Time 1h25m Yield 6 to 8 servings Number Of Ingredients 9 Steps:
Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Melt the butter and olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper, and cook until the onions caramelize, about 20 to 25 minutes. Add the thyme, rosemary and chives, and cook for another 5 minutes. Add the green beans and walnuts, and stir well. Season, to taste.
Time 20m Yield 4 to 6 servings Number Of Ingredients 10 Steps:
Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside. Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil. Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.
Time 25m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large skillet, heat oil over medium heat. Add garlic; cook for 1 minute. Add green beans, salt and pepper. Cook, covered, until crisp-tender, 8-10 minutes, stirring occasionally. Add herbs; cook and stir just until beans are tender, 1-2 minutes.
Time 20m Yield 4 servings Number Of Ingredients 0 Steps:
Pulse 1 cup fresh basil, 1/4 cup each fresh parsley and pistachios and 1 scallion in a food processor. Pulse in 3 tablespoons olive oil, 2 teaspoons red wine vinegar and a pinch each of salt and pepper. Cook 1 1/4 pounds green beans in olive oil in a large nonstick skillet over medium-high heat until browned, 7 to 8 minutes. Add a splash of water and a pinch of salt and pepper. Cook, tossing, until crisp-tender, 1 to 2 minutes. Toss with the sauce.
Time 22m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Place beans and water in sauce pan and bring to a boil. Cook for 6-8 minutes or until crisp-tender. Drain and return to pan. Add remaining ingredients to pan. Cover and cook for 4-6 minutes or until vegetables are tender.
Time 30m Yield 4 Number Of Ingredients 5 Steps:
Place the green beans into a large pot, and drizzle with olive oil. Season with salt to taste, and put the lid on the pot. Cook over medium-high heat, stirring occasionally, until beans are cooked to your desired doneness. Syrians like it cooked until the green beans are turning brownish in color. The idea is not to saute them, but to let them steam in the moisture released by the ice crystals. Add cilantro and garlic to the beans, and continue to cook just until the cilantro has started to wilt. Eat as a main course by scooping up with warm pita bread or serve as a side dish.
More about “syrian green beans with fresh herbs recipes”
Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Add beans to medium saucepan with water to cover and bring to a boil. Reduce heat to low; simmer 4 to 6 minutes or until crisp-tender. Drain. Return beans to pan. Add vinegar, oil, and spices to pan, tossing with beans. Cook and stir over medium heat 1 to 2 minutes or until heated through.
