Neapolitan Green Beans Recipes

NEAPOLITAN GREEN BEANS

Neapolitan Green Beans image

A staple at an Italian table, this vegetable side dish is slow-cooked with garlic, tomatoes, and a sprig of basil. Recipe by Lucinda Scala Quinn.

Provided by Martha Stewart

Number Of Ingredients 7

Ingredients

1 pound green beans, trimmed
2 garlic cloves, thinly sliced
1/4 teaspoon crushed red pepper, flakes
1 teaspoon coarse salt
1 medium tomato, cored and torn into pieces
2 to 3 tablespoon extra-virgin olive oil
1 large sprig fresh basil

Steps:

Rinse and drain green beans; place in medium saucepan while still slightly wet. Add garlic, red pepper flakes, salt, tomato, and oil. Cover; cook over medium-low heat, stirring occasionally, until beans are soft, about 15 minutes.
Add basil sprig; cook, uncovered, stirring constantly, until most of the juices have evaporated, about 5 minutes. Transfer mixture to a serving bowl. Discard basil sprig before serving.

GREEN BEANS WITH LEMON VINAIGRETTE AND ALMONDS

Green Beans with Lemon Vinaigrette and Almonds image

Provided by Giada De Laurentiis

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
Zest of 1 lemon
Kosher salt and freshly ground black pepper
1 1/2 pounds green beans, trimmed and halved
1/2 cup toasted sliced almonds

Steps:

For the vinaigrette, combine the lemon juice, olive oil, lemon zest and salt and pepper to taste in a small bowl. Whisk until combined. Set aside.
In a large pot, bring 6 quarts of salted water to a boil. Add the green beans and cook for 4 minutes. Drain and place the beans in a serving dish. Toss with the vinaigrette and almonds and serve.

NEAPOLITAN STRING BEANS

Neapolitan String Beans image

Provided by Martha Stewart

Categories Lunch Recipes

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
3 medium cloves garlic, thinly sliced
1 teaspoon coarse salt
1/4 teaspoon crushed red-pepper flakes
2 medium plum tomatoes, cored and cut into 1/4-inch dice
1 1/2 pounds string beans, trimmed and washed, but not dried
1 large sprig fresh basil

Steps:

Combine olive oil, garlic, salt, and pepper flakes in a medium saucepan. Add tomatoes and green beans. Place over medium-low heat, and cook, covered, stirring occasionally, for 15 minutes. Add basil, and cook, covered, for 5 minutes more. Serve hot or at room temperature.

THE MOST DELICIOUS GREEN BEANS

The Most Delicious Green Beans image

A different twist to the usual green bean casserole. Given to me years ago by my ex-mother-in-law, this is a tasty, fresh, sweet and tangy new way to serve green beans and it's sure to become a family favorite! Prepare the night before and marinate overnight for the best results. Enjoy!

Provided by Vicki L.

Categories Side Dish Vegetables Green Beans

Time 2h45m

Yield 8

Number Of Ingredients 6

Ingredients

12 slices bacon, cut in half
2 pounds fresh green beans, trimmed and snapped
1 ½ medium onions, chopped
6 tablespoons apple cider vinegar
6 tablespoons white sugar
½ cup blanched slivered almonds

Steps:

In a large deep skillet, cook bacon over medium-high heat until evenly browned. Remove bacon to paper towels, and reserve drippings in the skillet.
Place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. Cover, and bring to a boil over medium-high heat. Cook for 8 to 10 minutes, until bright green and tender. Drain.
Place the green beans into a 2 quart casserole dish. Spread the onions in a layer over the green beans. Place bacon strips in a layer over the onions. Sprinkle almonds over the top. Heat the reserved drippings in the skillet over medium heat. Stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. Cover, and chill for at least one hour, but overnight is best.
Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Check after 30 minutes, and cover if necessary.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 21.1 g, Cholesterol 28.6 mg, Fat 22.5 g, Fiber 4.8 g, Protein 8.6 g, SaturatedFat 6.6 g, Sodium 358.8 mg, Sugar 12.1 g

ITALIAN FLAT GREEN BEANS WITH TOMATOES AND GARLIC

Italian Flat Green Beans With Tomatoes and Garlic image

Another reason to celebrate long hot humid days of summer. This dish is reminiscent of an Italian method of cooking green beans with tomatoes for a long time, which was especially good for tenderizing tough, old beans. From the Miami Herald.

Provided by Busters friend

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 lb green beans, cut on the diagonal into 3-inch pieces (Italian flat, Romano)
2 tablespoons extra virgin olive oil
3 medium garlic cloves, cut into very thin slices (a 1/4 cup)
1 tomatoes, cut into 1/2-inch dice (8ounces)
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
6 -8 basil leaves, cut into chiffonade (stacked, then rolled tightly and cut into very thin strips, optional garnish)

Steps:

Bring a large pot of salted water to a boil over high heat. Add the green beans and cook for 5 to 7 minutes, until tender. Drain immediately.
While the beans are cooking, heat the oil in a medium sauté pan or skillet over medium-high heat until the oil shimmers. Add the garlic slices, distributing them evenly. Cook for 4 to 5 minutes, until the slices become almost translucent and start to brown on the edges; be careful not to let the garlic burn.
Add the diced tomato and salt and pepper to taste, then reduce the heat to medium. Cook for 2 to 3 minutes, so that the tomato is heated through.
Add the cooked green beans and heat through for 1 to 2 minutes; mix well. Taste and adjust seasoning as needed.
Transfer to a serving dish and top with the basil, if desired. Serve warm or at room temperature.

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