Wax Beans With Parsley Oil Food

GARDEN BEAN SALAD

Steps:

• Soak the diced onion in cold water, 10 minutes.
• Whisk the vinegar, sugar and 1/2 teaspoon salt in a large bowl, then whisk in the olive oil. Drain the onion and pat dry, then add to the dressing. Stir in the white beans.
• Bring a saucepan of salted water to a boil. Add the green and/or wax beans and cook until crisp-tender, 4 to 5 minutes. Drain the beans, then plunge into a bowl of ice water to stop the cooking. Drain again, pat dry and add to the salad. Marinate at room temperature, tossing occasionally, about 1 hour.
• Before serving, stir the parsley and chives into the salad and season with salt and pepper.

ROASTED WAX BEAN, AVOCADO & CRISPY QUINOA SALAD

Steps:

• Preheat oven to 450 degrees F. Toss together beans and 1 tablespoon oil on a rimmed baking sheet. Season with salt and pepper. Roast, tossing once, until beans are golden brown and tender, 12 to 15 minutes.
• Meanwhile, combine quinoa, 2 tablespoons oil, and 1 cup water in a large skillet. Bring to a boil, cover with a tight-fitting lid or a large piece of aluminum foil, and reduce heat to low. Cook until liquid is absorbed and quinoa is tender, 14 to 16 minutes. Uncover, increase heat to medium-high, and cook, without stirring, until bottom is crisp, 4 to 6 minutes. Remove from heat, cover, and let stand until crispy bits easily release from the bottom of the skillet, 4 to 6 minutes.
• Whisk together vinegar, shallot, honey, mustard, and remaining 3 tablespoons oil in a bowl. Season with salt and pepper. Add beans, quinoa, avocado, parsley, and mint and toss to combine. Season with salt and pepper.

YELLOW BEANS RECIPE WITH GARLIC, DILL AND PARSLEY

Steps:

• Roughly chop beans
• Smash garlic cloves
• Heat the oil and add half the garlic and saute a little
• Add the beans and saute for 2-3 minutes
• Add 1 cup water and cook for 20 minute
• Just before removing from stove, add the rest of the garlic
• Add chopped dill and parsley (optional)

BEANS WITH PARSLEY SAUCE

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., In a small bowl, combine egg yolks and milk. Stir a small amount of hot broth mixture into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and coats the back of a metal spoon. Stir in parsley. Drain beans; serve with sauce.

GARLIC GREEN AND WAX BEANS

Steps:

• Place beans and 6 garlic cloves in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until beans are crisp-tender. Transfer to a large bowl; set aside. , In a small bowl, combine the sour cream, milk and vinegar; let stand for 1 minute. Whisk in the oil, salt, pepper and remaining garlic. Pour over beans and toss. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with cheese and parsley.

GREEN BEANS AND NEW POTATOES WITH MINT PESTO

Steps:

• Toast walnuts in small skillet 4 to 5 minutes over medium heat, or until nuts are fragrant, shaking pan frequently. Cool.
• Purée walnuts, mint, parsley, oil, ginger, lemon juice, garlic, sugar and salt in food processor or blender until smooth, stopping to scrape down sides of bowl once or twice. Transfer to bowl. Press plastic wrap onto surface of pesto to keep from turning brown, and let stand at room temperature for 1/2 hour, or up to 3 hours.
• Bring large pot of salted water to a boil. Add potatoes and cook 8 minutes. Add beans, and simmer4 to 5 minutes more, or until vegetables are tender. Drain.
• Transfer vegetables to large bowl, and toss with pesto. Serve warm or at room temperature.

DELICIOUS VEGAN WAX BEANS SOUP

Steps:

• Add olive oil, sliced ramsons, sliced garlic, chopped onion, salt, sweet paprika, and black pepper to a pot heated over medium heat. Saute onions until golden brown. Stir everything well. When done...

KATHLEEN'S 3 BEAN SALAD

Steps:

• Drain the canned beans and place in large bowl.
• Cut the red onion (can use white but it is stronger) into slices, then separate into rings.
• Cut the bell pepper into medium thin rings.
• *Add optional pimentos if you are going to add them (for color).
• *Add optional sliced water chestnuts if you are going to add them (for crunch).
• Make dressing by combining dressing ingredients in the following manner.
• With wire whisk or in food processor,.
• Mix sugar and oil and process or beat in by hand until sugar is dissolved in oil. Then add vinegar as the processor is going and add add garlic, salt and pepper.
• Pour dressing over salad.
• Taste and adjust for balance of sweet/sour, add a little oil or water as needed if too strong.
• Sprinkle dried parsley over the finished salad. It will soak into the dressing.
• Let marinate and blend in refrigerator. It really gets good when it is refrigerated and sits overnight but can be eaten sooner.
• This is a great dish to accompany picnic foods.

GREEN AND WAX BEANS WITH WALNUT GREMOLATA

Steps:

• Bring a large saucepan two-thirds full of salted water to a boil over high heat. Add beans and simmer 5 minutes, or until crisp-tender. Drain beans.
• In a large skillet heat butter and oil over moderate heat until foam subsides and cook walnuts, stirring occasionally, until golden. Stir in garlic and cook, stirring, 1 minute. Stir in beans, parsley, lemon juice, zest, and salt to taste and heat through.

WAX BEANS WITH PARSLEY OIL

Steps:

• In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet.
• Cook beans in a large saucepan of boiling salted water until crisp-tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm.