Bevy Of Beans And Basil Food

BEVY OF BEANS AND BASIL

Steps:

• Blanch fava beans in a pot of boiling well-salted water 1 minute, then transfer with a slotted spoon to an ice bath to stop cooking. Transfer favas with slotted spoon to a small bowl.
• Cook Romano beans in same pot of boiling water, stirring occasionally, until just tender, about 5 minutes, then transfer to ice bath to stop cooking. Drain well and transfer to a bowl.
• Cook green beans in same pot until just tender, 6 to 7 minutes, then transfer to ice bath. Add to Romano beans.
• Gently peel skins from fava beans (it's not necessary to peel edamame, if using), then add to other beans.
• Cut basil into very thin shreds.
• Cook garlic in oil with a rounded 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet over medium heat, stirring occasionally, 1 minute. Add beans, water, and zest and cook, stirring occasionally, until heated through. Stir in basil and 2 1/2 teaspoons lemon juice and remove from heat. Season with salt and additional lemon juice if desired. Serve beans warm or at room temperature.

BASIL AND TOMATO GREEN BEANS

Steps:

• Add the green beans to a large pot of boiling salted water. Cook until bright green, about 3 to 4 minutes. Remove green beans from the boiling water and plunge into ice water to stop the cooking. Drain well.
• In a large heavy skillet, melt butter. Saute the shallot over medium heat until soft. Add red pepper flakes, salt, pepper and green beans. Toss together cooking for a minute more. Add the white wine and tomato and cook until the wine has reduced; about 3 minutes. Add the basil and season with salt and pepper, to taste

LEMON COD WITH BASIL BEAN MASH

Steps:

• Heat oven to 200C/fan 180C/gas 6. Put the tomatoes onto a baking tray, rub with a little oil and some seasoning, then roast for 5 mins until the skins are starting to split. Add the fish to the tray, top with most of the lemon zest and some more seasoning, then drizzle with a little more oil. Roast for 8-10 mins until the fish flakes easily.
• Meanwhile, cook the beans in a pan of boiling water for 3 mins until just tender. Drain, then tip into a food processor with the rest of the oil, garlic, basil stalks, lemon juice and stock, then pulse to a thick, slightly rough purée. Season to taste.
• Divide the tomatoes and mash between two plates, top with the cod, then scatter with basil leaves and the remaining lemon zest to serve.

BASIL BEANS

Steps:

• Place beans in a saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. , Place beans in a serving dish. Add the basil, butter, salt and pepper. Toss until butter is melted and beans are evenly coated. Serve immediately.

SMOKY BEANS WITH BASIL & BACON

Steps:

• Warm the oil in a medium saucepan while you quickly chop the onion into quite small pieces. Add the onion to the pan, give it a good stir with a wooden spoon then leave it to cook over a high heat for about 5 minutes, stirring occasionally.
• Meanwhile, snip the bacon in half lengthways with scissors and either cook them between 2 sheets of kitchen paper in the microwave for 2-3 minutes on HIGH or in a frying pan in the usual way until the fat is golden and crisp.
• Open and drain the beans then roughly chop the tomatoes and add them both to the pan. Stir well and cook for another few minutes until the tomatoes have softened. Shred the basil and add to the pan with salt and a generous grinding of black pepper - for extra heat you can add a few drops of Tabasco sauce. Spoon onto plates and top each with the bacon. Serve with lightly toasted bread on the side.

GREEN BEANS WITH BASIL

Steps:

• Place beans and water in a saucepan. Bring to a boil; cook, uncovered, for 7 minutes or until crisp-tender. Drain; add the remaining ingredients. Cover and cook for 4 minutes or until vegetables are tender.

THAI CHILLI BEEF AND BEAN STIR-FRY WITH BASIL

Steps:

• Heat oil in the wok and stir-fry beef, Trident Red Curry Paste, garlic and spring onions for 1½ minutes.
• Add Trident Coconut Milk, Trident Stir-Fry Fish Sauce and sugar. Stir-fry for 1 minute.
• Then add the parboiled beans, Trident Baby Cut Corn and basil leaves. Stir just enough to heat them up.
• Serve over jasmine rice.