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Green Beans and Lime

Makes: 8 servings
Prep 15 mins Cook 6 mins to 8 mins
Green Beans and Lime
Ingredients
  • 2  pounds  fresh green beans, trimmed
  • 1/3  cup  fresh Italian (flat-leaf) parsley
  • 1  tablespoon  snipped fresh rosemary
  • 2  teaspoons  finely shredded lime peel
  • 1  tablespoon  fresh lime juice
  • 1  clove  garlic, minced (1/2 tsp.)
  • 2  tablespoons  extra virgin olive oil
  • 1/3  cup  hazelnuts, toasted and chopped*
  •  Lime Wedges (optional)
Directions

1. Bring large saucepan of water to boiling. Add 1 tablespoon salt and green beans. Cook beans until crisp-tender, 3 to 4 minutes. Drain and immediately plunge in ice water. Let sit in ice water 3 minutes or until cool. Drain well and set aside.

2. In small bowl combine parsley, rosemary, lime peel and juice, and garlic. Set aside.

3. In 12-inch skillet, heat olive oil over medium-high heat. Add beans. Cook, stirring occasionally, 3 to 4 minutes or until heated through. Season with 1/2 tsp. each salt and black pepper. Remove from heat. Stir in lime mixture and hazelnuts. Serve with lime wedges. Serves 8.

From the Test Kitchen*Tip:
  • To toast hazelnuts, spread in single layer on baking sheet. Bake at 350 degrees F for 5 to 10 minutes, stirring once or twice, until lightly browned. Remove papery skins from hazelnuts by rubbing nuts with clean towel.
Nutrition Facts (Green Beans and Lime)
  • Servings Per Recipe 8,
  • cal. (kcal) 103,
  • Fat, total (g) 7,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 5,
  • sugar (g) 2,
  • pro. (g) 3,
  • vit. A (IU) 923,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 299,
  • Potassium (mg) 275,
  • calcium (mg) 50,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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