Herbed Green Beans

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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  • 1 pound fresh green beans, cut into 1-inch lengths
  • ¼ cup butter
  • ¼ cup minced onion
  • ½ garlic clove, minced
  • ¼ cup minced celery
  • ¼ teaspoon dried rosemary
  • ¼ teaspoon dried basil
  • ¾ teaspoon salt


  1. Soak the green beans in cold water for fifteen minutes.

  2. Melt the butter in a one-and-one-half-quart saucepan. Sauté the onion, garlic and celery in it until tender.

  3. Add the drained beans, cover, and cook over low heat for fifteen to twenty minutes. Add seasonings.

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