Green Beans And Fennel Ragout Food

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE

Steps:

• Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
• Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

GREEN BEANS WITH SAUSAGE AND FENNEL

Steps:

• Heat 2 tablespoons olive oil in a large skillet over high heat. Add half the green beans and season generously with salt and pepper. Cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking until tender, 3 to 4 minutes; transfer to a rimmed baking sheet. Add another 2 tablespoons olive oil to the skillet and repeat with the remaining green beans; add to the baking sheet and wipe out the skillet.
• Add the remaining 2 tablespoons oil and the sausage to the skillet. Cook over medium-high heat, breaking up the meat, until lightly browned, 4 to 5 minutes. Remove with a slotted spoon to the baking sheet with the green beans. Add the red onion, fennel and thyme to the skillet, season with salt and cook, stirring, until softened, 4 to 5 minutes.
• Return the beans and sausage to the skillet and toss; season with salt and pepper. Transfer to a serving dish and top with fennel fronds.

GREEN BEANS WITH FENNEL

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.

GREEN BEAN AND FENNEL SALAD

Steps:

• Boil green beans in large pot. Let cook 2 to 3 minutes depending on thickness of beans. Strain and rinse with cold water to stop cooking process. Trim fennel and cut into 1/4-inch thick rounds. Cut bell pepper in 1/4-inch strips. Refrigerate, covered, until service.
• Whisk together vinegar and mustard in small bowl. Mash garlic and salt together with back of fork to make a paste. Whisk into vinegar. Slowly whisk in oil until emulsified. Cover and refrigerate.
• When ready to serve, arrange lettuce leaves on a large platter. Toss green beans, bell peppers and fennel with dressing and spread over lettuce.

FRENCH FLAGEOLET BEANS

Steps:

• The night before cooking, place the beans in a large bowl and cover them with water by 1 inch. Cover the bowl with plastic wrap and refrigerate overnight.
• The next day, preheat the oven to 300 degrees. Drain the beans, rinse well, and drain again. In a large ovenproof pot such as Le Creuset, heat the olive oil over medium to medium-low heat, add the bacon, and cook for 4 to 5 minutes, until the bacon starts to brown. Add the onion, fennel, and carrots and cook for 7 minutes, stirring occasionally, until the vegetables begin to soften but aren't browned. Add the garlic and saute for 1 to 2 more minutes.
• Add the flageolets to the pot and stir in the broth, bay leaves, and rosemary. (Don't be tempted to add salt! The beans will become tough.) Add 2 cups of water, which should just cover the beans, and bring to a simmer on top of the stove. Cover the pot tightly and bake in the oven for 45 minutes. Remove the lid, stir in 1 tablespoon salt and 1 teaspoon pepper, and return the pot to the oven without the lid. Raise the temperature to 350 degrees and bake for 30 to 45 more minutes. The beans will be very tender and there will be just a little liquid in the bottom of the pan. (If the beans are dry, add a little more water.) Discard the bay leaves and rosemary. Taste for seasonings and serve hot.

BEAN RAGOUT

Steps:

• In a large saucepan cook beans in boiling water for 30 minutes until tender. Drain.
• Heat oil, garlic and shallots over medium heat until golden. Add beans and stir until nicely coated with oil. Add chicken stock and simmer until 1/3 liquid remains, about 15 to 20 minutes Add butter and cook until thickened. Finish with grated lemon zest and parsley. Season with kosher salt and freshly ground black pepper. Bring cider to a boil and reduce by 3/4. Drizzle on plate.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

GREEN BEANS WITH CUMIN AND FENNEL

Steps:

• Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
• Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
• Add the beans and stir for another 2 minutes.
• Add the coriander, cumin, turmeric, and cayenne and stir a few times.
• Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
• Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.

FRESH SHELL BEAN AND GREEN BEAN RAGOUT

Steps:

• Shell: 1 pound fresh shell beans (such as cranberry, cannellini, or flageolet)
• Cook the beans in lightly salted boiling water until creamy and tender. Start checking after 15 minutes. When they are done, let the beans cool in their cooking liquid.
• Meanwhile, snap off the stem ends, and pull off the tails if dry or tough, from: 3/4 pound green beans.
• Cut into 1-inch bite-size pieces. Cook until tender in salted boiling water, drain, and spread out on a baking sheet or plate to cool.
• Heat in a heavy-bottomed pan over medium heat: 2 tablespoons olive oil.
• Add: 1 onion, diced.
• Cook until translucent, about 10 minutes, then add: 2 garlic cloves, peeled and chopped, 2 teaspoons chopped savory, marjoram, or parsley, Salt, Fresh-ground black pepper.
• Cook for 4 minutes. Drain the shell beans, reserving their cooking liquid. Stir the shell beans and 3/4 cup of their liquid into the onions. Raise the heat and bring to a boil. Stir in the green beans and return to a boil. Turn down the heat and cook for another minute or so to warm the beans through. Taste for salt and add more as needed. Serve with a drizzle of: Extra-virgin olive oil.

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE

Steps:

• 1- Fill a saucepan half full with water and bring to a boil. Add green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
• 2- Return the empty pan to the stove and set heat to medium. Pour in the olive oil and it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper, cook and stir until coated and warm.
• 3- Transfer to a serving dish and toss with feta cheese.

CANNELLINI BEAN & FENNEL RAGU

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion, celery and fennel for 5 mins. Add the garlic and pancetta, and fry for 5 mins more.
• Stir in the beans, then add the tomatoes, tomato purée, stock and vinegar. Stir, bring to a simmer and cook, uncovered, for 10 mins. Season to taste.
• For the gremolata, mix everything together in a small bowl. Set aside.
• Spoon the ragu into bowls and top with the gremolata. Scatter over some parmesan, if using, and serve with crusty bread, if you like.

GREEN BEANS AND FENNEL

Steps:

• In a small bowl stir together butter, fennel seeds, lemon peel, pepper, and salt.
• Set aside.
• Cut fennel into quarters; remove cores.
• Cut fennel lengthwise into 1/4 inch strips.
• In a covered 4-quart Dutch Oven cook beans in a small amount of boiling salted water for 5 minutes.
• Add fennel.
• Cook for 5 to 8 minutes more or until vegetables are crisp-tender; drain.
• Add butter mixture.
• Toss gently to coat.