Best 9 Herb Buttered Green Beans Recipes

BUTTERY GARLIC GREEN BEANS

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

CLASSIC BUTTERED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
• Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
• Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

HARICOTS VERTS (THIN FRENCH GREEN BEANS) WITH HERB BUTTER

Steps:

• Stir together all ingredients except haricots verts with 3/4 teaspoon salt and 1/4 teaspoon pepper in a large bowl until combined well.
• Cook beans in a large pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, until crisp-tender, about 6 minutes, then drain. Toss with herb butter.
• Do Ahead
• Herb butter can be made ahead and chilled, covered, 3 days or frozen, rolled into a cylinder in plastic wrap and kept in a sealed bag, 1 week. Haricots verts can be trimmed 1 day ahead and chilled in a sealed bag lined with paper towels.

EASY HERBED GREEN BEANS

Steps:

• In a large nonstick skillet coated with cooking spray, cook onion in butter over medium heat for 2 minutes. Stir in green beans and seasonings. Cook and stir 6-8 minutes longer or until beans are tender.

SEARED STEAK AND GREEN BEANS WITH HERBED BUTTER

Steps:

• For the herbed butter: Add the butter, chives, oregano, parsley, lemon zest, garlic and some salt and pepper to a bowl and mix together well.
• Put the butter in the center of a piece of plastic wrap and, using the plastic wrap, form it into a sausage shape. Seal it and pop it in the fridge for 1 hour.
• For the steak: Allow the steak to rest at room temperature for about 15 minutes. Fill a saucepan with some water, add a generous pinch of salt and bring to a boil. This is for cooking the string beans so it's all ready at the same time.
• Season both sides of the steak well with the chopped rosemary and some salt and pepper.
• Heat a cast-iron skillet over high heat until smoking. Add the oil and allow it to heat up for 1 more minute. Add the steak to the hot skillet and cook about 4 minutes per side for medium-rare. Remove to a plate, cover with a piece of aluminum foil and allow it to rest for 5 minutes.
• For the green beans: Meanwhile, add the green beans to the salted boiling water and cook until bright green and crisp-tender, 3 to 5 minutes. Drain well.
• When ready to serve, toss the green beans with about 2 tablespoons of the herbed butter. Slice the steak and top with a piece of the herbed butter.

GREEN BEANS WITH HERB DRESSING

Steps:

• In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper.
• Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness.
• Place green beans in a medium serving dish. Pour dressing mixture over the beans.

GREEN BEANS WITH LEMON-HERB BUTTER

Steps:

• Place beans in a microwave safe dish, cover and microwave for 5 to 6 minutes or until crisp tender; stirring half way through cooking.
• Drain beans well and return to microwave dish, cover and keep warm.
• In a small saucepan, heat the butter over medium heat until melted and lightly browned.
• Immediately remove the butter from heat, stir in lemon zest, marjoram and salt.
• Pour the butter mixture over beans tossing to coat.
• Garnish with lemon slices.

GREEN BEANS WITH HERB BUTTER

Steps:

• Add enough water to cover bottom of large fry pan to about 1/4-1/2 inch deep.
• Add cleaned and snapped beans, cook over medium high heat just until tender, about 10 minutes, stirring to cook all evenly. Drain well.
• At the same time in separate skillet, melt butter and saute onion, garlic and celery until softened a bit.
• Add remainder of ingredients, simmer about 7 minutes.
• Toss butter with hot, drained beans. Serve immediately.

GREEN BEANS WITH LEMON-HERB BUTTER

Steps:

• Cook green beans as directed on package; drain.
• Meanwhile, in 2-quart saucepan, heat butter over medium heat until melted and beginning to brown; immediately remove from heat. Stir in lemon peel, marjoram and salt. Pour over beans; toss to coat. Garnish with lemon slices.