Green Beans With Sun Dried Tomato Dressing Recipes

GREEN BEANS WITH GARLIC AND SUN-DRIED TOMATOES

Steps:

• Heat oil in large skillet. Add garlic and tomatoes.
• Cook on low heat until very fragrant, about 2 minutes.
• Add beans and coat with garlic mixture.
• Add water and bring to boil.
• Cook, uncovered until water evaporates and beans are glazed with garlic mixture. This should take about 10 minutes or so.
• Stir occasionally during cooking. Season with sea salt and pepper to taste

WARM WAX BEAN SALAD WITH ROASTED TOMATOES AND SUN-DRIED TOMATO DRESSING

Steps:

• For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
• For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
• Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
• Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
• Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
• Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.

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 TOMATOES

Steps:

• Heat oven to 425°F. In medium bowl, toss together all ingredients. Spread mixture in ungreased 17x12-inch half-sheet pan.
• Roast uncovered 12 to 15 minutes, stirring twice, until beans are tender and browned.

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.

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 AND TOMATO VINAIGRETTE

Steps:

• Trim off the ends of the beans. Drop them into boiling salted water to cover, and cook until crisp-tender, about 5 minutes. Do not overcook. Drain and let cool.
• Place the mustard, garlic and vinegar in a salad bowl. Gradually add the oil while stirring with a wire whisk. Add salt, pepper, cumin, and basil or chives. Stir and blend. Add the green beans, tomatoes and red onion. Toss and serve.

SUN DRIED TOMATO-THREE BEAN SALAD

Steps:

• Cook green and yellow beans in saucepan of boiling water 3 to 5 min. or until crisp-tender; drain. Immediately plunge into bowl of ice water. Let stand 2 min.; drain well.
• Place cooked beans in medium bowl. Add remaining ingredients; mix lightly.

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.