By Tommy C. Simmons
Photograph courtesy of Tommy C. Simmons
Now that green beans are in season, you can usually pick up a bag full of fresh, whole green beans at local farmers' markets. The bounty won't last long, but know, too, you can make this super easy recipe with frozen whole green beans when the fresh supply runs out.
The improved varieties don't require pulling off the tough string that gave the beans the common name of string beans. I make this quick cook green bean dish often. It's particularly nice alongside fish, broiled or fried. Enjoy.
Spices and herbs add zing to whole green beans.
Home kitchen-tested recipe
Herbed Summer Green Beans
Serves 4. Recipe is from McCormick seasonings.
1 lb. green beans, trimmed
1 tbl. balsamic vinegar
2 tsps. olive oil
½ tsp. dried rosemary leaves, finely crushed
½ tsp. dried thyme leaves
¼ tsp. sea salt
1/8 tsp. ground black pepper
Place beans in a medium saucepan and cover with water. Bring to a boil. Reduce heat to low, simmer 4 to 6 minutes or until tender-crisp. Drain and return beans to saucepan.
Toss beans in pan with balsamic vinegar, olive oil, rosemary, thyme, sea salt and pepper. Cook and stir over medium heat 1 to 2 minutes or until heated through.
Nutritional information per serving: 62 calories; 2 grams fat; 2 grams protein; 9 grams carbohydrate; 0 milligrams cholesterol; 107 milligrams sodium; and 4 grams fiber.
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It's Fall, which often means clean up time in our yards and gardens. And that can often increase our exposure to poison ivy and poison oak. How do we best identify these culprits? Here is an informative article about identifying and reducing the exposure and misery from poison ivy and poison oak.
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