Butter: I love using creamy European butter, but any butter will be great. And I often don't use it at all. Boil them! It's so easy. Scroll down to the recipe card for the detailed instructions. Here are the basic steps:. Start by trimming the ends of the green beans. You can leave them whole, or you can cut them into three-inch pieces. It's really important that the beans remain firm - soft and limp will not do.
The only seasoning they need is some coarse kosher salt and maybe a pat of butter. It's such a versatile side dish. It goes with anything, really. I often serve them with one of the following main dishes:. Sometimes I top them with a couple of poached eggs for an easy and delicious meatless dinner.
Although they taste best when freshly cooked, you can keep leftovers in the fridge, in an airtight container, for up to 4 days. Or chop them and add them cold to a salad. Sometimes I replace the asparagus in this asparagus salad with leftover boiled green beans. I typically publish a new recipe once a week. Your green beans are cooked and ready! There are two different heating stages for this recipe on how to boil green beans. One involves boiling and the other involves cooking in hot water.
Here are the details on the boiling:. Welcome to my blog! Get original, imaginary ways to boil meat, vegetables, fish and more, following step-by-step instructions that guarantee mouth-watering dishes to thrill your family and guests!
Your email address will not be published. By Vera Stetsenko. When it comes to boiling green beans, you need to put ml of water in a utensil and bring it to a boil. Add a tablespoon of salt and add grams of frozen green beans. Let the beans cook for minutes and then drain out all the moisture. Your green beans are done and ready to serve! Print Recipe Pin Recipe. Prep Time 5 mins. Cook Time 5 mins. Total Time 10 mins. Course Main Course. You put in green beans and onions and bacon and cook for a least 2 hours.
Best cooked at least one hour with all bean juice, bacon, salt, pepper, garlic, ground basil and oregano. Cook down until small amount of juice remains. Grandkids devour them. I steam green beans nights a week, for no more than 10 minutes. Any longer and they are mush! She asked if I liked greens and my reply was a resounding yes; I had never had them that fresh! She started cooking them, boiling to death would be a better description. No insult intended toward those of you who like your green beans soft.
As we fixed our plates she asked me why they tasted so much better and I explained to her that the way she had been cooking them the only thing that had flavor or nutritional value at that point was the water they were in because all the flavor and nutrients were there.
She thanked me, we had a good laugh and a great meal together. Great memory. I have never heard of cooking green beans for 1 or 2 hours. Why do you need to cook them so long? They must be like mush. My mother never cooked them that long.
The most I cook them is minutes in boiling water and if I microwave them only 2 — 3 minute. Even 20 minutes would be too long. Click here to cancel reply. Pin 6. Share Yum 2. Related Recipes. If you desire your green beans softer, just microwave a little longer. Jeff Fugate October 8, What slow cooking them in a crock pot or over the stove?
How long should they cook for? Reply Whats Cooking America October 10, This articles is for tips for cooking perfect green beans. Grown in Asia, this variety is popular in Keralan cooking and Chinese stir-fries. They should be firm and snap when bent in half. A 3—5 minute boil or steam will cook the beans whilst retaining their crunch. Once you've cooked your beans, plunge them into iced water to stop them cooking — this stops them overcooking in their residual heat, and also helps to retain a bright, verdant green colour if you don't plunge them into ice water after cooking, the colour will likely fade.
At the other end of the scale, roasting green beans really brings out the umami flavour and are great served with other umami rich ingredients such as black olives, bacon or parmesan. Our roasted green beans with sticky garlic and Parmesan crumb is the perfect example of this. In Chinese cooking, green beans are often fried or dry-fried in a smoking hot wok — this blisters the outside of the bean giving it a slightly charred flavour, as in our Sichuan green bean recipe.
However, they are lovely braised in a garlicky, tomato stew, like in our Greek green bean recipe. Green beans are a classic allotment veg, so if you end up with a big glut, why not try pickling them?
Pickled green beans are a great cheese board addition or even garnish for a Bloody Mary. Popular in salads, green beans are probably best known in the classic French salad Nicoise.
Try Eric Chavot's fiery take on it here or a similar Italian version called Condiglione.
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