Best 6 Italian Green Bean Recipes

ITALIAN ARTICHOKE-GREEN BEAN CASSEROLE

Steps:

• Preheat oven to 350°. In a large saucepan, bring 6 cups water to a boil. Add green beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain and set aside., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add beans, artichoke hearts, parsley, cayenne and pepper. Stir in bread crumbs and 3/4 cup cheese. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Bake until lightly browned, 25-30 minutes.

ITALIAN GREEN BEAN STEW

Steps:

• In a large saucepan, cook meat in 1 tablespoon butter until browned; drain and set meat aside. In same saucepan, saute the celery, onion and garlic with remaining butter until tender. Stir in the tomatoes, 3/4 cup water, salt, oregano, pepper and reserved meat. Bring to a boil. Reduce heat; cover and simmer for 1 hour., Stir in beans and parsley. Return to a boil. Reduce heat; cover and simmer for about 30 minutes longer or until meat and beans are tender. Combine cornstarch and remaining water until smooth. Gradually stir into stew. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

ITALIAN GREEN BEAN SALAD

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,

TONY'S ITALIAN GREEN BEAN SALAD

Steps:

• Wash and remove the ends from beans. Heat a pot of salt water to boiling. Place beans in boiling water and cook uncovered for 5 minutes. Cover and cook for no longer than 10 minutes more, until crisp-tender. Drain and rinse under cold water just to stop the cooking. Beans should remain slightly warm to absorb the dressing. Place the beans in a large bowl with the olives, onions, and tomato wedges. While the beans are cooking, prepare the vinaigrette. Place all of the ingredients in a blender, and process until oil and vinegar are incorporated. Pour the vinaigrette over the vegetables in the bowl, and toss to coat. Refrigerate for at least 2 hours. Just prior to serving, sprinkle with parmesan cheese and toss.

ITALIAN GREEN BEAN AND RICE CASSEROLE

Steps:

• 1. Saute onion in butter until clear.
• 2. Add soup, rice and half the cheese. Stir to mix.
• 3. Place beans in a casserole dish. Add onion mixture. Mix well.
• 4. Top with remaining cheese. Bake at 350 degrees for 35 to 45 minutes.
• 5. NOTE: You can make this a day or two ahead of time. It freezes well.

ITALIAN GREEN BEAN CHICKEN

Steps:

• Heat oil in a large skillet over medium high heat. Add garlic and saute until aromatic oils are released, then add chicken and cook through until no longer pink.
• Stir in tomatoes and basil and bring to a boil; reduce heat to low and simmer for another 3 to 5 minutes. Finally, stir in steamed beans and serve.