Green Beans With Herb Butter Recipes

HERB-BUTTERED GREEN BEANS

Steps:

• Place beans in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 7-9 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onion, celery, sesame seeds, garlic and seasonings in butter until vegetables are tender. Add the beans; toss to coat.

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.

GREEN BEANS WITH HERB BUTTER

Steps:

• Add enough water to cover bottom of large fry pan to about 1/4-1/2 inch deep.
• Add cleaned and snapped beans, cook over medium high heat just until tender, about 10 minutes, stirring to cook all evenly. Drain well.
• At the same time in separate skillet, melt butter and saute onion, garlic and celery until softened a bit.
• Add remainder of ingredients, simmer about 7 minutes.
• Toss butter with hot, drained beans. Serve immediately.

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.

HARICOTS VERTS WITH HERB BUTTER

Steps:

• Bring a large pot of water to a boil and add 1 tablespoon salt. Add the string beans and cook for 2 minutes. Drain and then place the string beans in a serving dish.
• For the herb butter, placed the scallion, dill, parsley, butter, 1 teaspoon salt and the pepper in a small bowl and combine.
• Scoop a generous tablespoon of the herb butter and place it on top of the string beans. Sprinkle with sea salt and serve.
• Use any extra herb butter for serving on a steak or in a sandwich.

GREEN BEANS WITH LEMON-HERB BUTTER

Steps:

• Place beans in a microwave safe dish, cover and microwave for 5 to 6 minutes or until crisp tender; stirring half way through cooking.
• Drain beans well and return to microwave dish, cover and keep warm.
• In a small saucepan, heat the butter over medium heat until melted and lightly browned.
• Immediately remove the butter from heat, stir in lemon zest, marjoram and salt.
• Pour the butter mixture over beans tossing to coat.
• Garnish with lemon slices.

BUTTERY GARLIC GREEN BEANS

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

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 LEMON-HERB BUTTER

Steps:

• Cook green beans as directed on package; drain.
• Meanwhile, in 2-quart saucepan, heat butter over medium heat until melted and beginning to brown; immediately remove from heat. Stir in lemon peel, marjoram and salt. Pour over beans; toss to coat. Garnish with lemon slices.

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.

GARLIC AND HERB GREEN BEANS

Steps:

• Place beans in 1 inch of water in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until crisp-tender; drain.
• Heat butter, oregano, garlic and salt in same saucepan over medium heat 1 to 2 minutes. Add beans and olives; toss to coat.

MIXED GREEN VEGETABLES WITH HERB BUTTER

Steps:

• Place a large pan of salted boiling water over a high heat.
• Blanch the broad beans for 2 minutes, drain and transfer to a large bowl of iced water. Once cooled remove the greyish outer skin and reserve the bright green inner bean (I know this is an arduous task but it makes a big difference).
• Repeat this process with the peas, again cooking for 2 minutes before transferring to iced water (no need to de-shell them though)
• To finish heat the oil & butter in a large frying pan over a medium heat. Add the peas, broad beans, snow peas and spring onion to warm through. Remove from the heat and stir in the rocket leaves just before serving.
• Serve with the herb butter on the side to melt over the top.
• For the herb butter blend together the butter, shallot, basil & mint until well combined. Spread out over a large piece of clingfilm and roll into a log shape before wrapping tightly. Refrigerate until ready to serve. Unwrap and cut into medium rounds with a sharp knife.