Green Beans ProvenÇale Food

GREEN BEANS PROVENCALE

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.

GREEN BEANS GREMOLATA

Steps:

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
• For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
• When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

GREEN BEANS PROVENCALE

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.

VIRGINIA'S GREEN BEANS PROVENCAL

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.

GREEN BEANS PROVENCAL

Steps:

• Heat olive oil in small nonstick pan, and add the anchovies, capers and garlic, cooking about 30 seconds. Set aside and cover.
• Wash and trim the green beans; put in a plastic bag, and refrigerate.
• To serve, steam the green beans, about 7 minutes, depending on their size. Drain and mix immediately with anchovy mixture. Season with salt and pepper, and serve.

THE BEST GREEN BEANS EVER

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

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.

PROVENCAL BEAN SALAD

Steps:

• In a large saucepan, bring 4 cups water to a boil. Add green and wax beans; cover and cook for 3 minutes. Drain and immediately place beans in ice water. Drain and pat dry., Place the beans, tomatoes, kidney beans and olives in a large bowl. In a small bowl, whisk the remaining ingredients; pour over salad and toss to coat.

BEANS AND GREENS OF PROVENCE

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.

GREEN BEANS PROVENCE

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4 to 7 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry.
• In a large bowl, combine beans and tomatoes. Combine the basil, vinegar, oil, garlic, pepper and salt; drizzle over beans and toss to coat.