1 1/2 lb fresh green beans
1/4 cup olive oil
1 clove garlic, crushed
1 tbsp chopped chives
1/4 cup diced green pepper
1/4 cup diced red pepper
1/4 cup diced yellow pepper
1/2 cup boiling water
1 tsp salt
2 tbsp fresh basil minced
1/2 cup grated paremesan cheese
A Recipe for
Beans With Basil & Chives
Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
When one has tasted watermelon he knows what the angels eat. |
| Mark Twain |
This Recipe for Beans With Basil & Chives is one of thousands in the Recipes-to-go Bean Cookbook.
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
If you enjoy this Beans With Basil & Chives Recipe - you should enjoy the recipe collections you can find on the websites below:
Never eat more than you can lift. |
| Miss Piggy |
Always serve too much hot fudge sauce on hot fudge sundaes. It makes people overjoyed, and puts them in your debt. |
| Judith Olney |
This is a recipe for Beans With Basil & Chives from the recipe cookbook of Recipes-to-go (Bean)
Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
Food Tip |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Chemicals, n: Noxious substances from which modern foods are made. |
| Author Unknown |
Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. |
| Doug Larson |
Food Tip |
For this dish, only use the freshest ingredients, and use only fresh
herbs. If fresh herbs are not available, it simply will not be the
same. For a nice aesthetic touch, reserve a teaspoon of each color of
diced pepper and a few pinches of chopped chives. Also save a sprig
or two of the fresh basil (the centerpiece that looks like a flower
of leaves would do nicely). When the dish is placed in it's serving
dish, sprinkle the peppers, and chives over the cheese and top with
sprigs of basil.
******************************************************* *************
You may use 3/4 cup diced green pepper instead of 1/4 cup of each
green, red and yellow, or any combination thereof if the yellow
and/or the red are not available, but they add a touch of color and
distinction to the dish. Take fresh young beans and remove stem and
any strings (the young ones shouldn't have much of a string to worry
about). Break them in half (or so the segments are a couple of inches
long). Heat oil and garlic in a large frying pan (make sure it is
large enough to hold all the beans). When the oil becomes hot, add
the peppers and cook slowly for 3 minutes. Add the beans, water,
salt, basil and chives and turn everything over until the herbs and
peppers are well distributed over the beans. Cover and simmer until
the beans have turned a bright green and are al'dente (tender but
still crisp; which should take about 5 minutes). Mix in 1/4 cup
cheese and sprinkle 1/4 cup on top. If you've reserved some of the
diced peppers, chives and whole basil leaves, garnish the top of the
dish with these.
Serves: 6
Beans With Basil & Chives Recipe brought to you by Recipes To-Go