Hazelnut Butter Green Beans

Serves 4

Ingredients:

  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons finely-chopped shallot (1 small)
  • 1/2 teaspoon finely-grated fresh lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/3 cup hazelnuts (1 1/2 ounces), toasted, any loose skins rubbed off, and nuts finely chopped
  • 1 1/2 pounds green beans, trimmed

Preparation: Stir together butter, shallot, zest, lemon juice, salt, and pepper in a small bowl until combined. Add hazelnuts and stir until combined well.
Cook beans, uncovered, until just tender, 5 to 8 minutes. Drain beans in a colander, then return hot beans to pot and toss with hazelnut butter.

Green Goddess Green Beans

Ingredients:

  • 1 1/2 pounds green beans, trimmed
  • 1/3 cup coarsely chopped fresh, flat-leaf parsley
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 1/2 cups sour cream
  • 1 1/2 teaspoons red-wine vinegar
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon anchovy paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Preparation: Cook beans in a 6 to 8-quart pot of boiling, salted water, uncovered, until just tender (6 to 8 minutes). Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.
Puree parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt and pepper in a blender until smooth. Transfer to a bowl and toss with beans.

Notes: Sauce can be made 1 day ahead and chilled.

Green Beans with Sesame Vinaigrette

Serves 6

Ingredients:

  • 1 1/2 pound green beans, trimmed
  • 3 tablespoons olive oil
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon white wine vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons sesame seeds, toasted

Preparation: Cook beans in a 6 to 8-quart pot of boiling, salted water, uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain and pat dry.
Whisk together oils, vinegar, mustard, salt, and pepper in a large bowl until combined well, then add beans and sesame seds and toss to coat.

Green Beans with Roasted Tomatoes and Cumin

Serves 8

Ingredients:

  • 2 cups sliced red onion
  • 1 garlic clove, sliced
  • Cooking spray
  • 4 large tomatoes, peeled and halved (about 2 pounds)
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon cumin seeds, lightly crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon crushed red pepper
  • 1/4 teaspoon balsamic vinegar
  • 1 1/2 pounds green beans, trimmed
  • 1 tablespoon olive oil

Preparation: Preheat oven to 375 degrees F.

Place onion and garlic on a baking sheet coated with cooking spray. Place tomato halves, cut sides up over onion. Combine thyme, cumin, salt, black pepper and red pepper; sprinkle over tomatoes. Lightly coat vegetables with cooking spray. Bake at 375 degrees for 40 minutes or until onion is browned and tomatoes are tender. Cool. Place mixture in a food processor; pulse 6 times or until mixture is slightly chunky. Stir in vinegar.

Cook beans in boiling water in a medium saucepan for 7 minutes or just until tender. Drain. Return to pan and toss with olive oil. Add tomato mixture and cook for 2 minutes or until thoroughly heated.

NUTRITION FACTS
Serv. Size: 3/4 cup

Amount Per Serving

Cals: 64 From Fat: 30

Total Fat: 2.1g

Cholesterol: 0mg

Sodium: 159mg

Total Carb: 10.9

Dietary Fiber: 4.3g

Sugars: na

Protein: 2.6g

Green Beans with Lemon and Pine Nuts

Serves 8

Ingredients:

  • 1 1/2 pounds green beans, trimmed and cut diagonally into 1/2 inch pieces
  • 1/4 cup pine nuts, toasted
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 1/2 teaspoons fresh lemon zest, finely grated
  • 4 teaspoons extra virgin olive oil

Preparation: Cook beans in a 4-quart saucepan of boiling water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil and salt and pepper to taste.

Notes: Green beans can be cut 6 hours ahead and chilled, wrapped in dampened paper towels in a sealed plastic bag.

Green Beans with Garlic Vinaigrette

Toast the almonds at 350 degrees F. for 5 to 10 minutes.

12 servings

Ingredients:
Vinaigrette:

  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced

Beans:

  • 2 1/2 pounds green beans, trimmed
  • 1/3 cup sliced almonds, toasted
  • 1 tablespoon fresh thyme leaves

Preparation: To prepare vinaigrette, combine first 7 ingredients in a small bowl, stirring with a whisk.

To prepare beans, cook beans in a large pot of boiling water 4 minutes or until crisp-tender. Drain well, place beans in a large bowl. Add lemon mixture, toss well to coat. Sprinkle with almonds and thyme.

NUTRITION FACTS
Serv. Size: 1 cup

Amount Per Serving

Cals: 54 From Fat: 38%

Total Fat: 2.3g

Cholesterol: 0mg

Sodium: 113mg

Total Carb: 7.7g

Dietary Fiber: 3.6g

Sugars: na

Protein: 2.4g

Green Beans Braised with Tomatoes & Basil

Serves 6

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 1 cup finely-chopped white onion
  • 2 garlic cloves, minced
  • 1 1/2 pounds green beans, trimmed
  • 2 large plum tomatoes, finely chopped (about 1 cup)
  • 1 cup (packed) fresh basil leaves
  • 1/2 cup water

Preparation: Heat oil in large nonstick skillet over medium heat. Add onion and garlic and sauté until onion softens slightly, about 5 minutes. Add green beans, tomatoes, basil leaves, and 1/2 cup water. Cook until beans are crisp-tender, stirring and tossing occasionally, about 10 minutes. Season to taste with salt and pepper. Transfer to bowl and serve.

Green Bean and Red Onion Saute

This easy-to-prepare, colorful side dish is perfect for holiday entertaining.

Serves 14

Ingredients:

  • 5 cups water
  • 1 pound fresh green beans, trimmed and cut into 1/2-inch pieces
  • 1 tablespoon olive oil
  • 3 red onions
  • 1/2 cup chicken broth
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation: Bring water to a boil in a large saucepan; add green beans and cook 3 to 4 minutes or until crisp-tender. Drain; keep warm.
Cut each onion into 8 wedges. Heat oil in a large non-stick skillet over medium-high heat. Add onion wedges; sauté 8 minutes or until browned.
Add broth; cook 3 minutes, stirring occasionally. Stir in vinegar, brown sugar, salt and pepper.
Stir in beans; cover and cook 2 minutes. Serve immediately.

NUTRITION FACTS

Amount Per Serving

Cals: na From Fat: na

Total Fat: na

Cholesterol: na

Sodium: na

Total Carb: na

Dietary Fiber: na

Sugars: na

Protein: na

Gourmet Green Bean Casserole

A new twist on a traditional holiday and potluck favorite.

Serves 8

Ingredients:

  • 6 tablespoons butter, divided
  • 1 medium onion, cut into 1/4–inch dice
  • 1 red bell pepper, seeded, cut into 1/2–inch dice
  • 1 pound button mushrooms, quartered
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 1-1/2 pounds fresh green beans, trimmed, cut into 2-inch pieces
  • 6 tablespoons all-purpose flour
  • 2 cups milk
  • Pinch cayenne pepper
  • Pinch nutmeg
  • 1 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1/4 cup vegetable oil
  • 4 shallots, cut crosswise in 1/4–inch pieces

Preparation:
Melt 2 tablespoons butter in large skillet over medium heat. Add onion and cook until almost softened. Add bell pepper and mushrooms; cook until softened. Season with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside to cool.

Bring saucepan of water to a boil. Add beans and cook until just tender, 3 to 4 minutes. Drain and plunge into ice bath to stop cooking. Drain and toss with mushroom mixture.
Melt 4 tablespoons butter in a medium saucepan over medium heat. Add 1/4 cup flour; whisk constantly until golden. Pour in milk and continue whisking until mixture has thickened. Stir in cayenne, nutmeg, remaining teaspoon salt and 1/4 teaspoon pepper. Remove from heat. Pour over bean mixture and toss to combine.

Spread half the green bean mixture on the bottom of a buttered 9” x 13” pan. Sprinkle with half the grated cheese and top with the remaining half green bean mixture. Combine the remaining Parmesan and breadcrumbs, and sprinkle over the top of the casserole.
Heat oil in a skillet and toss shallot rings with remaining flour. Fry shallots in batches, turning frequently until golden brown. Transfer to paper towels to drain. Place in airtight container until ready to serve.

Heat broiler. Position covered casserole about 8 inches from heat. Cook until mixture is bubbly and heated through. Uncover and cook until top is golden brown. Sprinkle with shallots and serve immediately.

French-cut Green Beans with Dill Butter

4 servings

Ingredients:

  • 2 tablespoons butter, divided
  • 1/2 cup water
  • 1 pound fresh, French-cut green beans
  • 1 tablespoon Fresh dill or 1/4 teaspoon dried dill
  • Coarse salt and ground pepper

Preparation: Bring 1 tablespoon butter and water to a boil in a large skillet. Add green beans. Cover; cook over medium-low heat until tender, 16 to 20 minutes.

Toss with 1 tablespoon each butter and chopped fresh dill. Season with salt and pepper. Serve warm.

NUTRITION FACTS

Amount Per Serving

Cals: 86 From Fat: na

Total Fat: 5.9g

Cholesterol: na

Sodium: na

Total Carb: 8.1g

Dietary Fiber: 2g

Sugars: na

Protein: 2.1g