Green Beans With Sun Dried Tomatoes Food

WARM WAX BEAN SALAD WITH ROASTED TOMATOES AND SUN-DRIED TOMATO DRESSING

Steps:

• For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
• For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
• Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
• Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
• Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
• Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.

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 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.

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 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 AND ARTICHOKES WITH SUN-DRIED TOMATOES

Steps:

• Sautee the garlic in the butter over medium heat for about 1 minute.
• Add the whole green beans and toss with the garlic. Cover and cook the beans until they are done.
• Add the artichoke hearts (I cut them into quarters)and sundried tomatoes. Cook until just heated through.
• Add the cream cheese (you may want to use only 1/2 the package, but I use it all).
• Heat until the cream cheese has melted and the dish is bubbling. Add salt and pepper to taste.

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!

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.