Put green beans, chicken bouillon, chervil and salt into saucepan.
Cover and bring to a boil.
Reduce heat and simmer 15 to 20 minutes until crisp-tender. (For frozen beans, cook 6 to 8 minutes.)
Drain thoroughly.
ot. NOTE: I use frozen baby lima beans, and measure them in
In a microwave-safe 2-quart casserole, combine frozen beans, apple and water.
Cook, covered, on 100% power (High) 8 to 10 minutes or until beans are tender, stirring twice.
Brown bacon bits in skillet.
Remove bacon and saute onion in fat until yellow.
Add flour, sugar and vinegar.
Add enough of the liquid from the beans to make a medium-thin sauce.
Add beans which have been heated and drained; stir lightly.
Bacon may be mixed in lightly or sprinkle over top.
Frozen beans may be used in this recipe as well as fresh green beans cooked homestyle which are \"left over\" from a previous meal.
ashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes
Preheat oven to 350 degrees.
Place frozen beans in a saucepan and cover with water.
Place on stove top and bring to a boil. Boil for 3 minutes. Drain.
In a large bowl, combine cooked beans, salad dressing, and cheese.
Place mixture into a greased casserole.
Bake at 350 degrees for 15 minutes.
Top with croutons and serve.
ut still crisp.
While beans cook, in a large mixing
Dredge tender beef with mixture of soy sauce, sugar, cornstarch, salt and sherry.
Heat pan.
Add oil and saute the dredged beef a few seconds.
Pour boiling water over 1/2 pound of string beans; bring to a boil and drain immediately (save 1/4 cup of the water).
Add parboiled beans and 1 can string beans or 1 package of frozen string beans to meat.
Add 1/4 cup bean water. (If frozen beans are used, no additional water is required.) Simmer a few seconds and serve hot.
Serves 4.
Steam green beans over water for 5 minutes, until just tender, or cook frozen beans as package directs.
Combine the cooked beans with remaining ingredients in a large saucepan.
Heat over medium heat for about 15 minutes, or until all vegetables are tender.
Heat vegetable oil in large non stick skillet or wok. Add frozen beans.
Pour on chicken broth and mix. Cover and cook at medium-high heat for 5 to 7 minutes or until desired tenderness. Transfer beans to a large bowl and set aside.
Stir fry onions and peppers for 5 minutes. Add to beans and toss.
In a separate bowl whisk together olive oil, lemon juice and peel,oregano, garlic and mustard. Season with salt and pepper. Pour over beans and toss to coat.
Just before serving sprinkle with crumbled goat cheese.
Cook the frozen beans and drain.
Rinse all the canned and jarred beans thoroughly.
ans pork and beans or baked beans.
Stir beans into the sauteed
Cook beans, covered, in 1 inch of boiling salted water for 20 to 30 minutes; drain.
Or, cook frozen beans as directed on the label;drain.
Mix beans with remaining ingredients.
Put in 1-quart casserole and bake in preheated moderate oven (350\u00b0F) for 15 minutes, or until thoroughly heated.
Makes 4 servings.
Take your nonstick frying pan and spread the frozen beans over the bottom.
Add broth and onions and simmer over low heat until liquid evaporates.
Stir often so that beans cook evenly.
Don't cover the pan; beans cooked in a covered pan quickly lose their color and end up a sickly gray-green.
Beans should be crisp and tender by the time the water disappears.
If not cooked sufficiently, add a little more broth, but take care not to overcook.
Don't throw away the pan juices that remain; serve them over the beans.
Serves 3.
drain immediately.
Place the frozen beans in a 2-quart microwave
In large heavy saucepan, heat oil.
Add garlic and beans and saute over high heat to sear beans, stirring frequently so they do not burn.
Add thyme, sea salt and pepper to taste.
Add water and vegetable bouillon.
Bring to a boil; cover tightly.
Reduce heat to medium-low and simmer for 20 to 30 minutes or until beans are tender when pierced with tip of sharp knife.
Add more water, if necessary.
Frozen beans will take only half the time.
Add squeeze of lemon juice and toss well.
Serves 2.
In a large heavy saucepan, heat the oil.
Add garlic and beans. Saute over high heat to sear beans, stirring frequently so they do not burn.
Add thyme, salt and pepper to taste.
Bring to a boil. Cover tightly.
Reduce heat to medium-low and simmer for 20 to 30 minutes or until beans are tender when pierced with tip of sharp knife. Add more water, if necessary.
Frozen beans will take only half the time. Add squeeze of lemon juice and toss well. Serves 2.
hile blending).
Cook the Beans: Transfer the mole sauce to
String & cut beans into 2.5cm lengths. Place into a shallow dish with stock, cover & cook on high for 8 minutes or until beans are tender; drain & reserve stock.
Place butter, onion & garlic in a separet dish, cook on high for 4 mins or until onion is tender.
Stir in flour, then lemon juice and reserved stock, cook on high for 3 mins or until mixture boils & thickens, stirring once.
Combine beans with hot sauce, reheating for approx 2 mins if necessary.
In large heavy saucepan, heat oil. Add garlic and beans, and saute' over high heat to sear beans, stirring frequently so they do not burn. Add thyme, sea salt, and pepper to taste. Add water and veegtable broth. Bring to a boil, cover tightly, reduce heat to med.-low, and simmer for 20-30 minutes or until beans are tender when pierced with tip of sharpe knife. Add more water, if necessary. frozen beans will take half the time. Add lemon juice, toss well.