Wax Beans With Parsley Oil Recipes

YELLOW BEANS RECIPE WITH GARLIC, DILL AND PARSLEY

Steps:

• Roughly chop beans
• Smash garlic cloves
• Heat the oil and add half the garlic and saute a little
• Add the beans and saute for 2-3 minutes
• Add 1 cup water and cook for 20 minute
• Just before removing from stove, add the rest of the garlic
• Add chopped dill and parsley (optional)

WAX BEANS WITH PARSLEY OIL

Steps:

• In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet.
• Cook beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm.

YELLOW WAX BEANS STRACOTTO IN SOFFRITTO WITH SALSA VERDE

Steps:

• Heat the oil in a large sauté pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the beans, sprinkle with 1/4 teaspoon of the salt, and cook for about 2 minutes, until they are slightly browned. Move the beans to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute, stirring, to caramelize. Add the Soffritto and anchovies, and stir to combine the ingredients and to coat the beans with the Soffritto. Reduce the heat to low, season the beans with the remaining 1/4 teaspoon of salt, and cook for about 2 minutes. Add 1 cup of water to the pan, and simmer the beans until they are very tender, about 20 minutes for wax beans and 30 minutes for Romano beans. If there is still water in the pan, remove the lid, increase the heat to high, and cook until the water evaporates. Serve the beans warm or at room temperature. Transfer the beans to a serving dish, spoon 1/4 cup of salsa verde over them, and serve with the remaining salsa verde on the side.
• salsa verde
• Combine the anchovies, capers, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender. Add half of the parsley, mint, and marjoram leaves and pulse until the herbs are finely chopped. Turn off the machine and scrape down the sides of the bowl with a rubber spatula. Add the remaining herbs and the remaining olive oil and purée, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil, if necessary, to obtain a loose, spoonable salsa. (You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor. Also, over-processing the salsa verde will incorporate too much air, making it fluffy and also too smooth. I like to see some flecks of herbs in my salsa verde.) Turn the salsa verde out into a bowl and stir in the lemon juice. Taste for seasoning and add more salt or lemon juice if desired. Use the salsa or transfer it to an airtight container and refrigerate for up to two days-any longer and it will lose its pretty green color and vibrant flavor. Bring the salsa to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.

ROASTED WAX BEANS WITH PEANUTS AND CILANTRO

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss wax beans with oil and season with salt and pepper. Roast until browned in spots and tender, about 15 minutes, tossing halfway through. In a medium bowl, combine soy sauce, ginger, lemon juice, and sugar. Add roasted beans, peanuts, and cilantro and toss to combine.

GREEN BEANS WITH PARSLEY AND GARLIC

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
• In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.