Herbed Green Beans Recipes

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GARLIC AND HERB GREEN BEANS

Are you "bean" good about eating your veggies? Try this flavorful new way to prepare the basic.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 6



Garlic and Herb Green Beans image

Steps:

  • Place beans in 1 inch of water in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 6 to 8 minutes or until crisp-tender; drain.
  • Heat butter, oregano, garlic and salt in same saucepan over medium heat 1 to 2 minutes. Add beans and olives; toss to coat.

Nutrition Facts : Calories 50, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg

1 pound green beans
1 tablespoon butter or margarine
2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1 teaspoon finely chopped garlic
1/4 teaspoon salt
1/4 cup pitted Kalamata olive, cut in half

GREEN BEANS WITH HERBS

This is a simple way to serve garden green beans with summer herbs. Adapted from New Mexico Magazine (March 2004)

Provided by ellie_

Categories     Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 8



Green Beans with herbs image

Steps:

  • Place beans and water in sauce pan and bring to a boil.
  • Cook for 6-8 minutes or until crisp-tender.
  • Drain and return to pan.
  • Add remaining ingredients to pan.
  • Cover and cook for 4-6 minutes or until vegetables are tender.

1 lb green beans, trimmed
1/4 cup water
2 -3 tablespoons butter
1/2 cup chopped onion
1/4 cup chopped celery
1 clove garlic, minced
1 tablespoon rosemary, chopped (or use 1/2 teaspoon dried)
1 tablespoon basil, chopped (or use 1/2 teaspoon dried)

SEARED STEAK AND GREEN BEANS WITH HERBED BUTTER

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 2 servings

Number Of Ingredients 12



Seared Steak and Green Beans with Herbed Butter image

Steps:

  • For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.
  • Put the butter in the center of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.
  • For the steak: Allow the steak to rest at room temperature for about 15 minutes. Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the string beans so it's all ready at the same time.
  • Season both sides of the steak well with the chopped rosemary and some salt and pepper.
  • Heat a cast-iron skillet over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot skillet and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.
  • For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.
  • When ready to serve, toss the green beans with about 2 tablespoons of the herbed butter. Slice the steak and top with a piece of the herbed butter.

1 stick (1/2 cup) unsalted butter, softened to room temperature
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 teaspoon finely grated lemon zest
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
One 1-pound rib-eye steak (about 1 inch thick)
Kosher salt and freshly ground black pepper
One 3-inch sprig fresh rosemary, needles stripped from the stem and chopped
1 tablespoon safflower oil or other flavorless oil
8 ounces thin French green beans, trimmed

HERBED GREEN BEANS AND CARROTS

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0



Herbed Green Beans and Carrots image

Steps:

  • Melt 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces trimmed green beans and 4 carrots (cut into sticks); season with salt and pepper. Add 1/2 cup chicken broth; reduce the heat to medium, cover and simmer until tender, 6 minutes. Add 1/4 cup chopped chives, 1 tablespoon chopped tarragon, 2 teaspoons white wine vinegar and 1 teaspoon sugar. Cook 3 more minutes.

RED WINE BEEF STEW WITH POTATOES AND GREEN BEANS

Making an amazing stew is a whole lot simpler than most people figure. After you brown up your beef, all you basically have to do is throw a bunch of tasty ingredients in a pot and let it do its thing. Adding green beans at the end of cooking freshens up the stew and their snap is cool. You can make it completely in advance, as far as 2 days ahead of time. Just refrigerate it right in the pot and reheat it over low heat. You'll have to stir in a cup or so of water because the stew will have thickened up. (Do the water thing if you're reheating leftover stew too.) I use butter to brown the beef because it adds richness to the stew and makes for a creamier gravy. But you can substitute any type of oil for the butter if you want. Pretty much any decent red wine will do for stew; I like using Burgundy or Cabernet Sauvignon but the basic rule is that as long as you'd be happy drinking what you're cooking with you're in good shape.

Provided by Dave Lieberman

Categories     main-dish

Time 2h20m

Yield about 10 servings

Number Of Ingredients 12



Red Wine Beef Stew with Potatoes and Green Beans image

Steps:

  • Season the beef cubes lightly with salt and pepper. Heat 2 tablespoons of the butter in a heavy 6-quart pot over medium heat. As soon as the butter starts to turn brown, add half the beef and raise the heat to high. At first, the beef will give off some liquid, but once that evaporates, the beef will start to brown. Cook, turning the beef cubes on all sides until the pieces are as evenly browned as possible, about 5 or 6 minutes after the water has boiled off. If the pan starts to get too brown at any point, just turn down the heat a little. Scoop the beef into a bowl and brown the rest of the beef the same way using the remaining butter.
  • Scoop out the second batch of beef, then add the carrots and onions and raise the heat to medium-high. Cook until the onion starts to turn translucent, about 5 minutes. Stir in the flour until it has been worked into the veggies and you can't see it any more. Pour in the chicken broth, wine, and crushed tomatoes, and toss in the rosemary. Slide the beef back into the pot and bring the liquid to a boil.
  • Turn down the heat so the liquid is just breaking a gentle simmer. Partially cover the pot and cook 50 minutes. Stir the stew several times while simmering so it cooks evenly and nothing sticks to the bottom.
  • Stir the potatoes into the stew, cover the pot completely, and cook until the potatoes and beef are tender, stirring occasionally, about another 45 minutes. Add the beans and cook for another 5 minutes until the green beans turn bright green and are cooked through but still have a nice snap to them.

2 pounds beef chuck for stew, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons butter
4 medium carrots, peeled, halved and cut into 1-inch chunks
3 small onions, diced
2 tablespoons all-purpose flour
2 (14 1/2-ounce) cans reduced-sodium beef or chicken broth
2 cups dry red wine
1 cup canned crushed tomatoes
3 sprigs fresh rosemary
2 medium russet or Yukon gold potatoes, peeled and cut into 1-inch chunks
2 handfuls green beans, ends trimmed

SYRIAN GREEN BEANS WITH FRESH HERBS

This is how my mom always made green beans. She got the recipe from a neighbor when we lived in Turkey. Make a double batch as they make an excellent healthy snack straight from the fridge. Add a thinly sliced onion and red bell pepper if you like. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 6



Syrian Green Beans with Fresh Herbs image

Steps:

  • In a large skillet, heat oil over medium heat. Add garlic; cook for 1 minute. Add green beans, salt and pepper. Cook, covered, until crisp-tender, 8-10 minutes, stirring occasionally. Add herbs; cook and stir just until beans are tender, 1-2 minutes.

Nutrition Facts : Calories 66 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 203mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

2 tablespoons olive oil
2 garlic cloves, minced
1 pound fresh green beans, cut into 2 inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons each minced fresh cilantro, parsley and mint

HERBED GREEN BEANS

Make and share this Herbed Green Beans recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7



Herbed Green Beans image

Steps:

  • String,break and wash green beans.
  • Put in a sauce pan and cook uncovered 10 minutes.
  • Add butter,onion,celery,rosemary,bash4 and garlic.
  • Cook or steam covered for 10 more minutes.

1 lb fresh green beans
2 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped celery
1/4 teaspoon crushed rosemary
1/4 teaspoon basil
1 clove garlic, minced

HERBED GREEN BEANS AND CARROTS

This recipe is similar to several other "prep-ahead" carrot/bean dishes on 'Zaar but none are seasoned like this. It appears to be a popular holiday choice for side dish, as there is little last minute activity. It's also an very attractive, colorful dish.

Provided by dianegrapegrower

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8



Herbed Green Beans and Carrots image

Steps:

  • Bring a large pot of water to a boil. Cook the carrots until barely tender (about 5 minutes). Remove from water, place in colander and rinse with cold water until cool. Pat dry with paper towels. Do the same with the green beans. Note: The vegetables can be prepared 1 day ahead and stored in zipper bags in the refrigerator.
  • In a very large skillet, melt the butter over medium heat. Add the shallots and garic and cook for 1 minute. Add the carrots and green beans, stirring occasionally, until heated through. Stir in the red pepper flakes, tarragon or dill weed, and salt and pepper. Serve immediately.

Nutrition Facts : Calories 79.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 71.9, Carbohydrate 10.5, Fiber 3.6, Sugar 3.5, Protein 1.8

12 ounces carrots, cut 1/4-inch x 1/4-inch x 2-inch (packaged baby carrots work here)
12 ounces green beans, cut in 2-inch lengths
2 tablespoons butter
2 tablespoons shallots
1/2 teaspoon crushed garlic
1/4 teaspoon red pepper flakes
1 teaspoon tarragon or 1 teaspoon dill weed
salt and pepper

BUTTERY GARLIC GREEN BEANS

Only fresh green beans and garlic will do for this easy, healthy, and flavorful side dish.

Provided by LookWhatsCooking

Categories     Side Dish     Vegetables     Green Beans

Time 20m

Yield 4

Number Of Ingredients 5



Buttery Garlic Green Beans image

Steps:

  • Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
  • Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Nutrition Facts : Calories 115.5 calories, Carbohydrate 8.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.9 g, Protein 2.3 g, SaturatedFat 5.5 g, Sodium 222.5 mg, Sugar 1.7 g

1 pound fresh green beans, trimmed and snapped in half
3 tablespoons butter
3 cloves garlic, minced
2 pinches lemon pepper
salt to taste

HERBED GREEN BEANS

Based on a recipe from a McCormick Spices for Health pamphlet extoling the power of super spices as natural antioxidants.

Provided by mersaydees

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Herbed Green Beans image

Steps:

  • Add beans to medium saucepan with water to cover and bring to a boil.
  • Reduce heat to low; simmer 4 to 6 minutes or until crisp-tender. Drain. Return beans to pan.
  • Add vinegar, oil, and spices to pan, tossing with beans.
  • Cook and stir over medium heat 1 to 2 minutes or until heated through.

Nutrition Facts : Calories 59.3, Fat 2.5, SaturatedFat 0.4, Sodium 153.2, Carbohydrate 8.8, Fiber 3.2, Sugar 4.3, Protein 2.1

1 lb green beans, trimmed
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1/2 teaspoon dried rosemary leaves, finely crushed
1/2 teaspoon dried thyme leaves
1/4 teaspoon sea salt, freshly ground
1/8 teaspoon ground black pepper

GREEN BEANS WITH HERB DRESSING

This is a quick, easy and flavorful Thanksgiving favorite in our family, and can be served hot or cold (we prefer hot). Credit goes to Aunt Nell and Cousin Mandi for this one! Mix a chopped tomato into the green beans after steaming, if desired.

Provided by Drew

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 12

Number Of Ingredients 12



Green Beans with Herb Dressing image

Steps:

  • In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
  • Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
  • Place green beans in a medium serving dish. Pour dressing mixture over the beans.

Nutrition Facts : Calories 82.7 calories, Carbohydrate 6.8 g, Fat 6.1 g, Fiber 2.8 g, Protein 1.6 g, SaturatedFat 0.8 g, Sodium 199.8 mg, Sugar 1.7 g

6 green onions, chopped
1 clove garlic, minced
⅓ cup olive oil
3 tablespoons lemon juice
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon dry mustard
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon ground black pepper
2 pounds fresh green beans, trimmed and snapped

HERBED GREEN BEANS

There is nothing better that fresh veggies cooked in a way that does not remove their nutritional elements. Green beans are one of my favorite summer vegetables and they are a wonderful side dish for any type of beef, pork, poultry or fish entree.

Provided by Jeanne Benavidez

Categories     Vegetables

Time 20m

Number Of Ingredients 7



Herbed Green Beans image

Steps:

  • 1. Over medium high heat,in a medium saucepan, add beans and enough water to cover; cover with a lid and bring beans and water to boil.
  • 2. Reduce heat to low; simmer 4 to 6 minutes or until tender-crisp.
  • 3. Drain. Return beans to saucepan.
  • 4. Toss with vinegar, oil, rosemary, thyme, kosher salt and pepper.
  • 5. Cook and stir over medium heat 1 to 2 minutes or until heated through.

1 lb green beans, trimmed
1 Tbsp balsamic vinegar
2 tsp olive oil, extra virgin
1/2 tsp rosemary leaves, finely crushed
1/2 tsp thyme, leaves
1/4 tsp kosher salt
1/4 tsp black pepper, ground

HERBED GREEN BEANS AND MUSHROOMS

Make and share this Herbed Green Beans and Mushrooms recipe from Food.com.

Provided by School Chef

Categories     Beans

Time 30m

Yield 8 1/2 cup, 8 serving(s)

Number Of Ingredients 10



Herbed Green Beans and Mushrooms image

Steps:

  • Bring salted water to boil.
  • Add trimmed green beans cook until tender but still crisp.
  • Drain, chill in ice water- set aside- drain again after chilled.
  • In saute pan heat oil and butter, add mushroom and garlic.
  • Sautee' til tender.
  • Add beans to mushrooms.
  • Heat through.
  • Add thyme leaves, almonds and season to taste with salt and pepper.

2 lbs fresh green beans, trimmed
3 cups water
1/2 teaspoon salt
4 ounces sliced mushrooms
2 tablespoons olive oil
1 tablespoon butter
2 minced garlic cloves
1 tablespoon fresh thyme
2 tablespoons sliced almonds
salt and pepper

MICROWAVE GARLIC-AND-HERB GREEN BEANS

Simple and full of flavor microwave green beans. Steam it or stir-fry it. A good basic recipe that you can build on. Prepare it many ways with varying ingredients. Delicious either way. A great veggie side that pairs well with most dishes.

Provided by Amy Beth McMaster

Categories     Side Dish     Vegetables     Green Beans

Time 20m

Yield 6

Number Of Ingredients 6



Microwave Garlic-and-Herb Green Beans image

Steps:

  • Place green beans in a microwave-safe glass dish. Add water, garlic, oil, basil, salt, and pepper and mix together. Cover the dish with a lid.
  • Microwave on high power for 5 minutes.
  • Check water level, adding more if needed, and stir green beans. Replace the lid and microwave until tender-crisp, 3 to 5 minutes more.

Nutrition Facts : Calories 46.2 calories, Carbohydrate 5.9 g, Fat 2.4 g, Fiber 2.6 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 31.3 mg, Sugar 1.1 g

1 pound fresh green beans, trimmed
½ cup water, or more as needed
3 cloves garlic, minced
1 tablespoon extra-virgin olive oil
½ teaspoon dried basil
salt and ground black pepper to taste

GREEN BEANS WITH HERBS

A wife and husband who both love to cook, Anne and Jesse Foust of Bluefield, West Virginia share this easy-to-fix side dish. After a taste, you're sure to agree that their recipe takes plain green beans to a higher level.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 8-10 servings.

Number Of Ingredients 7



Green Beans with Herbs image

Steps:

  • In a large saucepan, bring water to a boil. Add the beans, onion and celery. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain. Sprinkle with the basil, rosemary, salt and pepper.

Nutrition Facts : Calories 25 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 8mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.

1 cup water
1-1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
1 medium onion, cut into thin wedges
1 celery rib, chopped
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary, crushed
Salt and pepper to taste

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