Reviewed: Nov. 26, 2010

Great side dish for Thanksgiving or any meal! I tripled the recipe for our large group. Everyone loved this! The flavors work perfectly together and would be a great accompaniment to just about any meat. I had to use 2 skillets due to the amount I made, but it worked out fine. I had to make them a little ahead of time, so after boiling, draining & then tossing with olive oil & sauteing, I transferred to a large baking dish, covered with foil & kept warm in the oven for about 20 min. Just before serving I sprinkled with the basil & feta and it worked out fine. Will definitely make this again!

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8 users found this review helpful

Reviewer:

LBC

Cooking Level: Expert

Living In: Akron, Ohio, USA

Reviewed: Nov. 25, 2010

This recipe was fabulous- can be a side or a full meal. I added two small cloves of fresh garlic and minced onion for added flavor (since I can't have pepper).

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17 users found this review helpful

Reviewer:

qkristen

Reviewed: Sep. 22, 2010

I am giving this recipe 4 stars with the following modifications. 1. you do not need to boil the vegetables just be sure to cut the fennel thin and add it first to be sure it ends up being tender. You can also use frozen beans. 2. Do not use 1/4 cup of oil, I think it was way too much. 3. 2 min prior to turning off the stove add the basil with sun-dried tomatoes in oil. 4. serve and add feta cheese (a little goes a long way) I just used 2tablespoons. Look forward to making this again!

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62 users found this review helpful

Reviewer:

ALEMNIETO

Reviewed: Sep. 5, 2010

Surprisingly delicious! I will make again

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1 user found this review helpful

Reviewer:

einhornk

Reviewed: Jan. 4, 2010

I was sceptical but I loved it! made it exactly as the recipe stated and I did not want to share.

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1 user found this review helpful

Reviewer:

celebrityjogger

Reviewed: Oct. 18, 2009

Quick, easy, yummy... it was gone as quick as it was made! Perfect to bring to a spring bbq.

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Reviewer:

another batch

Reviewed: Oct. 3, 2009

I also added cold chopped tomatoes to the top of the bean dish just before serving. Everyone loved it and seconds were taken by all.

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2 users found this review helpful

Reviewer:

JHSFL

Reviewed: Aug. 27, 2009

This recipe is so special that we felt like we were eating at a gourmet restaurant. I used fresh beans, basil and fennel from the garden. I had been looking for recipies to use the fennel and this one will be a keeper. Thanks for sharing.

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Reviewer:

Marjorie

Reviewed: Jun. 30, 2009

Love it! A great new way to have green beans! My first taste of fennel too!

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Reviewer:

Foamchick

Reviewed: Jan. 13, 2009

we both really really enjoyed this and its our favorite green bean recipe. we dont really like green beans or licorish (fenel) but we loved this dish. adding tomatoes at the end is a must, and it doesnt need that much cheese.

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4 users found this review helpful