Herbed Green Beans Recipes

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

Steps:

• Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
• Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
• Do Ahead
• Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

HERBED GREEN BEANS

Steps:

• 1. Over medium high heat,in a medium saucepan, add beans and enough water to cover; cover with a lid and bring beans and water to boil.
• 2. Reduce heat to low; simmer 4 to 6 minutes or until tender-crisp.
• 3. Drain. Return beans to saucepan.
• 4. Toss with vinegar, oil, rosemary, thyme, kosher salt and pepper.
• 5. Cook and stir over medium heat 1 to 2 minutes or until heated through.

HERBED GREEN BEANS

Steps:

• Add beans to medium saucepan with water to cover and bring to a boil.
• Reduce heat to low; simmer 4 to 6 minutes or until crisp-tender. Drain. Return beans to pan.
• Add vinegar, oil, and spices to pan, tossing with beans.
• Cook and stir over medium heat 1 to 2 minutes or until heated through.

MICROWAVE GARLIC-AND-HERB GREEN BEANS

Steps:

• Place green beans in a microwave-safe glass dish. Add water, garlic, oil, basil, salt, and pepper and mix together. Cover the dish with a lid.
• Microwave on high power for 5 minutes.
• Check water level, adding more if needed, and stir green beans. Replace the lid and microwave until tender-crisp, 3 to 5 minutes more.

MICROWAVE HERBED GREEN BEANS

Steps:

• Place the beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 3 to 4-1/2 minutes or until tender; set aside. In another dish, combine the remaining ingredients. Cover and cook on high for 1-1/2 minutes or until onion is tender. Drain beans. Drizzle with onion mixture; toss to coast.

HERBED GREEN BEANS AND CARROTS

Steps:

• Melt 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces trimmed green beans and 4 carrots (cut into sticks); season with salt and pepper. Add 1/2 cup chicken broth; reduce the heat to medium, cover and simmer until tender, 6 minutes. Add 1/4 cup chopped chives, 1 tablespoon chopped tarragon, 2 teaspoons white wine vinegar and 1 teaspoon sugar. Cook 3 more minutes.

SEARED STEAK AND GREEN BEANS WITH HERBED BUTTER

Steps:

• For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.
• Put the butter in the center of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.
• For the steak: Allow the steak to rest at room temperature for about 15 minutes. Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the string beans so it's all ready at the same time.
• Season both sides of the steak well with the chopped rosemary and some salt and pepper.
• Heat a cast-iron skillet over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot skillet and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.
• For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.
• When ready to serve, toss the green beans with about 2 tablespoons of the herbed butter. Slice the steak and top with a piece of the herbed butter.

HERBED GREEN BEANS

Steps:

• Bring 1/2" of water to boil in a 10-inch skillet with lid.
• Add green beans; cover and simmer over medium-low heat until tender-crisp, about 8 minutes.
• Drain in colander.
• Heat oil in skillet over medium heat.
• Add shallots and sugar.
• Cook until softened and golden, about 2 minutes.
• Add salt, pepper, and green beans.
• Cook and stir until heated through, about 2 minutes.
• Remove skillet from heat and stir in lemon zest and basil.
• Spoon onto serving plate.
• Garnish with lemon wedges, if desired, and serve immediately.

GREEN BEANS WITH HERB DRESSING

Steps:

• In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
• Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
• Place green beans in a medium serving dish. Pour dressing mixture over the beans.

GREEN BEANS WITH HERBS

Steps:

• In a large saucepan, bring water to a boil. Add the beans, onion and celery. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain. Sprinkle with the basil, rosemary, salt and pepper.

HERBED GREEN BEANS

Steps:

• String,break and wash green beans.
• Put in a sauce pan and cook uncovered 10 minutes.
• Add butter,onion,celery,rosemary,bash4 and garlic.
• Cook or steam covered for 10 more minutes.

GREEN BEANS WITH HERBS

Steps:

• Place beans and water in sauce pan and bring to a boil.
• Cook for 6-8 minutes or until crisp-tender.
• Drain and return to pan.
• Add remaining ingredients to pan.
• Cover and cook for 4-6 minutes or until vegetables are tender.