Creamed Green Beans

Add milk to the liquid to make 1 14 cups. Bring the water to a boil.

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Using a slotted spoon transfer the beans to the ice bath to cool.

Creamed green beans. Add the green beans to boiling salted water and cook until tender 6 to 8 minutes. If youre short add a dab of butter or olive oil. Boil beans to your satisfaction 6.

Cook green beans in the boiling water until tender-crisp 2 to 3 minutes. Add garlic and stir for 10 - 15 seconds until light golden. Add chicken stock stir bring to.

Stir in the green beans and garlic and cook for 5 minutes stirring often. Whisk mayonnaise mustard and salt. Bring to a boil and add your cleaned and trimmed green beans.

Cook beans according to package directions. Add the beans to the stock and cover until it boils again and then lower the heat to achieve a. Cook over low heat for 5 minutes or until beans are tender crisp.

Melt the butter in a large skillet over medium-low heat. Set the liquid aside. Cover and simmer for 15-20 minutes or until tender.

Step 1 Place beans in a steamer basket and steam over 2 inches of boiling water until tender 5 to 7 minutes. Cook uncovered until the beans are bright green and barely tender about 6 minutes. Add the chicken stock to the pan and cover the pan.

If using frozen or the smaller fresh French green beans add them about 12 minutes after the potatoes begin to boil and cook for about 6. Drain the beans reserving the liquid. Bring to a boil.

Add green beans and stir to coat in garlicky bacon fat. Set a large bowl of ice water by the stove. Place potatoes in a large saucepan and cover with water.

Add the prepared green beans to the potatoes and continue cooking for 9 to 12 minutes longer or until the potatoes and green beans are tender. Once the water begins to boil lower to a simmer and add green beans to the water. Blanche the green beans for about 1 -2 minutes or until the beans are bright.

Drain and set aside. Pour the chicken stock into a medium-sized cooking pot and bring to a boil over medium heat. Whisk the cream 2 tablespoons.

Fill a medium sauce pan with water and add 1 tablespoon of salt.

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