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By: Chef Laura Bonicelli

Lemony Green Beans with Radishes and herbs is a beautiful and unexpected side dish, adding color and crunch to any menu. This recipe works well with green or yellow beans and haricot verts. Buy your beans and radishes at your favorite Farmers Market! 

Beans and Radishes

About Lemony Green Beans and Radishes

I love the combination of Green Beans and Radishes. In salads, they both add color and crunch. In this recipe, we cook both – but just enough to take the edge off their rawness. The radishes lend an earthy flavor.

I love a unique cooking method. I frequently use this one with vegetables. We’re adding water and oil to the pan with the beans. First, we steam the beans, and then, once the water cooks off, they are sauteed. Sauteeing the beans intensifies their flavor and releases just enough of their moisture to cook them, while still retaining their crisp quality and bright color.

Lemony Green Beans with Herbs is a classic side dish with a twist. It’s fresh, crunchy, and beautiful. Delight your guests with a new recipe!  

green bean herbs
radishes
raw beans

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Step by Step Instructions

Green Beans with Radishes and Herbs

Lemony Green Beans and Radishes with Herbs

© Chef Laura Bonicelli
Lemony Green Beans with Herbs is a classic side dish with a twist. It's fresh, crunchy, and beautiful.
5 from 1 vote

Print - members only.  Please log in or JOIN HERE!

Prep Time 10 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 20 mins
Course Dinner, Sides
Cuisine American
Servings 4
Calories 92 kcal

Ingredients
  

  • 1/4 cup water
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces green beans trimmed
  • 3/4 cup thinly sliced radishes
  • 1/2 teaspoon Kosher salt
  • freshly ground black pepper to taste
  • 1/4 cup freshly chopped parsley dill, or tarragon
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Heat the water and oil in a large skillet over medium-high heat.
  • Add the beans to the skillet; cover and cook for 5 minutes. Remove the cover.
  • Add the radishes, salt, and pepper. Cook for 3 minutes, uncovered, until the liquid is almost gone.
  • Remove the pan from the heat, plate and sprinkle with herbs. Drizzle with lemon juice and serve.

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Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 92kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 305mgPotassium: 230mgFiber: 3gSugar: 3gVitamin A: 587IUVitamin C: 14mgCalcium: 37mgIron: 1mg
Keyword Beans, herbs, radishes, Vegetarian
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