Green Beans With Olive Oil Recipes

GREEN BEANS WITH HERBS AND OLIVES

Steps:

• Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
• Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
• Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.

ROASTED GREEN BEANS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
• Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

GREEN BEAN ALMONDINE

Steps:

• Place green beans in a saucepan. Cover with water and bring to a boil. Cook until beans are al dente, about 5 minutes. Drain and set aside.
• Melt butter in a large skillet over low heat. Add olive oil and mix thoroughly. Add almond slivers, mix until coated, and spread out evenly in the bottom of the skillet. Stir continuously, until almonds just begin to turn golden brown. Remove almonds to a small bowl and continue stirring for 1 minute until cool enough to taste. Add salt.
• Pour almonds over green beans and toss to ensure even coating. Serve warm.

GREEN BEANS IN OLIVE OIL

Steps:

• Place onions and tomatoes in a saucepan. Sprinkle with salt and stir gently. Add green beans, olive oil and sugar; stir. Cover and cook over medium low heat, stirring occasionally, for about 15 minutes until beans are softened. Once the liquid has been absorbed, stir fry a couple of minutes. Add 1/2 cup water, cover, and simmer 40 minutes until beans are tender. The beans will be moist, but not watery.
• Serve cold or room temperature.

GREEN BEANS WITH OLIVE OIL

Steps:

• Cook green beans in a 6 quart pot of salted boiling water, uncovered, until just tender 4 to 6 minutes.
• Drain in a colander, then transfer to a large bowl and toss with oil, sea salt, and pepper to taste.

GREEN BEANS WITH OLIVE OIL

Steps:

• Cook beans in a 6-quart pot of boiling salted water , uncovered, until just tender, 4 to 6 minutes. Drain in a colander, then transfer to a large bowl and toss with oil, sea salt, and pepper to taste.

GREEN BEANS WITH OLIVES

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender and bright green, about 6 minutes. Drain and return to pot.
• Meanwhile, in a food processor, pulse olives, parsley, anchovies, oil, and vinegar until olives are finely chopped. Add to beans and stir to combine. Season with pepper. Serve at room temperature.

GREEN BEANS AGLIO OLIO (WITH GARLIC AND OLIVE OIL)

Steps:

• Steam beans over a pot of boiling water, or in a veggie steamer, for about 5 minutes.
• Feel free to steam more or less, depending on how your family likes their veggies cooked.
• Keep in mind that you will also be sautéing the beans in the next step.
• In a large saute pan, heat olive oil.
• Add the garlic and saute for about 45 seconds to impart its flavors into the oil.
• Before the garlic begins to brown, add the red pepper flakes and green beans to the pan and cook for another 5 minutes, or until cooked to your liking.
• Season with salt and pepper and serve.