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<blockquote data-quote="moreluck" data-source="post: 775946" data-attributes="member: 1246">French Green Beans with Butter and HerbsUse fresh herbs if available. If not, you can used dried, but use a quarter as much.Ingredients<ul>
<li data-xf-list-type="ul">1 pound thin green beans (haricot vert), trimmed</li>
<li data-xf-list-type="ul">1/4 cup red onion, chopped fine</li>
<li data-xf-list-type="ul">3 Tbsp butter</li>
<li data-xf-list-type="ul">2 Tbsp parsley, chopped fine</li>
<li data-xf-list-type="ul">2 Tbsp fresh thyme leaves</li>
<li data-xf-list-type="ul">2 Tbsp tarragon or basil, chopped fine</li>
<li data-xf-list-type="ul">2 Tbsp chives, chopped fine</li>
<li data-xf-list-type="ul">Salt and pepper to taste</li>
<li data-xf-list-type="ul">Lemon wedges</li>
</ul>Method1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.3 Add the green beans and sauté for 2-3 minutes, stirring often.4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.Serve hot or at room temperature, with lemon wedges.Serves 4.</blockquote>

[QUOTE="moreluck, post: 775946, member: 1246"] [B]French Green Beans with Butter and Herbs[/B] Use fresh herbs if available. If not, you can used dried, but use a quarter as much. [B]Ingredients[/B] [LIST] [*]1 pound thin green beans (haricot vert), trimmed [*]1/4 cup red onion, chopped fine [*]3 Tbsp butter [*]2 Tbsp parsley, chopped fine [*]2 Tbsp fresh thyme leaves [*]2 Tbsp tarragon or basil, chopped fine [*]2 Tbsp chives, chopped fine [*]Salt and pepper to taste [*]Lemon wedges [/LIST] [B]Method[/B] [B]1[/B] Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel. [B]2[/B] Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes. [B]3[/B] Add the green beans and sauté for 2-3 minutes, stirring often. [B]4[/B] Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more. Serve hot or at room temperature, with lemon wedges. Serves 4. [/QUOTE]

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