Clean the French beans and cut into two or three parts (3-5 cm).
Saute finely minced onion on butter until translucent.
In the meantime put French beans into hot water and cook 5-8 minutes, than remove from water and drain.
Add French beans into sauteed onion; add tomato juice, very finely minced garlic and parsley. Season it with salt and pepper. Stir and add some beef stock to cover French beans.
Cook until French beans are soft, or 20-30 minutes adding beef stock if necessary.
Clean the French beans and cut into 5 cm
Clean French beans, cut into 5 cm pieces and cook in hot water (throw it into hot water to preserve nice green color).
Cook 10 minutes and than change water and cook until soft. Remove French beans from water and put into a salad bowl.
While hot, pour over oil and finely minced garlic. You can also season it completely with vinegar (use water to dissolve vinegar if it is too strong) salt and pepper but cool it and eat cold.
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Add the French beans and continue cooking for a
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Mix in the french beans(I usually boil them for
In a shallow dish, combine 3 tbsp oil, garlic and thyme. Add steaks, turning to coat. Cover and marinate, chilled, for 20 minutes.
Heat remaining oil in a frying pan on medium. Saute onion for 2-3 minutes, until tender. Stir in beans, water, tomato paste and sugar. Simmer, covered, for 10 minutes, until beans are tender. Season to taste.
Meanwhile, heat a grill pan over a high heat. Cook steaks for 1-2 minutes each side, until cooked to taste. Serve with beans and lemon wedges.
o sputter, add the chopped french beans, lentils, salt, turmeric powder and
Cut the \" tops\" and \"tails\" off the beans and cut them into 2.5 cm ( 1 inch) lengths.
Melt the butter in the pan and saute the onion gently for several minutes until soft and golden but not brown.
Add half of the paprika, the beans, stock, salt and pepper, bring to the boil and cook for 10 minutes until the beans are tender.
Take the pan off the heat and stir in the sour cream, return pan to the heat and reheat without boiling.
Transfer to a serving dish and and dust the top with the remaining paprika.
Melt butter in heavy saucepan.
Add onion and saute until golden.
Add catsup and drained French beans.
Toss and heat over low heat.
Break cheese in little pieces.
Mix all ingredients together and place in casserole pan.
At 350\u00b0, cook 30 minutes, then add Durkee French onion rings on top last 5 minutes and lightly brown.
Let beans come to boil in own juice; drain.
Put in casserole. Cover with sliced onion and crumble bacon over.
Let sugar and vinegar come to boil.
Add 1 tablespoon bacon drippings.
Pour over beans and let stand in warm place 3 to 4 hours.
Pour off before serving.
Drain beans and corn.
Mix with all other ingredients except margarine and crackers.
Melt margarine and mix with crackers. Sprinkle on top of casserole.
Cook 40 minutes at 350\u00b0.
Serves 6.
eserving the marinade for the beans.
In heated non stick
ork and beans or baked beans.
Stir beans into the sauteed onion while
resh thyme and serve with French beans and shallots.
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.
Melt margarine in a 12-inch nonstick frying pan.
Add onion and saute at medium temperature until clear.
Add green beans, mushrooms, garlic powder and herb seasoning.
Cover and cook at medium temperature for 15 to 20 minutes, stirring occasionally until green beans are cooked, but not limp.
Put olive oil in a large frying pan and heat.
Add seasonings and mix together.
Drain green beans very well -- then add to pan.
Now.saute the green beans -- just like you would onions or mushrooms -- although it will take a bit longer.appx 15 minutes.
Heat oil in a large saucepan and saute potatoes for 1-2 mins. Add onion and garlic. Add beans, savory and stock and simmer for 15 mins. Meanwhile, heat butter in a pan and toast baguette slices for 2-3 mins until crispy. Remove savory and around 1 cup green beans. Add 1/2 cup sour cream and puree. Season and add marjoram. Return beans to soup and bring to a boil again. Serve with toasted baguette. Add remaining sour cream and garnish with parsley.
emove the ends of the French beans and cut them into 4