Green Beans And Red Bell Pepper With Cashew Butter Food

GREEN BEANS AND RED BELL PEPPER WITH CASHEW BUTTER

Steps:

• Trim ends off beans. Bring large pot of water with salt to a boil. Add beans and bring back to a boil. Cook beans , uncovered for about 8-10minutes or until crisp-tender.
• Drain beans and plunge into cold water. Drain and refrigerate. Allow beans to come to room temp before remaining procedure.
• In skillet melt butter and sauté red bell pepper for about 2 minutes.
• Stir in beans, lemon juice, cashews, salt and pepper. Cook over medium heat stirring for about 8 minutes.
• Transfer mixture to serving bowl.

GREEN BEAN BUNDLES WITH LEMON CASHEW BUTTER

Steps:

• Bring water to a boil and add beans.
• Cook uncovered 4-5 minutes until crisp tender.
• Drain, plunge in cold water, and drain again.
• Divide into 8 bundles.
• Slice red peppers into 1/4 inch slices.
• Wrap each bundle of beans with a red pepper slice. Secure with a toothpick if necessary, but be sure to remove them or warn your guests so they don't bite into one! (Don't ask -- ).
• Arrange on a baking sheet. This can be refrigerated overnight, if you're making them ahead.
• Cook cashews in butter, stirring until toasted and butter is lightly brown.
• Remove from heat.
• Add rind, juice, onions, and parsley. This may also be refrigerated overnight, covered.
• Remove beans and butter mixture 30 minutes before serving. Warm butter if necessary.
• Spoon butter mixture over beans.
• Cover and bake at 350 for 10 minutes.
• Spoon drippings over beans and serve.

SESAME-SOY GREEN BEANS AND PEPPERS

Steps:

• Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt, to taste and cook beans 5 minutes, then drain beans. Place the skillet back on stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry 2 minutes. Add the soy and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.

GREEN BEANS IN YELLOW PEPPER BUTTER

Steps:

• Melt 1 tablespoon of butter in a small saucepan. Add the shredded bell pepper. Cook over medium-high heat for 5 minutes or until crisp-tender.
• Combine the 6 tablespoons softened butter and the pine nuts in a food processor bowl or blender jar. Process until almost smooth. Add the shredded bell pepper, lemon juice, 1/4 teaspoon salt, and pepper. Process until almost smooth. Set aside and keep warm.
• Pour a small amount of salted water into a medium saucepan. Bring to a boil. Add the beans. Cook, covered, for 12 minutes; remove the colander with tongs. Add the bell pepper strips to the liquid in the saucepan and cook for 3 minutes; drain.
• Put the beans in a serving bowl. Add half the butter mixture; toss to coat. Arrange the pepper strips around the edge. Serve the remaining butter on the side or reserve for another use.

GREEN BEANS WITH BACON AND RED BELL PEPPER

Steps:

• Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.

CASHEW GREEN BEANS

Steps:

• In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven.
• Mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.

GREEN BEANS WITH RED PEPPERS

Steps:

• In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.

SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS

Steps:

• Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
• Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
• Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
• Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

GREEN BEANS WITH RED PEPPER

Steps:

• Place beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender., Meanwhile, in a large skillet, melt butter; add red pepper and shallot. Cook, uncovered, over medium heat until red pepper is crisp-tender., Drain beans; stir into red pepper mixture. Season with salt and pepper. Transfer to a serving platter; sprinkle with almonds.

GREEN BEANS AND RED PEPPERS

Steps:

• In 1 1/2-quart saucepan, place beans in 1 inch water. Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 5 to 10 minutes longer or until beans are crisp-tender; drain.
• Stir bell pepper and honey mustard into beans.

FRESH PEPPERS & GREEN BEANS

Steps:

• Cook onions in 1/4 cup dressing in large skillet on medium heat 5 min. or until crisp-tender, stirring occasionally.
• Add beans and water; stir. Cover; cook 5 min.
• Stir in peppers; cook, covered, 5 to 8 min. or until beans are crisp-tender. Remove from heat; stir in remaining dressing.