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Steamed Green Beans


Try these green beans with our Steaks with Balsamic-Mustard Sauce and Rosemary Potatoes.

  • Servings: 4

Source: Everyday Food, May 2005


  • 1 pound green beans
  • Coarse salt and ground pepper


  1. Trim green beans; add to reserved pot of boiling water from Rosemary Potatoes; add more water if necessary (or bring 1/2 inch water to a boil). Cover; cook, turning occasionally, until tender, about 4 to 6 minutes.

  2. Drain beans. Transfer to a serving platter; season with salt and pepper.

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