A wife and husband who both love to cook, Anne and Jesse Foust of Bluefield, West Virginia share this easy-to-fix side dish. After a taste, you're sure to agree that their recipe takes plain green beans to a higher level.
- 1 cup water
- 1-1/2 pounds fresh green beans, trimmed and cut into 1-inch pieces
- 1 medium onion, cut into thin wedges
- 1 celery rib, chopped
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary, crushed
- Salt and pepper to taste
- In a large saucepan, bring water to a boil. Add the beans, onion and celery. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain. Sprinkle with the basil, rosemary, salt and pepper. Yield: 8-10 servings.
Originally published as Green Beans with Herbs in Country Woman January/February 2007, p31
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