Wax Beans With Parsley Oil Recipes

BEANS WITH PARSLEY SAUCE

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., In a small bowl, combine egg yolks and milk. Stir a small amount of hot broth mixture into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and coats the back of a metal spoon. Stir in parsley. Drain beans; serve with sauce.

GARLIC GREEN AND WAX BEANS

Steps:

• Place beans and 6 garlic cloves in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until beans are crisp-tender. Transfer to a large bowl; set aside. , In a small bowl, combine the sour cream, milk and vinegar; let stand for 1 minute. Whisk in the oil, salt, pepper and remaining garlic. Pour over beans and toss. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with cheese and parsley.

GREEN BEANS WITH PARSLEY AND GARLIC

Steps:

• In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
• In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.

WAX BEANS WITH PARSLEY OIL

Steps:

• In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet.
• Cook beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm.

YELLOW WAX BEANS STRACOTTO IN SOFFRITTO WITH SALSA VERDE

Steps:

• Heat the oil in a large sauté pan over medium-high heat until it is almost smoking and slides easily in the pan, 2 to 3 minutes. Add the beans, sprinkle with 1/4 teaspoon of the salt, and cook for about 2 minutes, until they are slightly browned. Move the beans to create a bare spot in the pan, add the tomato paste to that spot, and cook for 1 minute, stirring, to caramelize. Add the Soffritto and anchovies, and stir to combine the ingredients and to coat the beans with the Soffritto. Reduce the heat to low, season the beans with the remaining 1/4 teaspoon of salt, and cook for about 2 minutes. Add 1 cup of water to the pan, and simmer the beans until they are very tender, about 20 minutes for wax beans and 30 minutes for Romano beans. If there is still water in the pan, remove the lid, increase the heat to high, and cook until the water evaporates. Serve the beans warm or at room temperature. Transfer the beans to a serving dish, spoon 1/4 cup of salsa verde over them, and serve with the remaining salsa verde on the side.
• salsa verde
• Combine the anchovies, capers, garlic, salt, and half of the olive oil in the bowl of a food processor fitted with a metal blade or the jar of a blender. Add half of the parsley, mint, and marjoram leaves and pulse until the herbs are finely chopped. Turn off the machine and scrape down the sides of the bowl with a rubber spatula. Add the remaining herbs and the remaining olive oil and purée, stopping as soon as the ingredients form a homogenous paste, and adding more olive oil, if necessary, to obtain a loose, spoonable salsa. (You want to stop the machine as soon as you achieve the desired consistency, as the blade will heat the garlic and give it a bitter flavor. Also, over-processing the salsa verde will incorporate too much air, making it fluffy and also too smooth. I like to see some flecks of herbs in my salsa verde.) Turn the salsa verde out into a bowl and stir in the lemon juice. Taste for seasoning and add more salt or lemon juice if desired. Use the salsa or transfer it to an airtight container and refrigerate for up to two days-any longer and it will lose its pretty green color and vibrant flavor. Bring the salsa to room temperature, stir to recombine the ingredients, and taste again for seasoning before serving.

LEMON & PARSLEY BUTTER BEANS

Steps:

• Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final min, then stir in the beans to heat through. Add the lemon zest and juice. Stir in the parsley to serve.

BEANS MARBELLA

Steps:

• Start the beans: Rinse the beans then add them to a large, heavy pot and cover with enough cool water to generously immerse (about 12 cups). Add ¼ cup olive oil, the bay leaves, oregano and 1 teaspoon salt, then bring to a boil over high heat. Once the liquid comes to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are very tender, 1½ to 2 hours. Add extra water by the cupful as needed to keep the beans immersed.
• Prepare the potatoes: Heat the oven to 375 degrees. On a large sheet pan, toss the potatoes with 2 tablespoons olive oil; season generously with salt and pepper, and toss to coat. Roast, stirring once about halfway through, until the potatoes are golden-brown and tender, about 30 minutes. Set aside.
• Finish the beans: In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the chopped garlic and sauté until soft and fragrant. As soon as the edges of the garlic start to color, add the red wine and simmer until the wine is reduced by half, 5 to 10 minutes.
• Using a slotted spoon, transfer the cooked beans (you should have about 7 cups) to the reduced wine in the skillet, then add about 2 cups of their cooking liquid - you want just enough to mostly cover the beans. Add the olives, prunes and another ¼ cup olive oil, and simmer over medium, stirring occasionally, until the flavors meld and the liquid thickens slightly to form a sauce, 10 to 15 minutes. Season to taste with salt and pepper.
• Finish the potatoes: In a medium bowl, combine the minced shallot with the red wine vinegar. Add the potatoes, capers and parsley, and toss to coat. Season to taste with salt and pepper. Tip the potatoes on top of the beans, drizzle with olive oil and serve.

WAX BEANS WITH OLIVES

Steps:

• 1 Snap off the stem ends of the green beans. Bring about 2 quarts of water to a boil in a large saucepan. Add the beans and salt to taste. Cook uncovered until the beans are crisp-tender, 4 to 5 minutes. Rinse the beans under cold water and drain well. Pat dry. Cut the beans into 1-inch pieces. 2 In a skillet large enough to hold all of the beans, melt the butter over medium heat. Add the onion and garlic and cook until tender and golden, about 10 minutes. 3 Stir in the beans, olives, and parsley until heated through, about 2 minutes. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.