ROMAN GREEN BEANS RECIPES

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ROMAN BEANS WITH PARSLEY AND GARLIC RECIPE | GOOD FOOD



Roman beans with parsley and garlic Recipe | Good Food image

Green beans are available all year round, but during spring and early summer they're at their most abundant. Green beans should snap - it's a sign of freshness.

Provided by STEVE MANFREDI

Total Time 30 minutes

Yield SERVES

Number Of Ingredients 5

750g of Roman (also called Dutch flat pole) beans
4 tbsp of extra virgin olive oil
3 minced garlic cloves
1/2 cup of chopped flat-leaf parsley
salt and pepper

Steps:

  • Bring a good amount of salted water to the boil in a pot. Trim 750g of Roman (also called Dutch flat pole) beans. Cook until tender. Drain the beans, put them in a bowl and dress with 4 tbsp of extra virgin olive oil. Add 3 minced garlic cloves and half a cup of chopped flat-leaf parsley. Season with salt and pepper and mix thoroughly.

     

GREEN BEANS AND MUSHROOMS WITH CRISPY SHALLOTS RECIPE ...



Green Beans and Mushrooms With Crispy Shallots Recipe ... image

When Thanksgiving demands green bean casserole but your jam-packed oven has other plans, opt for this buttery stovetop version.

Provided by Kendra Vaculin

Yield 8 Servings

Number Of Ingredients 9

1½ lb. green beans, trimmed
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
? cup vegetable oil
3 large shallots, thinly sliced
1 lb. mushrooms (such as oyster, shiitake, or maitake), tough stems removed, torn into large pieces
4 Tbsp. unsalted butter
2 Tbsp. sherry vinegar or red wine vinegar
Freshly ground black pepper
2 oz. Parmesan, finely grated

Steps:

  • Cook green beans in a medium pot of boiling salted water until bright green, about 2 minutes. Drain and rinse green beans under cold water to stop them from cooking more. Set aside.
  • Heat oil in a large skillet over medium-high. Cook shallots, stirring occasionally, until browned, frizzled, and crisp, 6–8 minutes. Using a slotted spoon, transfer to paper towels to drain, and immediately season with salt. Set aside for serving.
  • Add mushrooms to same skillet and toss to coat with oil. Cook, stirring occasionally, until softened, about 4 minutes. Season with salt and cook, stirring occasionally, until starting to brown, about 4 minutes. Reduce heat to medium and add butter, reserved green beans, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Cook, tossing often and spooning foaming butter over vegetables, until butter darkens slightly and smells nutty, about 5 minutes. Add vinegar and season generously with pepper. Cook, stirring often, 1 minute.
  • Transfer green beans and mushrooms to a platter and spoon any sauce in pan over. Top with Parmesan and reserved crispy shallots. Do ahead: Green beans can be blanched 1 day ahead. Pat dry; transfer to an airtight container or resealable bag and chill.

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