Wednesday, March 13, 2019

Green Beans With Garlic & Herbs

Green Beans with Garlic & Herbs works best with young and tender green beans. So simple, yet so delicious! A great side for anytime, especially lovely for a company dinner with friends and family at Thanksgiving or other festive ocassions. It works well as a starter or salad too.

Thanksgiving Feast with Green Beans
Serve hot immediately or cool and enjoy at room temperature or chilled.

Make a pesto with the garlic and herbs; use fresh or dried herbs and adjust quantities to your taste. I make extra and use it for seasoning other veggies, pasta, soups, and stews.

Asparagus, broccoli/cauliflower florets, spiralled zucchini, etc are other fabulous vegetables to prepare this way.

2 - 4 Servings.
These are so good they disappear quickly right out of the pan; so the recipe maybe good for only 2 servings!


1 lb Tender Green Beans
1 pinch Turmeric
Salt and freshly ground Black Pepper
1/4 - 1 tsp good Extra Virgin Olive Oil (optional)

Garlic-Herb Pesto:
1 clove Garlic, peeled and trimmed
1-2 pinches Kosher Salt
1 Tbsp Parsley
1/2 tsp Sage
1/2 tsp Rosemary
1 tsp Thyme


Wash the beans, drain and trim the stem ends.

Bring 1 cup of water with the turmeric and a big pinch of salt to boil in a large pot with cover.

Place the beans carefully in the pan, cover.

Cook the beans turning often using tongs so all of them cook evenly. Cook for about 6-7 minutes until beans are bright green and crisp tender.

Drain all of the liquid from the beans into a bowl; save the cooking broth for soups or as a vitamin-rich broth to drink - yum! Reserve a tablespoon or two of it for mixing with pesto and beans.

Make the pesto while the beans are cooking: Mash the garlic and herbs together with the salt.

Add the beans back to the pot and add oil if using and the pesto along with pepper. Stir in a little of the reserved broth if needed to get the pesto to coat the beans well.

Stir and cook until beans are heated through and cooked to desired doneness and all are coated in the pesto.

Taste for seasonings and sprinkle a pinch of salt if needed and another grind or two of pepper.

Serve hot immediately or cool, at room temperature or chilled.