Other options: toss green beans with olive oil and parmesan and roast in the oven; a simple sautee with butter, salt, pepper, and garlic or garlic powder; sautéed with bacon; sautéed and topped with toasted almonds.
For a Thanksgiving meal, I blanche and store in ice. Right before serving, I melt butter in a saute pan with a couple cloves of grated garlic until the garlic becomes fragrant. I quickly saute the green beans in the garlicked butter. Salt and pepper to taste.
1 lb. green beans 4 - 6 shallots, cut into fine slivers 2 - 3 cloves of garlic, cut into fine slivers 1/2 cup slivered almonds 1 lemon for zesting salt and pepper to taste
Cook the green beans in any way you like (I season them with salt and pepper and steam them). While the beans are cooking, saute the shallots, garlic, and almonds (and salt and pepper) in olive oil until the shallots and garlic are soft, and the almonds are toasted. When the beans are finished cooking, add them to the sauté pan and stir to combine. Pour into a serving dish and grate some lemon zest over the top. You can also put the beans into the serving dish, then pour the almond, garlic, and shallot mixture over the top if you like. Both ways are good, but I prefer combining them in the pan.
If you like vinegar-y stuff, first you slice the green beans in half lengthwise (PITA, but makes them so yummy). Then, steam green beans with a few cloves of garlic in the steamer until they are just cooked, not too soft, throw in an ice water bath to stop cooking. Let cool, and slice the garlic very thin. Then, make a marinade of olive oil and red vine vinegar, add garlic and pour over beans. Toast some crusty bread to dip in the marinade and go to town. So good and very healthy.
Post by eponinepontmercy on Nov 23, 2015 16:07:35 GMT -5
Blanch fresh green beans. Wrap bundles of 4-5 in a strip of bacon. (Exact number will vary depending on size of green beans and your bacon.) Bake until bacon is cooked through to your liking.
I add 1/4 cup of dried sweetened cranberries to each cup of string beans, steam both together. Once I plate them, I top with 1 tbsp of toasted pecans for each cup of string beans. Because I am so busy Thanksgiving day, I toast the pecans in advance.