GREEN BEANS PROVENCALE
This recipe was submitted to TOH Healthy Cooking and was a runner up in the From the Herb Garden June/July 2010 issue. The recipe is being updated to reflect the use of fresh herbs as that is how it was entered in the contest. It is a wonderful way to serve fresh green beans.
Provided by PaulaG
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the green beans and water in a large skillet.
- Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender.
- Drain well and set aside.
- Over medium-high heat, heat oil in skillet; add rosemary until fragrant.
- Add onion, garlic and shallots; saute 1 minute.
- Add green beans; saute 3 minutes.
- Add tomatoes and basil; saute 2 minutes.
- Serve.
Nutrition Facts : Calories 79.2, Fat 2.7, SaturatedFat 0.4, Sodium 13.7, Carbohydrate 13.2, Fiber 4.4, Sugar 5.5, Protein 3.2
GREEN BEANS PROVENCAL
This dish can be prepared, in part, one day ahead and refrigerated.
Provided by Marian Burros
Categories easy, quick, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat olive oil in small nonstick pan, and add the anchovies, capers and garlic, cooking about 30 seconds. Set aside and cover.
- Wash and trim the green beans; put in a plastic bag, and refrigerate.
- To serve, steam the green beans, about 7 minutes, depending on their size. Drain and mix immediately with anchovy mixture. Season with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 105, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 392 milligrams, Sugar 5 grams
PROVENCAL FRENCH BEANS
Steps:
- Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
- Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
- In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.
VIRGINIA'S GREEN BEANS PROVENCAL
Provided by Virginia Willis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath by filling a large bowl with ice and water
- Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 2 minutes. Drain well in a colander, then set the colander with beans in the ice-water bath, making sure the beans are submerged. Drain the beans, shaking off the excess water.
- In the same pot, heat the oil over low heat. Add beans, garlic, tomatoes, olives and basil, and toss to combine. Drizzle vinegar over beans and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.
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