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Recipe

Braised Green Beans with Ham & Mushrooms

Scott Phillips

Servings: three to four.

 

Ingredients

  • 3/4 lb. green beans
  • 1/3 cup homemade or low-salt chicken broth
  • 3 Tbs. brandy
  • 1 Tbs. unsalted butter
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt
  • 6 oz. cremini mushrooms, thickly sliced (about 2 cups)
  • 2 oz. shaved ham, coarsely chopped (about 2/3 cup)
  • 3 to 4 sprigs fresh thyme, tied with kitchen twine
  • 3 Tbs. heavy cream
  • Freshly ground black pepper

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 250
      Fat Calories (kcal): 170
      Fat (g): 19
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 30
      Sodium (mg): 340
      Carbohydrates (g): 10
      Fiber (g): 3
      Protein (g): 6

Preparation

  • Cut away any brown spots from the beans, and trim off the stem ends (and the tail ends, if wilted); you should have about 10 oz. of trimmed beans. Combine the broth and brandy; set aside. Heat the butter and 1 Tbs. of the oil in a 10-inch straight-sided sauté pan over medium-high heat. When the milk solids in the butter are just beginning to turn a nutty brown, add the beans and 1/4 tsp. salt. Toss well with tongs and then arrange the beans in one layer. Cook without stirring until the bottoms are nicely browned, 3 to 4 min. Toss and turn over and cook for another 2 min. to lightly brown another side. Transfer the beans to a plate with tongs.
  • Heat the remaining 2 Tbs. oil in the pan. Add the mushrooms and a pinch of salt and let cook without stirring until nicely browned on one side, 2 to 3 min. Add the ham and cook, stirring once or twice, until the ham and mushrooms are nicely browned, another 2 to 3 min. Return the beans to the pan, add the thyme, toss, and pour in the chicken broth and brandy. Immediately cover the pan and simmer until the liquid is almost completely reduced, 2 to 3 min. Uncover, add the cream and a few grinds of pepper, and cook for a few seconds longer, just to thicken the cream so that it coats the vegetables. Remove the pan from the heat. Serve right away as individual servings or pour and scrape the contents of the pan (except the thyme) onto a small platter and serve family style.

Reviews

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Reviews

  • locust | 04/30/2008

    Once again Susie Middleton comes across with a delicious, fast & easy to prepare recipe. Made this on a week night & tweaked a bit (only had baby bella mushrooms)and it came out great. Tks again.

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