Herbed Green Beans And Potatoes Food

HERBED GREEN BEANS AND POTATOES

Steps:

• Trim and cut fresh (washed) green beans and place them into a large bowl. Open the lid and stir in your crumbled bacon.Serve and enjoy!
• Take your small potatoes and slice them in half or quarters to that the pieces are all relatively the same size.In a small bowl, melt butter and add in the seasonings and garlic, stir together.
• Toss in your potatoes and green beans and mix well so that each piece is coated.
• Now add your potatoes and green beans to the pressure cooker.
• Pour in the chicken broth and close the lid.
• Set your pressure cooker to manual pressure cook for 6 minutes with a quick release.
• Open the lid and stir in your crumbled bacon.
• Serve and Enjoy!

GREEN BEANS AND POTATOES

Steps:

• Wash beans thoroughly. Snap off ends and remove strings.
• Break into 2 inch pieces.
• Peel potatoes and cut in half.
• In a large pot fry bacon, just until it starts to brown.
• Add the beans and potatoes.
• Cover with water. Bring to a boil.
• Reduce heat and simmer on medium for about 1 hour.
• Salt and pepper to taste.
• ****I also threw some onions in the pot as well. The onions added a little more flavor.

GREEN BEANS AND POTATOES

Steps:

• In a large skillet over medium-high heat combine potatoes, green beans, thyme, pepper, Worcestershire sauce and 3/4 cup of broth. Bring to a boil; reduce heat to medium-low, cover and simmer 15 to 20 minutes or until vegetables are tender.
• In a small bowl blend remaining broth and cornstarch. Stir in parsley; add to potato mixture. Cook, stirring, until bubbly and thickened.

HERBED RED POTATOES AND BABY GREEN BEANS

Steps:

• Place the scrubbed and quartered potatoes in a saucepan along with the garlic cloves; cover with cold water.
• Bring to a boil over medium-high heat.
• When the potatoes come to a boil, reduce the heat and simmer until tender, about 15 minutes; drain immediately.
• Place the frozen beans in a 2-quart microwave safe dish, cover and microwave for 2 to 3 minutes.
• Stir the beans and microwave an addiitonal 1 to 2 minutes or until crisp tender.
• Return potatoes and garlic to saucepan, drizzle with olive oil and chicken broth.
• Toss to coat evenly, season with salt and pepper, add beans and basil; toss again.
• Serve immediately.

HERBED GREEN BEANS

Steps:

• String,break and wash green beans.
• Put in a sauce pan and cook uncovered 10 minutes.
• Add butter,onion,celery,rosemary,bash4 and garlic.
• Cook or steam covered for 10 more minutes.

HERBED TOMATOES 'N' GREEN BEANS

Steps:

• In small skillet, saute onions and garlic in oil until tender.
• Add beans and broth.
• Bring to a boil.
• Reduce heat; cover and simmer for 6-9 minutes or until crisp-tender.
• Stir in tomatoes and seasonings; heat through.

HERBED GREEN BEANS

Steps:

• In a large saucepan, cover beans with water; Bring to a boil. Cook, uncovered for 8-10 minutes or until crisp-tender. Meanwhile, in a skillet, saute onion in butter until tender. Add the remaining ingredients. Drain beans; stir in onion mixture.

HERBED TOMATOES 'N' GREEN BEANS

Steps:

• In a small skillet, saute onions in oil until tender. Add garlic; cook 1 minute longer. Add beans and broth. Bring to a boil. Reduce heat; cover and simmer for 6-9 minutes or until crisp-tender., Stir in the tomatoes and seasonings; heat through.

EASY HERBED GREEN BEANS

Steps:

• In a large nonstick skillet coated with cooking spray, cook onion in butter over medium heat for 2 minutes. Stir in green beans and seasonings. Cook and stir 6-8 minutes longer or until beans are tender.

HERBED GREEN BEANS AND CARROTS

Steps:

• Bring a large pot of water to a boil. Cook the carrots until barely tender (about 5 minutes). Remove from water, place in colander and rinse with cold water until cool. Pat dry with paper towels. Do the same with the green beans. Note: The vegetables can be prepared 1 day ahead and stored in zipper bags in the refrigerator.
• In a very large skillet, melt the butter over medium heat. Add the shallots and garic and cook for 1 minute. Add the carrots and green beans, stirring occasionally, until heated through. Stir in the red pepper flakes, tarragon or dill weed, and salt and pepper. Serve immediately.