Eco-friendly Beans in Garlic clove Aioli

 

Baked Green Bean Fries l Jen Phanomrat

Video taken from the channel: Tastemade


 

Green Bean Casserole A Super Side Dish

Video taken from the channel: TheCooknShare


 

Recipe Roasted Green Beans with Roasted Garlic Aioli

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Crunchy Garlic Green Beans

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Real Aioli Egg-Free Garlic “Mayonnaise” Vegan Aioli Recipe

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RECIPEMAS: Faux Fried Green Beans With A Dill Garlic Aioli Dipping Sauce

Video taken from the channel: Nisha Balsara


 

GARLIC GREEN BEANS RECIPE | How To Make Green Beans

Video taken from the channel: Simply Mamá Cooks


1 pound green beans, washed and trimmed 1 teaspoon olive oil. Steps 1 Heat oven to 400°F. Cut crosswise slice from top of garlic head, removing tops of cloves (discard top).

Place garlic 2 Roast garlic 35 to 40 minutes or until garlic. These roasted green beans make a tasty side to any main, especially when dipped in a garlic aioli sauce. Green beans are a crispy source for vitamin K, C, folate and fiber. Deep Fried Green Beans with Garlic Aioli {Secret Recipe Club} January 21, 2013 by Erin. After taking December off from The Secret Recipe Club, it’s nice to get back into a routine.

This month my assigned blog was Kate’s Kitchen. Her blog is wonderful with all kinds of amazing recipes. Coat green beans in the batter mixture and fry for around two minutes or until the batter is golden. Fry the beans in small batches to avoid sticking together. Place beans on a towel to soak up extra oil.

After you’ve cooked a few batches drizzle fresh lemon juice over beans. Put the beans in the oven for 10 or 15 min. You’ll know they are done when they are a little crispy While the beans are in the oven mix the “mayo”, garlic, lemon juice, and salt.

Put the green beans in a serving plate and add the aioli, capers and the lemon zest. Just mix the beer and flour, dip the beans into the batter and fry in some hot oil. For the lemon garlic aioli, combine mayonnaise, lemon juice and zest, garlic and Dijon mustard in a mini food processor.

It takes just a few minutes and can be made while the beans are frying. Heat a large pan over high heat. When it’s hot, add the oil and green beans. Cook the green beans, tossing occasionally, until soft and starting to blister and turn black in a few spots, about 5 minutes. Add the garlic to the pan and cook the beans for 1 minute more.

20 m. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.

Watch. Slowly drizzle in vegetable oil, just a drop at a time at first, letting the aioli thicken and emulsify. Transfer to bowl and fold in in shallots, garlic, and sour cream.

List of related literature:

Add the green beans, a small, diced red onion, and some chopped parsley or chives.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Transfer to a bowl and add the parsley, chervil, onion, garlic, mustard, white wine, vinegar, salt, pepper, and the remaining N cup olive oil.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Add the diced pepper to a bowl and combine with the cilantro, green onion, lime zest, vinegar, garlic, and chives.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
by
Houghton Mifflin Harcourt,

Add the kale, tomatoes, bell peppers, parsley, red onions, rosemary, pepper Jack cheese,

“Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana” by George Graham
from Acadiana Table: Cajun and Creole Home Cooking from the Heart of Louisiana
by George Graham
Harvard Common Press, 2016

Add the green onions and, if you wish, the cilantro or mint and heat through.

“The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico” by Cheryl Jamison, Bill Jamison
from The Border Cookbook: Authentic Home Cooking of the American Southwest and Northern Mexico
by Cheryl Jamison, Bill Jamison
Harvard Common Press, 1995

In a medium bowl, combine the beans, garlic, parsley, rosemary, olive oil, vinegar, and red pepper flakes to taste.

“Heirloom Beans: Recipes from Rancho Gordo” by Vanessa Barrington, Steve Sando, Sara Remington
from Heirloom Beans: Recipes from Rancho Gordo
by Vanessa Barrington, Steve Sando, Sara Remington
Chronicle Books LLC, 2010

Stir in the dill, green beans, and red pepper flakes; cook, covered, over low heat for about 5 minutes.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

this recipe is fantastic with any type of greens (swiss chard, kale, collards, rapini, or mustard greens).

“Meals that Heal Inflammation” by Julie Daniluk, RHN
from Meals that Heal Inflammation
by Julie Daniluk, RHN
Hay House, 2012

Add to the baking dish along with the tomatoes, bay leaves, parsley, mint, green beans, and okra.

“Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine” by Martha Rose Shulman
from Mediterranean Harvest: Vegetarian Recipes from the World’s Healthiest Cuisine
by Martha Rose Shulman
Rodale Books, 2007

Immediatelytoss with the olive oil,vinegar, salt,pepper, tarragon, and onion, then set asideto cool.Add the green pepper, parsley, peas, and asparagus tips, and chill.

“Apple Cider Vinegar for Weight Loss and Good Health” by Cynthia Holzapfel
from Apple Cider Vinegar for Weight Loss and Good Health
by Cynthia Holzapfel
Book Publishing Company, 2001

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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52 comments

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  • You forgot the cumin powder and you need a truffle infused salt, a tiny pinch of chili pepper. then to finish it up add 5 star anise and let it simmer for 7 minutes and it’ done.

  • I absolutely love your cooking!! ESP the honey garlic chicken dishes you create!! They’re my family favorites ������
    Gotta try this side dish tonight ����
    Thank you for sharing!! Have a great day!!

  • I am so going to copy the mac n cheese and green beans for our christmas dinner. Beef Brisket is not available where I’m from so Ill be using ribs instead.

  • This was good! It took much longer than I thought to sauté, but it was good!:) I LOVED the addition of garlic. I’d never done that before.

  • Follow Chef John’s quantities, everyone!

    I just made this and used about 8 cloves (I do like my garlic) but it’s WAY too much and it was super garlicky but too hot.

  • I make this recipe using the lemon peel but no juice or onions. I also top with finely grated good quality parmesan. Careful not to over salt. Garlic and parm is magic and the peel gives it a bright freshness.

  • Good morning Gochujang Mama’ I just want to thank you for the advice you gave me the other day about the enchilada sauce. Yes, you were right I had been using a cheap chili powder I think I had only paid 99 cents for it. I upgraded to a more expensive brand and we could taste the difference the sour bitter aftertaste was gone. I guess the old adage you get what you paid for is true. Thanks again Gochujang Mama’ and may you and your wonderful family have a nice day. Oh, by the way, did you ever get the recipe for your father on the pan de campo? All my relatives that knew the recipe have all done past away. I tried it before but the taste and texture as my grandma used to make them wasn’t there.

  • This looks super good I really like the purple red onion you added to these French green beans they compliment  well together thanks for sharing this. ������������

  • Oh my gaud this thumbnail just made my stomach roar…
    Another awesome video!! I hope you and your family are having a warm and cozy holiday season!! ��

  • I’m so hungry now �� I’m going to try and make these for my daughter and me. We’re both green eaters. All of it looks delicious. ��

  • I love this! I always thought that making my own mayo was a pain in the patootie, although my mom showed me, and I tried it, but I like store bought just fine. But THIS looks easy, and delicious.

  • This was fantastic! It took WAAAY longer to do fry up than the video suggests, so my family was halfway done with their meal before I got it on the table. But it was so delicious! Just up how much time you think it’ll take.

  • This sounds funny or creeper like but I sometimes let your videos play in the background while I go about my day, doing chores or whatever, cause your voice is calming and helps me relax. Lmao! I love your recipes too! Thank you!

  • Look so yummy �� I made a mocha roll cake today I would love your opinion on it. If you have the time. I am fairly new here and your videos are great. You are awesome in the kitchen.

  • I usually add a teaspoon of mustard instead of the lemon and it gives the perfect amount of tartness. And if you add water (after you made your “special” mayonnaise) one spoon at a time, you get a delicious sauce/dipping sauce that you can add to fries or steak or whatever

  • For the Tastemade vegan fans out there:sub egg for 2 tbs vegan egg (follow your heart brand)sub parmesan for vegan parmesan shreds (follow your heart brand it’s amazing. this comment isn’t sponsored haha)

  • MY FOOD WISH IS A GNUDI!!!!!!! CHEF JOHN PLEASE MAKE A VIDEO ON GNUDIS!!!!!!!!!!!!!

    ok so now i got my food wish across id like to say that i am an aspiring young cook who loves your videos, thankyou so much and i apreciate every single video, the thought and time and care put into all your work doesn’t go un noticed. Also. i think a series on kombucha would be nice:) thanks again!

  • All good but the eggs. Eggs are super high in cholesterol, and also they kill millions of baby male chicks per year by sending them down the conveyor belt and dropping them down into spinning metal blades. They are not needed in the egg industry so this is how they destroy these beautiful little chicks when they are only one day old. There are many other binders you can use other than eggs that are more healthy and cruelty free. We should never hurt little babies like this in humans should be ashamed.

  • I’m catalan, from where this was “invented”. The actual word is All-i-oli. All means garlic “i” means and; and oli is “oil”.
    It is pronunciate somewhat like this: AyeE -oli

    We put this to everything, mostly bbq meat, toast (in real bread), fries, etc. Don’t look for a girlfriend after eating a bunch of this. 😉

  • Too many dishes for me! Looked great though. Nothing is worth all those extra dishes. ��. I think they’d be great if you just fried them, yum. Add some chopped bacon on top and you can make a meal! Looks like a great �� meal! What time is dinner?

  • I just recently discovered an allergy to eggs. None of the stores in my town sell egg free or vegan mayo. I have to make my own. Thanks for showing this technique.

  • aaaaand this is perfection ���������������������������������������������������������������������������������������������� mouth waters

  • Happy to see this video, thought you’d never show the real deal (not that I don’t enjoy garlic mayo). It is amazing eaten with spanish style fish stew.

  • That steak got my drooling, I can’t stop now.:( I want to make this now AND have a nice juicy steak, but I have to prepare for the hurricane. Sad face.

  • Tip for everyone: If you want to make vegan aioli that tastes like the kind with eggs in, just whip in some aquafaba or soy milk:) Yummm

  • I was looking for something to bring to a potluck this weekend. Looks tasty and easy. thanks for sharing i will let you know how it turns out!

  • I have been cooking for 40 years and have never come across this recipe, only the one with mayo!!!Thank you for this recipe which is also vegan friendly!!

  • Right off the bat, these have NOT been trimmed the stem is clearly there, lazy people green beans, need to triple wash, then TRIM both ends.

  • This looks like a another reason to grill some steaks!

    Did anyone else get sidetracked by the Belgian ale reference?
    My mind flashed to a large gold rimmed glass goblet of Gouden Carolus Grand Cru.

    Thanks Chef!

  • Apparently whoever gave the thumbs down clearly haven’t had their coffee yet lol. I’m going to try this dish. I love lemon and garlic. Thanks for sharing with us all.

  • Larousse Gastronomique and Escoffier both say that aioli is a small sauce from a mayonnaise base. When we learned to make this in culinary school we used egg yolk. I think this is a great example of toum, but I wouldn’t say that this is “real” aioli. After all the only difference between toum and aioli that i know of is the egg yolk.

  • Before people start making completely made up BS statements about origins/ingredients of this sauce, just to clarify that this sauce is a Spanish (Catalan) sauce which name comes from ai (garlic) and oli (oil). Making up new meanings or anything else will only make you look like a fool and a moron. Aioli is what it is, a Spanish sauce made with garlic and oil. AND THATS IT

  • Actually the real french Aioli has a cooked potato in it to make it thicker. It’s just how it’s done in the South of France where it comes from.
    But this looks tasty as usual!

  • if you mix this with copious amounts of tomato paste, oregano, basil, and black pepper, I bet you could make a tomato sauce that doesn’t break. ( something that always errked me about my homemade tomato sauce is the oil never emulsifies. solution through techniqu?)

  • It’s called “Allioli” and it’s typical sauce in Catalonia (spain). We eat it with snails and meats or fishes. Really it’s good with everything, even just with bread

  • I think I’ve been subscribed to you for so long that I’m pretty sure you already did a video on this. Nonetheless, it’s good to be reminded!

  • Chef, Call me lazy, but is this something you could do in a small blender/food processor? Nights that its just me and the family I’d take the time to make a small batch in my mortar/pestle. But if I’m having buds over etc. I’d probably opt for a processor/blender to make larger batches.

  • Nice, but I wonder if you have to bake it because the sauce with beacon was already ready and the fried onions on top too. Would they not burn in the oven for 20 minutes. I would just leave it as is.

  • I won’t have a problem making this, It’s got all my favourite ingredients in and it looks divine Thank you, so much for sharing Dave,:-)

  • What’s wrong with pre-peeled garlic? I always see it at the store and think to myself, “Golly, that looks so convenient. It must have some deep, dark secret I don’t know about, otherwise everyone would be buying it.”

    Is it a front for the mafia?

  • Hey! I’m back again. How are u doing so far? Yasss… i really love bacon so much. Taste creamy and crunchy green bean cassarole. Great recipe. See u next time.

  • I had to hit that subscribe button based on this video alone!

    I love your personality and teaching style! Thanks for this fun recipe; I’m going to make these for my family tonight.

  • makes a vegan recipe, proceeds to give serving auggestion on a slab of meat ������ love this guy

    (but will hopefully be making this for vegan friends sans steak)

  • green beans are my fav form of protein, i also love growing them:} ill try this recipe in a few weeks when they start producing in the garden, it looks awesome

  • This looks delish! I am growing a LOT of green beans in the garden this summer & am looking for different ways to cook then This looks fun! You’re really cute!:)

  • Tip one: seasoning the wet dredge with a dab of mustard and some salt and pepper for a bit of flavor punch. (Go easy, though, cuz you don’t want to overwhelm the flavor of the beans.)

    Tip two: Replace the crackers with almond meal (or some other nut meal) if you want to go gluten-free. They would also give a great toasty nutty flavor that would compliment the beans.

    Tip three: serve these with that healthier popcorn chicken they did a video for on this same channel, and use the honey mustard sauce for both. OM NOM NOM. XD

  • I made this tonight, and I wasn’t super enamored with the slightly gritty texture of the breading. If I were to try this again, I would use panko. That said, I enjoyed the flavors. I like how you casually added a tablespoon of cayenne. You are a spice warrior.

  • Garlic should be more pureed before adding the oil… traditionaly, the allioli (this is how we spell it in catalan… all = garlic, i = and, oli = oil) is done if you can stick the pestle vertically and it stands still. I’ve seen my mum and dad do it since I have memory. It is great to find this egg-free recipe because people tend to use egg all the time to make it easier.
    This is a staple for bbqs at many catalan places, and in winter, spread it in your hot toast (specially if you can get a fire toasted toast). Tip for those who try to do it and it separates: make sure your garlic is very well pured and use sunflower oil instead of olive oil.

  • JEN I LOVE YOU. This is my favorite appetizer to order and I honestly thought they were deep fried or something and you made it look so easy. I have all of these ingredients at home (green beans were going to be soup… but no longer. lol!) and I’m going to make them tonight. Thank you!! <3

  • Can Jen have her own cooking show? Everything she makes is amazing looking, and I always want to try it all-but her personality is what seals the deal! Super entertaining.

  • I wait for your videos. Not just for the food recipes but For listening to your sassy Jokes. On point all the time. Love You. Such positive Vibes ❤