Green Beans with Lemon and Feta Recipe - Rachel Cooks® (2024)

FAQs

How to make Paula Deen green beans? ›

Add green beans to pan and sauté over medium heat for 2 minutes, stirring frequently. Add boiling water to pan and cover. Cook for about 15 minutes, just until beans are tender. Add vinegar, butter and salt and pepper and stir.

Pour 4 quarts of water and 2 Tbsp salt into a Dutch oven or large pot and bring to a boil. Add green beans and cook until soft and slightly overdone but not mushy, about 9 minutes. Drain green beans into a colander and rinse with cold water to stop the cooking. Set aside to drain and dry.

Pour the green beans and the reserved half of the canning liquid into a skillet. Add butter, onion powder, salt and pepper. Simmer, uncovered and stirring occasionally, until almost all of the cooking liquid has evaporated. Taste and adjust seasonings if necessary.

The ingredients listed in order are: "sea salt, granulated garlic, black pepper, granulated onion, ground cumin, and other spices". I have used the recipe listed on this site and included equal amounts of garlic powder and onion powder.

Put a pan of salted water on to boil. Meanwhile, trim the the beans. Once the water is boiling, steam or boil the beans until tender. Drain well, then tip the cooked beans into the bowl with your dressing and toss everything together, making sure all the beans get coated.

In doing a little research, America's Test Kitchen recommends adding some baking soda to the boiling liquid to help the beans tenderize faster, as well as absorb more flavor.

Assuming one pound of green beans contains 35 to 40 pieces and yields about 3 cups of chopped beans, you'll need about one pound for a party of three, assuming you're making roasted, steamed, or sauteed green beans.

Green beans: 1 ½ pounds of beans makes 6 to 8 servings. Mashed potatoes: A 5-pound bag of potatoes makes 12 to 16 servings.

Haricots verts are thinner and longer than American green beans, and are usually more tender. There aren't huge differences in flavor between the two; French beans have a slightly more earthy flavor, while American green beans lean a little more to the sweet and herbaceous side.

What makes Italian green beans different? ›

What is the difference between regular and Italian beans? In terms of varieties, string beans or regular beans are long and rounded in shape. Italian, or Romano, are flat and wide with more of a nutty flavor.

But if you're someone who needs to watch your sodium intake, it certainly can't hurt to drain and rinse canned beans before using them. Doing so can reduce the sodium by 40%. If you don't want to rinse, consider at least draining them first. Draining alone will “reduce the sodium by a third,” says Reinagel.

Are Green Beans Safe for Dogs? Chopped, steamed, raw, or canned—all types of green beans are safe for dogs to eat, as long as they are plain. Green beans themselves are not only safe for dogs, but veterinarians also recommend them as a healthy treat. Best of all, dogs seem to love them.

Fresh green beans do not need to be soaked. To help tenderize the beans, blanch them in a large pot of salted water.

Here's a secret you may not know: You don't actually have to soak your beans at all. Just add them to your pot and plan on cooking your recipe for another hour or two beyond the usual cooking time. Keep an eye on the level of liquid, adding more water, broth or stock if the pot looks dry.

Add the water and immediately cover. Cook covered until the beans are bright green and crisp-tender, 1 to 2 minutes. Serve. Add the red pepper flakes, if using, and serve immediately.