Best Caramelized Green Beans With Walnuts Recipes

CARAMELIZED GREEN BEANS

Steps:

• In an extra-large stainless-steel or cast-iron skillet melt butter over medium until bubbling. Add green beans and toss well to coat. Add shallot, garlic, ginger, and dill. Season with a big pinch of kosher salt and freshly ground black pepper. Reduce heat to medium-low and cook, tossing frequently, until beans are darkened in color, slightly wilted, and caramelized, 35 to 40 minutes. Some of the green beans will be darker and softer than others; that's okay.
• Sprinkle in the sugar and cook another minute to dissolve. Remove pan from heat and stir in lemon zest and juice. Season to taste with more salt and pepper. Serves 4.

GREEN BEANS WITH WALNUTS

Steps:

• Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
• Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

LEMONY GREEN BEANS WITH WALNUTS AND THYME

Steps:

• Bring a large pot of water to a boil and drop in the green beans. Simmer over medium-high heat until beans are just barely cooked and still bright green, about 2 minutes. Drain immediately and rinse under cold water. Drain and set aside.
• Heat oil in a skillet over medium heat. Add drained beans, nuts, lemon zest, lemon juice, and thyme. Continue to cook until most of the juice has evaporated, about 3 minutes. Season with salt and fresh ground pepper. Serve immediately.

GREEN BEANS WITH CARAMELIZED SHALLOTS AND WALNUTS

Steps:

• Bring a pot of slightly salted water to a boil. Blanch the green beans in the boiling water for 3 minutes; drain and set aside. Put a skillet over medium heat and add a 3-count of oil. Sauté the shallots for 3 minutes, stirring frequently, until they begin to soften and get some color. Add the walnuts and cook for 3 more minutes, tossing frequently, until the nuts get toasty. Add the green beans; season with salt and pepper. Toss it all together; then give a squeeze of lemon juice and hit it with the parsley. It's good, tasty, and simple.

GREEN BEANS WITH CARAMELIZED ONIONS

Steps:

• 1. Heat margarine in large skillet, add onion, sprinkle with sugar. Cook over low heat until onions are golden and tender, about 20 minutes.
• 2. Cook green beans in boiling water for 10 - 13 minutes or until tender. Drain and place in bowl.
• 3. Spray hot beans with vegetable oil spray and sprinkle with Mrs. Dash® Lemon Pepper Seasoning Blend, toss.
• 4. Garnish with caramelized onions.

GREEN BEANS WITH CARAMELIZED PECANS

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.

GREEN BEANS WITH CARAMELIZED SHALLOTS

Steps:

• In a medium saucepan with a tight-fitting lid, melt 2 tablespoons butter over medium heat; swirl to coat bottom of pan. Add shallots; cover. Reduce heat to medium-low; cook, stirring occasionally, until golden brown, 15 to 20 minutes. Set aside.
• Meanwhile, in a large pot of boiling salted water, cook green beans until fork-tender, 4 to 6 minutes. Drain; return to pot. Toss with remaining tablespoon butter. Season with salt and pepper.
• Transfer green beans to a serving dish; top with caramelized shallots.