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green beans… in a variety of ways

Green beans are my go to vegetable- easy to cook, work with a large variety of main courses, most people enjoy them- and you can add lots of different ingredients for more interesting flavors, textures and color. I prefer the thinner green beans, often called haricot vert.

This is a basic recipe to start but there are many variations- add my fresh tomato sauce on top, or sprinkle with almonds, or add some a bit of lemon zest and fresh lemon juice, or saute some shallots and toss- the idea is to get creative or use up what you may have around in your kitchen.

green beans… in a variety of ways

Green beans are my go to vegetable- easy to cook, work with a large variety of main courses, most people enjoy them- and you can add lots of different ingredients for more interesting flavors, textures and color. I prefer the thinner green beans, often called haricot vert.

This is a basic recipe to start but there are many variations- add my fresh tomato sauce on top, or sprinkle with almonds, or add some a bit of lemon zest and fresh lemon juice, or saute some shallots and toss- the idea is to get creative or use up what you may have around in your kitchen.

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Ingredients

Recipe serves: 6 to 8
1 pound green beans, ends trimmed
salt, to taste
olive oil, to taste
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thoughts&stories

Green beans are usually served with one side cut and the pointy side left in its natural state.

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green beans… in a variety of ways
  • time
    10 minutes
  • serves
    6
  • skill level
    Medium

Ingredients

Directions

1
Done

Place green beans into a large skillet and cover with water; bring to a boil.

2
Done

Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes.

3
Done

Drain water. Add salt and olive oil, cook and stir another 2-3 minutes.

4
Done

If adding another seasoning, do now.

5
Done

Put in a serving dish and you have a bright and tasty side to any meal.