GREEN BEANS PROVENCALE
Garlic, tomatoes and olive oil are wonderful ingredients often found in Southern French cooking. In this dish, they complement the green beans perfectly. Paula Wharton - El Paso, Texas
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onions, shallot, garlic and rosemary in oil until vegetables are tender. Add the green beans, tomatoes, basil, salt and pepper; saute 2-3 minutes longer or until heated through.
Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
GREENS AND BEANS
We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.
Provided by GinaLovesFood
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
- Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g
GREENS AND BEANS OF PROVENCE
This is a delicious and healthy one dish meal! The recipe was given to me by a dear friend who is a GREAT cook.
Provided by Miss V
Categories Beans
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large Dutch oven over medium heat. Add onions and cook until just soft. Add garlic and cook, stirring constantly, until garlic just begins to brown. Add the stock, beans and kidney beans. Bring to a boil. Reduce heat to low and simmer 30-45 minutes. Add greens and cook until just tneder, another 5-10 minutes.
- Serve over rice with Parmesan cheese if desired.
PROVENCAL FRENCH BEANS
Steps:
- Place the beans in a bowl and cover with water. Soak in the refrigerator overnight.
- Drain the beans, place in a large saucepan with the chicken stock, and bring to a boil. Lower the heat and simmer for 30 to 40 minutes, until tender but not mushy. Add 1 tablespoon of salt for the last 10 minutes of cooking. Drain, reserving the stock.
- In a large saute pan, heat the olive oil, then add the onions, diced carrots, and celery, and cook over low heat for 10 to 15 minutes, until tender. Add the parsley, garlic, rosemary, and thyme and cook for 1 more minute. Add the beans and 2 cups of the cooking stock. (If you dont have enough liquid, add additional stock or water to make 2 cups.) Cook for 15 minutes until the stock makes a little sauce, adding more stock if necessary. Finish with the Parmesan cheese. Serve with a garnish of chopped parsley.
GREENS AND BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat in a large Dutch oven.
- Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
- Cover and let cook for 10 minutes.
VIRGINIA'S GREEN BEANS PROVENCAL
Provided by Virginia Willis
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath by filling a large bowl with ice and water
- Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 2 minutes. Drain well in a colander, then set the colander with beans in the ice-water bath, making sure the beans are submerged. Drain the beans, shaking off the excess water.
- In the same pot, heat the oil over low heat. Add beans, garlic, tomatoes, olives and basil, and toss to combine. Drizzle vinegar over beans and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold.
BEANS AND GREENS OF PROVENCE
This recipe was in the newspaper and came from a restaurant here in Atlanta. It is so very tasty. It is a really hearty vegetarian dish that everyone will love.
Provided by Babs in Toyland
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large Dutch oven over medium heat.
- Add onions and cook until soft.
- Add garlic and cook stirring constantly, until garlic just begins to brown.
- Add the stock, tomatoes, red pepper flakes, salt& pepper, herbs de provence, and great northern and black beans.
- Bring to a boil and reduce heat to low and simmer 30-45 minutes.
- Add greens and cook until tender, another 15-20 minutes.
- Serve over brown rice and sprinkle with Parmesan cheese.
- I like it with black beans because I don't really like kidney beans, but if you like kidney beans that is what the original recipe called for.
PROVENCAL SALAD
Steps:
- Make dressing:
- Whisk together vinegar, mustard, garlic, sugar, 1/2 teaspoon salt, and 1/4teaspoon pepper, then add oil in a slow stream, whisking until emulsified.
- Make salad:
- Cook beans in a pot of boiling salted water (2 tablespoons salt for 6 quarts water), uncovered, until tender, 5 to 6 minutes. Immediately transfer with a slotted spoon to a bowl of ice water to stop cooking. Drain beans and pat dry.
- Add potatoes to boiling water and simmer, uncovered, until tender, about 20 minutes, then drain. Halve potatoes while still warm.
- Gently flake tuna and toss with 1 tablespoon dressing.
- Toss potatoes and beans with tomatoes, olives, capers, parsley, and remaining dressing in a large bowl. Season with salt and pepper and top with tuna and eggs.
ITALIAN BEANS AND GREENS
This is a go to recipe for me for pot luck. It is always a hit. Even among people who don't think they like beans or greens. If I make it as a side dish instead of a main, I substitute quartered sauteed mushrooms for the Italian sausage. The Kale is one of the big bags in the produce section. Of course, you can chop your own. I also roast my own garlic on the weekends and save in a jar. It's really worth it for this dish. This is great on it's own, on top of or with with slices of crusty bread. It's hard to mess this dish up. Just don't under cook the kale or it will be too tough.
Provided by SparkleKristy
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Simmer kale in a large pot of salted water until al dente, drain.
- (Can refrigerate kale after cooked for dish preparation at another time.).
- Pre-heat a large pot or frying pan. Add olive oil to taste.
- Saute chopped shallot until translucent.
- Remove skin from the Italian sausage, Break up into bite sized chunks.
- Add sausage to the shallots and brown / cook sausage completely.
- Add drained beans to the sausage.
- Add roasted garlic, sea salt and pepper to taste and stir / flip mixture gently while cooking for 5 minutes.
- If the beans start to stick, add a little water.
- Add cooked kale.
- Add a little water to make a small amount of thick sauce.
- Cover with a lid and simmer for 5 minutes or until ready to serve.
- Also very good made a head and reheated.
- It will keep for a week.
GREEN BEANS PROVENCALE
This recipe was submitted to TOH Healthy Cooking and was a runner up in the From the Herb Garden June/July 2010 issue. The recipe is being updated to reflect the use of fresh herbs as that is how it was entered in the contest. It is a wonderful way to serve fresh green beans.
Provided by PaulaG
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the green beans and water in a large skillet.
- Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender.
- Drain well and set aside.
- Over medium-high heat, heat oil in skillet; add rosemary until fragrant.
- Add onion, garlic and shallots; saute 1 minute.
- Add green beans; saute 3 minutes.
- Add tomatoes and basil; saute 2 minutes.
- Serve.
Nutrition Facts : Calories 79.2, Fat 2.7, SaturatedFat 0.4, Sodium 13.7, Carbohydrate 13.2, Fiber 4.4, Sugar 5.5, Protein 3.2
More about "beans and greens of provence food"
GREENS & BEANS: THE PERFECT WEEKNIGHT MEAL | BON APPéTIT
From bonappetit.com
GREEN BEANS PROVENçAL RECIPE - CUISINE AT HOME
From cuisineathome.com
GREENS AND BEANS (AN ITALIAN AMERICAN, COMFORT FOOD …
From mangiawithmichele.com
NIGEL SLATER’S RECIPE FOR PASTA WITH BASIL, GREEN BEANS AND LEMON
From theguardian.com
WHITE BEANS WITH HERBES DE PROVENCE - FOOD52
From food52.com
POTATO AND GREEN BEAN SALAD WITH HERBES DE PROVENCE
From ediblenm.com
25 FOODS IN PROVENCE (WHAT TO EAT AND DRINK) - SNIPPETS OF PARIS
BEANS AND GREENS ON GARLIC TOAST - OUR SALTY KITCHEN
From oursaltykitchen.com
HEALTHY PROVENCAL GREEN BEANS - SUSAN B. DOPART
From susandopart.com
BEANS AND GREENS IS THE ULTIMATE PANTRY DINNER - FOOD
From foodandwine.com
PAULA DEEN: VIRGINIA’S GREEN BEANS PROVENCAL RECIPE - SERVES 5
From pauladeen.com
SPICED CREAMY WHITE BEANS AND GREENS RECIPE | BON …
From bonappetit.com
BEANS AND GREENS OVER POLENTA - MEDITERRANEAN LIVING
From mediterraneanliving.com
BLUEBERRIES JOIN GREEN BEANS IN THIS YEAR'S DIRTY DOZEN LIST
From cbsnews.com
LIVE TO 100 BY ADDING BEANS TO YOUR DIET | CNN
From cnn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love