Best 7 Rachael Rays Green Beans Recipes

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**Indulge in a Symphony of Flavors: Rachael Ray's Green Beans Recipes**

Embark on a culinary journey with Rachael Ray's tantalizing green beans recipes, a vibrant collection that caters to every palate and occasion. From the classic Southern-style green beans to the innovative Asian-inspired variations, these recipes promise an explosion of flavors and textures that will elevate your meals to new heights. Get ready to transform this humble vegetable into a culinary masterpiece with Rachael Ray's expert guidance and creative flair.

**Savory Classics:**
Unlock the secrets of Rachael Ray's Southern-style green beans, a timeless recipe that captures the essence of comfort food. Fresh green beans are sautéed with savory bacon, onions, and garlic, creating a harmonious blend of smoky, sweet, and savory flavors. For a touch of tang, a splash of vinegar brightens up the dish, balancing the richness of the bacon and adding a delightful acidity.

**Global Inspirations:**
Transport your taste buds to the vibrant streets of Asia with Rachael Ray's Asian green beans recipe. Tender green beans are stir-fried with a medley of aromatic ingredients, including ginger, garlic, and soy sauce, resulting in a symphony of flavors that dances on your palate. The addition of crunchy peanuts adds a satisfying textural contrast, while a drizzle of sesame oil imparts a nutty richness.

**Healthy Delights:**
For those seeking a lighter and healthier option, Rachael Ray's roasted green beans with lemon and herbs is a delightful choice. Green beans are tossed with a vibrant blend of herbs, such as thyme and rosemary, and roasted until tender-crisp. A squeeze of lemon juice adds a refreshing brightness, while a sprinkle of Parmesan cheese provides a savory touch.

**Festive Accompaniments:**
Elevate your holiday gatherings with Rachael Ray's green bean casserole, a classic side dish that exudes both elegance and comfort. Creamy mushroom soup and crispy fried onions envelop tender green beans, creating a casserole that is both visually stunning and incredibly satisfying. A sprinkle of paprika adds a vibrant pop of color, making this dish a true centerpiece on your holiday table.

**Creative Salads:**
Transform green beans into a refreshing and vibrant salad with Rachael Ray's green bean salad with tomatoes and feta. Crisp green beans, juicy tomatoes, and tangy feta cheese are tossed in a zesty vinaigrette dressing, resulting in a delightful medley of flavors and textures. The addition of fresh herbs, such as basil or mint, adds a burst of aromatic freshness, making this salad perfect for warm summer days.

Let's cook with our recipes!

GREEN BEANS WITH ONION



Green Beans with Onion image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 6

1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
1 small onion, chopped
1 cup chicken broth
1 to 1 1/4 pounds trimmed green beans (see Cook's Note)
Salt

Steps:

  • To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

RACHAEL RAY'S GREEN BEANS



Rachael Ray's Green Beans image

These have become a family favorite; an easy side dish that is a quick, elegant addition to anything from the Easter spread to a weeknight meal.

Provided by Shire Born

Categories     Vegetable

Time 20m

Yield 8-12 serving(s)

Number Of Ingredients 5

2 -3 lbs green beans, trimmed and washed
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 onion, minced
salt and pepper, to taste

Steps:

  • Steam beans in an inch of water, covered, for 5 minutes, or until bright green and crisp-tender. Drain.
  • In a skillet, melt butter in oil, add onion and cook over medium heat for 5 minutes, or under onions are soft.
  • Toss with green beans and season with salt and pepper to taste (I like using coarse Kosher salt).

SESAME GREEN BEANS



Sesame Green Beans image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 6

1 1/2 pounds green beans, washed and trimmed
1 tablespoon wok or vegetable oil, 1 turn of the pan in a slow stream
1 teaspoon dark sesame oil, several drops or a drizzle
1/2 teaspoon crushed red pepper flakes
2 tablespoons toasted sesame seeds (a handful)
Coarse salt

Steps:

  • Steam green beans covered in 1/2-inch boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well.
  • Heat a wok shaped skillet or large nonstick frying pan over high heat. Go once-around-the-pan with wok or vegetable oil, add several drops sesame oil, and crushed pepper flakes. The pan will smoke. Add beans and stir-fry for 2 minutes. Add sesame seeds and coarse salt and toss to coat beans evenly.

GREEN BEANS WITH TOASTED ALMONDS



Green Beans with Toasted Almonds image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds fresh green beans, trimmed
1 tablespoon (1 turn around the pan) extra-virgin olive oil
1 tablespoon butter
Salt
Toasted slivered or sliced almonds, for garnish

Steps:

  • Cook green beans 5 minutes in 1-inch boiling water, covered. Drain beans and return pan to heat.
  • Add oil and butter pat to the pan. Toss beans in oil and melted butter. Season beans with a little salt and transfer to a serving plate.
  • Garnish green beans with toasted slivered or sliced almonds.

"EAT YOUR VEGETABLES!": GREEN BEAN SALAD WITH RED ONION AND TOMATO



Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh green beans, washed and trimmed
1/4 red onion, sliced thin
1/4 European cucumber, cut into thin sticks resembling shape and size of green beans
1/2 pint grape tomatoes, halved
Extra-virgin olive oil, for drizzling
1/2 lemon, juiced
Coarse salt and pepper

Steps:

  • Steam green beans in 1/2 inch boiling water covered for 3 or 4 minutes. Cold shock beans by running under cold water and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of 1/2 lemon. Season salad with coarse salt and pepper, to taste.

FRENCH CUT GREEN BEANS WITH ALMONDS AND FRIED ONIONS



French Cut Green Beans with Almonds and Fried Onions image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh green beans or frozen French-cut green beans
Salt
1 to 2 tablespoons unsalted butter
1/4 cup slivered almonds (2-ounce package)
1/2 lemon, juiced
Ground black pepper
1 can fried onions

Steps:

  • Bring 1 inch of water to a boil in a high-sided saute pan. If using fresh beans, cut them lengthwise while you wait for the water to boil.
  • Add salt and green beans to boiling water and cook until just tender. Drain beans and rinse under cold water to stop the cooking. Return the skillet to medium heat and add the butter. When butter is melted, add the almonds and cook until golden brown.
  • Return the green beans to the pan, along with the juice of 1/2 a lemon, add salt and pepper, to taste. When warmed through, top with fried onions.

GREEN BEANS WITH APPLE CIDER



Green Beans with Apple Cider image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 5

2 (16-ounce) bags whole frozen green beans
Extra-virgin olive oil
1 small yellow skinned onion, finely chopped
3/4 cup apple cider
Salt and pepper

Steps:

  • Put the beans in a large microwave safe bowl, loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes. Uncover and stir the beans, then cover and microwave on high 4 to 7 minutes more, until desired doneness, from still-crisp to tender, but with a bite.
  • Heat a small skillet over medium low heat. Add a drizzle of extra-virgin olive oil and the onions and cook until beginning to caramelize, about 10 minutes, stirring frequently. Add the cider, raise the heat to medium high and cook until liquid is reduced and syrupy, about 5 minutes.
  • Remove the beans from microwave. Season the beans with salt and pepper, to taste, and add to the pan with the onions and cider. Toss evenly to coat the beans and keep warm until ready to serve.

Tips:

  • Choose fresh, crisp green beans: Look for beans that are a deep green color and snap easily when you bend them.
  • Trim the beans: Cut off the ends of the beans, then cut them into 1-inch pieces.
  • Blanch the beans: Bring a large pot of salted water to a boil. Add the beans and cook for 2-3 minutes, or until they are bright green and tender-crisp. Drain the beans and immediately transfer them to a bowl of ice water to stop the cooking process.
  • Make the vinaigrette: In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and pepper. Set aside.
  • Toss the beans with the vinaigrette: In a large bowl, combine the blanched beans, vinaigrette, almonds, and parsley. Toss to coat.
  • Serve: Serve the green beans immediately or chill them for later.

Conclusion:

Rachael Ray's Green Beans is a simple but flavorful side dish that is perfect for any occasion. The blanching process helps to preserve the beans'鮮豔的綠色 and crisp texture, while the vinaigrette adds a tangy, savory flavor. The almonds and parsley add a nice crunch and freshness to the dish. This recipe is sure to be a hit with everyone at your table.

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