Sherry Halts Green Beans Recipes
FRENCH GREEN BEANS AND SHALLOTS
These are perfect green beans: simple flavors combined into an elegant dish that goes with almost anything. Mr. Pepin suggests a roast chicken, but they would pair equally well with a celebratory roast.
Provided by Jacques Pepin
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring the water to a boil. Add the beans and cover the pot. Continue cooking the beans, covered, for 3 to 5 minutes until tender but firm. Drain and rinse under cold water.
- At serving time, heat the butter in a skillet, add the shallots and saute for about 1 minute, until the shallots start to brown.
- Add the beans, salt and pepper, and saute briefly. Sprinkle with lemon juice and serve with the chicken.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 3 grams, Carbohydrate 9 grams, Fat 9 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 164 milligrams, Sugar 4 grams, TransFat 0 grams
SLOW-COOKED GREEN BEANS WITH HARISSA AND CUMIN
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Provided by Claire Saffitz
Categories Bon Appétit Side Thanksgiving Green Bean Garlic Cumin Roast Vegan Vegetarian Wheat/Gluten-Free Vegetable
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.
GREEN BEANS IN SHERRY CREAM SAUCE
OK, I admit that the green beans are just a vehicle for the sauce. Could also be used over steak with more sauteed mushrooms. From BH&G New Cook Book.
Provided by didyb
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- cook beans according to package, or fresh (clean and snap) boil 20-25- minutes.
- Drain and return to saucepan.
- In small saucepan cook mushrooms, onion, garlic in butter about 5 minutes, til tender.
- stir in flour, pepper.
- carefully add beef broth and half and half.
- cook and stir til thickened and bubbly.
- stir in sherry.
- stir sauce into beans and heat through.
GREEN BEANS WITH TOASTED WALNUTS AND DRIED-CHERRY VINAIGRETTE
Provided by Diane Morgan
Categories Side Christmas Thanksgiving Vegetarian Quick & Easy Low Cal High Fiber Vinegar Dried Fruit Walnut Green Bean Fall Healthy Low Cholesterol Christmas Eve Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
- Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
- Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.
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4.7/5 (9)Total Time 15 minsCategory Side DishCalories 52 per serving
- When boiling, place green beans into the steamer basket and cover for 4-5 minutes. Green beans should be a brilliant green color, but still have a little snap.
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- Set a pot of salted water to boil over high heat and blanch the green beans for two minutes, just until bright green and still crisp. Drain the beans and run cold water over them to stop the cooking process.
- Melt the butter in a medium skillet set over medium heat. Add in the shallots, season with salt and pepper, and cook until lightly golden brown. Deglaze the pan with the sherry vinegar and stir in the syrup and mustard. Add the green beans and dried cranberries into the pan and toss well to combine and reheat the beans.
COD WITH LOCAL GREEN BEANS AND SOY-SHERRY SAUCE
From restaurantbusinessonline.com
Cuisine Type AmericanIngredients Seafood, BeansDay Part DinnerMenu Part Entree
- Snap ends off beans and halve them lengthwise. Blanch beans in boiling salted water for 2 minutes, or until crisp-tender. Drain and shock in ice water bath to stop cooking. Drain and set aside.In small saucepan, bring soy sauce, sherry vinegar, pepper sauce, ginger and shallots to a boil. Whisking constantly, add 8 tablespoons butter to pan, 1 tablespoon at a time, making sure each has been absorbed before adding another. Season to taste with salt and pepper. Set aside.Place two large nonstick sauté pans over high heat and add 1 tablespoon canola oil to each. Season cod fillets on both sides with salt and pepper. When oil is hot, add 6 fillets to each pan. Sauté 3 to 5 minutes, or until cod is golden brown on the first side. Turn fillets over and cook 30 seconds longer.Meanwhile, heat beans in pan with remaining tablespoon butter. Season to taste with salt and pepper. Add parsley and toss to incorporate. Gently reheat sauce, being careful not to let boil.To serve, place cod fillet, bro
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5/5 (4)Total Time 35 minsServings 10Calories 100 per serving
- Bring 4 cups water to a boil in a large straight-sided skillet. Add 1/2 teaspoon salt and green beans. Reduce heat to medium; cook 6 minutes or until tender. Drain beans; rinse with cold water. Drain and set aside.
- Wipe skillet clean and dry with paper towels; return skillet to medium-high heat. Add oil to pan; swirl to coat. Add sliced onion; sauté 5 minutes or until lightly browned, stirring occasionally. Add mushrooms; sauté 3 minutes or until mushrooms brown, stirring occasionally. Add sherry and thyme; sprinkle with remaining 1/4 teaspoon salt. Bring to a boil; cook until liquid almost evaporates. Stir in flour; cook 30 seconds, stirring constantly. Add cream cheese; stir until cheese melts. Stir in stock; bring to a boil, stirring constantly. Cook 2 minutes or until slightly thick. Remove from heat. Add beans; toss to coat. Sprinkle with crushed onions.
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- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shallots to pan; sauté 3 minutes, stirring occasionally. Add mushrooms; sauté 5 minutes or until liquid evaporates. Stir in sherry; bring to a boil. Cook until liquid almost evaporates (about 2 minutes). Add remaining 1 tablespoon butter and haricots verts; cook 30 seconds or until thoroughly heated, tossing to coat. Remove from heat. Add parsley, thyme, salt, and pepper; toss to combine.
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