Best Ever Southern Style Green Beans w/ Potatoes
Whether you need a side dish for the Holidays or a random Tuesday night, these southern style green beans with red potatoes are the perfect pairing. Let's #makeithappen
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Shopping List:
8-10 pieces of thick cut BACON ????????
1lb red potatoes
1.5-2lbs fresh green beans
1 onion
1 tbsp low sodium chicken base
1 tbsp garlic
4 cups chicken broth
AP seasoning, smoked paprika
2-3 tbsps butter
Chinese Garlic Green Beans (Chinese Restaurant Style)
Here's Mama Lin's recipe for Chinese Garlic Green Beans. The green beans are flash fried, which gently blisters the skin but keeps the center tender and lightly crisp. The green beans are sautéed with a ton of minced garlic to get this mouth-watering side dish.
FULL RECIPE:
INGREDIENTS
1 pound (450g) green beans
2 1/2 tablespoons minced garlic
oil for frying green beans
1/4 teaspoon garlic salt (can add more to taste)
toasted sesame seeds (optional)
Korean red pepper flakes, gochugaru (optional)
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Garlic Green Beans #recipe #cooking #greenbeans
When I need some green stuff as a side dish I often make this dish.
More details are on my website:
I love the texture of well-cooked green beans stir fried with onions and lots of garlic. It’s a great side dish for rice. Enjoy it!
GREEN BEAN RECIPE | how to cook green beans almondine
Learn how to make my favorite green bean recipe! I'll show you how to cook fresh green beans perfectly every time PLUS my favorite way to make and serve them (hint: I LOVE them sauteed with shallots, garlic, and toasted almonds - just like a green bean almondine).
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TIME STAMPS
0:00 Intro
0:29 Prepping the Green Beans
0:44 Trimming the Green Beans
1:24 Blanching the Green Beans
2:40 So Many Options!
3:15 My Favorite Way to Prepare Green Beans
4:07 Prepping the Shallot
5:39 Plate and Enjoy!
6:16 Outro
GREEN BEANS RECIPE
1.5 pounds (675g) green beans trimmed
2.5 teaspoon Kosher salt divided
2 tablespoons (30ml) extra virgin olive oil
½ cup (35g) sliced almonds
1 shallot minced
1 garlic clove minced
½ teaspoon black pepper
grated zest of 1 lemon
2-3 wedges fresh lemon
Bring a large saucepan of water to a boil with 2 teaspoons salt. Add the green beans and cook 2-3 minutes, until they turn bright green. Drain, then immediately rinse under cold running water to stop the cooking. Drain again.
Heat the oil in a large (12-inch) non-stick skillet over medium-high heat. Add the almonds, stirring to coat with the oil. Add the shallot, garlic, pepper, and ½ teaspoon salt. Cook, stirring frequently, until the shallots become softened and the almonds are toasted, about 5 minutes.
Add the green beans to the skillet, using tongs to toss them with almond mixture. Cook for 2-3 minutes, until heated through. Then, transfer the green beans to a serving bowl. Sprinkle with the lemon zest and serve with the lemon wedges.
NOTES
The green beans can be parboiled up to 3 days ahead. Store in the refrigerator until ready to cook.
NUTRITIONAL ANALYSIS
Serving: 1serving | Calories: 125kcal | Carbohydrates: 11g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.002g | Sodium: 201mg | Potassium: 314mg | Fiber: 4g | Sugar: 4g | Vitamin A: 784IU | Vitamin C: 14mg | Calcium: 66mg | Iron: 2mg
#greenbeansrecipe #greenebeans #howtocookgreenbeans
This side dish was the star of our show! | Garlic green beans
1 lb green beans
2 TBSP salted butter
1 tsp Garlic powder
1 tsp Salt
Red chili flakes
Minced garlic
1. Cut the ends off green beans.
2. Melt your butter
3. Once butter is 1/2 melted, add salt, garlic powder & red pepper flakes. Cook until butter is all the way butter & bubbly
4. Then add green beans and cook until they become a bright green.
5. Then add grated garlic, cook for 1 minute and then turn off heat
6. Bonappetitties????
How to Cook the Best Green Beans Ever | The Stay At Home Chef
Learn how to cook the best green beans ever! They are totally simple, but totally delicious. They may be your family's new favorite vegetable.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1½ pounds fresh green beans, ends trimmed
• 4 tablespoons salted butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
✅Instructions
00:19 - How to prepare green beans for steaming
1️⃣ 00:30 Steam the green beans until tender.
2️⃣ 01:10 - Heat a large skillet over medium-high heat. Add in butter and steamed green beans.
3️⃣ 01:22 - Season with salt and pepper. Saute for 3 to 5 minutes. Serve hot.
RECIPE NOTES
How to steam vegetables:
Steaming vegetables is a healthy way to cook vegetables. It requires no additional fats and the steaming process helps the vegetable itself to retain more nutrients and flavor. There are a few different methods you can use.
1. Steamer
There is an actual specialized kitchen appliance you can buy called a steamer. It has a base, a steaming basket, and a lid. You just fill the base with a couple inches of water, put the veggies in the basket that fits over the base, put the lid on, heat the water to simmering, and steam away.
2. Makeshift Steamer
A makeshift steamer can be made using a pot, a colander, and a lid that at least somewhat fits. You put an inch or two of water in the pot and then put the colander over it. The colander should be able to fit over the pot without touching the water in the base. Then cover it with a lid. It doesn't have to be a perfect fit. Just as long as it traps most of the steam inside.
3. Pan
The pan method isn't perfect, but it does work. Pick a saucepan that is big enough to fit all your veggies in it. Put a half inch of water in the bottom and bring it to a boil. Add in your veggies, put the lid on, and reduce the heat to low so it just simmers. The water will create enough steam to cook the vegetables, but the veggies that actually touch the water might get a little soggy or overcooked.
4. Microwave
Use a microwave safe bowl and just put a little bit of water in to cover the bottom of it. Cover the bowl with plastic wrap and poke a couple holes in it to allow some steam to escape. Microwave until desired done-ness is reached.
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