my boyfriend and i LOVE this recipe. The herbed water gives the beans such a nice flavor on top of the salt and pepper. the olive oil + butter combo can be a little much, so I try to tone it down a little, but this is definitely our favorite way to cook our green beans. We have them at least once a week now!
Herbed Green and Wax Beans
Adding a bundle of herbs (bouquet garni) to the steaming liquid imparts subtle flavor and aroma to the vegetables.
More From Cooking Light
- Calories: 49
- Fat: 1.7g
- Saturated fat: 0.5g
- Monounsaturated fat: 1g
- Polyunsaturated fat: 0.2g
- Protein: 1.7g
- Carbohydrate: 6.9g
- Fiber: 2g
- Cholesterol: 1mg
- Iron: 0.9mg
- Sodium: 161mg
- Calcium: 36mg
- 4 thyme sprigs
- 4 parsley sprigs
- 1 bay leaf
- 1 cup water
- 1/2 pound green beans, trimmed
- 1/2 pound fresh yellow wax beans, trimmed
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon butter, softened
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1. Tie thyme, parsley, and bay leaf together with twine. Place in a large skillet with 1 cup water. Bring to a boil; cook 1 minute. Add beans; cover, reduce heat, and simmer 8 minutes or until crisp-tender. Drain well; discard herbs. Place beans in a bowl. Add oil and remaining ingredients; toss well to coat.
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