Ina Garten Beans Recipe

Green Beans Gremolata Recipe Ina Garten Food …

WebJan 9, 2017 · Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add …

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1. Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
2. For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
3. When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

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Barefoot Contessa Tuscan White Beans Recipes

WebSkim off any foam that accumulates. Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat. Add the fennel and carrots and …

1. The night before, soak the beans in a large bowl with water to cover by at least 2 inches. Cover and refrigerate overnight.
2. The next day, drain the beans, rinse them well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender. Skim off any foam that accumulates.
3. Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat. Add the fennel and carrots and sauté for 8 to 10 minutes, stirring occasionally, until tender. Add the garlic and cook for 1 minute more. Drain the beans and add them to the vegetables. Add the chicken stock, sage, rosemary, salt, and pepper and simmer, stirring occasionally, for 12 to 15 minutes, until creamy. Stir in the Pecorino, season to taste, and serve hot.
4. Don’t add salt or anything acidic to beans while they boil; it makes the skins tough.

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