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Gallery Mixed Beans with Crisp Rosemary and Sage Leaves Recipe Summary Servings: 6
Ingredients Ingredient Checklist Salt 1 1/2 pounds mixed yellow and green beans, such as string beans, haricots verts, and Romano beans, trimmed 2 tablespoons extra-virgin olive oil 1/3 cup fresh sage leaves 1/3 cup fresh rosemary needles Freshly ground pepper
Cook’s Notes When using an assortment of beans that are different sizes, it is best to blanch each type separately in order to control the cooking time of each. If preparing beans ahead of time, remove them from the hot water, and transfer to an ice bath until completely cool. Drain in a colander, and store them in a clean towel. When ready to serve, drop beans all at once into boiling water until heated through, 1 to 2 minutes. Drain and proceed with the recipe.
Gallery Mixed Beans with Crisp Rosemary and Sage Leaves
Recipe Summary Servings: 6
Gallery
Mixed Beans with Crisp Rosemary and Sage Leaves
Mixed Beans with Crisp Rosemary and Sage Leaves
Mixed Beans with Crisp Rosemary and Sage Leaves
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- Salt 1 1/2 pounds mixed yellow and green beans, such as string beans, haricots verts, and Romano beans, trimmed 2 tablespoons extra-virgin olive oil 1/3 cup fresh sage leaves 1/3 cup fresh rosemary needles Freshly ground pepper
Directions
Bring a large pot of salted water to a boil. Add the beans, and simmer until color has brightened and beans are just tender, 30 seconds to 2 minutes, depending on size of beans. Drain in a colander, and pat dry with a clean towel. Transfer to a large bowl.
Heat the oil in a large skillet over medium-high heat. Add sage and rosemary; cook, stirring to keep the sage leaves separated until crispy, 2 to 3 minutes. Remove from heat; pour over the beans. Season with salt and pepper, toss to combine; serve.
Cook’s Notes When using an assortment of beans that are different sizes, it is best to blanch each type separately in order to control the cooking time of each. If preparing beans ahead of time, remove them from the hot water, and transfer to an ice bath until completely cool. Drain in a colander, and store them in a clean towel. When ready to serve, drop beans all at once into boiling water until heated through, 1 to 2 minutes. Drain and proceed with the recipe.
Cook’s Notes
When using an assortment of beans that are different sizes, it is best to blanch each type separately in order to control the cooking time of each. If preparing beans ahead of time, remove them from the hot water, and transfer to an ice bath until completely cool. Drain in a colander, and store them in a clean towel. When ready to serve, drop beans all at once into boiling water until heated through, 1 to 2 minutes. Drain and proceed with the recipe.
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All Reviews for Mixed Beans with Crisp Rosemary and Sage Leaves
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mixed Beans with Crisp Rosemary and Sage Leaves
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
