Recipes for "green beans"

Blanch the beans in a large pot of boiling salted water 4 minutes, or until they are crisp tender.

Test one bean. If it is "chewy" keep the beans cooking a bit longer. If you are using French cut beans, or extra thin beans, they may not need to cook as long as 4 minutes; start testing them at 1 1/2 to 2 minutes.

Drain and place the beans in a bowl of ice water to stop the cooking. Drain again and set aside. (At this point you can make the beans a day ahead, store in refrigerator.)

Heat a large sauté pan on medium high heat. Add the diced pancetta and cook, stirring occasionally, until lightly browned, 2 to 3 minutes. Use a slotted spoon to remove the pancetta from the pan to a plate.

Add the shallots to the pan. Cook, stirring often, on medium high heat, in the fat rendered from the pancetta, until lightly browned.

Add butter to the pan; add the drained green beans and pancetta. Season to taste with salt and pepper.

Stir constantly until the beans are hot and are well mixed with the shallots and pancetta. Serve immediately.

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Cook the green beans in a large pot of boiling salted water (1 1/2 teaspoons of salt for every quart of water) until just crisp-tender, about 5 minutes.

Drain the beans and transfer them to a large bowl of ice water, cooling them completely. (The ice water will shock the beans into a vibrant green color.)

Drain the beans well. At this point you can make the beans a day ahead and store in refrigerator.

Alternatively you can steam the beans for 5 minutes and proceed directly to the skillet.

Melt the butter in a large, heavy skillet over medium high heat. Whisk in half of the fresh thyme (1 tablespoon), the Dijon mustard and garlic salt into the butter.

Add the beans to the skillet and toss until heated through, about 4 minutes. Transfer to a serving bowl.

Add the remaining 1 tablespoon of thyme.

Place the bacon pieces on the bottom of a large, thick-bottomed pot. Heat on medium heat for several minutes until the bacon fat begins to render.

Add the chopped onion to the bacon. Cook a few minutes until the onion is translucent. Add the garlic (if using) and cook a minute more. Drain off any excess fat.

Add the green beans to the pot. Add the whole, peeled, canned tomatoes and their juices. Add a sprig of thyme to the pot (if using). Sprinkle with salt, pepper, and cayenne.

Cover the pot and lower the heat to low. Simmer for 45 minutes to 1 hour, until the beans are cooked through and tender, stirring occasionally.

Slow Cooker Instructions If you want to use a slow cooker for step 4, you can easily do so. Just put the cooked bacon and onions from steps 1 and 2, and the beans, tomatoes and spices into a slow cooker and cook on high for 2 to 3 hours, depending on your slow cooker, until the beans are completely tender and the tomatoes have broken down.

Serve!

Heat a wok or large frying pan over high heat on the hottest burner you have for about 90 seconds. Add the vegetable oil and let it heat up until shimmery.

(Toss a sliver of onion into the oil when you think it's hot. If the oil is hot enough, it will sizzle.)

Add the green beans, onions, and ginger and toss to combine. Break up any clumps of sliced onion that might have stuck together.

Spread everything out in the pan and let it sear untouched for anywhere from 30 to 90 seconds. You want to get a little browning on the vegetables. Stir the vegetables and let sit for another 30 to 90 seconds.

Add the sliced garlic, stir again and cook for another minute.

Mix the soy sauce and sugar together and pour into the pan. Turn off the heat and immediately toss the vegetables to combine. The sauce will start to caramelize and may burn unless you keep everything moving for a few seconds.

Pour the sesame oil over the green beans and onions and sprinkle with black pepper. Toss to combine one more time.

The beans should still be somewhat crisp. They will cook a little more in the residual heat of the pan or serving dish.

Serve immediately or let rest and serve at room temperature.

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In a medium sized pot, add enough water to cover the beans (about 2 quarts). Add 1 tablespoon of salt for every 2 quarts of water. Bring the water to a boil. Add the beans and boil with the pot uncovered for 5 minutes. Remove from stove, strain out the beans, set aside.

Put the empty (dry) pan back on the stove over high heat and add the olive oil. Let this heat up for 1 minute, then toss in the beans and about 1/2 cup of prepared salsa.

Toss to combine and cook 1 minute. Add salt or more salsa to taste.

Gather ingredients.

Combine green beans, garlic powder, onion powder, salt, and pepper in a stainless steel pot over medium-high heat. Cook, covered, until beans begin to sweat. Remove the lid and stir occasionally until beans are tender.

When beans and spices begin to char on the bottom of the pan, stir in olive oil and turn off heat. Cover and let stand a few minutes.

Scrape the bottom of the pan to incorporate charred spices. Beans should have a dark, caramel color, but not black.

Place bacon in a large, deep skillet over medium-high heat; cook until fat begins to render. Stir in onion and garlic; cook and stir for 1 minute.

Stir in beans and water. Cook until water has evaporated and beans are tender. Add more water as needed until beans are tender. Season with salt and pepper.

Heat a pot of salted water to a rolling boil (1 tablespoon salt for 2 quarts of water). Add the green beans and boil them for 4-5 minutes, until just tender enough to eat (you may have to cook longer depending on the particular green beans you have). Drain and set aside.

While the water is heating up to boil the beans, slowly cook the bacon until crispy in a large sauté pan set over medium-low heat.

Use a slotted spoon or a fork to remove the bacon from the pan. Set the bacon on paper towels to sop up the excess fat.

You should have about one tablespoon of fat left in the pan. Pour off any fat beyond 1 tablespoon. (Do not pour the fat down the drain or you'll stop up your drain.) If you have much less fat than a tablespoon left in the pan, add a little olive oil or butter to the pan.

Once the green beans are just barely cooked through, sauté them over medium-high heat for another minute in the bacon fat.

Dice the bacon and add to the pan with the green beans. Sauté another minute.

Put the beans and bacon into a large serving bowl and sprinkle generously with freshly ground black pepper. Toss with lemon juice or vinegar and serve at once.

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Heat a large (10 to 12-inch) heavy cast iron skillet or sauté pan over medium-high heat until very hot, about 5 minutes. Turn on the exhaust fan above the stove or open a window. Meanwhile, in a large bowl, toss the beans with the oil, salt, and pepper.

Quickly add the beans to the pan, arranging them in an even layer. Place a flat metal pot lid that fits inside the pan on top of the beans and press down firmly until you hear the beans sizzling and there’s a little smoke coming from under the lid. Quit pressing and let cook, covered with the lid, until the beans begin to char in places on the bottom, about 2 minutes.

Remove the lid from the beans with an oven mitt. Stir the beans with tongs, return the pot lid, and press again. Cook until the beans are crisp-tender, bright green, and charred in places, 2 to 3 more minutes.

Immediately remove the pan from heat. Remove the lid and transfer the beans to a serving bowl. Toss with lemon juice, vinegar, or hot sauce, if using. Taste and season with additional salt and pepper, if desired. Serve immediately.

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Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Blanch the beans in the boiling water for 2 minutes.

If you are using regular green beans, and not haricots vert, just boil them a little longer.

Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.

Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.

Add the green beans and sauté for 2-3 minutes, stirring often.

Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.

Serve hot or at room temperature, with lemon wedges.

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In a small bowl, whisk together the gochujang, rice vinegar, brown sugar, and 1 tablespoon water. Set aside.

In a large heavy skillet or wok set over high heat add 1/4 cup of water and bring to a boil. Add the green beans, and cover with a lid or piece of aluminum foil.

Steam, until the beans are just slightly tender, about 5-8 minutes. Their color will brighten.

Remove the lid and stir the beans in the pan a bit, allowing any remaining liquid to cook off until the pan is virtually dry. I like to use tongs to stir the beans so I can lift them up and flip them easily for even cooking.

Drizzle the oil over the beans, add the salt, and continue to cook, stirring occasionally, until blistered and speckled with brown spots, about 5 minutes.

Remove from heat and stir in the gochujang sauce. Taste and add more salt, if needed.

Transfer to a serving plate and scatter the sesame seeds over the top. Serve warm.

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In a large saucepan over medium heat add the canola oil. Once the oil is hot add the onions. Cook, stirring occasionally, until soft and translucent, 15-20 minutes.

Add the garlic, cumin, cinnamon, paprika, and Aleppo pepper flakes. Cook, stirring occasionally, for another 3 to 4 minutes. Add the tomatoes, sugar, 1 teaspoon salt, and a generous grind of black pepper.

Gently break up the tomatoes with a back of a wooden spoon. Add 1/2 cup of hot water, cover, and simmer for 10 minutes.

Add the green beans and stir well, making sure they are well coated in the tomato sauce. Cover and cook for 15 minutes, or until the beans are soft. If the stew starts to get dry, you can add another 1/2 cup of water.

Take the beans off the heat and stir in 3 tablespoons extra virgin olive oil. Taste and adjust the seasoning and leave to cool for 10 minutes before serving.

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Gather the ingredients.

Halve green beans if they are large; place in a slow cooker with water to barely cover. Add ham hocks and onion. Cover and cook on High until simmering. Reduce heat to Low; cook until beans are crisp but not done, 2 to 3 hours.

Remove ham hocks from the slow cooker. Add potatoes to the slow cooker; cook on Low for 45 minutes.

Meanwhile, remove ham meat from the bones, then chop or shred meat and return to the slow cooker. Season with bouillon, garlic powder, onion powder, seasoning salt, and pepper.

Use a slotted spoon to transfer green beans, potatoes, and ham into a serving dish with a bit of broth.

In a large deep skillet, cook bacon over medium-high heat until evenly browned. Remove bacon to paper towels, and reserve drippings in the skillet.

Place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. Cover, and bring to a boil over medium-high heat. Cook for 8 to 10 minutes, until bright green and tender. Drain.

Place the green beans into a 2 quart casserole dish. Spread the onions in a layer over the green beans. Place bacon strips in a layer over the onions. Sprinkle almonds over the top. Heat the reserved drippings in the skillet over medium heat. Stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. Cover, and chill for at least one hour, but overnight is best.

Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Check after 30 minutes, and cover if necessary.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.

Lay out a half strip of bacon. Place a small bunch of green beans (about 6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam-side down. Repeat with remaining bacon strips and green beans. Sprinkle with brown sugar, salt, and pepper.

Bake in the preheated oven until bacon is browned and crispy and beans have heated through, about 20 minutes.

Bring a large pot of salted water to a boil over medium heat. Add green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain green beans and plunge them into ice water to stop cooking further. Drain beans and place them in a shallow serving dish.

Heat olive oil in a skillet over medium heat. Cook garlic in oil for about 30 seconds. Remove the skillet from heat. Stir in olives, tomatoes, vinegar, oregano, salt, and pepper.

Pour mixture over green beans; toss together until beans are evenly coated. Sprinkle feta cheese on top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly browned but only slightly crisp. Drain grease, leaving a small amount in the skillet for later use. Crumble bacon, reserving 2 tablespoons for garnish, and set aside.

Cook frozen beans with water in a covered, microwavable dish for about 3 minutes until thawed, but not fully cooked. Drain liquid, pat dry, and set aside.

Reheat skillet with reserved bacon grease over medium-high heat. Stir in bacon and garlic until garlic is lightly golden. Add green beans and feta cheese; season with onion powder and black pepper. Cook and stir until most of the feta cheese has melted, about 2 minutes.

Transfer green bean mixture to a serving dish, and garnish with remaining feta cheese and crumbled bacon. Serve hot.

Place the slivered almonds in a dry skillet over low heat, and cook and stir constantly until the almonds are lightly toasted, 3 to 5 minutes. Watch carefully, because they burn easily. Remove the almonds and set aside.

Heat butter in a skillet over medium-low heat, and cook and stir the shallots and red bell pepper until softened, about 8 minutes. Sprinkle the shallot mixture with sugar, salt, and pepper, and reduce heat to low. Cover, and cook slowly, stirring occasionally, until the sugar dissolves and the shallots caramelize, 5 to 8 minutes.

Place a steamer insert into a saucepan, fill with water to just below the bottom of the steamer, and bring the water to a boil. Add the green beans, cover, and steam until just tender enough to pierce with a fork, 7 to 8 minutes. Drain the green beans, place them into the skillet with the shallot mixture, mix well, and gently stir in the toasted almonds.

Gather all ingredients.

Heat olive oil in a skillet over medium heat. Add green beans, onion salt, garlic salt, garlic powder, and black pepper to the skillet.

Cook and stir green beans until desired tenderness is reached, 5 to 10 minutes.

Serve hot and enjoy!

Gather the ingredients.

Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.

In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.

Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

Bring a large pot of lightly salted water to a boil. Add green beans, and cook uncovered until just tender, 3 to 4 minutes. Meanwhile, melt the butter with the olive oil in a large skillet over medium-high heat. When the beans are almost tender, drain and add to the skillet. Continue cooking the green beans in the butter until they are tender, about 2 minutes more.

Season the beans with salt, pepper, and lemon juice. Place onto a warmed serving dish, and sprinkle with crumbled feta cheese.

Gather all ingredients.

Cook chopped bacon in a skillet over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain bacon pieces on a paper towel-lined plate.

Melt butter in a skillet with a lid over medium-low heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in cooked bacon, green beans, potatoes, garlic, and chicken broth.

Bring to a boil, cover, and simmer over low heat until green beans are tender, about 10 minutes.

Sprinkle with vinegar, salt, and pepper; serve.

Place the green beans in a large saucepan or pot with one inch of water. You may place them in a steamer insert if you have one. Bring to a boil, cover and cook for 5 minutes, they should still be firm and bright green.

In a small bowl, stir together the soy sauce, balsamic vinegar and sugar; set aside.

Heat the sesame oil in a large skillet over medium heat. Add garlic and cook until starting to brown. Add the green beans and stir to coat with the oil. Stir in the soy sauce mixture and simmer for a couple of minutes uncovered to reduce the sauce. Transfer the beans to a serving dish and pour the sauce over them.

Cook the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate; return the skillet with the reserved bacon grease to the stove.

Cook the onion in the bacon drippings until soft, 5 to 7 minutes. Stir in the green beans and red pepper flakes; cook another 2 minutes. Pour the boiling water into the skillet and cover the skillet immediately; steam for about 15 minutes, shaking the skillet occasionally to keep the beans from sticking to the bottom. Add the butter, lemon juice, salt, and pepper; cook and stir until the butter is melted, 3 to 5 minutes. Sprinkle the cooked bacon over the beans to serve.

Gather all ingredients.

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 to your desired degree of tenderness, about 5 minutes.

Transfer steamed green beans to a serving bowl. Add olive oil, Parmesan cheese, white wine vinegar, garlic, salt, and pepper; toss until evenly coated. Let stand for 10 minutes.

Remove garlic slices and garnish with parsley before serving.

Serve and enjoy!

Place green beans in a steamer over 1-inch boiling water. Cover and cook until tender but still firm, about 10 minutes; drain.

Melt butter in a skillet over medium heat. Sauté almonds until lightly browned. Season with lemon pepper. Stir in green beans; toss to coat.

Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.

Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

Bring a large pot of water to a boil. Cook green beans in boiling water for 5 minutes. Drain, then rinse with cold water.

Melt margarine in a large saucepan over high heat. Stir green beans, onions, and garlic into hot margarine. Pour in soy sauce. Stir in water and bouillon. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Season with salt and pepper.

Drain the green beans, reserving 1/2 of the liquid. Dissolve the bouillon cube in the reserved liquid.

Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter or margarine and garlic pepper seasoning to taste. Simmer gently for 15 minutes.

Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.

Gather the ingredients.

Place saucepan over medium heat; cook and stir bacon in the hot pan until almost crisp, about 6 minutes. Add onion; cook until browned bits of food on the bottom of the pan have dissolved in the onion's juices and onion is soft and golden brown, about 5 minutes. Stir in garlic and tomato sauce. Cook until garlic has softened, about 1 more minute.

Place green beans into a skillet and pour in chicken broth. Raise heat to high, add salt, black pepper, and cayenne pepper to beans, and bring to a simmer. Beans will begin to soften. Turn heat to medium-low and simmer for 1 1/2 hours. Stir occasionally. Add more broth or water if mixture seems dry.

Adjust levels of salt, black pepper, and cayenne pepper to taste. Cook until beans are soft and tender, about 30 more minutes. Transfer beans and some of the pan juices to a deep serving platter.

Put 2 quarts of water, salted with 1 tablespoon of salt, in a pot to boil while you cut the mushrooms and onions.

Heat a large sauté pan on medium high heat. Add the mushrooms to the pan and dry sauté them until they begin to release their water. Sprinkle them with a little salt. Once they have released most of their water, remove them to a bowl and set aside.

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Add the green beans to the boiling water, and time them for 5 minutes, or until just tender. (No need to defrost frozen beans.)

Add butter to the hot sauté pan. Once the butter has melted, add the onions. Cook until the onions are beginning to brown.

As soon as the green beans are cooked just tender, strain them. Add the mushrooms to the pan with the onions, then add the green beans.

Simply Recipes / Elise Bauer

Remove from heat. Stir in the sour cream. Sprinkle with salt and freshly ground black pepper. Taste and add more salt if needed.

Simply Recipes / Elise Bauer

Sprinkle with parsley and serve.

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Gather the ingredients.

Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans just start to soften, 3 to 5 minutes.

Drain and return to the skillet. Add butter and stir until melted, 1 to 2 minutes.

Add garlic; cook until tender and fragrant, 1 to 2 minutes.

Season with lemon-pepper seasoning and salt before serving.

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).

Rinse green beans and pat dry with paper towels; spread onto a rimmed baking sheet. Drizzle beans with olive oil, then season with salt and pepper. Use your hands to toss the beans until evenly coated with oil; spread out in a single layer.

Roast in the preheated oven until beans are crisp-tender, look slightly shriveled, and start to show golden caramelized spots, 15 to 25 minutes.

Serve and enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Place drained green beans in a 9x13-inch baking pan.

Arrange bacon in a single layer on a microwave-safe plate. Cook in the microwave until slightly cooked, about 2 minutes. Lay bacon over green beans.

Mix together brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour over green beans and bacon.

Bake, uncovered, in the preheated oven for 40 minutes.

Gather all ingredients.

Inspect six ½-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water. Wash new, unused lids and rings in warm soapy water.

While the jars are being sterilized, stir together vinegar, water, and salt in a large saucepan. Add garlic and bring to a rolling boil over high heat.

Trim green beans to 1/4-inch shorter than the jars.

Remove jars from simmering water. Place 1 sprig of dill and  1⁄8 teaspoon red pepper flakes in each jar. Pack in green beans standing on end.

Ladle boiling brine (leave out garlic) into the jars, filling within ¼-inch of the tops. Seal jars with lids and rings.

Place a rack in the bottom of a large stockpot and fill halfway with water.

Bring to a boil and lower jars 2 inches apart into the boiling water using a holder.

Pour in more boiling water to cover jars by at least 1 inch. Bring to a simmer (do not boil), cover, and process for 10 minutes.

Remove jars from the stockpot and cool to room temperature, 8 to 12 hours. Test jars for a good seal by pressing on the center of the lid — it should not move.

Let green beans ferment for 2 to 3 weeks in a cool, dark space before eating.

Make the Avocado Caesar: Blitz everything in a small blender jar until smooth sauce / dressing forms. Taste and adjust (look out, it’s really good). If it’s too thick, add some extra water until it drizzles smoothly off the end of a spoon.

Make the Panko Crispies: Mix panko, garlic powder, olive oil, and salt in a small microwave-safe bowl. Microwave in 30 second increments, stirring after each one, until the panko starts to turn golden (about 2-3 minutes total). It’ll be very hot – be careful, don’t taste it yet.

Cook the Green Beans: Boil green beans for 3-5 minutes until bright green. If you want to preserve the best color, drain and transfer to a bowl with ice water to shock the green beans and stop them from cooking further. Not necessary, but I do this sometimes because I like the very bright green!

Assemble and Serve: Arrange the green beans on a platter, top with dollops of the avocado caesar, and sprinkles of panko crispies and grated Parmesan. (You’ll probably have a little bit of avocado caesar left which I never have any issues using up!) Add lemon zest, black pepper, or chili flakes if you want. Serve warm or cold with your favorite protein, and maybe a little extra sauce for dunking. So good!

Gather the ingredients.

Place beans into a microwave-safe casserole dish with enough water to cover the bottom. Microwave on high power until almost tender, 8 to 10 minutes. Drain in a colander and refresh under cold running water to keep them bright green in color.

Heat a frying pan over medium heat. Add almonds and cook until just starting to turn golden, about 3 to 5 minutes, watching closely so as to not burn.

Take pan off of heat and add butter to melt. Return to heat and add garlic. Mix in green beans, season with salt and pepper, and continue to stir until heated through, 3 to 5 minutes.

Enjoy!

Blend up all your sauce ingredients in a food processor or blender until smooth. Taste and adjust. If the sauce is too runny, add a little more tahini.

Pour over roasted vegetables, beans, grains, protein… anything that needs to be woken up with some rich and creamy flavor!

Preheat the oven to 375 degrees. Bring a large pot of water to a boil. Working in two batches, blanch the green beans until they’re bright green and tender-crisp, about 1-2 minutes. Drain the green beans and transfer them to a casserole dish.

Melt the butter in a saucepan over medium heat. Add in the shallot, cooking for a couple minutes until tender. Whisk in the flour, and cook for a couple minutes until the mixture is golden brown. Slowly add in the wine, broth, soy sauce, and milk – separately, whisking after each addition (you’re building the sauce here so it’s good to pause and let things thicken before the next addition). For the final thickening of the sauce, bring to a simmer for a few minutes and continue to whisk until the mixture thickens enough to easily coat the back of a spoon. Remove from heat and stir in the garlic, salt, and gruyere cheese.

Pour the sauce over the green beans. Cover with foil and bake for 25 minutes. Uncover, and bake for another 15 minutes. Give the green beans a quick toss to get them nice and coated in the sauce. Wipe down the edges of the casserole dish. Then, top with fried onions and bake for another 5 minutes. Let stand for 5-10 minutes to let the sauce settle into all its silky-smooth glory.

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.

Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.

Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.

For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.

Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.