Beans With Parsley Sauce Recipes

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GREEN BEANS WITH WALNUT-PARSLEY SAUCE



Green Beans With Walnut-Parsley Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put 1/3 cup toasted walnuts, 1 1/4 cups parsley, 1 small smashed garlic clove, 2 teaspoons Worcestershire sauce and 1/2 teaspoon each grated lemon zest and kosher salt in a food processor. With the motor running, add 1/4 cup olive oil and process until coarsely blended. Cook 1 1/2 pounds green beans in boiling salted water until tender, 5 minutes. Drain and top with the walnut sauce.
  • Per serving: Calories: 237; Total Fat: 19.5 grams; Saturated Fat: 2.5 grams; Protein: 5 grams; Total carbohydrates: 15 grams; Sugar: 6 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 289 milligrams

Nutrition Facts : Calories 237 calorie, Fat 19.5 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 289 milligrams, Carbohydrate 15 grams, Fiber 6 grams, Protein 5 grams, Sugar 6 grams

CANNELLINI BEANS WITH GARLIC AND SAGE



Cannellini Beans with Garlic and Sage image

Provided by Lori De Mori

Categories     Bean     Garlic     Side     Vegetarian     Low Cal     High Fiber     Fall     Family Reunion     Healthy     Low Cholesterol     Vegan     Sage     Potluck     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 6 cups

Number Of Ingredients 8

1 pound dried cannellini (white kidney beans)
8 cups room-temperature water
2 tablespoons olive oil
1 large head of garlic, unpeeled, top 1/2 inch cut off to expose cloves
1 large fresh sage sprig
1/4 teaspoon whole black peppercorns
1 teaspoon coarse kosher salt
Extra-virgin olive oil (for drizzling)

Steps:

  • Place beans in large bowl. Cover with cold water (at least 6 cups) and let soak overnight.
  • Drain beans. Place in heavy large pot. Add 8 cups room-temperature water, 2 tablespoons olive oil, garlic, sage, and black peppercorns. Bring to simmer over medium-high heat. Reduce heat to mediumlow; simmer uncovered 1 1/2 hours, stirring occasionally. Mix in 1 teaspoon coarse salt. Continue to simmer until beans are tender, adding more water if needed to keep beans covered, about 30 minutes longer. Cool beans in liquid 1 hour.
  • Using slotted spoon, transfer beans to serving bowl, reserving bean cooking liquid, if desired, but discarding garlic, sage, and peppercorns. Season beans to taste with pepper and more coarse salt. Drizzle with extra-virgin olive oil and serve.

BEANS WITH PARSLEY SAUCE



Beans with Parsley Sauce image

You'll likely find the main ingredient for this dish right in your garden. For a bit of extra color, try mixing wax beans with green beans. The flavor is worth definitely worth the preparation time.-Veronica Teipel, Manchester, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 9

2 pounds fresh green beans, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups chicken broth
2 egg yolks
1/2 cup 2% milk
1 cup minced fresh parsley

Steps:

  • Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Meanwhile, in a large skillet, melt butter over medium heat. Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., In a small bowl, combine egg yolks and milk. Stir a small amount of hot broth mixture into egg mixture. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and coats the back of a metal spoon. Stir in parsley. Drain beans; serve with sauce.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 518mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein.

LEMON-PARSLEY GREEN BEANS



Lemon-Parsley Green Beans image

This is a delicious lemony, fried green bean recipe. I found it while shopping one Saturday at the local produce market.

Provided by Rachel C.

Categories     Side Dish     Vegetables     Green Beans

Time 16m

Yield 4

Number Of Ingredients 9

1 pinch white sugar
1 pound fresh green beans, trimmed
2 tablespoons butter
2 teaspoons olive oil
3 cloves garlic, minced
1 tablespoon lemon zest
¼ cup chopped fresh parsley
salt and pepper to taste
1 lemon, cut into wedges

Steps:

  • Bring a large pot of salted water to a boil over high heat: add sugar, and beans. Cook until beans are bright green and tender, 3 to 5 minutes. Drain, and place in a large bowl of ice water to stop cooking.
  • Combine the butter and olive oil in a large skillet over medium-high heat; cook until butter melts. Stir in the garlic; cook until pale beige and fragrant. Stir in the beans; cook until wilted, and garlic is dark brown, about 4 minutes. Toss beans with parsley and lemon zest, and cook 1 to 2 minutes more. Season to taste with salt and pepper. Transfer beans to a serving dish, and garnish with lemon wedges.

Nutrition Facts : Calories 118.9 calories, Carbohydrate 12.5 g, Cholesterol 15.3 mg, Fat 8.4 g, Fiber 5.5 g, Protein 2.7 g, SaturatedFat 4 g, Sodium 51.1 mg, Sugar 2 g

GREEN BEANS WITH PARSLEY AND GARLIC



Green Beans with Parsley and Garlic image

A sprinkling of herbs or spices will make your favorite vegetables even more delicious.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 15m

Number Of Ingredients 7

Coarse salt and ground pepper
1 pound green beans, stem ends trimmed
4 teaspoons olive oil
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a large pot of boiling salted water, cook green beans until crisp-tender, about 5 minutes. Drain.
  • In same pot, heat 2 teaspoons oil over medium-low. Add garlic; cook until starting to soften, about 2 minutes. Return beans to pot. Add lemon zest and juice, remaining 2 teaspoons oil, and parsley; season with salt and pepper. Toss to coat. Serve immediately.

Nutrition Facts : Calories 79 g, Fat 5 g, Fiber 4 g, Protein 2 g

LAMB ROAST WITH WHITE BEANS AND PARSLEY SAUCE



Lamb Roast With White Beans and Parsley Sauce image

Make and share this Lamb Roast With White Beans and Parsley Sauce recipe from Food.com.

Provided by YnkyGrlDwndr

Categories     Lamb/Sheep

Time 4h20m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 kg boneless lamb roast, easy carve
1 -2 garlic clove, slivered
2 sprigs fresh rosemary, cut into pieces
2 tablespoons olive oil
20 g butter
1 large onion, sliced
1 (400 g) can butter beans, drained and rinsed
1/4 cup chopped fresh parsley
1/2 cup chicken stock
salt and pepper

Steps:

  • Using a very sharp knife make small incisions all over the roast, stuffing each with a sliver of garlic and a sprig of rosemary.
  • Heat oil in large fry pan, cook lamb on all sides until browned. Remove and transfer to slow cooker.
  • In the same pan, add butter and cook the onion for 1-2 minutes or until transparent, place in slow cooker along with remaining ingredients.
  • Cover and cook on High for 3-4 hours or Low 6-8 hours. Season with salt and pepper.
  • Remove meat from slow cooker and rest for 10 minutes before carving. Serve slices of lamb with beans and parsley sauce.

Nutrition Facts : Calories 195.3, Fat 11.5, SaturatedFat 3.7, Cholesterol 11.6, Sodium 327, Carbohydrate 18.7, Fiber 4.3, Sugar 2.1, Protein 5.4

MANILA CLAM AND WHITE BEAN RAGOUT WITH PARSLEY SAUCE



Manila Clam and White Bean Ragout with Parsley Sauce image

Provided by Food Network

Number Of Ingredients 19

1 (7 ounce) grouper fillet, skinless
Kosher salt
Fresh ground black pepper
1- ounce olive oil
1-ounce olive oil
1 teaspoon shallots, chopped
1/2 teaspoon garlic, chopped
1 teaspoon roasted red peppers, finely diced and Sauteed
1/2 cup navy beans, fully cooked
1/2 cup white wine
1 teaspoon fresh lemon juice
7 Manila clams
1 teaspoon Italian parsley, chopped
Kosher salt
Freshly ground black pepper
1 bunch Italian parsley leaves
6 ounces olive oil
Kosher salt
Freshly ground black pepper

Steps:

  • Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking;
  • Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.;
  • Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.
  • Plate Presentation:
  • Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.

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