Gils Green Beans Recipe 445 Food
MOROCCAN GREEN BEAN SALAD
From Metro.ca You can grill the zucchini yourself or purchase grilled zucchini in some grocery stores.
Provided by Dreamer in Ontario
Categories Peppers
Time 24m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Blanch beans in boiling salted water until tender; drain and rinse under cold running water to keep them bright green.
- Meanwhile, soak the apricots in 1 tablespoons (15 mL) lemon juice and 1 tablespoons (15 mL) water to plump them.
- Drain the apricots and add them to the green beans; add remaining vegetables and coriander.
- Add olive oil, couscous spice mix, salt and pepper; add lime juice and remaining lemon juice; adjust seasoning.
- Garnish with grilled zucchini slices.
Nutrition Facts : Calories 195.3, Fat 14.8, SaturatedFat 2, Sodium 69.7, Carbohydrate 16.5, Fiber 3.6, Sugar 9, Protein 2.3
FRESH CORN AND GREEN BEAN SALAD
A wonderful salad that takes full advantage of summer's best bounty. Paired with grilled meats, this will work well at any BBQ or picnic. Finding this in November has be already longing for next year. In the meantime, I may try this with the frozen variety though I bet it won't be nearly as good. (Update: After WI Cheesehead's experiment with frozen vegetables I managed to track down some fresh corn and beans. Following the directions presented here, the result is sweet crisp vegetables that you simply can't get from the freezer.)
Provided by justcallmetoni
Categories Corn
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Prepare corn by removing husks and silk. In a large soup pot bring water to boil and add corn. Add additional water if needed to make sure the cobs are fully submersed. Cook for five to seven minutes until corn is just tender. Remove corn and set aside to cool.
- In the same water, add the beans and cook for two to three minutes, until crisp-tender. Drain beans and shock with cold water to stop the cooking.
- In a large bowl whisk together the vinegar, oil, salt and pepper. Add in the onions, corn, beans and parsley. Toss the salad together until it is fully mixed and coated with the dressing.
- Cover and chill for up to four hours before serving.
Nutrition Facts : Calories 182.4, Fat 5.8, SaturatedFat 0.8, Sodium 96.4, Carbohydrate 33.5, Fiber 4.9, Sugar 4.7, Protein 4.8
RACHAEL RAY'S GREEN BEANS
These have become a family favorite; an easy side dish that is a quick, elegant addition to anything from the Easter spread to a weeknight meal.
Provided by Shire Born
Categories Vegetable
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- Steam beans in an inch of water, covered, for 5 minutes, or until bright green and crisp-tender. Drain.
- In a skillet, melt butter in oil, add onion and cook over medium heat for 5 minutes, or under onions are soft.
- Toss with green beans and season with salt and pepper to taste (I like using coarse Kosher salt).
JAGACIDA (JAG) - BEANS AND RICE FROM CAPE VERDE
Although I'm posting this for the 2005 World Tour, this is for me a dish from childhood. My Cape Verdean mother made this often and served it with tuna fish cakes. I loved mine smothered in catsup. This makes a huge batch and we often served it reheated with more onions, linguica and fried eggs for breakfast the next day. Traditionally, it is made with kidney or lima beans but I remember Nana (my grandmother) making it with peas to accommodate my bean-hating aunt. Enjoy!
Provided by justcallmetoni
Categories White Rice
Time 42m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Cut up onions in a 2 quart pan and simmer until golden brown in oil.
- Add 6 cups of water to onions, paprika, and bay leaves. Season with salt and pepper totaste.
- Bring to a boil and add 3 cups of rice. Lower heat, add beans (), cover pan and simmer for 25 minutes or until water is absorbed and rice is cooked.
- Turn off stove and let stand.
Nutrition Facts : Calories 230.6, Fat 2.9, SaturatedFat 0.4, Sodium 109.7, Carbohydrate 45, Fiber 2.9, Sugar 1.1, Protein 5.2
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