Recipe courtesy of Andrea Curto-Randazzo
Save Recipe Print
Total:
1 hr 30 min
Prep:
30 min
Cook:
1 hr
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.

Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Best of Food Network 4 Videos

Get the Recipe

Whole30 Crispy Chicken Strips 00:42

These chicken strips are tasty, crispy and Whole30-friendly!

Similar Topics:

IDEAS YOU'LL LOVE

Black Beans

Recipe courtesy of Ree Drummond

Refried Beans

Recipe courtesy of Ellie Krieger

Perfect Pinto Beans

Recipe courtesy of Ree Drummond

Red Beans and Rice

Recipe courtesy of Robert Irvine

Escarole and Bean Soup

Recipe courtesy of Giada De Laurentiis

Baked Bean Casserole

Recipe courtesy of Trisha Yearwood

Beef and Bean Burritos

Recipe courtesy of Ree Drummond

Black Bean Burgers

Recipe courtesy of Sandra Lee

Beef and Bean Taco Casserole

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories