Classic Buttered Green Beans Recipes

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.

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.

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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.

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.