WebRemove the green beans from the pot and rinse with cold water. Dry the green beans. Add the green beans to a large bowl with the balsamic vinegar, olive oil, …
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WebDrop green beans into boiling water and boil for 2-3 minutes, or until just crisp-tender. Remove green beans from pot with a slotted spoon or spider strainer and …
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Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside. Heat the butter and olive oil in a very large saute pan over medium heat and cook the garlic for 1 to 2 minutes, tossing occasionally, until lightly browned. Add the string beans, sprinkle with salt and pepper, and toss together.
Prepare a 2-quart baking dish by spraying it with cooking spray. In a large bowl, combine the soup, mushroom mixture, green beans, Parmesan, salt, and pepper. Transfer the mixture to the prepared baking dish and top with crispy onion strings. Bake at 350 degrees for 20 minutes, or until the Ina Garten Green Bean Casserole is heated through.
When you blanch green beans you submerge the green beans in a pot of boiling water for only a few minutes. The green beans should turn bright green. Upon removing them from the boiled water, place the green beans in a bowl of cold water to stop them from cooking. This will help produce a nice, crisp salad.
To make this recipe using canned green beans, drain juice from green beans and use 1 cup of chicken broth instead of 1/2 cup as called for above. Simmer for 45 minutes, uncovered, until liquid has evaporated from pan and beans are very tender.