Beans Vegetables Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my fine beans vegetables recipe in this post.
Fisolen, as the green beans are called in Austria, can be prepared in many different ways.
Below you will find the simple step-by-step instructions for a delicious, green side dish.
Have fun and good luck!
Table of Contents
1. Recipe Beans Vegetables
You can send me your cooking questions using the comment function at the bottom of the page.
Here are the simple instructions, the cooking video and other cooking tips can be found after the recipe.
Cooked, photographed and written down by chef Thomas Sixt.
Simple guide to prepare side dish vegetables with green beans.
|500||g||fine green beans|
|5||Pinches||black ground pepper|
|3||Pinches||brown cane sugar|
Prepare the ingredients in the kitchen.
Bring a pot of water and lid to the boil on the stove.
Cut off the pointed ends of the green beans.
Place the cleaned beans on the cutting board.
Cut the beans into small pieces.
Season the boiling water with plenty of salt and cook the beans in it until al dente.
Add cornstarch to the cold cream.
Mix the cream with salt, pepper, freshly grated nutmeg, cayenne pepper and a little sugar.
Drain the beans until they are al dente and heat the cream in the saucepan and bring to the boil.
Just before serving, add the beans to the creamy sauce and bring to the boil.
Pluck the savory and cut into small pieces.
Refine the beans with savory just before serving and season again.
Serve the beans in the pot at the table.
Alternatively arrange the cream beans on plates and serve.
2. Nutrition Facts And Calories
3. How To Keep Beans Green While Cooking
Green beans are quite a sensitive vegetable.
So that the beans are wonderfully green and not gray on the table, I have summarized the following tips for you:
–> Cooking beans in salted water is better than steaming them.
–> When using later, let the beans cool down in ice water.
–> Heat the beans quickly if necessary.
–> Alternatively, prepare bean vegetables without interruption…
–> By that I mean: Cook the beans until they are al dente, finish preparing the beans, and serve the beans.
Frozen beans are always second choice. If you like fresh beans, you don’t like eating frozen beans.
Put beans in ice water after cooking, that’s what we cooks call blanching.This is how beans stay “green” tip from chef Thomas Sixt
4. Supplement Bean Vegetables With Potatoes
I would like to tell you a quick idea for the vegetarian kitchen.
Simply add potato cubes to the beans and dinner is quickly prepared.
This works very simply:
Instructions for beans and potatoes
–> Boil water in a saucepan with a lid.
–> Season the water well with salt
–> Peel the potatoes and cut into even cubes.
–> First boil the potatoes in salted water until al dente, then remove and allow to cool.
–> Boil the cleaned beans until soft.
–> Prepare and season the cream sauce.
–> Complete the beans and potatoes in the cream sauce.
–> Freshly roasted cashew nuts taste delicious with it.
–> You can replace the cream with soy cream for a dish without animal products.
–> White truffle oil tastes great with it!
5. What Does the Bean Vegetable Go With
The green, creamy vegetables go well with the following dishes:
6. More Vegetable Side Ideas
Other typical bean dishes are:
Comments, Cooking Questions and Answers
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