"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Becky's Buffet Green Beans Recipe

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This recipe for Becky's Buffet Green Beans, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Ames
Added: Thursday, March 2, 2006


2 lbs. fresh green beans, trimmed
8 garlic cloves, minced
2 tsp. salt
2 tsp. sugar
1/2 C extra virgin olive oil
4 T red wine vinegar
4 tsp. dijon mustard
1 small jar Pimentos, optional

Cook green beans in large pot or steamer to desired
consistency. I like to leave them a little firm for this recipe
especially if served as an hor d' oeuvre on a buffet table.
Immediately submerge in ice water when removed from
steamer to stop cooking process. This will also make the
beans remain very green. The beans may be steamed a day
ahead and refrigerated.
Mix remaining ingredients (except pimentos) for dressing in a
small bowl with a wire whisk. Refrigerate dressing at least one
hour or overnight. Pour over chilled green beans and add
pimentos if desired. Toss. Place in refrigerator before serving
for at least 30 minutes. These are great for a buffet because
they are very good served chilled or at room temperature.

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Number Of Servings:
Preparation Time:
Preparation Time:
15 minutes active time




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