Green Beans And Sun Dried Tomatoes Food

GREEN BEANS WITH GARLIC AND SUN-DRIED TOMATOES

Steps:

• Heat oil in large skillet. Add garlic and tomatoes.
• Cook on low heat until very fragrant, about 2 minutes.
• Add beans and coat with garlic mixture.
• Add water and bring to boil.
• Cook, uncovered until water evaporates and beans are glazed with garlic mixture. This should take about 10 minutes or so.
• Stir occasionally during cooking. Season with sea salt and pepper to taste

GREEN BEANS WITH SUN-DRIED TOMATOES AND ALMONDS

Steps:

• In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine all ingredients. Seal bag and shake gently to combine ingredients. Pat ingredients into single layer. Place in microwave., Cook on full power for 2 minutes or until beans are crisp-tender. Allow bag to stand 1 minute before handling. Gently squeeze bag to evenly distribute seasonings. Carefully open bag and serve.

GREEN BEANS AND SUN-DRIED TOMATOES

Steps:

• Soak the tomatoes in hot water.
• Wash, trim and steam the green beans for 5 to 7 minutes.
• Chop the onion; mince the garlic, and wash, dry and chop the marjoram.
• When green beans are cooked, drain and cut in quarters.
• Drain the tomatoes, and mix with the green beans and the remaining ingredients. Season with salt and pepper.

GREEN BEANS WITH SUN-DRIED TOMATOES

Steps:

• Saute onions and garlic in olive till onions clear in large skillet, add green beans, sundried tomatoes and salt and pepper.
• Add enough water to cover bottom of pan.
• Cook until desired doneness.

GREEN BEANS WITH GARLIC AND SUN-DRIED TOMATOES

Steps:

• Trim beans.
• Heat oil in large skillet. Add garlic, anchovy and tomatoes. Cook on low heat until very fragrant, about 2 minutes.
• Add beans and coat with garlic mixture. Add water and bring to boil. Cook, uncovered until water evaporates and beans are glazed with garlic mixture -- about 10 minutes.
• Stir occasionally during cooking.
• Taste and add salt only of necessary.

GREEN BEANS WITH SUN DRIED TOMATO DRESSING

Steps:

• Prepare salad dressing by combining all ingredients in blender and processing until smooth. Yield: 1/4 cup salad dressing.
• In large pot of salted boiling water, blanch the green beans for 3-5 minutes or until bright green. Drain. Immediately plunge beans into bowl of ice cold water to halt the cooking process and to maintain their color. Let stand 10 minutes then drain well again.
• In a large saute pan, heat the olive oil and butter on medium heat. Add the minced garlic. Cook for 1 minute, stirring constantly.
• Add the bread crumbs. Cook mixture for 5 minutes, stirring constantly to brown evenly. Cook until bread crumbs are crisp and golden.
• Stir in the parsley with the bread crumbs. Remove pan from heat.
• Transfer drained green beans to shallow serving platter and drizzle dressing over the beans. Sprinkle with bread crumb mixture. Toss.
• Serve either warm or at room temperature.

GREEN BEANS WITH SUN-DRIED TOMATOES AND ALMONDS

Steps:

• In a large saucepan of boiling salted water,cook beans until bright green and tender crisp, about 2 minutes.
• Drain well and toss with olive oil, tomatoes, salt and pepper.
• Transfer to a platter and sprinkle with almonds.

SUN-DRIED TOMATO & BEAN SALAD

Steps:

• Rinse and drain all beans & peas.
• Drain tomatoes and reserve oil.
• Place 1/4 cup of the reserved oil into a medium bowl. Add vinegar, sugar, salt, dry mustard, and pepper. Whisk well, set aside.
• In large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. Mix gently.
• Pour vinegar mixture over beans, and toss to coat.
• Cover and chill overnight.

POTATO SALAD WITH GREEN BEANS & SUN-DRIED TOMATOES

Steps:

• Cook potatoes until they poke easily with a fork.
• Cut in half (as soon as they are cool enough to handle.).
• Drizzle with olive oil and toss with garlic.
• Add sundried tomatoes.
• Steam the green beans until crisp-tender.
• Cut green beans in half or bite size pieces and mix with potatoes.
• Add seasoning, dressing, basil and some salt & pepper.
• Add more salt/pepper as if necessary and add pinenuts.
• Can be served chilled or room temperature!