Lemony Garlic Beans Microwave Recipes

GREEN BEANS WITH LEMON AND GARLIC

Steps:

• Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
• Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.

DELUXE GARLIC GREEN BEANS

Steps:

• Place green beans and water in a microwave-safe bowl; cook in the microwave on high until tender, about 5 minutes. Drain.
• Stir butter, garlic, and chicken bouillon into beans until well combined.

LEMON-GARLIC GREEN BEANS

Steps:

• In a large nonstick skillet coated with cooking spray, cook and stir beans in oil over medium heat for 10-13 minutes or until crisp-tender., Add garlic; cook 1 minute longer. Stir in the lemon juice, pepper and salt.

LEMONY GREEN BEANS

Steps:

• Finely grate the lemon zest into a large bowl.
• Cut the lemon in half and squeeze in the juice from one half.
• Add 1 tablespoon of extra virgin olive oil and season with sea salt and freshly ground black pepper. Mix well.
• Put a pan of salted water on to boil. Meanwhile, trim the the beans.
• Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.
• Have a taste and squeeze over the remaining lemon juice if you think it needs it, then serve.

MICROWAVE-STEAMED GARLIC GREEN BEANS

Steps:

• Place beans, garlic, butter, and cup water in a 2- to 2 1/2-quart shallow microwave-safe dish with a lid; season with salt. Cover, and microwave on high until beans are crisp-tender, 6 to 7 minutes. Stir, and pour off any excess liquid.

CREAMY LEMONY GREEN BEANS

Steps:

• Steam the green beans to their desired consistency (chewy or tender.).
• Drain them and rinse with cold water to shock them into a vibrant hue.
• Pat the greenbeans dry then put them in a mixing bowl.
• In a small bowl, make the sauce by blending the lemon curd, lemon juice olive oil, mustard, and garlic. Microwave for about 30-40 seconds, just enough to heat it but make sure your microwave doesn't totally kill it.
• Pour the sauce over the greenbeans, and toss well to coat.
• Top with walnuts for crunch and pizazz.

FAST LEMON GREEN BEANS

Steps:

• Place the beans, water and onion in a 1-qt. microwave-safe dish. Cover and microwave on high for 4-5 minutes or until crisp-tender; drain. Stir in the remaining ingredients.

GREEK WHITE BEAN SOUP WITH GARLIC & LEMON

Steps:

• Drain the beans from the water they've soaked in overnight.
• Half fill a cooking pot with water and add the beans. Bring to a boil over high heat. Cook for 3-4 minutes and then drain beans in a strainer.
• In a medium-sized cooking pot add the olive oil and heat over medium-high heat. Add the onion and garlic and cook until softened and golden in color.
• Add the beans along with 1.5 liters of water (or 1 liter of water + 500 ml vegetable stock) and bring to a boil. Then reduce heat to medium-low and with the lid on partly open on the side, simmer for about 2 hours or until beans are completely soft and tender (cooking time may depend of the variety and quality of the beans).
• Add the celery and carrot and season with salt and pepper. Continue simmering, stirring occasionally until the soup gets nice and thick. Then add the lemon juice and zest and cook for 2 minutes more. Remove from heat and serve with freshly ground pepper on top and an extra squeeze of fresh lemon if you like.
• Using the saute function, add the olive oil and cook the onion and garlic until softened and golden in color.
• Add the remaining ingredients along with 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) and close the lid. Cook on manual for 20 minutes. Let the pot sit for 5-10 minutes and then turn the valve to venting. Once it releases the steam open the lid. Finish off with the lemon juice + zest.
• If using a slow cooker, take the time to separately saute the garlic and onion in olive oil until golden using a separate skillet as it will make a huge difference to flavor instead of adding everything in at once. Add the sauteed ingredients in your slow cooker along with the remaining ingredients except for the lemon juice + zest, and 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) and cook either on low for 8 hours or on high for 4 hours. Add the lemon juice and zest and cook for 5 minutes more.
• Using the saute function, add the olive oil and cook the onion and garlic until softened and golden in color.
• Add the remaining ingredients along with 1,5 liters of water (or 1 liter of water +500 ml vegetable stock) except for the lemon juice+ zest. Put the lead on and switching on the slow cooker function to normal, cook for 8 hours or for 4 hours on high. Finish with the lemon juice + zest.

LEMONY GARLIC BEANS (MICROWAVE)

Steps:

• 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.

FAVORITE GREEN BEANS IN THE MICROWAVE

Steps:

• Place green beans in a microwave-safe bowl. Top with garlic, salt, and pepper. Sprinkle with butter and crumbled bacon. Cover with a damp paper towel. Microwave on high until beans are tender, about 4 minutes. Stir before serving.