Green Beans With Herbs Recipes

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GREEN BEANS WITH FRESH HERBS AND WALNUTS



Green Beans with Fresh Herbs and Walnuts image

Provided by Tyler Florence

Categories     side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
3 pounds green beans
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
1/2 tablespoon chopped fresh rosemary leaves
2 tablespoons chopped fresh chives
1/2 cup walnuts, roughly chopped

Steps:

  • Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside.
  • Melt the butter and olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and cook until the onions caramelize, about 20 to 25 minutes. Add the thyme, rosemary and chives, and cook for another 5 minutes. Add the green beans and walnuts, and stir well. Season, to taste.

GREEN BEANS WITH HERB DRESSING



Green Beans with Herb Dressing image

This is a quick, easy and flavorful Thanksgiving favorite in our family, and can be served hot or cold (we prefer hot). Credit goes to Aunt Nell and Cousin Mandi for this one! Mix a chopped tomato into the green beans after steaming, if desired.

Provided by Drew

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 12

Number Of Ingredients 12

6 green onions, chopped
1 clove garlic, minced
⅓ cup olive oil
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon dry mustard
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon ground black pepper
2 pounds fresh green beans, trimmed and snapped

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.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 6.8 g, Fat 6.1 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 199.8 mg, Sugar 1.7 g

GREEN BEANS WITH HERBS



Green Beans with Herbs image

A wife and husband who both love to cook, Anne and Jesse Foust of Bluefield, West Virginia share this easy-to-fix side dish. After a taste, you're sure to agree that their recipe takes plain green beans to a higher level.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8-10 servings.

Number Of Ingredients 7

1 cup water
1-1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 celery rib, chopped
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
Salt and pepper to taste

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.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

GREEN BEANS WITH HERBS AND OLIVES



Green Beans With Herbs and Olives image

A salad of freshly picked green beans is a true treat. Whatever the color - green, purple or pale yellow - choose smaller beans, which are naturally more tender.

Provided by David Tanis

Categories     dinner, easy, lunch, quick, salads and dressings, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Salt and pepper
1 1/2 to 2 pounds small green beans, or a mixture of different colors, topped and tailed
2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
2 teaspoons Dijon mustard
4 tablespoons extra-virgin olive oil
1 cup good-quality pitted green olives, halved
2 tablespoons chopped dill
1 tablespoon chopped chives

Steps:

  • Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
  • Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
  • Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 5 grams, TransFat 0 grams

GARLIC AND HERB GREEN BEANS



Garlic and Herb Green Beans image

Are you "bean" good about eating your veggies? Try this flavorful new way to prepare the basic.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 6

1 pound green beans
1 tablespoon butter or margarine
2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1 teaspoon finely chopped garlic
1/4 teaspoon salt
1/4 cup pitted Kalamata olive, cut in half

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.

Nutrition Facts : Calories 50, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER



Haricots Verts (Thin French Green Beans) with Herb Butter image

By mixing butter, shallots, fresh herbs, and lemon juice together right in the serving bowl, you get an instant dressing on contact with hot haricots verts that you toss in at the last minute. Nothing could be simpler, or more packed with flavor.

Provided by Melissa Roberts

Categories     Herb     Side     Thanksgiving     Vegetarian     Quick & Easy     Green Bean     Winter     Boil     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 8 servings

Number Of Ingredients 7

5 tablespoons unsalted butter, softened
3 tablespoons finely chopped shallots
3 tablespoons finely chopped flat-leaf parsley
2 teaspoons finely chopped tarragon
1 1/2 teaspoons grated lemon zest
1 tablespoon fresh lemon juice
2 lb haricots verts or other green beans, trimmed

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.

GRILLED SUMMER BEANS WITH GARLIC AND HERBS



Grilled Summer Beans With Garlic and Herbs image

Green beans don't number among the vegetables we normally grill - eggplants, onions, peppers, zucchini - but there's something about the high, dry heat of the fire and the gentle scent of smoke that heightens their snap and natural sweetness. But how do you grill a vegetable so slender it seems doomed to fall between the bars of the grate? The secret is to use a meshed grill basket, which lets enough fire through to char the beans and enough smoke through to perfume them. The New York chef Missy Robbins grills Romano beans (a.k.a. flat or pole beans), whose shape maximizes the surface area exposed to the fire. If unavailable, substitute conventional green beans or haricots verts. The Italian inspiration for this dish is evident in the garlic, basil, mint and extra-virgin olive oil, but grilling the beans over a wood fire, instead of boiling, is uniquely and distinctly American. If necessary, you can use charcoal rather than wood; a gas grill is fine if that's what you have.

Provided by Steven Raichlen

Categories     dinner, beans, vegetables, side dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

1/2 cup extra-virgin olive oil
3 to 5 cloves garlic, finely chopped
1 teaspoon red-pepper flakes
Finely grated zest and juice of 1 lemon
1/2 cup chopped flat-leaf parsley
2 pounds Romano beans (a.k.a. flat or pole beans) or other summer green beans, ends snapped and strings removed
Sea salt and ground black pepper
Leaves from 3 sprigs fresh basil
Leaves from 3 sprigs fresh mint

Steps:

  • Build a hot wood fire in your grill. (You can do the same with charcoal. If you're using a gas grill, place a few hardwood chunks under the grate over one or two of the burners. Heat one burner on high heat and additional burners on medium heat, adjusting the heat as necessary.) Brush and oil the grill grate.
  • Combine 1/4 cup oil and the garlic in a small saucepan and cook over low heat until the garlic is fragrant but not browned, 8 minutes. Remove pan from heat and let cool. Stir in red-pepper flakes, lemon zest and parsley.
  • Place beans in a large bowl with the remaining 1/4 cup olive oil. Season with salt and pepper and toss to mix.
  • Arrange beans directly on the grill or in a wire grill basket. Grill beans until charred and crisp-tender, 3 to 4 minutes, turning with tongs. (You may need to work in two batches, depending on the size of your grill.)
  • Return hot beans to the mixing bowl and stir in garlic-parsley oil. Squeeze in lemon juice. Stir in basil and mint leaves and serve.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 326 milligrams, Sugar 4 grams

SYRIAN GREEN BEANS WITH FRESH HERBS



Syrian Green Beans with Fresh Herbs image

This is how my mom always made green beans. She got the recipe from a neighbor when we lived in Turkey. Make a double batch as they make an excellent healthy snack straight from the fridge. Add a thinly sliced onion and red bell pepper if you like. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6

2 tablespoons olive oil
2 garlic cloves, minced
1 pound fresh green beans, cut into 2 inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons each minced fresh cilantro, parsley and mint

Steps:

  • In a large skillet, heat oil over medium heat. Add garlic; cook for 1 minute. Add green beans, salt and pepper. Cook, covered, until crisp-tender, 8-10 minutes, stirring occasionally. Add herbs; cook and stir just until beans are tender, 1-2 minutes.

Nutrition Facts : Calories 66 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

GREEN BEANS WITH HERBS



Green Beans with herbs image

This is a simple way to serve garden green beans with summer herbs. Adapted from New Mexico Magazine (March 2004)

Provided by ellie_

Categories     Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb green beans, trimmed
1/4 cup water
2 -3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
1 clove garlic, minced
1 tablespoon rosemary, chopped (or use 1/2 teaspoon dried)
1 tablespoon basil, chopped (or use 1/2 teaspoon dried)

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.

BLISTERED GREEN BEANS WITH HERB SAUCE



Blistered Green Beans with Herb Sauce image

The green sauce in this recipe is similar to pesto, but lacks cheese and has a bigger punch of acidity. The mild flavor of pistachios enhances the natural sweetness of the lightly charred beans, though the more traditional pine nut would also work well for this dish.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Pulse 1 cup fresh basil, 1/4 cup each fresh parsley and pistachios and 1 scallion in a food processor. Pulse in 3 tablespoons olive oil, 2 teaspoons red wine vinegar and a pinch each of salt and pepper. Cook 1 1/4 pounds green beans in olive oil in a large nonstick skillet over medium-high heat until browned, 7 to 8 minutes. Add a splash of water and a pinch of salt and pepper. Cook, tossing, until crisp-tender, 1 to 2 minutes. Toss with the sauce.

GREEN BEANS WITH HERB BUTTER



Green Beans With Herb Butter image

Make and share this Green Beans With Herb Butter recipe from Food.com.

Provided by Messy44

Categories     Beans

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fresh green beans, cleaned and snapped
1/4 cup butter or 1/4 cup margarine
1/4-1/2 cup onion, minced
1 garlic clove, minced
1/4 cup celery top, chopped (with leaves)
1/4 cup parsley, chopped
1/4 teaspoon rosemary
1/4 teaspoon basil
3/4 teaspoon salt, or to taste

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.

Nutrition Facts : Calories 144.6, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 532.1, Carbohydrate 9.8, Fiber 4.3, Sugar 2.2, Protein 2.5

GREEN BEANS WITH LEMON-HERB BUTTER



Green Beans with Lemon-Herb Butter image

Here's a new herb and citrus twist to jazz up classic green beans.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 6

1 package (12 oz) fresh green beans
3 tablespoons butter
1 teaspoon grated lemon peel
1 teaspoon dried marjoram leaves
1/4 teaspoon salt
Lemon slices, if desired

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.

Nutrition Facts : Calories 110, Carbohydrate 5 g, Cholesterol 25 mg, Fat 2, Fiber 3 g, Protein 1 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 2 g, TransFat 1/2 g

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