Best 9 Green Beans In Sherry Cream Sauce Recipes

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Indulge in a symphony of flavors with our carefully curated collection of green bean recipes, each a culinary masterpiece waiting to be savored. Embark on a delightful journey through classic and innovative dishes, where green beans take center stage, transformed into delectable creations that will tantalize your taste buds. From the comforting embrace of Green Beans in Sherry Cream Sauce to the vibrant zest of Green Beans with Lemon and Garlic, these recipes showcase the versatility and sheer deliciousness of this humble vegetable. Prepare to be captivated by the elegant simplicity of Green Beans with Toasted Almonds, where every bite is a symphony of textures. And for a touch of heat and spice, our Spicy Szechuan Green Beans will set your palate ablaze with a fiery kick. Get ready to elevate your culinary repertoire and discover the extraordinary potential of green beans.

Here are our top 9 tried and tested recipes!

EASY GREEN BEANS WITH CREAM CHEESE



Easy Green Beans with Cream Cheese image

With only 3 ingredients, these easy-to-make green beans will have even the pickiest of kids eating them. Adults love them too!

Provided by Yoly

Categories     Side Dish     Vegetables     Green Beans

Time 20m

Yield 4

Number Of Ingredients 4

2 (14.5 ounce) cans green beans (such as Del Monte®)
2 tablespoons butter
2 tablespoons cream cheese
salt and cracked black pepper to taste

Steps:

  • Drain most of the water from the green beans and add the beans to a saucepan over medium heat. Bring to a boil, reduce heat, and simmer 10 minutes.
  • Add butter and cream cheese to the saucepan with the green beans. Stir until melted and well incorporated, 3 to 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 122.9 calories, Carbohydrate 9.1 g, Cholesterol 23.2 mg, Fat 8.5 g, Fiber 4.7 g, Protein 3 g, SaturatedFat 5.3 g, Sodium 633 mg, Sugar 1.6 g

FRESH GREEN BEANS WITH HEAVEN SAUCE



Fresh Green Beans with Heaven Sauce image

Wonderful side dish that will make even the green bean haters beg for more. Created from my own trial and error. It is perfect now.

Provided by J.B. David

Categories     Side Dish     Vegetables     Green Beans

Time 17m

Yield 4

Number Of Ingredients 10

1 pound fresh green beans, trimmed
2 tablespoons butter
½ cup minced onion
1 tablespoon minced garlic
1 tablespoon sesame seeds
¼ cup soy sauce
2 tablespoons mayonnaise
1 teaspoon sriracha hot sauce
¼ teaspoon ground allspice
salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
  • Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes.
  • Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 12.8 g, Cholesterol 17.9 mg, Fat 12.5 g, Fiber 4.7 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 1085.8 mg, Sugar 2.8 g

CREAMED GREEN BEANS, GRANDMA'S RECIPE



Creamed Green Beans, Grandma's Recipe image

This simple dish was always so good made with fresh green beans. In the winter Grandma would use home canned beans to make this

Provided by Kathie Carr

Categories     Vegetables

Time 30m

Number Of Ingredients 5

1 Tbsp melted butter
1 Tbsp all purpose flour
salt and pepper to taste
1 c milk
3 c green beans, fresh, frozen, or drained canned beans

Steps:

  • 1. NOTE: If using fresh green beans cook in a small amount of boiling water long enough to bring them to the tender-crisp stage. Drain and use as other beans in the following recipe.
  • 2. RECIPE: In a saucepan over medium heat combine butter, flour, and salt and pepper. Whisk in milk and cook, stirring constantly until thickened. This makes a white sauce. Place beans in a casserole dish. Pour white sauce over beans. Bake for 20-25 minutes. Serve hot.

GREEN BEANS IN SHERRY CREAM SAUCE



Green Beans in Sherry Cream Sauce image

OK, I admit that the green beans are just a vehicle for the sauce. Could also be used over steak with more sauteed mushrooms. From BH&G New Cook Book.

Provided by didyb

Categories     Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb green beans, fresh or frozen,regular or french style
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1 tablespoon butter
1 tablespoon flour
1/8 teaspoon fresh coarse ground black pepper
1/4 cup beef broth
1/4 cup half-and-half
2 tablespoons cream sherry (like Harvey's Bristol Cream)

Steps:

  • cook beans according to package, or fresh (clean and snap) boil 20-25- minutes.
  • Drain and return to saucepan.
  • In small saucepan cook mushrooms, onion, garlic in butter about 5 minutes, til tender.
  • stir in flour, pepper.
  • carefully add beef broth and half and half.
  • cook and stir til thickened and bubbly.
  • stir in sherry.
  • stir sauce into beans and heat through.

NOT YOUR MAMA'S GREEN BEAN CASSEROLE



Not Your Mama's Green Bean Casserole image

Provided by The Hearty Boys

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 15

6 tablespoons butter
2 shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
3/4 cup sherry
3/4 cup heavy cream
2 pounds fresh green beans, trimmed
Frizzled leeks, recipe follows
Vegetable oil, for deep frying
1 leek
Superfine flour, for dredging (recommended: Wondra Flour)
Salt and freshly ground black pepper

Steps:

  • Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
  • Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
  • Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
  • Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
  • Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
  • Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

GREEN BEANS WITH MUSHROOM-MADEIRA SAUCE



Green Beans with Mushroom-Madeira Sauce image

Categories     Wine     Bean     Mushroom     Sauté     Kid-Friendly     Fall     Bon Appétit     Small Plates

Yield Makes 6 servings

Number Of Ingredients 10

3 tablespoons butter
6 ounces shiitake mushrooms, stemmed and sliced
6 ounces oyster mushrooms, sliced
3/4 teaspoon dried thyme
3 tablespoons chopped shallots
1/2 cup Madeira
1 cup whipping cream
1 pound fresh green beans, trimmed
Vegetable oil (for deep-frying)
2 large leeks (white and pale green parts only), thinly sliced crosswise

Steps:

  • Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add all mushrooms and thyme; sauté 5 minutes. Add 2 tablespoons shallots; sauté until mushrooms are tender, about 3 minutes. Add Madeira and simmer until almost all liquid evaporates, about 2 minutes. Add cream and simmer until slightly thickened, about 2 minutes. Set sauce aside. Cook beans in large pot of boiling salted water until just tender, 5 minutes. Drain. Transfer to bowl of ice water; cool. Drain. (Sauce and beans can be made 6 hours ahead. Cover separately; chill.)
  • Pour enough oil into large deep saucepan to reach depth of 4 inches. Heat oil to 350°F. Place 1/4 of leeks in small metal strainer. Lower strainer into oil; fry until golden, 40 seconds. Lift strainer from oil. Drain leeks on paper towels. Repeat with remaining leeks in 3 more batches. Season leeks with salt.
  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add beans and remaining 1 tablespoon shallots; toss to heat through. Season with salt and pepper. Place beans on platter.
  • Bring sauce to simmer. Spoon sauce over beans. Sprinkle with fried leeks.

GREEN BEANS WITH CHERRY TOMATOES



Green Beans with Cherry Tomatoes image

These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.

Provided by STARNETSA

Categories     Side Dish     Vegetables     Tomatoes

Time 20m

Yield 6

Number Of Ingredients 8

1 ½ pounds green beans, trimmed and cut into 2 inch pieces
1 ½ cups water
¼ cup butter
1 tablespoon sugar
¾ teaspoon garlic salt
¼ teaspoon pepper
1 ½ teaspoons chopped fresh basil
2 cups cherry tomato halves

Steps:

  • Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
  • Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

Nutrition Facts : Calories 122.1 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 294.1 mg, Sugar 3.7 g

CREAMY GREEN BEANS PARMESAN



Creamy Green Beans Parmesan image

This is a really old recipe that I've had forever. They're simple but good. You can substitute 1 pound of asparagus for the beans if you'd like.

Provided by Jodster

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 4

Number Of Ingredients 8

1 pound fresh green beans, trimmed and snapped
1 tablespoon butter
¼ cup heavy cream
2 tablespoons grated Parmesan cheese
ground nutmeg
salt, to taste
ground black pepper, to taste
2 tablespoons grated Parmesan cheese

Steps:

  • Bring a large pot of lightly-salted water to a boil; drop in the green beans and return to a boil. Cook uncovered until the beans are bright green and barely tender, about 6 minutes. Drain and set aside.
  • Melt the butter in a large skillet over medium-low heat; whisk the cream, 2 tablespoons of Parmesan cheese, and nutmeg into the melted butter. Bring the mixture to a simmer. Gently stir the beans into the mixture to coat; season with salt and pepper. Return to a simmer, transfer to a serving dish, and sprinkle with 2 tablespoons of Parmesan cheese to serve.

Nutrition Facts : Calories 135.5 calories, Carbohydrate 9 g, Cholesterol 32.4 mg, Fat 10 g, Fiber 4 g, Protein 4.4 g, SaturatedFat 6.2 g, Sodium 109.5 mg, Sugar 1.7 g

FRENCH GREEN BEANS IN CREAM



French Green Beans in Cream image

I got this recipe from Good Housekeeping UK when at the Helsinki Airport a few weeks ago. Looked good and made for Canadian Thanksgiving. It was a hit! Very tasty and easy!

Provided by Cathy17

Categories     Vegetable

Time 30m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 7

12 ounces green beans, ends snapped
1/4 cup butter
1 small onion, finely chopped
3 -4 slices prosciutto
1 garlic clove, crushed
1 tablespoon parsley, chopped
5 ounces cream or 5 ounces half-and-half

Steps:

  • Cut the ends off the beans, then cook in salted boiling water until just tender. I steam them til they are still crisp and bright green.
  • Run cold water over beans to stop the cooking process.
  • Melt butter in a large pan and gently cook onions until soft, about 5 minutes.
  • Add Prosciutto, garlic, and parsley and cook for 3 minutes.
  • Add the cream, stirring constantly, and bring to a light boil. Do not leave unattended, otherwise cream will burn.
  • Once mixture is hot, add green beans, mix to coat and warmed through.
  • I did the sauce and green beans ahead, mixed them together and reheated on the stove. Turned out great!

Nutrition Facts : Calories 160.6, Fat 15.2, SaturatedFat 9.5, Cholesterol 46.8, Sodium 79.9, Carbohydrate 6, Fiber 1.8, Sugar 2.4, Protein 1.8

Tips:

  • Prep the Beans: Trim the ends of the green beans and cut them into 1-inch pieces. You can also use frozen green beans, simply thaw them before cooking.
  • Use Good Quality Sherry: The sherry adds a rich flavor to the sauce, so it's important to use a good quality one. Look for a dry or fino sherry.
  • Don't Overcook the Beans: Green beans should be cooked until they are tender-crisp, not mushy. Overcooked beans will lose their flavor and texture.
  • Serve Immediately: This dish is best served immediately after cooking. The beans will start to lose their flavor and texture if they sit for too long.

Conclusion:

Green beans in sherry cream sauce is a classic dish that is both delicious and easy to make. The sherry and cream create a rich and flavorful sauce that perfectly complements the tender-crisp green beans. This dish is perfect for a weeknight dinner or a special occasion.

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