Best New Orleans Style String Beans Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

NEW ORLEANS-STYLE STRING BEANS



New Orleans-Style String Beans image

Don't rush to serve these hot out of the pan, as they are best eaten when cooled off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 10

1 1/2 pounds green beans, stem ends removed
8 garlic cloves
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
Large pinch of paprika
Pinch of cayenne pepper
4 1/2 teaspoons extra-virgin olive oil (enough to lightly cover the pan)
3 tablespoons honey
1/4 cup Cognac

Steps:

  • Bring a large pot of salted water to a boil. Add the beans and garlic. Blanch for 3 minutes and drain.
  • In a small bowl, combine the salt and spices.
  • Heat a large saute pan over medium heat. Add the olive oil, honey, and the spice mixture. Let the honey "melt" together with the olive oil and spices.
  • Pat the drained beans and garlic cloves dry with paper towels, add them to the pan, and toss gently to coat them in the honey-spice mixture, 3 to 4 minutes.
  • Turn off the burner, pour Cognac into the pan, and flambe the beans until the alcohol is burned off. To flambe, ignite the alcohol by carefully touching the edge of the pan with the flame of a match or lighter. Novices are best off using fireplace matches or wooden kitchen matches instead of flimsy paper ones. Place the beans and garlic in a dish and serve, drizzling the remainder of the honey-spice mixture over them. Season with extra salt, if needed.

NEW ORLEANS STYLE STRING BEANS



New Orleans Style String Beans image

From Mad Hungry by Lucinda Scala Quinn. The honey and cajun seasoning make a fantastic combo. You can leave out the cognac and still have a good result, in fact it may be even better without!

Provided by Brookelynne26

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 lbs green beans, stem ends removed
8 garlic cloves
4 1/2 teaspoons extra virgin olive oil
3 tablespoons honey
2 teaspoons creole seasoning (such as Tony Chachere's)
1/4 cup cognac

Steps:

  • Bring a large pot of salted water to a boil. Add beans and garlic. Blanch for 3 minutes and drain.
  • Heat a large saute pan over medium heat. Add olive oil, honey, and Creole seasoning. Let honey melt in with the olive oil and spices.
  • Pat the drained beans and garlic cloves dry with a paper towel. Add them to pan and toss gently to coat with the honey and spice mixture. Saute for 3 to 4 minutes.
  • Turn off burner and pour cognac into the pan and flambe the beans until the alcohol is cooked off.

Related Topics