• Prep Time : 15 min
  • Cook Time : 35 min
  • Ready Time : 50 min




    For the Oil

    • 1 cup olive oil
    • 1 large sprig rosemary
    • 5 garlic cloves, peeled and crushed with flat of a knife

    For the Beans

    • salted water to cover
    • 1 pound beans, ends snapped
    • 1 tablespoon Garlic and Rosemary Infused Oil
    • 1 tablespoon good bread crumbs, optional
    • salt and pepper


    For the oil:
    Heat oil, rosemary and garlic in a skillet (the larger surface area heats the oil more evenly and quickly) until the rosemary sizzles. Turn off heat and let rest for 20 minutes. Remove the rosemary and garlic.

    For the beans:
    Bring the salted water to a boil. Add the beans and cook for 5 minutes or until done but still bright green. (They cook faster than regular green beans.) Drain and toss with the oil and bread crumbs if using. Season to taste.

    Source: A Veggie Venture

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