Basil Lemon Green Beans
"These have a nice lemon flavor with a hint of sweetness. A good quality frozen bean can be used, but please use fresh basil!"
photo by Boomette
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 teaspoons olive oil
- 1 clove garlic, mined
- 1 1⁄2 lbs green beans, ends trimmed and broken into 1 inch lengths
- 1⁄3 cup basil, coarse chopped
- 1⁄2 teaspoon honey
- 1⁄2 teaspoon grated lemon, zest of
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons fresh lemon juice
- 1⁄2 medium yellow bell pepper, cut into thin strips
directions
- In a large skillet heat the oil over medium-high heat until hot.
- Add the garlic and saute and saute 30 seconds.
- Add beans and yellow pepper; saute 3 to 5 minutes or until beans are crisp-tender.
- Add the basil, honey, lemon zest, salt and pepper; saute 30 seconds.
- Add the lemon juice and saute another 30 seconds.
- Serve immediately.
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Reviews
-
I love the lemon taste. It's wonderful. I had to omit the fresh basil cause it was 8 pm, too dark outside to go out to pick up fresh basil because of the spiders LOL It was yummy without it but I'll try with it next time. The honey gave just the right touch of sweetness. I used red bell pepper. Thanks Paula :) Made for I recommend tag game -
So good! I used red peppers because it was for Christmas dinner and went a bit lighter on the basil (1/4 cup) but aside from that went right by the directions. They turned out perfectly and I love the addition of the lemon. A dish worthy of the expensive fresh green beans. On the other side of the table DH wouldn't touch them and DS took a spoonful and said very politely that he didn't care for them.........I get them all to myself! YAY. I think this is a dish best enjoyed by those who like stronger flavors and something a bit off the beaten track. -
Perfect! I am so in love with this recipe! After zesting and juicing the lemon I just cut what was left into quarters and tossed that in with the greenbeans. Even though KelBel thought the lemon flavor was too strong, I thought it really enhanced the dish. The yellow bell peppers were superfluous, the recipe doesn't need them at all, except maybe for some color contrast, and if I were to make it again (which I will) with peppers, I would use red peppers for more contrast. Great recipe, it's going on weekly rotation. -
These were okay. I'm not sure that I like lemon and basil together. I followed the recipe exactly, but I think the lemon was too strong a flavor. I don't think I'll make this again. Sorry.
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
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