Green Goddess Green Beans Recipes

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GREEN GODDESS GREEN BEANS



Green Goddess Green Beans image

This recipe from Gourmet magazine is a nice change of pace from your regular old green beans! If you like Green Goddess salad dressing, you'll like these beans. :)

Provided by Julesong

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs green beans, trimmed
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons red wine vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Fill a 6 to 8 quart pot full of water, add a teaspoon of salt, and bring it to a boil.
  • Prepare a bowl of ice water.
  • Place the beans in the salted boiling water, uncovered, and cook until just tender, about 6 to 8 minutes.
  • Transfer to a colander, drain, and immediately plunge into the bowl of ice water to halt the cooking.
  • When the beans have cooled, drain and pat dry.
  • In a blender, combine the parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper, and blend until smooth to make the dressing.
  • Place beans in a bowl and combine with the dressing; toss to coat.
  • Serve and enjoy!
  • Note: you can make the dressing 1 day ahead and store covered in refrigerator, if desired.

Nutrition Facts : Calories 96.9, Fat 5.5, SaturatedFat 1.8, Cholesterol 7.3, Sodium 204.8, Carbohydrate 11.2, Fiber 4, Sugar 2.3, Protein 2.8

GREEN GODDESS GREEN BEANS



Green Goddess Green Beans image

Categories     Vegetable     Side     Quick & Easy     Green Bean     Spring     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 9

1 1/2 lb green beans, trimmed
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons red-wine vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.
  • Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.

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