Green Goddess Green Beans Recipes

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GREEN GODDESS GREEN BEANS



Green Goddess Green Beans image

Categories     Vegetable     Side     Quick & Easy     Green Bean     Spring     Summer     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 side-dish servings

Number Of Ingredients 9

1 1/2 lb green beans, trimmed
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons red-wine vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook beans in a 6- to 8-quart pot of boiling salted water , uncovered, until just tender, 6 to 8 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When beans are cool, drain in a colander and pat dry.
  • Purée parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper in a blender until smooth. Transfer to a bowl and toss with beans.

GREEN GODDESS GREEN BEANS



Green Goddess Green Beans image

This recipe from Gourmet magazine is a nice change of pace from your regular old green beans! If you like Green Goddess salad dressing, you'll like these beans. :)

Provided by Julesong

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs green beans, trimmed
1/3 cup coarsely chopped fresh flat-leaf parsley
1/4 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons red wine vinegar
1/2 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Fill a 6 to 8 quart pot full of water, add a teaspoon of salt, and bring it to a boil.
  • Prepare a bowl of ice water.
  • Place the beans in the salted boiling water, uncovered, and cook until just tender, about 6 to 8 minutes.
  • Transfer to a colander, drain, and immediately plunge into the bowl of ice water to halt the cooking.
  • When the beans have cooled, drain and pat dry.
  • In a blender, combine the parsley, mayonnaise, sour cream, vinegar, lemon juice, anchovy paste, salt, and pepper, and blend until smooth to make the dressing.
  • Place beans in a bowl and combine with the dressing; toss to coat.
  • Serve and enjoy!
  • Note: you can make the dressing 1 day ahead and store covered in refrigerator, if desired.

Nutrition Facts : Calories 96.9, Fat 5.5, SaturatedFat 1.8, Cholesterol 7.3, Sodium 204.8, Carbohydrate 11.2, Fiber 4, Sugar 2.3, Protein 2.8

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