GREEN BEANS WITH TOMATOES & BASIL
Here's a fast and easy way to dress up fresh green beans. Basil adds bright flavor, while lemon juice and garlic bring spring to mind. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 9 servings.
Number Of Ingredients 11
Steps:
- Place green beans 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 crisp-tender., Meanwhile, in a large skillet saute shallot in butter until tender. Add the garlic, sugar, lemon juice, salt, parsley and pepper; cook 2 minutes longer. Stir in beans and tomatoes; heat through. Sprinkle with basil.
Nutrition Facts : Calories 83 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 240mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
BASIL AND TOMATO GREEN BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Add the green beans to a large pot of boiling salted water. Cook until bright green, about 3 to 4 minutes. Remove green beans from the boiling water and plunge into ice water to stop the cooking. Drain well.
- In a large heavy skillet, melt butter. Saute the shallot over medium heat until soft. Add red pepper flakes, salt, pepper and green beans. Toss together cooking for a minute more. Add the white wine and tomato and cook until the wine has reduced; about 3 minutes. Add the basil and season with salt and pepper, to taste
PENNE WITH HEIRLOOM TOMATOES, BASIL, GREEN BEANS AND FETA
Sweet, juicy heirloom tomatoes lend themselves well to uncooked tomato sauces. In summer, I make quick meals out of chopped ripe tomatoes, pasta and green vegetables.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, pastas, appetizer, main course, side dish
Time 50m
Yield Serves four
Number Of Ingredients 10
Steps:
- Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minutes (or longer).
- Bring a large pot of generously salted water to a boil. Fill a bowl with ice water. Add the green beans to the boiling water, and boil four to five minutes, depending on how crunchy you like them. Remove with a strainer or skimmer, and transfer to the ice water. Allow to cool for a few minutes, then drain and set aside.
- Bring the water back to a boil, and add the pasta. Cook until al dente, about eight minutes. When the pasta is ready, drop the green beans back into the water to heat, then drain the pasta and beans and toss at once with the tomato mixture and the feta. Serve hot or room temperature.
Nutrition Facts : @context http, Calories 457, UnsaturatedFat 7 grams, Carbohydrate 71 grams, Fat 12 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 552 milligrams, Sugar 7 grams
GREEN BEANS WITH CHERRY TOMATOES
These beans are briefly boiled and tossed with cherry tomatoes in a buttery basil sauce to make the most yummy green beans ever! We serve these at Easter Dinner every year but are a delicious accent to any meal.
Provided by STARNETSA
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Place beans and water in a large saucepan. Cover, and bring to a boil. Set heat to low, and simmer until tender, about 10 minutes. Drain off water, and set aside.
- Melt butter in a skillet over medium heat. Stir in sugar, garlic salt, pepper and basil. Add tomatoes, and cook stirring gently just until soft. Pour the tomato mixture over the green beans, and toss gently to blend.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 12.6 g, Cholesterol 20.3 mg, Fat 8 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 4.9 g, Sodium 294.1 mg, Sugar 3.7 g
PENZEY'S TOMATO BASIL GREEN BEANS
This recipe is from a Penzey's catalog from several years ago. It is also very good with dill instead of basil, and I plan to try with oregano next time. Be sure to use plum (roma) tomatoes which are meatier than other types. Also, the cooking times are for whole green beans; I buy a big bag of frozen whole tender young beans at a warehouse club or Trader Joes. I have reduced the amount of oil to 1/4 cup from 1/2 as originally written, based on a review and my own preference also.
Provided by appleydapply
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Fill a large pot approx 2/3 with water and bring to a boil. Add the tomatoes and cook for 30 seconds. Remove with tongs and put in a bowl with cold water. After a few minutes, remove the tomatoes, and peel, core, and finely chop them. (Don't drain the boiling water - you'll want this for the beans).
- Place the oil in a large skillet over low heat. Add the chopped tomato, garlic, and basil. Simmer for 15 minutes.
- While tomatoes are simmering, wash and trim the green beans. Cook in boiling water for 7-10 minutes depending on how small & tender your beans are.
- Drain & briefly rinse the beans. Place in a serving bowl. Pour the tomatoes over the beans and toss to coat. Add salt and black pepper to taste. For best flavor, cover and let stand 5-10 minutes before serving.
Nutrition Facts : Calories 112.6, Fat 9.2, SaturatedFat 1.3, Sodium 104, Carbohydrate 7.5, Fiber 3.2, Sugar 2.2, Protein 1.8
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