Steam or partially cook string beans.
In skillet, saute minced garlic and bread crumbs in olive oil.
When garlic starts to sizzle, add string beans and mix until blended.
Cut the tips from the string beans and, if too long, cut in halves.
Saute mushrooms and onions until tender in butter or oil. Cover pan and cook on low until tender.
Do not overcook, approximately 10 to 15 minutes.
Place almonds (or pine nuts) in a large, dry skillet and place over medium heat. Cook until nuts are golden brown, shaking pan frequently, about 2 to 4 minutes. Remove nuts from pan and set aside.
Heat oil in same skillet over medium heat.
Add garlic and cook, stirring, 1 minute.
Add string beans and saute 1 minute.
Add broth to pan; cover and steam until beans are crisp-tender, about 3-5 minutes.
Add salt and pepper; stir to coat.
Remove from heat; stir in toasted almonds.
iking.
For the string beans, cook the beans in boiling salted water
Stream green beans in a steamer basket on
In large pot, brown ribs.
Add onion, cooking for a few minutes.
Add tomato sauce; mix and let cook, covered, for about 15 to 20 minutes.
If using fresh string beans, you can add them now, cover and let cook until meat and string beans are tender, about an hour, stirring occasionally.
If using canned string beans, add 1/2 hour or so before done.
Salt and pepper to taste. Serve with Italian bread for dunking.
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.
Cook string beans; reserve bean water and set aside.
Brown onion and bacon together.
Add approximately 2 tablespoons of Wondra flour to bacon and onion mixture.
Add some reserved string bean water until mixture is a smooth consistency.
Add 1/4 cup apple cider vinegar.
Stir in fresh ground pepper to taste. Add string beans.
Let simmer 15 minutes.
Stir occasionally. Will become thick.
Add a little water if too thick.
Cooking time:
1/2 hour.
Put 1 can of string beans in a dish; layer with sliced onion rings, then add other can of string beans and another layer of sliced onion.
Bring to a boil, vinegar, bean juice and sugar; after coming to a boil, add oil and Accent, then stir.
Pour over beans and onion; cover and marinate in refrigerator for 24 hours. Drain beans before serving.
Rinse fresh beans; drain.
Defrost frozen string beans.
Saute onions in hot oil.
Add string beans, garlic, salt, allspice and water.
Add tomatoes (cut in quarters) to beans the last 5 minutes of cooking time.
Cover and cook over low heat for 20 minutes, stirring occasionally.
Serve hot or cold.
nip the ends off the string beans and discard, then add them
Cut string beans into 5-inch sections.
Cut ends off the string beans and rinse with cold water.
Fill a large pot 1/2 way with water until boiling.
Add string beans and parboil 10 to 12 minutes until cooked, but not real soft. Remove and drain.
In large frying pan, cover bottom about 1/4-inch with olive oil and heat.
Add garlic and string beans and fry on medium heat, mixing all ingredients together.
When almost done, add bread crumbs and mix briefly and serve.
Serve with Denny's chicken and your favorite macaroni, meat loaf, etc.
Cut string beans (1 inch).
Pound garlic and chilies with mortar and pestle.
heat oil in wok until hot, add garlic and chilies and stir fried for a few min until golden brown.
add ground pork or chicken and stir for 5 minute.
add string beans, fish sauce, sugar and oyster sauce and stir for 3 to 4 minute.
add basil leaves and stir for 1 min and serves with
steam rice.
Combine and cook the butter, flour, sour cream, grated onion, salt, pepper and sugar until thick.
Mixture does not get real thick.
Cook the two packages of string beans and drain well.
In greased casserole, combine green beans and white sauce.
Spread Swiss cheese on top of mixture.
Combine crushed corn flakes with 2 tablespoons of butter and sprinkle on top of string beans mixture and cheese.
Bake in a 350\u00b0 oven for 20 minutes.
Serves 3 to 4.
Thoroughly cook sliced sausage and onion in skillet.
Place string beans and stewed tomatoes in pot.
Add sausage and onion mixture into string beans.
Season with salt, pepper and Creole seasoning as desired.
Cook on low heat 20 to 30 minutes.
Place string beans in boiling salt water.
Cook 7 to 8 minutes.
Add drained mushrooms 3 minutes before the end of cooking time, just long enough to heat them through.
Drain beans and mushrooms.
Season with additional salt and pepper and a lump of butter, if desired.
Cook beans with seasoned salt.\tWhile they are cooking, saute onion
and mushrooms in butter.
Drain string beans and toss
with onion and mushroom mixture.
Add Salad Supreme and chives.
Boil potatoes with skin; peel and slice.
Boil separately 1 pound string beans.
Let potatoes and string beans cool.
Add to mixture the chopped scallions, fresh parsley, fresh dill, salad oil and vinegar; mix gently and serve.
Saute onion and garlic in olive oil.
Add tomato paste and fresh tomato.
Simmer until sauce is slightly thickened.
Add string beans, seasoning and enough water to cover.
Cook until beans are tender.