Meyer Natural Foods
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Side Dish Recipes | Rosemary & Lemon Green Beans

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Rosemary & Lemon Green Beans


1/2 lb green beans, ends trimmed
1 tbsp lemon-olive oil, homemade or store-bought, or plain extra-virgin olive oil
1 lemon, zested
2 cups extra-virgin olive oil
1 sprig fresh rosemary
2 cloves garlic, sliced
1/2 pickled lemon, optional
Salt and pepper to taste



1. Bring a large pot of salted water to a boil over high heat.

2. Slip in the beans and cook until bright green and crisp-tender.

3. Remove the beans to an ice bath to shock, then drain and pat dry with paper towels.

4. Gently heat the olive oil, rosemary, and garlic slices in a large, deep skillet over low heat until very fragrant, 4 to 5 minutes.

5. Remove the rosemary sprig, raise the heat to medium-high, and add the string beans.

6. Toss to coat with the rosemary-lemon scented oil until the beans are heated through.

7. Season with pickled lemon, salt and pepper.

8. Serve warm or at room temperature, enjoy!

Lemon-Infused Olive Oil:

Put the lemon zest in a small pot and pour in 2 cups extra-virgin olive oil. Place over low heat and simmer for 15 minutes. Cool completely and transfer to a jar with a tight-fitting lid. Keep tightly sealed at room temperature for up to 2 weeks.

Serves 6-8


Click below to watch the cooking video:

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