Best Green Beans ProvenÇale Recipes

GREEN BEANS PROVENCALE

Green Beans Provencale image

Garlic, tomatoes and olive oil are wonderful ingredients often found in Southern French cooking. In this dish, they complement the green beans perfectly. Paula Wharton - El Paso, Texas

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 10

Ingredients

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 green onions, sliced
2 tablespoons minced shallot
4 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1-1/2 cups grape tomatoes, halved
2 tablespoons minced fresh or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onions, shallot, garlic and rosemary in oil until vegetables are tender. Add the green beans, tomatoes, basil, salt and pepper; saute 2-3 minutes longer or until heated through.

Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

GREEN BEANS PROVENCALE

Green Beans Provencale image

This recipe was submitted to TOH Healthy Cooking and was a runner up in the From the Herb Garden June/July 2010 issue. The recipe is being updated to reflect the use of fresh herbs as that is how it was entered in the contest. It is a wonderful way to serve fresh green beans.

Provided by PaulaG

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb fresh green beans, trimmed and broken in 2-in lengths
1/4 cup water
2 -4 teaspoons olive oil
1/2 cup sliced green onion
4 garlic cloves, minced
2 tablespoons shallots, minced
1 1/2 cups grape tomatoes, halved
2 teaspoons fresh rosemary, or
1/2 teaspoon dried rosemary
2 tablespoons minced fresh basil, or
2 teaspoons dried basil
salt and pepper

Steps:

Place the green beans and water in a large skillet.
Bring to a boil, cover and reduce heat; steam 5 to 8 minutes or until crisp tender.
Drain well and set aside.
Over medium-high heat, heat oil in skillet; add rosemary until fragrant.
Add onion, garlic and shallots; saute 1 minute.
Add green beans; saute 3 minutes.
Add tomatoes and basil; saute 2 minutes.
Serve.

Nutrition Facts : Calories 79.2, Fat 2.7, SaturatedFat 0.4, Sodium 13.7, Carbohydrate 13.2, Fiber 4.4, Sugar 5.5, Protein 3.2

GREEN BEANS PROVENÇALE

GREEN BEANS PROVENÇALE image

Categories Vegetable

Number Of Ingredients 5

Ingredients

Steam beans, covered, 8 minutes or until crisp-tender. Drain beans; plunge into cold water, and drain. Combine beans, tomatoes, and onion in a medium bowl.
Combine the chopped parsley and remaining ingredients in a small bowl, stirring until well-blended. Pour over the vegetables, tossing gently to coat. Serve at room temperature.
Yield: 12 servings (serving size: 1 cup)
NUTRITION PER SERVING
CALORIES 56(43% from fat); FAT 2.6g (sat 0.5g,mono 1.7g,poly 0.3g); PROTEIN 2g; CHOLESTEROL 0.0mg; CALCIUM 48mg; SODIUM 25mg; FIBER 2.1g; IRON 1.2mg; CARBOHYDRATE 7.2g

Steps:

GREEN BEANS PROVENCALE RECIPE

Green Beans Provencale Recipe image

How to make Green Beans Provencale Recipe

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

Ingredients
1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 green onions, sliced
2 tablespoons minced shallot
4 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1-1/2 cups grape tomatoes, halved
2 tablespoons minced fresh or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender.
Meanwhile, in a large skillet, saute the onions, shallot, garlic and rosemary in oil until vegetables are tender. Add the green beans, tomatoes, basil, salt and pepper; saute 2-3 minutes longer or until heated through. Yield: 5 servings.

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