Green Beans No One Will Complain About

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It’s Thanksgiving and you gotta have some green beans on the table. And not those boring ole green beans from a can or something– really good green beans! Try these!

Green Beans Everyone Will Love 

Green Beans with Red Peppers and Onions

Ingredients:

1 bag green beans

1 large red pepper

1 large sweet onion

1 large garlic clove

1 TBSP light olive oil

salt, black pepper, garlic powder (to taste)

Directions:

Slice onions and red peppers. Chop garlic.

Heat olive oil, sliced onions and chopped garlic on low/medium heat for 1 minute in a large frying pan or wok.

Add sliced peppers and frozen green beans.

Saute’ until green beans are hot between 5-10 minutes.

Don’t overcook them if you like your veggies crisp.

Green Beans with Pine Nuts

Ingredients:

1 1/2 pounds green beans, trimmed

2 tablespoons olive oil

2 large cloves garlic, thinly sliced

1/3 cup (about 2 ounces) pine nuts

kosher salt and pepper

Directions:

Bring a large pot of salted water to a boil. Add the green beans and cook until just tender, 3 to 5 minutes.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute.

Add the pine nuts and cook until golden brown, about 3 minutes.

Drain the green beans and transfer to the skillet.

Add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat.

Transfer to a serving bowl.

Green Beans With Bacon Vinaigrette

Ingredients:

kosher salt and black pepper

2 pounds green beans, trimmed

6 slices bacon 2 shallots, sliced

2 tablespoons cider vinegar

2 tablespoons whole-grain mustard

2 tablespoons olive oil

Directions:

Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes.

Drain and run under cold water to cool; transfer to a serving bowl.

Meanwhile, in a medium skillet, cook the bacon over medium heat until crisp, 6 to 8 minutes; transfer to a paper towel-lined plate. Let cool, then break into pieces.

Discard all but 2 tablespoons of the bacon drippings from the skillet and return to medium heat.

Add the shallots and cook, stirring, for 1 minute.

Stir in the vinegar, mustard, oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Add to the green beans, along with the bacon, and toss to combine.

Image Source: BigStock