* Exported from MasterCook *

Crumb-Topped Green Beans

Recipe By : Cooking Light, March 1995, page 166
Serving Size : 4 Preparation Time :0:04
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
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1 1/4 pounds green beans
1 tablespoon margarine
1/2 cup chopped onion
1/4 cup Italian-seasoned dry breadcrumbs

Steam the green beans, covered, for 12 minutes or until crisp-tender.

Melt the margarine in a large nonstick skillet over medium heat. Add chopped onion and breadcrumbs, and saute for 1 minute. Add green beans, and saute for 4 minutes or until tender. Yield: 4 servings (serving size: 1 cup).

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Nutr. Assoc. : 0 0 0 2336

* Exported from MasterCook *

Green Beans With Onion and Savory

Recipe By : Cooking Light, May/June 1993, page 89
Serving Size : 5 Preparation Time :0:04
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
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1 1/4 pounds fresh green beans
2 tablespoons chopped fresh savory
1/2 cup vertically sliced purple onion
2 teaspoons olive oil
1/4 teaspoon salt
1 Dash freshly ground pepper

Wash green beans; trim ends, and remove strings.

Arrange green beans in a steamer over boiling water; sprinkle savory over beans.
Cover and steam 20 minutes or until crisp-tender.

Combine bean mixture, onion, and remaining 3 ingredients in a bowl; toss gently. Yield: 5 servings (serving size: 1 cup).
I've used frozen green beans for this recipe and just watched them cook closely because I hate mushy beans. It worked well.
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Serving Ideas : Serve warm.

Nutr. Assoc. : 3568 3405 4661 0 0 0

* Exported from MasterCook *

Green Beans With Shallots

Recipe By : Cooking Light, April 1995, page 70
Serving Size : 12 Preparation Time :0:04
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
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3 1/2 pounds green beans
2 tablespoons olive oil
1/2 cup minced shallots
2 tablespoons water
1 teaspoon salt
1/4 teaspoon pepper

Trim ends from beans, and remove strings. Drop beans into a large stockpot of boiling water; cook 10 minutes or until crisp-tender. Drain.
Heat oil in stockpot over medium heat. Add shallots; saute 3 minutes or until tender. Add green beans and water; cook 3 minutes or until beans are tender, stirring occasionally. Remove from heat, and stir in salt and pepper. Yield: 12 servings (serving size: 1 cup).

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Talk about heaven! I also like to add baby carrots to the above, and is nice with mixed green and yellow beans. You can also throw in a handful of slivered almonds, pecans, walnuts, whatever with the garlic. Do the same with fresh beans. For meat lovers, you can also add some soy-type meat free bacon style bits (LOL, you know what I mean, fake bacon bits).