PARMESAN-ROASTED GREEN BEANS
This simple recipe for roasted green beans is very tasty and kid-friendly.
Provided by rachelbradley98
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Coat a baking dish with cooking spray.
- Place trimmed green beans into the prepared baking dish. Season with sea salt, pepper, and garlic powder; toss to coat. Sprinkle Parmesan cheese on top.
- Roast in the preheated oven until cheese melts and forms a crisp shell over beans, about 10 minutes. Serve immediately.
Nutrition Facts : Calories 43.4 calories, Carbohydrate 6.4 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 2.9 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 148.8 mg, Sugar 1.3 g
EASY GARDEN GREEN BEANS
This is a flavorful, simple way to dress up plain steamed green beans for an easy side dish that practically cooks itself while you are getting the rest of the meal together.
Provided by mrsmiz
Categories Side Dish Vegetables Green Beans
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Set a steamer basket insert into a large saucepan and fill with water to a level just below the steamer. Bring to a boil. Add green beans, and steam to your desired degree of tenderness, or about 5 minutes.
- Once the beans have cooked, transfer them to a serving bowl. Toss with olive oil, garlic, salt, pepper, white wine vinegar, and Parmesan cheese. Let stand for 10 minutes. Remove garlic slices and garnish with parsley before serving.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 9.3 g, Cholesterol 3.3 mg, Fat 11.4 g, Fiber 4 g, Protein 3.7 g, SaturatedFat 2.1 g, Sodium 66.7 mg, Sugar 1.7 g
3-INGREDIENT CHARRED GREEN BEANS WITH RICOTTA AND LEMON
Crisp-tender grilled green beans on a bed of creamy whipped ricotta is the ultimate summer side, super-simple but elegant enough for company. Add some grilled bread for a fun family-style appetizer.
Provided by Anna Stockwell
Categories 3-Ingredient Recipes Side Grill Grill/Barbecue Green Bean Cheese Ricotta Lemon Quick & Easy
Yield 4-6 servings
Number Of Ingredients 7
Steps:
- Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using a grill, arrange green beans in a grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using a grill pan, cook green beans directly on pan, tossing occasionally, until lightly charred, about 10 minutes.
- Meanwhile, using an electric mixer on medium-high speed, whip ricotta, 3 Tbsp. oil, and 3/4 tsp. salt in a large bowl until smooth and fluffy, about 2 minutes.
- Spread whipped ricotta on a serving platter and arrange charred green beans over. Drizzle with oil and sprinkle with lemon zest; season with salt and pepper. Serve with lemon wedges alongside.
RITA'S GARDEN - GREEN BEANS PARMESAN
Make and share this Rita's Garden - Green Beans Parmesan recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Wash and french green beans, place in a microwave safe dish.
- Sprinkle salt, pepper and parmesan over.
- Dot with butter.
- Microwave for 3 to 5 minutes depending on how soft you like them, serve immediatetly.
Nutrition Facts : Calories 138.9, Fat 9.5, SaturatedFat 5.8, Cholesterol 26.3, Sodium 238.6, Carbohydrate 8.3, Fiber 3.7, Sugar 1.7, Protein 6.9
GREEN BEANS WITH RICOTTA SALATA
Ricotta salata is an aged and salted ricotta cheese. Unlike fresh ricotta, it can be sliced or crumbled. Mild feta can be used instead.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Bring a large saucepan of cold water to a boil. Add 1 tablespoon salt and trimmed beans. Cook until beans are just tender, about 4 minutes. Remove from heat, drain, and immediately plunge beans into an ice-water bath to stop the cooking process. Drain, pat dry, and place in a large bowl along with ricotta salata and basil leaves.
- In a small bowl, whisk together mustard, vinegar, olive oil, remaining 1/4 teaspoon salt, and pepper.
- Pour vinaigrette over bean mixture and toss well.
RISOTTO WITH GREEN BEANS
This is a luxurious risotto, enriched with pesto at the end of cooking. This time I used pumpkin seeds for the pesto, with terrific results. They contributed not only great flavor but a rich green color to the pesto.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h
Yield Serves six
Number Of Ingredients 15
Steps:
- To make the pesto, turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil. Process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle: Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
- To make the risotto, bring the stock to a boil in a saucepan, and add the green beans. Boil for five minutes, remove the green beans with a skimmer, and refresh with cold water. Turn down the heat under the stock, and keep at a simmer. Make sure that it is well seasoned.
- Heat the oil over medium heat in a large, heavy nonstick skillet or a wide, heavy saucepan. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the rice. Cook, stirring, for a couple of minutes until the grains separate and begin to crackle.
- Add the wine. Cook, stirring, until there is no more visible in the pan. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock. Continue to cook in this fashion - stirring often and adding more stock when the rice is almost dry - until the rice is tender, about 20 to 25 minutes. Taste and add salt if necessary.
- Add the green beans and another ladleful or two of stock to the rice. Stir in the pesto, taste and adjust seasonings with salt and pepper. Remove from the heat, stir a couple of times, and serve. The risotto should be creamy.
Nutrition Facts : @context http, Calories 481, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 5 grams, Sodium 1004 milligrams, Sugar 6 grams, TransFat 0 grams
GREEN BEANS PARMESAN
These green beans look very pretty with the red and yellow peppers added. Throw in the italian seasonings and you get a great side dish. From an Atlanta real estate company cookbook by Cathryn DuBow. The original recipe called for 1/4 cup vegetable oil, but I thought that was too much.
Provided by breezermom
Categories Onions
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the green beans in boiling water to cover for 3 minutes; drain, and plunge into cold water. Drain well, and set aside.
- Pour oil into a large skillet; place over medium heat until hot. Add sweet peppers, onion, and garlic, and saute for 3 minutes. Add the reserved green beans, basil, and next 3 ingredients; cover, reduce heat, and simmer for 7 minutes or until the vegetables are tender.
- Remove from heat; stir in 1/2 cup cheese. Transfer bean mixture to a serving dish and sprinkle with the remaining 1/4 cup cheese.
GREEN BEANS PARMESAN
Make and share this Green Beans Parmesan recipe from Food.com.
Provided by lets.eat
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt the margarine in a non-stick skillet over medium-high heat.
- Add the shallots and cook 10 minutes, or until golden, stirring occasionally.
- Add remaining ingredients except for the parmesan cheese.
- Bring mixture to a boil. Cover, reduce heat and simmer around 15 minutes or until the beans are tender.
- Transfer to a serving dish and sprinkle with the parmesan cheese.
Nutrition Facts : Calories 180.3, Fat 13.6, SaturatedFat 3.2, Cholesterol 5.5, Sodium 718, Carbohydrate 10.4, Fiber 3.9, Sugar 1.8, Protein 6.1
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ROASTED GREEN BEANS WITH LEMON, PINE NUTS
From onceuponachef.com
Cuisine American, ItalianTotal Time 40 minsCategory Vegetables & SidesCalories 264 per serving
- Set an oven rack in the middle position and preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
- In a small dry skillet over medium heat, toast the pine nuts until golden. Watch carefully and stir frequently as they can burn quickly! Immediately transfer to small bowl (don't leave them in hot pan as they will continue to cook). Set aside.
- Put the green beans in a large bowl. Add the sliced garlic, olive oil, 1 tablespoon of the lemon zest, kosher salt, pepper and sugar and toss well. Transfer the mixture to prepared baking sheet (don’t leave any flavor behind: use a rubber spatula to scrape all of the oil and seasoning out of the bowl and onto the beans).
- Roast the beans and garlic for 15 minutes. Stir with a spatula to promote even cooking, then continue roasting until the beans are tender throughout, about 10 minutes more. The beans should be fully cooked, with some lightly browned but not shriveled.
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