim fresh string beans.
- Add string beans to a pot of boiling water.
- Cook until soft and drain water.
- In large frying pan, heat butter and olive oil over medium heat and add minced garlic.
- Let garlic sautee in butter and oil until a light golden brown and add string beans.
- Stir, coating all the string beans with butter and oil.
- Sprinkle string beans with bread crumbs and stir, coating all of the string beans.
- (If it's a little dry add some more oil) Sprinkle with parmesan cheese, oregano, salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 138.3, Fat 7.6, SaturatedFat 2.9, Cholesterol 9.8, Sodium 111.5, Carbohydrate 15, Fiber 4.3, Sugar 2.2, Protein 4.3
STRING BEANS IN WALNUT AND RASPBERRY VINAIGRETTE
Steps:
- Trim the string beans and steam until tender but firm.
- Meanwhile, combine the remaining ingredients to make a dressing. Toss the beans in the dressing while hot and leave at room temperature. Do not refrigerate if possible. Taste the beans again when they have cooled and correct the seasoning.
Nutrition Facts : @context http, Calories 407, UnsaturatedFat 32 grams, Carbohydrate 18 grams, Fat 37 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 482 milligrams, Sugar 8 grams, TransFat 0 grams
GREEN BEANS VINAIGRETTE
On their own, green beans might be a tad ho-hum. But toss them with Lemon Vinaigrette, and you've got a stellar side to sample.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 4
Steps:
- Fill a medium bowl with ice water; set aside. Set a steamer basket in a large saucepan with a lid. Fill with enough salted water to come just below basket; bring to a boil. Place green beans in basket, and reduce heat to a simmer. Cover pan; steam until tender, 4 to 6 minutes. Using tongsor a slotted spoon, transfer beans to ice water to stop cooking; drain and pat dry with paper towels.
- Place on a serving platter. Top with shallot, and drizzle with vinaigrette; season with salt and pepper.
STRING BEAN SALAD
Provided by Moira Hodgson
Categories easy, quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Steam the string beans. While they are cooking, make the vinaigrette.
- Combine the garlic, mustard and vinegar. Beat in the oil to form an emulsion. Season to taste with salt and pepper. Toss the beans in this mixture while they are hot and serve them at room temperature.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 20 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 7 grams, TransFat 0 grams
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