Herbed Green and Wax Beans

Name: Herbed Green and Wax Beans
Yield: 4 servings (serving size: about 1 cup beans)
Ingredients: 4 thyme sprigs; 4 parsley sprigs; 1 bay leaf; 1 cup water; ½ pound green beans, trimmed; ½ pound fresh yellow wax beans, trimmed; 1 tablespoon extra-virgin olive oil; ½ teaspoon butter, softened; ¼ teaspoon salt; ¼ teaspoon freshly ground black pepper

3 Ratings
3 Reviews

Adding a bundle of herbs (bouquet garni) to the steaming liquid imparts subtle flavor and aroma to the vegetables.

By Maureen Callahan

Recipe by Cooking Light June 2010

Gallery

Credit: Gentl & Hyers; Styling: Kendra Smoot

Recipe Summary

Yield:

4 servings (serving size: about 1 cup beans)

Nutrition Info

Directions

Step 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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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

49 calories; fat 1.7g; saturated fat 0.5g; mono fat 1g; poly fat 0.2g; protein 1.7g; carbohydrates 6.9g; fiber 2g; cholesterol 1mg; iron 0.9mg; sodium 161mg; calcium 36mg.

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jboepple

11/12/2012

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!

KDL2247

09/18/2010

I couldn't find wax beans so I replaced them with snow peas and red pepper strips. I used my own fresh herbs. I served it with filet mignon. My husband and I both liked the flavor and would make it again. The cooking method is adaptable to other vegetables and was a nice change from plain steamed or grilled.

BlueeyedSara7

06/14/2010

Followed the recipe exactly and I think that it is bland.

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