Crisp Breen Beans With Sun Dried Tomatoes Recipes

Steps:

• Soak the tomatoes in hot water.
• Wash, trim and steam the green beans for 5 to 7 minutes.
• Chop the onion; mince the garlic, and wash, dry and chop the marjoram.
• When green beans are cooked, drain and cut in quarters.
• Drain the tomatoes, and mix with the green beans and the remaining ingredients. Season with salt and pepper.

Steps:

• Saute onions and garlic in olive till onions clear in large skillet, add green beans, sundried tomatoes and salt and pepper.
• Add enough water to cover bottom of pan.
• Cook until desired doneness.

Steps:

• Bring a large pot of generously salted water to a boil. Add beans and cook until bright green and crisp-tender, 4 to 6 minutes. Drain and transfer to a serving platter; lightly drizzle with oil.
• Pulse bread in a food processor until coarse crumbs form (you should have 2 cups). In a medium skillet, heat 2 tablespoons oil and butter over medium. Add breadcrumbs and season with salt and pepper; cook, stirring, until golden and crisp, about 5 minutes. Transfer to a plate.
• Heat remaining 2 tablespoons oil in skillet over medium-high. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until softened, about 3 minutes. Stir in breadcrumbs. Top beans with warm tomato mixture. Sprinkle with cheese; serve.

Steps:

• In a large saucepan of boiling salted water,cook beans until bright green and tender crisp, about 2 minutes.
• Drain well and toss with olive oil, tomatoes, salt and pepper.
• Transfer to a platter and sprinkle with almonds.

Steps:

• Pulse pita in a food processor until coarsely ground. Heat 2 tablespoons olive oil in a pan over medium-high heat. Add pita crumbs and cook, stirring, until golden and crisp, 3 to 4 minutes. Season with salt and pepper. Steam green beans in batches until bright green and crisp-tender, about 3 minutes. Transfer to a serving dish, drizzle with olive oil and lemon juice, and season with salt and pepper. Sprinkle with seasoned breadcrumbs.