Best Braised Green Beans Recipes

GREEK BRAISED LAMB WITH GREEN BEANS AND TOMATO

Steps:

• Heat the oil in a large frying pan over a medium high heat.
• Add the diced lamb and cook until the meat is browned.
• Stir in the trimmed beans and onion. Cook for approx 10 minutes, stirring occassionally.
• Stir in the passata sauce, water, salt and pepper to taste and the chopped mint.
• Reduce the heat to low. Cover and simmer for 3/4 hour to one hour -- until the meat is cooked through and the beans are tender.
• Check the liquid content of the dish at the 30 minute mark and if there seems to be too much liquid, simmer uncovered for the remaining cooking time.

BACON BRAISED GREEN BEANS

Steps:

• Set a Dutch oven over medium heat and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onion and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
• Increase the heat to medium high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
• Remove from the heat and transfer the beans to a serving dish or small platter.

TURKISH-STYLE BRAISED GREEN BEANS

Steps:

• In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
• Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
• Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.

BRAISED GREEN BEANS

Steps:

• In a large skillet, bring chicken broth and garlic to a simmer over medium-high. Add green beans and thyme; cover and cook until tender, about 8 minutes. Season with salt and pepper, drizzle with olive oil, and serve with lemon slices.

VEGAN GREEN BEANS BRAISED WITH TOMATO SAUCE

Steps:

• Bring a small saucepan of water to a boil. Add tomatoes and simmer until skin begins to break, 1 to 2 minutes. Drain and rinse under cold water until cooled. Peel tomatoes, cut in half, discard seeds and cut into small cubes. Place in bowl and set aside.
• In a medium saucepan over medium-low heat, heat 2 1/2 tablespoons of the olive oil until shimmering. Add garlic and stir until barely translucent; do not allow to brown. Add the shallots and stir until translucent. Add tomatoes, raise heat to medium and stir constantly until juices have evaporated, 5 to 7 minutes.
• Add green beans, spreading them evenly in the pan. Add chili flakes and reduce heat to medium-low. Simmer, covered, until beans are fork tender, about 15 minutes. Season with salt and pepper to taste.
• Brush remaining 1 teaspoon olive oil on bread slices and toast until golden brown. Place a slice on each of two plates and spoon an equal portion of green beans and tomatoes on each slice. Sprinkle with basil and serve immediately.

BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AND POACHED TOMATOES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
• Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
• In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.
• In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
• Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
• Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
• Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow.
• Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.
• Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.
• Add the butter and cream to the potatoes, and mash well.
• Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.
• In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.
• Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
• Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
• Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.

GREEN BEANS BRAISED WITH TOMATOES AND FRESH BASIL

Steps:

• Heat oil in a skillet over medium heat. Add onion and garlic. Cook and stir until onion is translucent, about 5 minutes. Add green beans, tomatoes, and up to 1/2 cup water. Cook until beans and tomatoes are tender, about 10 minutes. Sprinkle basil, salt, and pepper on top.

GREEN BEANS BRAISED WITH TOMATOES AND BASIL

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

BRAISED GREEN BEANS WITH TOMATOES

Steps:

• In a large straight-sided skillet or a wide, shallow pot, heat 2 tablespoons oil over medium-high. Add onion and cook until translucent, about 3 minutes. Add beans, tomatoes, broth, and oregano, stirring to combine; season with salt and pepper. Bring to a boil. Reduce heat to medium, cover, and simmer, stirring occasionally, until beans are very tender, 18 to 20 minutes. Stir in remaining 3 tablespoons oil and season with salt and pepper; serve.

BRAISED GREEN BEANS WITH TOMATOES AND CILANTRO

Steps:

• Heat a medium saucepan over medium-high. Add oil and garlic; cook until fragrant and sizzling, about 30 seconds. Add tomatoes, season with salt and pepper, and cook until they begin to break down, about 5 minutes.
• Stir in beans and cilantro; bring to a simmer, then cover and cook, stirring occasionally, until beans are tender, 12 to 15 minutes. Season to taste and serve, drizzled with more oil and sprinkled with cilantro leaves.

TURKISH-STYLE BRAISED GREEN BEANS

Steps:

• Cut a small X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in a 3-quart saucepan of boiling water for 10 seconds, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain, peel, and coarsely chop.
• Cook onions and garlic in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, 4 minutes.
• Add beans, water, sugar, salt, and pepper and bring to a boil. Reduce heat to moderately low, then cover and simmer until beans are very tender, about 45 minutes.
• Remove from heat and season with salt and pepper. Cool to room temperature, uncovered, about 45 minutes. Serve beans with juices.

BRAISED CHICKEN WITH GREEN BEANS, TOMATOES AND BALSAMIC VINEGAR

Steps:

• Adjust oven rack to lower-middle position; heat oven to 350 degrees. Season chicken thighs with salt and pepper. Heat oil in nonreactive Dutch oven over medium-high heat until shimmering but not smoking; add chicken thighs skin-side down and cook without moving them until skin is crisped and well browned, 10 to 12 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer thighs to large plate.
• Pour off all but 1 teaspoon fat from pot. Add onion and tomato paste and cook over medium heat, stirring occasionally and scraping bottom of pot with wooden spoon, until tomato paste begins to darken, about 4 minutes (if bottom of pot becomes very dark and sticky, stir in 1 to 2 tablespoons water, juice from tomatoes or some of chicken broth).
• Add garlic and anchovy and cook, stirring constantly, until fragrant, about 1 minute.
• Stir in tomatoes, chicken broth, and wine, scraping up browned bits with wooden spoon.
• Add red pepper flakes, thyme, and bay.
• Remove and discard skin from chicken thighs, then submerge chicken bone-side up in liquid, adding any chicken juices accumulated on plate.
• Increase heat to high, bring to simmer, cover, then place pot in oven.
• After 30 minutes add green beans. Cook chicken for another 10 minutes or until done (when it offers no resistance when poked with tip of paring knife but meat still clings to bone).
• While chicken cooks, simmer balsamic vinegar in 8-inch nonreactive skillet over medium-high heat until thick, syrupy, and reduced to 1/4 cup, 3 to 5 minutes (begin measuring volume when vinegar begins to cling to sides of saucepan). Set aside.
• Using slotted spoon, transfer chicken to plate and tent with foil (I don't always tent it, too lazy); discard bay leaf.
• Bring liquid in Dutch oven to simmer over medium-high heat and cook until the beans are of the tenderness you like.
• Stir about 1/3 cup sauce into balsamic reduction to loosen, then stir mixture into sauce; adjust seasoning with salt and pepper.
• Return chicken and accumulated juices to sauce, cook long enough to warm chicken, turning once or twice. Serve immediately.

GREEN BEANS BRAISED WITH TOMATOES AND BASIL

Steps:

• Heat oil in large nonstick skillet over medium heat.
• Add onion and garlic and sauté until onion softens slightly, about 5 minutes.
• Add green beans, tomatoes, basil leaves, and 1/2 cup water.
• Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes.
• Season to taste with salt and pepper.
• Transfer to bowl and serve.

BRAISED GREEN BEANS WITH TOMATOES

Steps:

• Heat the oil in large pot or Dutch oven over medium heat.
• Add the onions, celery and carrots and saute, stirring often, until the vegetables are tender, about 4 minutes.
• Add the green beans, tomatoes, salt and pepper.
• Cover the pot, reduce the heat to low and cook, stirring occasionally, until the beans are very tender, about 55-65 minutes.
• Stir in the parsley and season with additional salt and pepper, if desired.

HOISIN-BRAISED PORK, MUSHROOMS AND GREEN BEANS ON NOODLES

Steps:

• Combine pork and five-spice powder in medium bowl; mix well. Sprinkle pork with pepper and lightly with salt. Add flour and toss to coat.
• Heat vegetable oil in heavy large pot over medium-high heat. Add half of pork and saut) until brown, about 4 minutes; transfer to bowl. Add remaining pork and sauté until brown, about 4 minutes. Return pork and any juices from bowl to pot. Add mushrooms, broth, 1 1/4 cups green onions, hoisin, soy sauce and ginger and bring to boil, scraping up browned bits. Reduce heat to low, cover and simmer until pork is just tender, stirring occasionally, about 50 minutes. (Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.) Add green beans. Cover; simmer 5 minutes. Uncover; simmer until beans are crisp-tender, stirring occasionally, about 5 minutes.
• Meanwhile, cook linguine in medium pot of boiling salted water until just tender but still firm to bite. Drain well. Return linguine to pot; mix in sesame oil.
• Transfer linguine to serving bowl. Top with pork mixture. Sprinkle with remaining 1/4 cup green onions.

BRAISED GREEN BEANS/ FASSOULAKIA YAHNI

Steps:

• Saute onion and garlic in olive oil until soft.
• Add tomato paste and fresh tomato and simmer until sauce is slightly thickened.
• Add string beans and seasoning and enough water to barely cover.
• Cover and cook until beans are tender.

BRAISED FRESH GREEN BEANS

Steps:

• Heat the olive oil in a large enough skillet to hold the beans until the oil begins to shimmer.
• Add the shallot and cook until golden, about five minutes.
• Add the breans and broth. Cover and simmer on low heat until beans are just tender, about 15 minutes.
• Season with salt and pepper. Serve with thyme sprinkled on top.

BRAISED GREEN BEANS WITH FRIED TOFU

Steps:

• In a small bowl, stir together the white sugar, soy sauce, white wine and 1/2 cup of chicken broth. Set the sauce aside.
• Pat the tofu dry with paper towels, and cut into cubes. Season the cubes with salt and pepper. Sprinkle 1 tablespoon of cornstarch over them on all sides.
• Heat a little more than 1 inch of oil in a large deep skillet over medium-high heat. If you have a deep-fryer, fill to recommended level, and heat the oil to 375ºF (190ºC). When the oil is hot, add the tofu, and fry until golden brown on all sides. Turn occasionally. Remove from the oil with a slotted spoon, and drain on paper towels.
• In a separate skillet, heat one tablespoon of oil over medium-high heat. Add the onion and green beans; cook and stir for 3 to 5 minutes. Season with salt and pepper. Stir in the tomatoes, and cook until they begin to break apart, about 4 minutes. Add the bamboo shoots, and stir to blend.
• Stir the sauce into the skillet with the beans, and bring to a boil. Cook for 5 minutes, stirring occasionally. If the liquid starts to evaporate too much, stir in up to 1 cup of chicken broth.
• Mix together the remaining 2 tablespoons of cornstarch and water until cornstarch is dissolved. Stir this into the sauce in the skillet. Simmer, stirring gently, until the sauce clears and thickens. Add the tofu, and stir to coat with the sauce.

BRAISED DUCK WITH GREEN BEANS, THAI STYLE

Steps:

• Remove excess fat from duck or duck legs. Season with salt and pepper, and put in a skillet that will fit it comfortably; turn heat to medium, and cover. Check once you hear sizzling: duck should be simmering in its own fat and exuding liquid. Adjust heat to create a steady simmer.
• Once bottom browns, turn. Eventually liquid will evaporate and duck will cook in fat only; at this point, lower heat and continue to cook duck, turning once in a while, until it becomes tender, about an hour.
• Transfer duck to a plate. Pour off all but a couple of tablespoons of fat. Turn heat to medium high, and add onion; cook, stirring occasionally, until it softens, about 5 minutes. Add ginger, garlic and chilies and cook, stirring, for 30 seconds. Add beans and sugar and turn heat to high; cook, stirring occasionally, until beans begin to brown, about 5 minutes.
• Add 2 tablespoons water and nam pla or soy sauce. Put duck on top of bean mixture and bring to a simmer. Cover and cook until both beans and duck are very tender, 15 to 30 more minutes, adding a little more water if necessary to keep mixture moist. (You can prepare dish in advance up to this point; cover and set aside until ready to eat, then reheat.) Uncover and stir in lime juice; taste and adjust seasoning, then sprinkle with cilantro and serve.

BRAISED PORTUGUESE SAUSAGE AND BLUE LAKE GREEN BEANS

Steps:

• Place fine herbs, bay leaves, juniper berries and black peppercorns in cheesecloth and tie with string.
• In a large braising pan melt butter, add Portugese sausage, Maui onions and saute' sausage until brown. Add fine herbs, season with sea salt and black pepper. Add garlic and saute' about a minute.
• Add 1/2 cup Riesling Wine and reduce by one-half.
• Add vegetable stock, green beans, potatoes and wine. Bring to a full boil and reduce to a slow simmer covered. Braise 45-minutes to 1 hour or until beans and potatoes are tender.
• Season to taste with fine sea salt and fresh ground black pepper.
• Serve in warm bowls.
• Garnish with chopped Fresh Chopped Parsley.
• *Chef's Note: Riesling Wine from Bay Bridge Vineyard 2009.