Buttered Green Beans Recipes

EASY BUTTERED GREEN BEANS AND CARROT STICKS

Steps:

• Cook the green beans in a pot of boiling salted water until crisp-tender (about 5-6 minutes).
• Transfer beans to a bowl of ice water using a slotted spoon (do not discard the water).
• Boil the carrot sticks in the same water until crisp-tender (about 1 minute) then transfer to the same bowl of ice water with the beans.
• Place the beans and carrots on a paper towel and pat them dry.
• Up to this point you can refrigerate until ready to saute them.
• In a large skillet or a medium pot melt the butter with oil.
• Add in the beans and carrot sticks; toss until hot (about 2 minutes).
• Season with salt and pepper.
• Transfer to a large serving bowl and sprinkle with nuts if desired.
• Delicious!

GREEN BEANS WITH LEMON BUTTER

Steps:

• Fill a medium (3-quart) saucepan three-quarters full of cold water. Set over high heat, and bring to a boil. Add salt and beans. Cook until water returns to a boil and beans are tender, 4 to 5 minutes. Remove from heat, and drain.
• Immediately return beans to saucepan. Add butter and zest. Toss; season with salt and pepper. Transfer to a serving bowl; serve warm.

LEMON BUTTER GREEN BEANS

Steps:

• Fill a saute pan or a frying pan with about 1/2 inch salted water; bring to a boil.
• Add green beans, cover, and cook until green beans are tender to the bite, about 3 to 5 minutes, depending on how crisp you like your green beans.
• In the meantime, melt butter in a nonstick frying pan over medium heat.
• Add the zest and continue to cook for about 1 minute.
• Drain the beans and wash under cold water until completely cooled.
• Put the green beans back in the pan and pour the lemon butter over them; add lemon juice, salt and pepper, and toss to combine.
• Transfer to a serving plate.
• Garnish with parmesan cheese.
• Serve.

BUTTERED GREEN BEANS

Steps:

• Prepare an ice-water bath. Bring a large pot of water to a boil; add salt. Cook green beans until crisp tender, about 3 minutes. Using a slotted spoon, transfer beans to ice-water bath. Drain; set aside.
• Bring 1/4 cup water and butter to a boil in a large skillet over medium-high heat; add beans. Cook until just heated through; season with salt and pepper.

HERB-BUTTERED GREEN BEANS

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 7-9 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onion, celery, sesame seeds, garlic and seasonings in butter until vegetables are tender. Add the beans; toss to coat.

GARLIC BUTTERED GREEN BEANS

Steps:

• Cook green beans in water to cover until crisp-tender.
• Meanwhile, in a skillet, saute mushrooms in butter until tender.
• Add onion and garlic powders.
• Drain beans, add to skillet and toss.
• Season with salt and pepper.

GARLIC-BUTTERED GREEN BEANS

Steps:

• Place green beans in a large saucepan, cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet, saute mushrooms in butter until tender. Add onion powder and garlic powder. Drain beans; add to skillet and toss. Season with salt and pepper.

BUTTERED GREEN BEANS AND CARROTS

Steps:

• Cook green beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry. (Vegetables can be prepared 1 day ahead. Wrap vegetables in paper towels and refrigerate.)
• Melt 2 tablespoons butter with 2 tablespoons olive oil in large pot over medium-high heat. Add vegetables and toss until hot, about 2 minutes. Season to taste with salt and pepper.

BUTTERY GARLIC GREEN BEANS

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

CLASSIC BUTTERED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
• Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
• Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

GREEN BEANS WITH BROWNED BUTTER AND ALMONDS

Steps:

• In a large Dutch oven over medium, toast the almonds, stirring occasionally, until lightly browned and fragrant, 5 to 6 minutes. Dump about half of the almonds into a small bowl and reserve for garnish.
• Add the butter to the remaining almonds in the Dutch oven. When melted, add the shallots and pepper flakes, then increase to medium-high and cook, stirring occasionally, until the shallots are lightly browned, 2 to 3 minutes.
• Add 1 cup water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then bring to a boil. Stir in the beans, cover, and cook, stirring occasionally, until tender-crisp, 4 to 6 minutes.
• Uncover and cook, stirring occasionally, until the moisture evaporates and the beans begin to sizzle, 5 to 7 minutes.
• Remove from the heat, stir in the lemon zest and juice, then taste and season with salt and pepper. Move to a serving dish and sprinkle with the reserved almonds. Garnish with chopped fresh chives and/or a drizzle of toasted walnut oil, if desired.