Green Beans With Thyme Recipes

THYME GREEN BEANS WITH ALMONDS

Steps:

• Place beans in a steamer basket. Place in a large saucepan over 1 in. water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender. , In a large skillet, melt butter; add the beans, thyme, salt and pepper. Cook and stir for 5 minutes or until heated through. Sprinkle with almonds.

GARLIC AND THYME GREEN BEANS

Steps:

• Heat oil in a large frying pan over medium heat, then add the beans & cook, stirring occasionally, for about 8 minutes, or until they start to soften & brown.
• Add garlic & cook another 2 minutes until fragrant, then remove from heat & add remaining ingredients, stirring well.
• Serve & enjoy!

LEMON-THYME GREEN BEANS

Steps:

• In a large skillet with a tight-fitting lid, bring 1/2 inch water to a boil; salt generously.
• Add green beans; reduce to a simmer, and cover skillet. Steam beans, tossing occasionally, until crisp-tender, 6 to 10 minutes.
• Pull lid back slightly, and tilt skillet to drain water from green beans; add lemon juice, butter, and thyme. Season with salt and pepper, and toss to melt butter. Serve green beans garnished with additional thyme, if desired.

GREEN BEANS WITH THYME

Steps:

• In a 3-qt. saucepan, combine beans, water and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a small saucepan, saute the onion in butter until tender. Add parsley, lemon juice, thyme and paprika. Drain beans; add butter mixture and toss to coat.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

BLUE LAKE GREEN BEANS WITH LEMON AND THYME

Steps:

• Cook beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain. Rinse with cold water; pat dry. DO AHEAD Can be made 4 hours ahead. Layer between paper towels and refrigerate.
• Melt butter in large skillet over medium-high heat. Add beans, thyme, and peel; sprinkle with salt and pepper. Toss until heated, about 5 minutes.

LEMONY GREEN BEANS WITH WALNUTS AND THYME

Steps:

• Bring a large pot of water to a boil and drop in the green beans. Simmer over medium-high heat until beans are just barely cooked and still bright green, about 2 minutes. Drain immediately and rinse under cold water. Drain and set aside.
• Heat oil in a skillet over medium heat. Add drained beans, nuts, lemon zest, lemon juice, and thyme. Continue to cook until most of the juice has evaporated, about 3 minutes. Season with salt and fresh ground pepper. Serve immediately.

GREEN BEANS WITH SHALLOTS, LEMON, AND THYME

Steps:

• Wash beans in cold water. Trim ends of beans, either using a sharp knife or snap them off.
• Heat a large skillet over medium heat and add butter and olive oil. Add shallots and saute for 30 seconds.
• Add beans, sprinkle with thyme, salt, and pepper, and cover. Cook for 3-4 minutes, shaking pan once in a while to prevent them from burning or sticking. Check to see if tender: if not, recover and cook until desired doneness. (They should still have snap, but rawness should be cooked out.).
• Add lemon juice, toss, and serve.