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Green Bean Bundles

Holidaycooking's picture
  Haricot vert beans/Other tiny, young green beans 8 Ounce
  Yellow squash 1 (About 1 1/2 Inches In Diameter)
  Olive oil 1 Tablespoon
  Garlic 1 Clove (5 gm), minced
  Dried tarragon leaves 1⁄4 Teaspoon, crushed
  Salt To Taste
  Pepper To Taste

Place beans in colander; rinse well.
Snap off stem end from each bean; arrange beans in 8 stacks, about 10 to 12 beans per stack.
Cut eight 1/2-inch-thick slices of squash; hollow out with spoon to within 1/4 inch of rind.
Thread bean stacks through squash pieces as if each piece were a napkin ring.
Place steamer basket in large stockpot or saucepan; add 1 inch of water.
Place bean bundles in basket.
Bring to a boil over high heat; steam 4 minutes or until beans are bright green and crisp-tender.
Add water, as necessary, to prevent pan from boiling dry.
Meanwhile, heat oil in small skillet over medium-high heat.
Cook and stir garlic and tarragon in hot oil until garlic is soft but not brown.
Transfer bean bundles to warm serving plate and pour garlic oil over top.
Season to taste with salt and pepper.
Garnish, if desired.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 425 Calories from Fat 134

% Daily Value*

Total Fat 18 g27.5%

Saturated Fat 2.1 g10.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 423.3 mg17.6%

Total Carbohydrates 53 g17.7%

Dietary Fiber 18.8 g75.4%

Sugars 32.3 g

Protein 19 g38.9%

Vitamin A 6.1% Vitamin C 8.6%

Calcium 7.4% Iron 3.2%

*Based on a 2000 Calorie diet

Green Bean Bundles Recipe