Green Beans with Caramelized Onions and Almonds

Kosher salt
3 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper


Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.




foodnetwork.com
Recipe courtesy of Tyler Florence

Sauteed Green Beans

5 slices bacon
1/2 cup slivered almonds
1 (16 ounce) package frozen cut green beans
1/4 cup butter

Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. 

Add the almonds to the skillet at this time, and cook, stirring until light golden brown.

Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. 

Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.

Serves 6

allrecipes.com

Classic Green Bean Casserole

1 can (10 3/4 ounces) Cream of Mushroom/Celery/chicken Soup (your choice)
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Step 1:  Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.

Step 2:  Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

Step 3:  Bake for 5 minutes or until the onions are golden brown.


Golden Green Bean Casserole: Substitute Campbell's® Condensed Golden Mushroom Soup for the Cream of Mushroom Soup. Omit the soy sauce. Stir in 1/4 cup chopped red pepper with the green beans.

For Broccoli Casserole: Substitute 4 cups cooked broccoli florets for the green beans.

For Cheese Lovers: Stir in 1/2 cup shredded Cheddar cheese with the soup. Omit the soy sauce. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.

To add a festive touch: Stir in 1/4 cup chopped red pepper with the soup.

To add crunch: Add 1/4 cup toasted sliced almonds to the onion topping.

For bacon lovers: Add 2 slices bacon, cooked and crumbled, to the bean mixture.

Chef Tip: Try this Italian version with pancetta and rosemary! Cook 4 ouncespancetta, diced, in a skillet over medium heat until almost crisp. Add 1/4 cupchopped onion and 1/2 teaspoon minced fresh rosemary leaves to the skillet and cook until onion is tender. Add the pancetta mixture to the soup mixture in Step 1. In Step 2, sprinkle the remaining French fried onions with 1 tablespoon grated pecorino Romano cheese, then bake as directed in Step 3.

campbellskitchen.com

Herb Green Beans with Feta

1 1/2 pounds green beans, trimmed

Kosher salt
1/4 cup olive oil
4 tablespoons torn fresh mint leaves, divided
2 tablespoons chopped fresh dill, divided
2 tablespoons matchstick-size strips lemon zest, divided
2 tablespoons (or more) fresh lemon juice
2 ounces feta, crumbled (about 1/2 cup)
Freshly ground black pepper

Working in two batches, cook beans in a large pot of boiling, generously salted water just until crisp-tender, about 5 minutes. Using tongs, transfer to a colander set in a bowl of ice water; let cool. Drain well, then pat dry with paper towels.

Toss beans, oil, 2 tablespoons mint, 1 tablespoon dill, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and half of feta in a large bowl; season with salt, pepper, and more lemon juice, if desired. Serve beans topped with remaining feta, 2 tablespoons mint, 1 tablespoon dill, and 1 tablespoon lemon zest.

DO AHEAD: Beans can be cooked 1 day ahead. Wrap in a paper towel, place in a resealable plastic bag, and chill.

Serves 8
 

Bon Appétit
August 2013

Note: This went well with the Brandied-Peach Pork Chops.

Green Beans with Sweet and Sour Red Onions

1 pound slender green beans, trimmed
3 tablespoons butter
1 very large (14- to 16-ounce) red onion, peeled, halved lengthwise, sliced lengthwise
1 tablespoon chopped fresh marjoram
1/2 teaspoon dried crushed red pepper
1/3 cup red wine vinegar
2 tablespoons (packed) dark brown sugar
Steam beans until crisp-tender, about 5 minutes. Transfer to plate.

Melt butter in heavy large skillet over high heat. Add next 3 ingredients. sauté until onion begins to soften, about 2 minutes. Add vinegar and sugar. Stir until sauce thickens, about 1 1/2 minutes. Add beans; toss to coat and heat through, about 1 minute. Season with salt and pepper. Mound in shallow bowl.


Makes 6 Servings

Bon Appétit
February 2007

Green Beans with Garlic, Lemon, and Parsley

1 1/2 pounds green beans, trimmed
2 tablespoons (1/4 stick) butter
2 tablespoons olive oil
2 large garlic cloves, minced
1/4 cup chopped fresh parsley
1 tablespoon grated lemon peel

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Place beans in bowl of ice water to cool. Drain well.

Melt butter with oil in heavy large skillet over medium-high heat. Add garlic; stir 30 seconds. Add beans; sauté until heated through, about 5 minutes. 

Stir in parsley and lemon peel. Season with salt and pepper. Transfer to platter.

Makes 6 Servings

Bon Appétit  March 2005

Green Beans with Bacon and Shallots

2 1/2 pounds green beans, trimmed, cut into 2-inch pieces

8 bacon slices, thinly sliced crosswise
3 tablespoons butter
2/3 cup finely chopped shallots (about 4 large)

Cook beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water. Drain well. Pat dry with paper towels. (Can be prepared 6 hours ahead. Wrap in paper towels; enclose in resealable plastic bag and refrigerate.)

Cook bacon in heavy large skillet over medium heat until crisp. Transfer to paper towels and drain. Discard all but 3 tablespoons bacon fat in skillet. Add butter to skillet and melt over medium heat. Add shallots and sauté until tender and golden, about 4 minutes. Add beans and sauté until heated through, about 6 minutes. Add bacon to skillet and toss to blend. Season to taste with salt and pepper. Transfer to bowl and serve.

Bon Appétit December 2000

Serves 10