Crisp Breen Beans With Sun Dried Tomatoes Recipes

STRING BEANS AND TOMATOES

Steps:

• In a medium skillet, saute the onions, bell peppers and garlic in the butter until tender. Add the ketchup, carrots, basil, and fresh and canned tomatoes, then cook for 10 to 15 minutes more. Add the string beans, season with salt and pepper and continue cooking until the vegetables are tender, taking care not to overcook the beans. Serve over rice or as a side dish.

GREEN BEANS WITH CHERRY TOMATOES

Steps:

• Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
• Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.

GREEN BEANS WITH SUN-DRIED TOMATOES AND ALMONDS

Steps:

• In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine all ingredients. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place in microwave., Cook on full power for 2 minutes or until beans are crisp-tender. Allow bag to stand 1 minute before handling. Gently squeeze bag to evenly distribute seasonings. Carefully open bag and serve.

GREEN BEANS AND SUN-DRIED TOMATOES

Steps:

• Soak the tomatoes in hot water.
• Wash, trim and steam the green beans for 5 to 7 minutes.
• Chop the onion; mince the garlic, and wash, dry and chop the marjoram.
• When green beans are cooked, drain and cut in quarters.
• Drain the tomatoes, and mix with the green beans and the remaining ingredients. Season with salt and pepper.

GREEN BEANS WITH SUN-DRIED TOMATOES

Steps:

• Saute onions and garlic in olive till onions clear in large skillet, add green beans, sundried tomatoes and salt and pepper.
• Add enough water to cover bottom of pan.
• Cook until desired doneness.

CRISP BREEN BEANS WITH SUN DRIED TOMATOES

Steps:

• Boil large pot of salted water. Add green beans and cook 2 minutes. Meanwhile put ice and water in a big bowl. Drain the beans and plunge into the ice water to stop cooking. Drain. (This step can be done a day before; refrigerate beans until ready to cook.) In a large skillet, heat butter over medium heat, add shallots, saute until tender. Add tomatoes, cook 2 minutes. Add beans, lemon zest, salt & pepper. Cook until beans are heated through, about 5 minutes.

GREEN BEANS WITH SUN DRIED TOMATO DRESSING

Steps:

• Prepare salad dressing by combining all ingredients in blender and processing until smooth. Yield: 1/4 cup salad dressing.
• In large pot of salted boiling water, blanch the green beans for 3-5 minutes or until bright green. Drain. Immediately plunge beans into bowl of ice cold water to halt the cooking process and to maintain their color. Let stand 10 minutes then drain well again.
• In a large saute pan, heat the olive oil and butter on medium heat. Add the minced garlic. Cook for 1 minute, stirring constantly.
• Add the bread crumbs. Cook mixture for 5 minutes, stirring constantly to brown evenly. Cook until bread crumbs are crisp and golden.
• Stir in the parsley with the bread crumbs. Remove pan from heat.
• Transfer drained green beans to shallow serving platter and drizzle dressing over the beans. Sprinkle with bread crumb mixture. Toss.
• Serve either warm or at room temperature.