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Crisp green beans get the lean treatment with parsley, rosemary, and a splash of olive oil. Lime juice adds tanginess. Chopped hazelnuts add crunch.
Green beans and tomatoes make a great pair -- full of color and flavor.
Chopped, fresh fennel offers the delightful crunch of celery, but with a subtle licorice flavor.
Glorious rich flavors of bacon, garlic, and onion wrap themselves around green beans for a splendid side dish.
Haricots verts ('ah-ree-co VARE) -- thin, sweet green beans -- are available fresh from April through July, but are available frozen year round.
Caramelized onions and cheese top a scrumptious update on the classic green bean casserole.
Two teaspoons of garlic, a pinch of salt, and a dash of pepper make these green beans a hit. Chop the garlic with a good pinch of salt -- it will soak up the garlic flavor and transfer it to the beans.
These beans are an update of the tried-and-true green bean casserole. In only 20 minutes, sauteed garlic, lots of shallots, and lemon peel pack a 1-2-3 flavor punch.
Cooked until crisp-tender, and tossed with garlic, butter, and almonds, these green beans are simple and satisfying.
Grape tomatoes and green beans are tossed with a tangy pesto vinaigrette.
Bread crumbs with tender, sweet onion top this casserole instead of the traditional high-fat fried onion rings.
Tomatoes, olives, oregano, and feta cheese lend Greek flavor to this zesty side dish.
Green beans and yellow sweet peppers team up in this vegetable side dish.