MARINATED FRESH GREEN BEANS WITH ROSEMARY AND GARNISHES - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

MARINATED FRESH GREEN BEANS WITH ROSEMARY AND GARNISHES

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MARINATED FRESH GREEN BEANS WITH ROSEMARY AND GARNISHES

4 servings

 

  • 1¼ pounds fresh green beans
  • Salted boiling water as needed
  • Marinade
  • 2 garlic cloves, peeled and minced
  • ¼ cup extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon-style or stone ground or yellow prepared mustard
  • 1½ teaspoons finely snipped fresh rosemary leaves (no stems)
  •   or ½ teaspoon dried rosemary leaves
  • Salt and freshly ground black pepper to taste
  • Crisp Boston or bibb or leaf lettuce, core removed and separated into individual leaves
  • ½ cup chopped sweet red or yellow pepper, or ¼ cup of each (optional)
  • ½ cup thinly sliced green onion (include some green part) (optional)
  • Toasted pine nuts or slivered blanched almonds or coarsely chopped English walnuts as desired
  •   for garnish (optional) (see note)
  • Sprigs of fresh rosemary for garnish (optional)

 

Trim ends and remove any stringy pieces from green beans.  Cook green beans whole in a medium to large heavy saucepan in salted boiling water to just cover beans over moderate heat, uncovered, for about 10 minutes or just until green beans are crisp tender.  Or, microwave green beans in just enough water to cover in a glass or ceramic bowl, loosely covered with plastic wrap, at HIGH power for about 5 to 7 minutes, or just until crisp tender. Add additional micro-waving in increments of seconds.  Do not overcook beans.  Drain green beans thoroughly under cold running water to stop the cooking action; drain thoroughly a second time.

 

In a deep large glass or ceramic bowl, combine marinade ingredients, blending well with a wire whisk.  Add drained cooked green beans, coating the beans well with the marinade.  Cover and refrigerate for several hours to blend flavors.

 

To serve, arrange green beans, including marinade, in a serving dish or divide equally onto salad plates lined with crisp lettuce leaves.  Garnish with chopped sweet red and/or yellow pepper(s), sliced green onions, toasted pine nuts or almonds or English walnuts as desired and sprigs of fresh rosemary, if desired.  Serve chilled or at room temperature.

 

Note: To toast nuts, arrange nuts in one layer on an ungreased baking sheet; bake in a preheated slow oven (300 degrees F.) for about 8 to 10 minutes or until lightly browned.

 

Variation: May omit fresh green beans; use whole frozen green beans.  Cook according to package directions.       

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