Steamed Or Boiled Green Beans

Name: Steamed Or Boiled Green Beans
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: World
Ingredients: 1 pound green beans; 1 (2 tablespoons extra-virgin olive oil, butter, Brown Butter, or up to ¼ cup vinaigrette); Salt and black pepper to taste; 1 (¼ cup Buttered Bread Crumbs); (2 to 4 slices cooked bacon or pancetta, crumbled); (2 tablespoons chopped parsley, basil, tarragon, chives, or a combination); (Toasted chopped almonds, hazelnuts, or peanuts); 1 (Crispy Fried Shallots, Sautéed Mushrooms, or Sautéed Onions)

Ingredients

Servings:

½× 1× 1½× 2× 3×

Units:

As Written US Metric

1 pound green beans
1 (2 tablespoons extra-virgin olive oil, butter, Brown Butter, or up to ¼ cup vinaigrette) (opens in new tab)
Salt and black pepper to taste
1 (¼ cup Buttered Bread Crumbs) (opens in new tab) (¼ cup Buttered Bread Crumbs)
- 4 tablespoons (½ stick) butter, olive oil, or a combination
- (1 or 2 garlic cloves, lightly smashed)
- 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs
- ½ teaspoon salt
Sub-recipe steps
1. Heat in a skillet over medium heat: 4 tablespoons (½ stick) butter, olive oil, or a combination
2. If desired, reduce the heat to low, add, and cook for 5 minutes: (1 or 2 garlic cloves, lightly smashed)
3. Remove the garlic from the pan. Increase the heat to medium and stir in: 1 cup dry bread crumbs or panko or 1 ½ cups soft bread crumbs; ½ teaspoon salt
4. Cook, stirring occasionally, until the crumbs turn golden brown. If desired, mince the cooked garlic cloves and stir into the crumbs.
(2 to 4 slices cooked bacon or pancetta, crumbled)
(2 tablespoons chopped parsley, basil, tarragon, chives, or a combination)
(Toasted chopped almonds, hazelnuts, or peanuts)
1 (Crispy Fried Shallots, Sautéed Mushrooms, or Sautéed Onions) (opens in new tab)
- 1 inch vegetable oil
- 4 large shallots, peeled and sliced into thin rings
- ½ cup cornstarch or flour
- Salt
- (Curry powder)
Sub-recipe steps
1. Heat to 325°F in a small heavy saucepan: 1 inch vegetable oil
2. Toss together in a bowl: 4 large shallots, peeled and sliced into thin rings; ½ cup cornstarch or flour
3. Separate the shallot rings as you toss them. Fry the shallots in several batches until golden. Remove with a spider or slotted spoon to a plate lined with paper towels and immediately sprinkle to taste with: Salt; (Curry powder)
4. Once cool, they will keep for a month at room temperature in a tightly covered container, although they are best when used immediately.

Let's Cook

Step 1.

Trim the stem ends of: 1 pound green beans
Step 2.

You may cut them crosswise or on the diagonal or leave them whole. Place the beans in a steamer basket over 1 inch of boiling water and cover. Alternatively, place them in a saucepan full of rapidly boiling water. Cook until barely tender, 6 to 10 minutes. Drain and toss with: (2 tablespoons extra-virgin olive oil, butter, Brown Butter, or up to ¼ cup vinaigrette); Salt and black pepper to taste
Step 3.

If desired, top with any of the following: (¼ cup Buttered Bread Crumbs); (2 to 4 slices cooked bacon or pancetta, crumbled); (2 tablespoons chopped parsley, basil, tarragon, chives, or a combination); (Toasted chopped almonds, hazelnuts, or peanuts); (Crispy Fried Shallots, Sautéed Mushrooms, or Sautéed Onions)

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