Time 25m Yield 10 servings. Number Of Ingredients 8 Steps:
Place beans in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 6-8 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the red pepper, onion and celery in oil until tender. Add garlic; cook 1 minute longer. Add the beans, salt and pepper; toss to coat.
Time 35m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Steam or cook carrots and green beans in boiling water. Cook until tender, but still firm. Melt butter over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer for 3 minutes. Stir in green beans, carrots, seasoned salt, garlic, and white pepper. Cover and cook five minutes on low heat.
Time 45m Yield 4 to 6 servings Number Of Ingredients 11 Steps:
Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans. Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast. When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.
Time 17m Yield 6 servings Number Of Ingredients 7 Steps:
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking. Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
Time 35m Yield 6 Number Of Ingredients 9 Steps:
Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain. Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.
Time 25m Yield 5 Number Of Ingredients 6 Steps:
In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.
Yield Makes about 4 cups (enough for 6 to 8 servings) Number Of Ingredients 16 Steps:
First prepare the vegetables: Bring a large pot of salted water to a boil. Also, have ready a large bowl of ice water, with more ice in reserve. Add the potatoes and cook until barely tender, about 15 minutes (depending on their size). Lift out, drain, peel, and cut into 1/2-inch dice. Remove the strings from the green beans if necessary. Cut into short pieces (about 1/4 inch) and cook with the peas until barely tender, about 5 to 7 minutes. Scoop out the beans and peas with a strainer or slotted spoon and at once plunge them into the ice bath to stop the cooking. Scoop out and drain. Peel the carrots, cut into 1/4-inch dice, and cook until barely tender, about 3 to 5 minutes, chilling and draining in the same way. Separate the cauliflower into small florets; cook until barely tender, about 4 to 6 minutes, chilling and draining in the same way. Set the vegetables aside. Remove and discard the tops and seeds from the guajillo chiles. Rinse the guajillos under cold running water and shake off the excess moisture, but do not dry them. Heat a griddle or cast-iron skillet over medium-high heat until a drop of water sizzles on contact. Place a few guajillos on the griddle and heat, turning occasionally with tongs, just until any clinging moisture is evaporated and the aroma is released, about 25 seconds. (The chiles should just become dry, hot, and fragrant; do not allow them to start really roasting or they will have a terrible scorched flavor.) Remove from the griddle as they are done, and repeat with the remaining guajillos. Place the guajillo and amarillo chiles in a deep bowl, cover generously with boiling water, and let soak for 20 minutes. Meanwhile, grind the canela in an electric coffee or spice grinder. Drain the chiles and place in a blender with the ground canela, garlic, thyme, vinegar, and enough water to facilitate blending (about 1 cup). Process to a smooth purée, about 3 minutes on high. With a wooden spoon or pusher, force the purée through a medium-mesh sieve into a bowl. In a large non-reactive bowl, toss the cooked vegetables with the pruéed chile mixture and salt. Cover with plastic wrap and refrigerate for at least 4 hours, preferably longer. It will be better if left overnight - or even better after two days. When ready to serve, combine the cheese, sliced onion, and oregano in a small bowl and toss to distribute evenly. Pour vegetable oil into a large, deep skillet to a depth of 1 inch and heat to 375° F. Fry the tortillas, 2 at a time, just until crisp (20 to 30 seconds on each side). Lift out to drain on paper towels as they are done. Top each with a few spoonfuls of the marinated vegetables and scatter some of the cheese-onion mixture over the vegetables. You may omit the fried tortillas and serve with fresh corn tortillas or fried tortilla chips. The chileajo mixture also makes a good side dish. Omit the fried tortillas and heap the marinated vegetables on a serving platter, topping with the cheese-onion mixture.
Time 25m Yield 5 servings. Number Of Ingredients 10 Steps:
Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender., Meanwhile, in a large nonstick skillet, saute the red pepper, onions and mushrooms in oil until tender. Add garlic; cook 1 minute longer. Drain beans; stir into vegetable mixture. Add the vinegar, basil, salt and pepper; heat through.
More about “garlic green bean medley recipes”
Time 1h40m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter. Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature.
