Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Green Beans With Tomato-Olive Butter
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Plain green beans can get a bit boring, so upgrade them with some tomato olive butter. A bit of lemon zest is the secret for brightness that brings out all the other flavors.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
Tomato-Olive Butter
1/2 stick butter, softened
1/4 cup finely chopped Kalamata olives
1 tablespoon tomato paste
1 teaspoon freshly grated lemon zest
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tomato, diced
Green Beans
3 pounds green beans
1/2 cup water
directions
Combine the butter, olives, tomato paste, lemon zest, salt, pepper, and diced tomato. Mix well.
Bring a large pot of water to a boil over medium-high heat. Add the green beans and cook for 4 minutes or until tender. Drain the beans well.
Add the beans and 1/2 cup of water to a deep skillet. Cook over medium-high heat for 4 minutes, stirring frequently.
Remove the pan from the heat. Stir in the tomato-olive butter and toss until the butter melts.
Transfer to a serving bowl and serve hot.
nutrition data
Nutritional data has not been calculated yet.
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It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
December 30, 2011
The tomato-olive butter added flavor and visual appeal to the green beans. Really enjoyed it! There was just the right amount so as not to overtake the dish, but yet still give it some dimension. You could use regular black olives in place of the kalamata if desired.