Rosemary Onion Green Beans Recipes

ROSEMARY GREEN BEANS

"Before my physician husband retired, he was rarely home for dinner, but now I do lots of cooking for the two of us," says Lucy Banks from Jackson, Mississippi. "Rosemary gives this dish its distinctive flavor."

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

Rosemary Green Beans image

Steps:

In a saucepan, saute onion in 1 tablespoon butter until tender. stir in the water, rosemary, salt and pepper. bring to a boil. Add beans and return to a boil. Reduce heat; cover and simmer for 6-10 minutes or until the beans are tender. Drain; top with the remaining butter.

Nutrition Facts : Calories 152 calories, Fat 11g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 556mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 2g protein.

Ingredients

1 small onion, halved and thinly sliced
2 tablespoons butter, divided
2 tablespoons water
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
Dash coarsely ground pepper
2 cups frozen green beans

GREEN BEAN, RED ONION AND GRILLED NEW POTATO SALAD WITH ROSEMARY VINAIGRETTE

Provided by Bobby Flay

Categories side-dish

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 8

Green Bean, Red Onion and Grilled New Potato Salad with Rosemary Vinaigrette image

Steps:

Place the vinegar and rosemary in a blender and blend until smooth. Slowly add the olive oil until emulsified and season with salt and pepper to taste. Strain into a bowl. Preheat grill. Toss potatoes in a large bowl with olive oil and season with salt and pepper to taste. Grill skin side down until golden, turn over and continue grilling until just cooked through. Place in a large bowl and immediately toss with 1/4 cup of the vinaigrette. Meanwhile, bring a large pot of salted water to a boil and add the haricots verts. Cook for 2 minutes, and immediately plunge into a bowl of ice water. Drain. Add the haricots verts and red onion to the potatoes and drizzle with the remaining vinaigrette. Season with salt and pepper to taste.

Ingredients

1/4 cup white wine vinegar
3 tablespoons fresh rosemary
3/4 cup extra virgin olive oil
1 pound small new potatoes, sliced in half
3 tablespoons olive oil
Salt and freshly ground pepper
1/2 pound haricots verts
1 large red onion, finely sliced

GREEN BEANS WITH GARLIC AND ROSEMARY

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

Green Beans with Garlic and Rosemary image

Steps:

Pulse the bread in a food processor until coarsely chopped. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.
Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)
Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds. Add the green beans and lemon zest; cook, stirring, until coated. Season with salt and pepper and stir in the bread mixture.

Ingredients

2 cups stale crusty bread cubes
6 tablespoons extra-virgin olive oil
2 teaspoons finely chopped fresh rosemary
Pinch of red pepper flakes
Kosher salt
2 pounds green beans, trimmed and halved
4 cloves garlic, thinly sliced
Zest of 1 lemon
Freshly ground pepper

GREEN BEAN, RED ONION, AND ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE

Categories Salad Blender Olive Onion Potato Side Roast Vegetarian Rosemary Green Bean Summer Vegan Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8 to 10

Number Of Ingredients 8

Green Bean, Red Onion, and Roast Potato Salad with Rosemary Vinaigrette image

Steps:

Halve the potatoes, unpeeled, and cut them into 1-inch wedges. In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425°F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender purée the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. In a kettle of boiling salted water boil the green beans for 5 minutes, or until they are crisp-tender, and drain them in a colander. Refresh the beans under cold water and pat them dry. In a very large bowl combine the potatoes, the onion, the green beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature.

Ingredients

3 pounds red boiling potatoes
2/3 cup olive oil
1 garlic clove
1/4 cup red-wine vinegar
1 tablespoon fresh rosemary leaves or 1 teaspoon crumbled dried, plus rosemary sprigs for garnish
1 red onion, halved lengthwise and sliced thin lengthwise
2 pounds green beans, trimmed and cut into 1-inch pieces
24 Kalamata or Niçoise olives, pitted and halved

CANNELLINI BEANS WITH ROSEMARY

Make and share this Cannellini Beans With Rosemary recipe from Food.com.

Provided by Brenda.

Categories One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Cannellini Beans With Rosemary image

Steps:

In a large non-stick skillet over medium heat, warm the oil. Add the green peppers, onion, and garlic, and saute for 4 minutes or until the peppers are soft.
Add the beans, broth, tomatoes, orange juice, orange peel, and rosemary.
Reduce heat to low, cover and cook for 10 minutes. Uncover, sprinkle with black pepper, and cook stirring occasionally for about 4 minutes.

Nutrition Facts : Calories 221.4, Fat 2.8, SaturatedFat 0.5, Sodium 10.4, Carbohydrate 37, Fiber 9.4, Sugar 2, Protein 13.7

Ingredients

2 teaspoons olive oil
1/2 cup green bell pepper, chopped
1/4 cup onion, chopped
1 garlic clove, minced
1 (19 ounce) can cannellini beans, rinsed and drained
1/4 cup reduced-sodium vegetable broth
1/2 cup tomatoes, chopped
1 teaspoon orange juice
1 teaspoon orange peel, grated
1 teaspoon fresh rosemary, chopped
1/8 teaspoon black pepper, ground

LEMON ROSEMARY GREEN BEANS

Categories Side Thanksgiving Vegetarian Quick & Easy Low Cal Lemon Rosemary Green Bean Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 4

Lemon Rosemary Green Beans image

Steps:

In a kettle of boiling salted water cook the beans for 5 minutes, or until they are crisp-tender, and drain them. While the beans are cooking, in a small saucepan melt the butter over low heat with the zest, the rosemary, and salt and pepper to taste and keep the mixture warm. Transfer the beans to a serving dish, add the butter mixture, and toss the mixture well.

Ingredients

2 pounds green beans, trimmed and cut into 1-inch pieces
3 tablespoons unsalted butter
1 teaspoon freshly grated lemon zest
1 tablespoon minced fresh rosemary leaves, or 1 teaspoon dried rosemary, crumbled

GREEN BEAN, ONION, ROAST POTATO SALAD WITH ROSEMARY VINAIGRETTE

Make and share this Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette recipe from Food.com.

Provided by evelynathens

Categories Potato

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 8

Green Bean, Onion, Roast Potato Salad With Rosemary Vinaigrette image

Steps:

Halve potatoes, unpeeled, and cut them into 1 inch wedges.
In a large roasting pan heat 1/3 cup of the oil in the middle of a preheated 425F oven for 5 minutes.
Add potatoes, tossing well to coat with oil and roast them, stirring every 10 minutes, for 30 minutes, or until tender.
Let cool in pan.
In a blender, puree garlic, vinegar, rosemary and salt to taste.
With motor running, add remaining 1/3 cup of oil and blend well until emulsified.
In a small bowl of ice and cold water, let onion soak for 5 minutes, drain and pat dry.
Boil green beans in salted water for 5 minutes, or until crisp-tender, and drain.
Refresh under cold water and pat dry.
In a very large bowl, combine potatoes, onions, beans and olives.
Add dressing and toss gently.
Serve at room temperature.

Nutrition Facts : Calories 364.4, Fat 19.7, SaturatedFat 2.8, Sodium 124.5, Carbohydrate 44.9, Fiber 7.6, Sugar 3.7, Protein 5.5

Ingredients

3 lbs boiling potatoes, scrubbed well
2/3 cup olive oil
2 cloves garlic
1/4 cup red wine vinegar
1 teaspoon crumbled dried rosemary
1 red onion, halved lengthwise,and sliced thin lengthwise
2 lbs green beans, trimmed and cut into 1 inch lengths
3/4-1 cup kalamata olive, pitted and halved

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