Best Green Beans Braised Recipes

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GREEK BRAISED LAMB WITH GREEN BEANS AND TOMATO



Greek Braised Lamb With Green Beans and Tomato image

Make and share this Greek Braised Lamb With Green Beans and Tomato recipe from Food.com.

Provided by Jubes

Categories     Lamb/Sheep

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 teaspoons olive oil
600 g lamb, diced
1 large red onion, chopped
1 kg fresh green beans, washed and trimmed
680 g passata (pureed tomato pasta sauce)
180 ml water
salt
fresh ground black pepper
1/8 cup mint leaf, chopped roughly

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



Bacon Braised Green Beans image

Excerpted from Emeril Lagasse's book, Emeril 20-40-60 (HarperStudio)

Provided by Emeril Lagasse

Categories     side-dish

Time 32m

Yield 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
6 slices bacon, diced
1 cup thinly sliced onion
2 tablespoons sliced garlic
2 pounds green beans, rinsed, ends trimmed
1 cup chicken stock, canned low-sodium chicken broth or water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

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



Turkish-Style Braised Green Beans image

In this Turkish method, vegetables (and sometimes beans) are cooked in plenty of olive oil - usually with tomatoes, onions and one or two other ingredients - until they have almost lost their shape. Then they are cooled and served at room temperature, when their flavors are at their fullest. Very often an herb or citrus juice is added just before serving for a little spark; thick yogurt and lemon wedges are standard accompaniments. It's probably obvious that these dishes are pretty much ideal for warm-weather meals. They not only can be made in advance, but also must be, so they can cool down. Even a day or two ahead is fine; just take them out of the refrigerator about 45 minutes before serving.

Provided by John Willoughby

Categories     dinner, weekday, side dish

Time 1h

Yield 4 side-dish servings

Number Of Ingredients 11

6 tablespoons extra virgin olive oil
2 medium onions, chopped
2 garlic cloves, chopped
1 pound green beans, trimmed and cut in half widthwise
2 medium tomatoes, peeled, cored and chopped
1 tablespoon sugar
1 teaspoon salt
Black pepper
1/4 cup roughly chopped mint
Thick yogurt, for serving
Lemon wedges, for serving

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.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 17 grams, Carbohydrate 20 grams, Fat 21 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 596 milligrams, Sugar 11 grams

BRAISED GREEN BEANS



Braised Green Beans image

These beans are simmered in chicken broth. They are a good side dish for hanger steak, roast chicken, or shrimp.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

1 cup chicken broth
5 peeled cloves garlic
1 pound trimmed green beans
2 teaspoons fresh thyme leaves
Salt and pepper
Extra-virgin olive oil
Lemon slices

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.

Nutrition Facts : Calories 81 g, Fat 4 g, Fiber 4 g, Protein 3 g, SaturatedFat 1 g

VEGAN GREEN BEANS BRAISED WITH TOMATO SAUCE



Vegan Green Beans Braised with Tomato Sauce image

Provided by Elaine Louie

Categories     dinner

Time 45m

Yield 2 servings

Number Of Ingredients 10

2 beefsteak tomatoes
2 1/2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 clove garlic
1 shallot garlic cloves, minced
1/2 pound green beans, trimmed
1/4 teaspoon crushed chili flakes or Aleppo pepper
Salt, to taste
Ground whit epepper to taste
2 1/2 inch thick slices country bread
8 medium basil leaves, sliced into chiffonade

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.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 17 grams, Carbohydrate 31 grams, Fat 21 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 690 milligrams, Sugar 9 grams, TransFat 0 grams

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



Braised Short Ribs on Garlic Mashed Potatoes with Green Beans and Poached Tomatoes image

Provided by Chuck Hughes

Categories     main-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 39

3 large onions, coarsely chopped
3 to 4 stalks celery, coarsely chopped
4 large carrots, peeled, trimmed and cut into 2-inch chunks
2 beets, peeled, trimmed and cut into 1-inch cubes
3 heads garlic, cut in half
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 star anise
1 cinnamon stick
6 beef short ribs
Coarse salt
1 cup all-purpose flour
Canola oil
2 (750 ml) bottles red table wine
2 tablespoons cocoa powder
1 cup brown sugar
1 to 2 tablespoons butter, a nub
Handful peppercorns
Garlic Mashed Potatoes, recipe follows
Oil-Poached Cherry Tomatoes on the Vine, recipe follows
Green Beans, recipe follows
1 head garlic
1 tablespoon good, fruity olive oil
Salt and freshly ground black pepper
A sprig or 2 of fresh herbs (rosemary or thyme)
6 large Yukon Gold potatoes, scrubbed but not peeled, and quartered.
1 stick butter
1 cup cream
1 to 2 cups good olive oil (enough to just cover tomatoes in pan)
Pinch coarse or kosher salt
2 sprigs fresh herbs
1/2 head garlic, sliced in half
4 vine stems of cherry tomatoes
5 handfuls small green beans (petit haricots verts)
Water
Salt
1 large shallot
2 tablespoons butter
Freshly ground black pepper

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



Green Beans Braised with Tomatoes and Fresh Basil image

Green beans are braised with tomatoes, garlic, and onion until tender and finished with a sprinkle of fresh basil in this easy vegetable side dish recipe.

Provided by mike

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil
1 cup chopped onion
2 cloves garlic, minced
1 ½ pounds fresh green beans, trimmed
2 large plum tomatoes, chopped
½ cup water
1 cup fresh basil leaves
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 169.4 calories, Carbohydrate 18.1 g, Fat 10.5 g, Fiber 7.1 g, Protein 4.3 g, SaturatedFat 1.5 g, Sodium 53.3 mg, Sugar 5.1 g

GREEN BEANS BRAISED WITH TOMATOES AND BASIL



Green Beans Braised with Tomatoes and Basil image

Categories     Herb     Tomato     Vegetable     Side     Braise     Low/No Sugar     Wheat/Gluten-Free     Basil     Green Bean     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
2 garlic cloves, minced
1 1/2 pounds green beans, trimmed
2 large plum tomatoes, finely chopped (about 1 cup)
1 cup (packed) fresh basil leaves
1/2 cup water

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



Braised Green Beans with Tomatoes image

A healthy, one-skillet vegetable side. Make it vegan by using vegetable broth.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 7

5 tablespoons extra-virgin olive oil
1 medium onion, halved and thinly sliced (2 cups)
1 1/2 pounds green beans, trimmed and halved crosswise on the bias
1 can (28 ounces) whole peeled tomatoes, drained and coarsely chopped (2 cups)
1 cup low-sodium chicken or vegetable broth
2 tablespoons coarsely chopped fresh oregano leaves
Kosher salt and freshly ground pepper

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



Braised Green Beans with Tomatoes and Cilantro image

Summer tomatoes are a thing of beauty, but what if you're wanting to take a (short) break from all those caprese salads? Try this Spanish-inspired-side that braises chopped fresh tomatoes alongside sturdy romano beans; the tomatoes bring a welcome burst of acidity and a touch of sweetness to the final dish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegan Recipes

Time 45m

Yield Serves 6 to 8

Number Of Ingredients 6

1/4 cup extra-virgin olive oil, plus more for serving
4 cloves garlic, smashed and peeled
2 large tomatoes, coarsely chopped (3 cups)
Kosher salt and freshly ground pepper
1 1/2 pounds Romano or green beans, trimmed and cut into 2-inch pieces (7 cups)
1/2 cup coarsely chopped fresh cilantro, plus more leaves for serving

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



Turkish-Style Braised Green Beans image

Categories     Garlic     Onion     Tomato     Vegetable     Side     Braise     Vegetarian     Dinner     Green Bean     Healthy     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 11

2 medium tomatoes
2 medium onions, chopped
2 garlic cloves, chopped
2/3 cup extra-virgin olive oil
1 pound green beans, trimmed and halved crosswise
1 cup water
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
Accompaniments:
lemon wedges; thick Turkish or Greek yogurt

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



Braised Chicken With Green Beans, Tomatoes and Balsamic Vinegar image

This is a favorite fall/winter recipe in my house. I modified it from a Cook's Illustrated recipe because no one (but me) likes Swiss Chard in my family. When browning the chicken, avoid overcrowding the pot--brown the thighs in two batches if all eight do not fit comfortably. Polenta, wide noodles or mashed potatoes go really well with this dish. Also, it has less calories than the Nutrition Facts calculate because you remove the skin after browning.

Provided by AustinMama

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

8 bone-in skin-on chicken thighs (about 3 pounds, trimmed of excess fat and skin)
salt & fresh ground pepper
1 tablespoon olive oil
1 large onion, halved and sliced about 1/4 inch thick (about 2 cups)
1 tablespoon tomato paste
3 garlic cloves (minced or pressed through garlic press, about 1 tablespoon)
1 anchovy fillet, minced (about 1 teaspoon)
1 (14 1/2 ounce) can diced tomatoes
2 cups low sodium chicken broth
1/4 cup dry red wine
1/4 teaspoon red pepper flakes
1 1/2 tablespoons chopped fresh thyme leaves
1 bay leaf
1/2 lb green beans, ends removed and cut in half
1/2 cup 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.

Nutrition Facts : Calories 528.4, Fat 33.2, SaturatedFat 9, Cholesterol 158.8, Sodium 476, Carbohydrate 18, Fiber 4.3, Sugar 7, Protein 37.7

GREEN BEANS BRAISED WITH TOMATOES AND BASIL



Green Beans Braised With Tomatoes and Basil image

Make and share this Green Beans Braised With Tomatoes and Basil recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

3 tablespoons extra virgin olive oil
1 cup white onion, finely chopped
2 garlic cloves, minced
1 1/2 lbs green beans, trimmed
2 large plum tomatoes, finely chopped (about 1 cup)
1 cup fresh basil leaf (packed)
1/2 cup water

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.

Nutrition Facts : Calories 113.3, Fat 7, SaturatedFat 1, Sodium 9.7, Carbohydrate 12.3, Fiber 4.8, Sugar 3.3, Protein 2.7

BRAISED GREEN BEANS WITH TOMATOES



Braised Green Beans With Tomatoes image

This is a simple, savory green vegetable dish. This recipe can be prepared up to three days in advance (wait to add the parsley until ready to serve). Keep the cooked beans tightly covered in the refrigerator, then reheat on the stovetop or in a 350 degree oven for about 20-30 minutes.

Provided by CookingONTheSide

Categories     Vegetable

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 9

2 tablespoons extra virgin olive oil
1/3 cup onion, finely chopped
1/3 cup celery, finely chopped
1/3 cup carrot, finely chopped
2 lbs frozen green beans, not thawed
14 ounces canned diced tomatoes, drained
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup fresh parsley, chopped

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



Hoisin-Braised Pork, Mushrooms and Green Beans on Noodles image

Categories     Soup/Stew     Mushroom     Pasta     Pork     Vegetable     Braise     Sauté     Dinner     Meat     Green Bean     Fall     Winter     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 13

1 1/2 pounds well-trimmed boneless pork shoulder (Boston butt), cut into 1-inch cubes
2 teaspoons Chinese five-spice powder
3 tablespoons all purpose flour
2 tablespoons vegetable oil
1 pound fresh shiitake mushrooms, stemmed, caps sliced
1 cup canned low-salt chicken broth
1 1/2 cups chopped green onions
3 tablespoons hoisin sauce
1 tablespoon soy sauce
2 1/4-inch-thick rounds of peeled fresh ginger
8 ounces green beans, trimmed, cut on diagonal into 1 1/2-inch lengths
1 9-ounce package fresh egg linguine, cut in half
1 tablespoon oriental sesame oil

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



Braised Green Beans/ Fassoulakia Yahni image

Make and share this Braised Green Beans/ Fassoulakia Yahni recipe from Food.com.

Provided by Susie D

Categories     Vegetable

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 large onion, chopped
1 garlic clove, minced
1 tablespoon olive oil, preferably Greek
1 teaspoon tomato paste
1 tomatoes, peeled and chopped
1 lb string bean
2 tablespoons fresh parsley or 2 tablespoons of fresh mint, chopped
kosher salt
fresh ground black pepper
water

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 GREEN BEANS WITH FRIED TOFU



Braised Green Beans With Fried Tofu image

You would not believe that this dish is actually Vietnamese! Even my meat and potatoes husband loves it! My recommendation is to have plenty of white rice on hand since the sauce is so tasty! Great as part of an Asian meal.

Provided by ElizabethKnicely

Categories     Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons white sugar
3 tablespoons soy sauce
1 cup dry white wine
1/2 cup chicken broth or 1/2 cup vegetable broth
1 (14 ounce) package tofu, drained
salt, to taste
pepper, to taste
1 tablespoon cornstarch
3 cups oil, as needed (for frying)
1 onion, chopped
4 plum tomatoes, sliced into thin wedges
12 ounces fresh cut green beans, trimmed and cut into 3 inch pieces
1 cup bamboo shoot, drained and sliced
1 cup chicken broth or 1 cup vegetable broth, as needed
2 tablespoons cornstarch
3 tablespoons water

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 FRESH GREEN BEANS



Braised Fresh Green Beans image

Make and share this Braised Fresh Green Beans recipe from Food.com.

Provided by Jean R

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
1 shallot, minced
1 lb green beans, ends trimmed
3/4 cup chicken broth
1/4 teaspoon fresh thyme, minced
salt
pepper

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 DUCK WITH GREEN BEANS, THAI STYLE



Braised Duck With Green Beans, Thai Style image

Provided by Mark Bittman

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

4 duck legs or 1 duck, cut into quarters
Salt and pepper
1 large onion, sliced
1 tablespoon minced ginger
1 tablespoon minced garlic
1 or 2 small chilies, seeded and minced, or crushed red chili flakes to taste
1 1/2 pounds green beans, trimmed
1 tablespoon sugar, or to taste
2 tablespoons nam pla or soy sauce
2 tablespoons lime juice, or to taste
Coarsely chopped fresh cilantro leaves for garnish, optional

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.

Nutrition Facts : @context http, Calories 1011, UnsaturatedFat 54 grams, Carbohydrate 22 grams, Fat 89 grams, Fiber 6 grams, Protein 31 grams, SaturatedFat 30 grams, Sodium 1096 milligrams, Sugar 11 grams

BRAISED PORTUGUESE SAUSAGE AND BLUE LAKE GREEN BEANS



Braised Portuguese Sausage and Blue Lake Green Beans image

Portuguese Sausage, Fresh Blue Lake Green Beans and Baby Rose Red Potatoes braised in vegetable stock and Riesling Wine.

Provided by Potagekempcc

Categories     Stew

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 18

2 sprigs fresh parsley
2 sprigs fresh rosemary
2 sprigs winter savory
2 sprigs winter savory
2 sprigs lemon thyme
3 fresh bay leaves
4 juniper berries
4 black peppercorns
2 tablespoons unsalted butter
1 lb sausage (Portuguese,Sausage, Cut on the Bias)
1 1/2 cups maui onions (Small Diced)
2 fresh garlic cloves (Minced)
1 teaspoon fine sea salt
1 teaspoon fresh ground black pepper
1 cup white wine (*Riesling Wine)
8 cups vegetable stock
2 lbs green beans (Fresh Blue Lake, Trimmed)
2 lbs baby red potatoes (Scrubed)

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.

Nutrition Facts : Calories 736, Fat 39.2, SaturatedFat 14.9, Cholesterol 81.1, Sodium 1649.4, Carbohydrate 66.4, Fiber 12.4, Sugar 12.3, Protein 23.3

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