Basil Green Beans Recipes

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

Steps:

• Cook green beans in boiling water until crisp tender, 6 minutes; drain and place in cold water to cool quickly; drain again.
• Heat oil in pot over medium-high heat.
• Add garlic, stir 30 seconds.
• Add beans, saute until heated- 8 minutes.
• Add basil, stir 2 minutes.
• Season with salt and pepper.

Steps:

• Place beans and water in a saucepan. Bring to a boil; cook, uncovered, for 7 minutes or until crisp-tender. Drain; add the remaining ingredients. Cover and cook for 4 minutes or until vegetables are tender.

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add green beans and toss to evenly coat with olive oil. Cook, stirring occasionally for even cooking, until softened, about 5 minutes. Add walnuts, white balsamic vinegar, salt, and pepper; mix to combine. Cook, stirring occasionally so walnuts don't burn, until beans are soft but maintain some crunch, 5 to 10 minutes.
• Remove from heat and sprinkle with lemon juice and red pepper flakes.

Steps:

• Bring a good sized pot of salted water to a boil and add the green beans and cook, perhaps as much as five minutes, but you must check--the beans should be tender but still crisp.
• Drain and set aside.
• Place basil, garlic, parmigiano and olive oil in a food processor or blender and puree until smooth -- you should have about 3/4 of a cup of the mixture.
• Meanwhile, cook the fettucine in boiling salted water until al dente, drain the pasta, and reserve 1/2 cup of the pasta water.
• Melt one tablespoon of the butter in a large skillet and gently saute the green beans to warm them, seasoning with salt and pepper.
• Toss the pasta in with the beans.
• Add the basil puree, the pasta water and the remaining butter and stir well.
• Taste, adjust seasoning, and serve.

Steps:

• Place beans in a large Dutch oven and cover with water. Bring to a boil; cover and cook for 8-10 minutes or until crisp-tender. Drain and keep warm., In the same pan, melt butter. Add garlic; cook for 1 minute or until golden brown. Add basil and beans; toss to coat.

Steps:

• Making the Pesto:.
• Combine the basil and Parmigiano-Reggiano cheese in a blender or food processor and blend until the basil is finely chopped, but not pureed.
• Add the olive oil, and garlic and blend until almost smooth.
• Season with salt and pepper and set aside.
• Cooking the Beans:.
• Pour about 2 inches of water into a 6 quart pot.
• Place a collapsible steamer in the pot, cover, and bring to a full boil.
• Place beans in the steamer, cover the pot, and steam 6 minutes, or until tender crisp.
• Mix 4 tablespoons balsamic vinegar with 1/2 teaspoon dark brown sugar.
• Remove the beans to a shallow serving bowl.
• Add the pesto to the beans, stirring in the vinegar/sugar mixture.
• Toss to thoroughly coat the beans.
• Taste for seasoning and serve hot or at room temperature.
• Note: Refrigeration will alter the flavors so best served right after the pesto and beans are combined.

Steps:

• Combine all ingredients in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until beans are tender.

Steps:

• Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.
• Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.
• Preheat oven to 400 degrees F.
• Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2-inch apart.
• Bake for 3 to 5 minutes or until golden and crisp. Cool.
• Yield: 8 to 10 crisps

Steps:

• Place the green beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until tender-crisp; drain. Place the beans in a serving dish. Add the basil, butter, salt, and pepper. Toss until the butter is melted and beans are evenly coated. Serve immediately.

Steps:

• Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Place beans in a serving dish. Add the basil, butter, salt and pepper. Toss until butter is melted and beans are evenly coated. Serve immediately.

Steps:

• In a large skillet heat the oil over medium-high heat until hot.
• Add the garlic and saute and saute 30 seconds.
• Add beans and yellow pepper; saute 3 to 5 minutes or until beans are crisp-tender.
• Add the basil, honey, lemon zest, salt and pepper; saute 30 seconds.
• Add the lemon juice and saute another 30 seconds.
• Serve immediately.

Steps:

• Heat dressing in large skillet on medium heat. Add beans and onions; cover.
• Cook 5 min. or until beans are crisp-tender.
• Top with basil; cook, covered, 1 min.