Best Green Bean Recipe

The Best Green Beans Ever

Ree Drummond’s Best Green Beans Ever recipe, from The Pioneer Woman on Food Network, starts with bacon grease and gains even more flavor from chicken stock.

Total: 0 40min0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 93, Fat 5g, Saturated Fat 2g, Carbohydrate 10g, Fiber 3g, Sugar 5g, Protein 3g, Cholesterol 5mg, Sodium 305mg

Ingredients:

• 1 pound green beans
• 2 tablespoons bacon grease (can substitute 2 tablespoons butter)
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1 cup chicken broth, plus more if needed
• 1/2 cup chopped red bell pepper
• 1/2 to 1 teaspoon kosher salt (can substitute regular table salt, use 1/4 to 1/2 teaspoon)
• Ground black pepper

Instruction:

1. Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you’d prefer.
2. Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can start to caramelize.

Green Beans Amandine

This green bean recipe will become your new favorite side dish. Inspired by a classic French recipe (haricots verts amandine), these green beans feature buttery toasted almonds, tender shallot and a squeeze of lemon. Recipe yields 4 generous side servings; you can double the recipe by cooking it in a large Dutch oven.

Prep: 5min

Total: 30min

Yield: 4

Serving Size: 1 generous side serving

Nutrition Facts: servingSize 1 generous side serving, calories 161 calories, Sugar 5.1 g, Sodium 299.9 mg, Fat 11.8 g, Saturated Fat 4.1 g, Trans Fat 0 g, Carbohydrate 12.3 g, Fiber 4.8 g, Protein 4.8 g, Cholesterol 15.3 mg

Ingredients:

• 2 tablespoons unsalted butter, sliced into several pieces
• 1/2 cup sliced almonds
• 1/4 cup thinly sliced shallot (about 1 small)
• 1 pound haricots verts or slender green beans, trimmed
• 2 teaspoons lemon juice, to taste
• 1 tablespoon + ½ cup water, divided
• ½ teaspoon fine salt, to taste
• Freshly ground black pepper, to taste

Instruction:

1. In a large skillet over medium-low heat, melt the butter. Once it’s completely melted, add the almonds. Cook, stirring constantly with a heatproof spatula or wooden spoon, until the butter has browned and the almonds are beginning to brown, about 7 to 8 minutes. (Your patience will pay off, I promise!)
2. Add the shallot and cook, while stirring constantly, for 1 minute. Stir in the lemon juice and 1 tablespoon water. While stirring, cook until the liquid thickens enough that your spatula leaves an open trail on the pan behind it, about 1 more minute.
3. Use your spatula to scoop all the mixture into a bowl, and set it aside for now. Return the empty skillet to the stovetop, and add the green beans, ½ cup water and ½ teaspoon salt. Cover and cook over medium heat, stirring occasionally, until the beans are nearly tender, about 9 to 10 minutes.
4. Remove the lid and cook over medium-high heat until the liquid evaporates, about 2 to 4 minutes.
5. Off the heat, add the reserved almond mixture to the skillet and toss to combine. Season with salt and pepper, to taste, and serve. Leftover green beans will keep the fridge, covered, for about 4 days.

Quick and Easy Green Beans

Here’s a fast, efficient way to cook green beans (and other vegetables), eliminating the fuss of bringing a large pot of water to a boil or draining the veggies. (Cost for 4: $1.12)

Total: 6min

Yield: Serves 4 (serving size: about 1/2 cup)

Nutrition Facts: calories 52 calories, Carbohydrate 6 g, Cholesterol 8 mg, Fat 3.1 g, Fiber 2 g, Protein 2 g, Saturated Fat 1.9 g, servingSize None, Sodium 179 mg, Sugar None, Trans Fat None, unSaturated Fat None

Ingredients:

• 12 ounces trimmed green beans
• ¼ cup water
• 1 tablespoon butter or olive oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instruction:

1. Place green beans in a large skillet; pour in 1/4 cup water.
2. Bring to a boil over high heat. As soon as water comes to a boil, cover pan and cook 3 minutes.
3. Uncover pan, and stir in butter. Cook 1 minute or until water evaporates and beans are crisp-tender.
4. Sprinkle beans with salt and pepper.
5. 3 Ways to Riff: * Try this technique with cut asparagus, broccoli or cauliflower florets, thinly sliced zucchini or yellow squash, or quartered radishes. * You can also try with carrot chunks, butternut squash cubes, or halved Brussels sprouts; just double the cook time and add more water if the pan dries out. * Cook tender leafy greens (spinach, baby kale, Swiss chard, or mustard greens) this way; just use a Dutch oven or other large pot with a lid.

Garlic Green Beans Recipe