Sauteed Green Beans With Shallots Rosemary And Hazelnuts Recipes

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SAUTEED GREEN BEANS WITH SHALLOTS AND GARLIC



Sauteed Green Beans with Shallots and Garlic image

Crisp-tender green beans are elevated with sweet sauteed shallots and a bit of garlic.

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 5

Kosher salt and freshly ground black pepper
1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
2 cloves garlic, thinly sliced

Steps:

  • Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well.
  • Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

SAUTEED GREEN BEANS WITH SHALLOTS, ROSEMARY AND HAZELNUTS



Sauteed Green Beans With Shallots, Rosemary and Hazelnuts image

Make and share this Sauteed Green Beans With Shallots, Rosemary and Hazelnuts recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 20m

Yield 10 serving(s)

Number Of Ingredients 5

2 lbs green beans, Trimmed
1/4 cup butter
2/3 cup shallot, Chopped
1 teaspoon rosemary
1/2 cup hazelnuts, toasted, husked, chopped

Steps:

  • Cook green beans in large pot of boiling salted water until crisp-tender, about 5 minutes.
  • Drain.
  • Rinse green beans with cold water; drain well.
  • Pat dry with paper towels. (Can be prepared 1 day ahead. Cover and refrigerate).
  • Melt butter in heavy large skillet over medium-high heat.
  • Add shallots and rosemary and saute until shallots are tender, about 5 minutes.
  • Season to taste with salt and pepper.
  • Add chopped hazelnuts and toss.
  • Transfer green beans to bowl and serve.

Nutrition Facts : Calories 119, Fat 8.9, SaturatedFat 3.3, Cholesterol 12.2, Sodium 47.3, Carbohydrate 9.3, Fiber 3.1, Sugar 3.2, Protein 3

SAUTéED GREEN BEANS AND SHALLOTS



Sautéed Green Beans and Shallots image

Crumbled blue cheese and bacon give this green bean side an elegant taste without any fuss.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 7

1 lb fresh green beans, trimmed
4 slices bacon
2 shallots, sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper (cayenne)
1/3 cup crumbled blue cheese

Steps:

  • In large saucepan, heat 2 quarts (8 cups) water to boiling. Add green beans. Cover; cook about 5 minutes or until crisp-tender. Remove green beans from boiling water; immediately plunge into ice water until cold. Drain.
  • Meanwhile, in 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 1 tablespoon bacon drippings in skillet.
  • Cook shallots in reserved bacon drippings over medium heat, stirring occasionally, until tender. Add green beans, salt, black pepper and red pepper; cook 2 to 3 minutes, stirring frequently, until thoroughly heated.
  • Spoon bean mixture into serving dish. Sprinkle with cheese and crumbled bacon.

Nutrition Facts : Calories 110, Carbohydrate 11 g, Fiber 3 g, Protein 7 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 400 mg

SAUTEED GREEN BEANS WITH ROSEMARY



Sauteed Green Beans With Rosemary image

Make and share this Sauteed Green Beans With Rosemary recipe from Food.com.

Provided by countrylife

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 tablespoon olive oil
1 quart green beans (fresh or quart jar)
salt & pepper
1/2 teaspoon dried rosemary

Steps:

  • Add beans to olive oil on medium high in frying pan.
  • Add salt & pepper & rosemary.
  • Saute for about 25 minutes.
  • (Cover and cook for 40 minutes for fresh beans.).

Nutrition Facts : Calories 63.1, Fat 3.5, SaturatedFat 0.5, Sodium 6.5, Carbohydrate 7.6, Fiber 3.7, Sugar 1.5, Protein 1.9

SAUTEED GARDEN FRESH GREEN BEANS



Sauteed Garden Fresh Green Beans image

This is a great way to cook fresh green beans. This recipe is very basic, but can easily be jazzed up with some onions, fresh garlic, mushrooms - let your imagination run wild! This recipe also is very good for fresh asparagus.

Provided by Cookin Ray

Categories     Side Dish     Vegetables     Green Beans

Time 10m

Yield 4

Number Of Ingredients 6

1 ½ tablespoons olive oil
¾ pound fresh green beans, trimmed
½ teaspoon onion salt
½ teaspoon garlic salt
½ teaspoon garlic powder
freshly ground pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

Nutrition Facts : Calories 73.6 calories, Carbohydrate 6.6 g, Fat 5.2 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 458.5 mg, Sugar 1.3 g

TOM'S GREEN BEANS WITH SHALLOTS



Tom's Green Beans with Shallots image

Provided by Valerie Bertinelli

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 7

12 ounces green beans, trimmed
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 shallot, minced
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Place the beans in a steamer in a pot filled with 2 inches of boiling water. Cover and steam until the beans are bright green and still slightly firm to the bite, about 10 minutes.
  • Meanwhile, whisk together the vinegar, mustard, shallot, some salt and pepper, and the oil. Pour the dressing over the beans and toss to coat. Cover and let marinate in the refrigerator for at least 1 hour or up to overnight. Bring to room temperature and serve.

GREEN BEANS WITH SHALLOTS, HAZELNUTS, AND TARRAGON



Green Beans with Shallots, Hazelnuts, and Tarragon image

Provided by Susan Spungen

Categories     Side     Thanksgiving     Green Bean     Tarragon     Hazelnut     Shallot     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 8

6 tablespoons raw hazelnuts
3 tablespoons unsalted butter, divided
3 large shallots, sliced (about 1 cup)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds haricots verts (thin green beans), trimmed
3 tablespoons fresh tarragon leaves, coarsely chopped
1 1/2 teaspoons grated lemon zest

Steps:

  • Preheat oven to 350°F. Spread hazelnuts on a baking sheet and toast in the oven, tossing halfway through, until skins are splitting and nuts are fragrant, about 15 minutes. Transfer to a bowl to steam and cool, then rub the nuts with a kitchen towel to remove their skins. Roughly chop the hazelnuts and set aside.
  • In a large sauté pan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, tossing, until lightly golden and softened, 3 to 4 minutes. Remove and set aside.
  • Reduce heat to medium, and add 1/2 cup water, remaining 2 tablespoons butter, salt, and pepper to the same pan. Add the haricots verts and toss to coat. Cover pan and cook, tossing occasionally, until bright green and crisp-tender, about 3 minutes. Remove cover, raise heat to high and cook until the water evaporates and the beans are glazed, about 3 minutes more. Toss green beans with tarragon, lemon zest, hazelnuts, and sautéed shallots. Serve immediately.

GARLIC ROASTED GREEN BEANS WITH SHALLOTS AND HAZELNUTS



Garlic Roasted Green Beans with Shallots and Hazelnuts image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 pound green beans, trimmed
1 shallot, thinly sliced
4 cloves garlic, crushed
3 tablespoons olive oil
Salt and freshly ground pepper
1 teaspoon grated lemon zest
1/4 cup hazelnuts, toasted and chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Toss together green beans, shallots, garlic, oil and salt and pepper in a medium roasting pan. Roast in the oven until the beans are cooked through and light golden brown. Remove from the oven and stir in the lemon zest and hazelnuts. Transfer to a platter and serve.

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