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Beautiful bushels of fresh green beans are in season! They can be jazzed up a million different ways and make the perfect side dish for any summer entree!

Green Beans with Mushrooms and Crispy Onion Rings

adapted from Real Simple

more green beansIngredients:

  • 1/2 small red onion, cut into thin rings and separated
  • 2 tablespoons all-purpose flour
  • kosher salt and black pepper
  • 2 1/2 tablespoons olive oil
  • 8 ounces mushrooms, sliced
  • 1 cup 1 percent milk
  • 1 pound green beans, trimmed

Directions:

  1. Bring a large pot of water to a boil and add 1 tablespoon salt. Add the green beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to cool; transfer to a serving bowl.
  2. In a bowl, toss the onion with 1 tablespoon of the flour and ¼ teaspoon salt. Heat 1½ tablespoons of the oil in a large skillet over medium-high heat. Cook the onion, stirring, until golden brown, 1 to 2 minutes; transfer to a plate.
  3. Wipe out the skillet and heat the remaining tablespoon of oil over medium-high heat. Cook mushrooms, stirring, until tender, 5 to 6 minutes.
  4. Reduce heat to medium. Sprinkle the remaining tablespoon of flour over the mushrooms and cook, stirring, for 1 minute. Add the milk and ¼ teaspoon each salt and pepper. Simmer, stirring, until mixture begins to thicken, 1 to 2 minutes. Add green beans and cook until heated through, 3 to 4 minutes. Top with the onions. Serves 4.

 

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