Herbed Green Beans Recipe2020-02-02
Average Member Rating
(5 / 5)
3 people rated this recipe
- Servings : 4
- Prep Time : 10m
- Cook Time : 10m
- Ready In : 20m
This information is per serving.
Total Fat2.2 g
Saturated Fat1.3 g
Dietary Fiber5.1 g
I love this herbed green beans recipe and if you are a green bean eater I think you will too.
I absolutely hated green beans when I was a kid. My mother was one of those “if you are living in this house you can eat just one spoonful of anything” Mom’s and I have to thank her. Green beans are now one of my favorite vegetables and I eat them all the time.
I love finding different ways to serve green beans. They take on other flavors really well, which makes them versatile enough to serve with all kinds of different foods.
With a bit of added butter, onion and garlic these beans are fabulous.
Herbed Green Beans Recipe
- 1 pound (500 g) green beans
- 2 teaspoons (10 ml) butter (or olive oil)
- 1/2 small onion, finely chopped
- 1 clove garlic, finely minced
- 1 tablespoon (15 ml) fresh oregano (or other herbs, see below), chopped
- salt & pepper to taste
Trim the beans and cook them in rapidly boiling water for 4 to 5 minutes or until they are tender crisp, not super soft.
In a skillet, melt the butter at medium low heat. Add the chopped onion and garlic. Cook the vegetables over medium low heat, stirring occasionally, until the onion is tender. Stir in the beans, oregano, salt and pepper to taste. Cook it all together until it is heated through.
I love chopping the onion in a food processor. It gets so fine that when you cook it, the onion virtually disappears. I think it just looks nicer than seeing chunks of onion.
This recipe for green beans is so adaptable. The green beans will work well with a wide variety of herbs, so if you don’t like oregano, or simply want to switch it up a bit, try chopped chives, parsley, marjoram, coriander or mint. If you use rosemary, start with just half the amount, as too much rosemary becomes overpowering. Add more to your taste if you want.
Fresh herbs work best in this recipe because they quickly add the vibrancy and wonderful taste of that herb. Also, you are only cooking the herb for a short time and dried herbs work best when they can be cooked for a longer period, to allow the herbs to rehydrate and bring out their taste.
It’s easy to turn these green beans into a vegan recipe. Just substitute a light olive oil or avocado oil for the butter. I suggest that you don’t use an oil with a very strong taste that will compete with the more delicate flavor of the green beans.
I have marked this recipe as low carb and great for diabetics because the carb count is pretty low. When you take the 11.5 grams of carbs per serving and subtract the 5.1 grams of fiber (to calculate the net carb load of the recipe) a serving has just over 6 grams of carb. That’s pretty amazing and perfect for all but the lowest of low carb eating programs.
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