Sentences with phrase «green beans until»

Cook green beans until tender, about 4 minutes.

Steam the green beans until they are al dente, 7 to 8 minutes.

Boil green beans until al dente - about 5 - 6 minutes.

Steam the green beans until just fork tender then refresh under cold water until cool.

In a pan with a steamer insert, steam the green beans until fork - tender, 7 to 10 minutes.

Stir in the drained green beans until they are evenly coated with oil and cook until warm.

Steam the green beans until they are just slightly underdone, as per your preference (we like ours fairly tender).

Cook the green beans until they are slightly charred and softened, about 4 - 5 minutes, stirring occasionally.

The advantage of having that basket is that you can just lift it out of the Instant pot when the green beans are done cooking, and rinse the cooked green beans until cold running water directly in it (no need to drain the green beans and no need for a separate colander).

Of course, I don't have a wood - burning oven, but the home oven does a solid job of blackening and shrinking the green beans until their flavor is condensed and their texture snackable (I can't totally credit Franny's for the green bean roasting thing — my immediate family is also obsessed).

Cook the green beans until just tender.

I never liked green beans until I tried to make them with this recipe.

When the water comes to a boil, cook the green bean until they are a bit soft, but still with a have a bite.

Not exact matches

And the dining - room table would fill with a turkey or a goose, rolls and salad and green beans, little glass bowls of watermelon pickles with tiny three - pronged forks beside them, and cranberries plopped whole in sugared water, boiled until they started to burst, then set aside to cool.

Drop in green beans and kidney beans and cook for 10 - 15 more minutes until tender.

Add green beans and cook, stirring, until heated through, another minute or so.

Simmer on the stove, over low heat, for 8 - 10 minutes, until the green beans become tender when pierced with the tip of a knife.

You don't have to wait until Thanksgiving to make this tangle of green beans, but if you're a guest looking for a signature contribution to someone else's dinner, this is a good option — not least because it scales well and tastes great at room temperature.

When the timer beeps, do the Quick Release of the steam, open the Instant Pot, drain the green beans and rinse them in a colander until cold running water.

Add in the black beans, garlic, and green onion and cook for a few more minutes until warm.

Add the green beans and blanch for about 4 to 5 minutes or until desired doneness.

Then add the greens, add one or two teaspoons of this salsa toss quickly until bright green and right before turning the pan off add a little splash - arooh of apple cider vinegar or a squeeze of lemon, toss briefly and serve over brown rice, quinoa, farro, beans, serve with slices of avocado add a dollop of greek style yogurt.

Stir in green beans, mix until combined.

Place a can of beans, the green enchilada sauce and the diced tomatoes and green chilies in a blender and puree until smooth.

After the sweet potatoes have cooked, add in the beans, peas and greens and let the stew cook a few more minutes until the greens wilt.

Gently steam the green beans just until tender but still firm.

In Serbia green beans are cooked until soft, with onions, garlic, carrots, parsnips... I made my Dad a simple dish of blanched green beans sauteed with garlic and some kosher salt, and he loved it!

Cook until the sauce reduces and the green beans soften.

Cook green beans in a large pot of salted water just until crisp - tender; drain then arrange on a serving plate.

Continue cooking until green beans are heated through and sun - dried tomatoes have softened.

Once we've got all of our elements — caramelized onions, sautéed mushrooms and shallots, and blanched green beans — the dish is as simple as throwing them all together in a pan, adding a squeeze of lemon juice, and tossing it all until combined.

Add snap peas and beans and cook until bright green and crisp - tender, about 3 minutes.

Add the cauliflower, tomatoes and green beans, simmer for another 10 minutes, until vegetables are cooked the way you like it.

Boil until the beans are bright green and almost fork tender (about 3 minutes).

Roast until halibut is opaque in the center and green beans are crisp - tender, about 10 - 15 minutes (10 min for 1 - inch thick fillets; 15 min if 1 1/2 - inches thick).

Leave the cover slightly open until a light smoke develops (about 10 minutes or so) then slide the cover completely closed and smoke the chops for 30 minutes while preheating the oven to 400 degrees F. Serve with garlic mashed potatoes and sautéed green beans.

Add the cumin, green chiles, and pinto beans and cook over medium heat, mashing with a potato masher, about 5 minutes, or until the consistency of a thick paste.

Drop in the green beans and boil rapidly until softened but still bright green, about 5 minutes.

Then add green beans or haricot verts and boil for 2 - 4 minutes, or until bright green in color and only slightly tender — they should still have slight crunch when bitten.

During the last 2 minutes of cooking, add green beans and boil until knife tender.

Bake the green bean casserole about 30 minutes, until the sauce bubbles up around the edges.

Add the green beans and cook until tender - crisp, 1 to 2 minutes.

Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes.

In addition to zucchini, it's also made with green beans, chopped onion, and sliced carrots, all cooked until tender in a tomato — vegetable broth (or you can also substitute chicken broth if you like).

Add dried chili peppers and green beans, Stir fry until green beans are tender - crisp, 2 - 3 minutes.

Then cook the green beans in a large pot of boiling salted water until crisp - tender (3 - 5 mins), drain them, and transfer them to the bowl of ice water.

Blanch the green beans in the boiling water until they are tender and bright green, about 2 minutes, then remove them from the hot water and immediately submerge them in the ice water to stop the cooking.

Ingredients: 3 medium potatoes cut into cubes (keep the skin on) 1 cup green peas 2 large carrots, peeled and cut into cubes 1 cup red cabbage cut into stripes Good handful of green beans 1 1/2 cup of white yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.

PEPPERY BACON variation: Prepare green beans through step Cook 2 chopped bacon slices in a skillet over medium - high heat until crisp.

Green beans, cooked until crisp - tender, are the star of this show.