need a green bean recipe?

This is really tasty, easy as well.

Green Beans with Shallots

1 pound fresh green beans

1-2 shallots

1 tbs olive oil

2-3 tbs butter

Salt & Pepper

# Cut the stem end of the green beans,

cut in half. Rinse green beans with cold water,

place on paper towels to absorb excess water.

# Peel and slice shallots, separate.

# Place large saute pan on stove top, set to

medium-high heat. Add the olive oil. When oil

begins to ripple, add butter, give a stir, add

shallots, sauté for 2 minutes.

# Add green beans, toss with tongs in the pan to

coat the green beans. Let set for 3-4 minutes.

Season with salt and pepper, to taste.

# Toss with tongs again; do this a few times for

the next 5-6 minutes.

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If you have fresh green beans this will go well with your Tilipia .

An equal amount of water and vinegar , mix in some flour with a fork and set aside .

Remove tops from beans

small can mushrooms and some sliced water chestnuts

half an onion sliced thin

Now stir fry your green beans until slightly tender with the onions . Add tbsp. dry sherry or white wine , stir 1 min. Add mushrooms and water chestnuts , stir 1 min. Add 1 tbsp. sugar and water vinegar solution , stir till thick . This sauce tastes good over top of the fish .

The cool thing about this is you can eventually try exceptions to the vinegar , like lemon juice , pineapple , orange , even plum I have used for fresh new flavors to the meal .

Fresh Green Beans Parmesan INGREDIENTS: 2 to 3 pounds fresh green beans, trimmed and cut water to cover, about 3 to 4 cups 1 cup sliced fresh mushrooms 1/3 cup chopped onion 1 can (8oz) sliced water chestnuts, drained 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon basil 1 teaspoon dried Italian seasoning 1/3 cup olive oil 1/4 cup grated Parmesan cheese PREPARATION: Combine green beans and water in Dutch oven. Bring to a boil. Cover, reduce heat, and simmer for about 8 t o 10 minutes until tender but still a bit crisp. Drain. Plunge into ice water to stop the cooking process. Drain beans and set aside. Combine mushrooms, onion, water chestnuts, salt, pepper, basil, and Italian seasoning and oil in a Dutch oven; sauté until onion is tender. Stir in beans and cook until thoroughly heated. Sprinkle with Parmesan cheese. Serves 6 to 8.

This is my favorite way to make this, and it definitely would go great with tilapia.

1 1/2 pounds string both ends removed

Kosher salt

2 tablespoons unsalted butter

1 tablespoon olive oil

2 to 3 garlic cloves, sliced

Freshly ground black pepper

Blanch the string beans in a large pot of boiling salted water for just 1 1/2 minutes. 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

SAUCY GREEN BEANS

4 cups fresh green beans, washed with ends removed

2 tablespoons garlic powder or two cloves fresh garlic, diced

2 tablespoons butter

2 tablespoons sour cream

Boil green beans on high heat for 6 minutes.

Drain and place into hot skillet or frying pan. Melt butter with garlic on low heat, and add sour cream until green beans are tender.

Toss well and serve.

I just steam green beans and serve. Salt and pepper if desired. My mom dumped butter on beans, but I have opted for a healthier outlook.

Soysauce and lemon juice are also good on green beans.

saute a slice of bacon cut in pieces along with 1/4 C. of chopped onion and gr. pepper. Add to gr. beans that are heated and just before serving add 1/2 C. heavy cream.

This is really easy.

Cook green bean in pot with water and a little butter and salt and pepper and bacon bits.

Just steam them with butter ... or fry some bacon until crisp and remove from pan. Then saute the beans until hot, and serve with crumbled bacon and fresh cut-up tomatoes on top

Steam them until fork tender with finely-chopped onion and garlic; drizzle with extra-virgin olive oil, squeeze a lemon wedge over it, and finish with a sprinkle of salt and pepper.