I love green beans, with pesto sounds good. Here are some other recipes:

* 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
-------- ------------ --------------------------------
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...

Steam beans- then drizzle with good quality olive oil.
Sprinkle on "stuff" for color like roasted red peppers, red onions that have been pan sauteed, leftover mushrooms, garlic to taste, Vidallia onions in season, pan sauteed shallots ets.etc.
ALso cumble on a small quantity of GOOD quality cheeese- ie
bleu, gorgonzola, montrachet, pecorino romano-- when you are really feeling extravagent (sic?)
And Sew it goes,
Laura

My favorite is to put the beans in a little water in a saute pan. Allow to "steam" until beans are defrosted and almost done to your liking. The water should evaporate, if not drain the beans and place back into skillet/pan. Add a small bit of butter, margarine, diet margarine, or olive oil (depending on your preference) and some fresh garlic. Mince it or slice it paper paper thin. Stir and saute until the garlic is fragrant.

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).

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Saute some sliced almonds in a bit of butter until nicely golden (can add some minced onion, too). Add hot cooked bean to the pan & toss to mix. Delicious. Corrie

Add some onions, sage and olive oil

Lime Beans (vegan)
Dill Beans (vegan)
Vegetable Marinade (vegan)
These recipes are on the page linked below.

Here is a link that might be useful: Cait's Vegetarian Page