GREEN BEANS WITH WARM RAISIN-CAPER DRESSING
This quick side is a sweet-and-sour take on warm green bean salad and highlights the bright flavor and crisp-tender texture of this popular vegetable. Serve it at the holiday table this year; it will be a refreshing contrast to mashed potatoes and roast turkey.
Provided by Shira Bocar
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Bring a pot of generously salted water to a boil. Working in batches, cook 1 pound green beans until crisp-tender, about 5 minutes per batch. Add raisins during the last 30 seconds of cooking. Drain and transfer to a platter.
- In a bowl, whisk together vinegar, mustard, oil, and capers. Season to taste. Toss beans and raisins with dressing and pepitas; serve.
PAN-ROASTED GREEN BEANS WITH GOLDEN ALMONDS
This simple almond-shallot topping goes with just about any simply cooked vegetable, but it tastes best with green beans. Instead of simply blanching the beans, I char them until they develop a smoky richness.
Provided by Tara Parker-Pope
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a rolling boil and add salt (a teaspoon or so, or to taste). Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
- Meanwhile, in a small saucepan, combine the almonds and the oil, adding more oil if needed to just cover the almonds. Cook over medium heat until the almonds are golden, about 6 minutes. Remove from the heat and stir in the shallot. It will cook in the residual heat.
- Coat a large skillet with oil. Heat over medium-high heat until very hot but not smoking. Add the beans and season with salt. Cook, tossing frequently, until charred dark brown in spots and tender-crisp, about 7 minutes.
- Top with the almond mixture, then the parsley. Grate the zest from a quarter of the lemon directly over the beans, then cut the lemon into wedges for serving. Season with pepper and serve.
Nutrition Facts : @context http, Calories 179, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 259 milligrams, Sugar 2 grams, TransFat 0 grams
GREEN BEANS WITH GOLDEN RAISINS
This recipe combines golden raisins and Parmesan cheese from the West with sesame and tea from the East.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Spread the sesame seeds on a baking sheet in a single layer. Bake for 5 to 6 minutes, or until the sesame seeds are crisp and fragrant.
- In a large steamer pot, bring 4 cups water to a boil. Add tea bags. Place green beans in the steam rack. Be sure the water doesn't rise onto the rack. Steam at medium-high heat, covered, until beans are bright green, about 4 minutes. Sprinkle raisins into the steam basket and steam for one more minute.
- In a large salad bowl, toss green beans and raisins with vinegar, sesame oil, and sesame seeds. Garnish with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 71 g, Fat 4 g, Fiber 2 g, Protein 2 g
MOROCCAN CHICKEN STEW WITH GREEN BEANS
A couple of weeks ago, I posted an entry encouraging you guys to make your own tandoori spice at home, inspired by a delicious one I had found in my local market. Not being that guys that's going to leave you hanging with a rogue jar of "what do I do with that now?" spice blend, this week's "Dinner Rush" is putting it back in action to create a quick and delicious Moroccan inspired stew. The flavors of Morocco are known for rather closely treading the line between sweet and savory. Lots of the spices in our tandoori blend - cumin, ginger and turmeric, for instance - are blended with cinnamon, lemon and dried fruits to produce simply composed and intricately flavored dishes. For ease of preparation, I've borrowed only a few of those ideas. If you've got the time to get a bit crazy, though, see how a pinch of saffron and a handful each of chopped prunes and chopped green olives completely take this dish to a new level. This stew is a great idea to keep on hand, too, for a "Meatless Monday" inspiration. You can easily swap the chicken stock for veggie stock or water and the shredded chicken for a can of chick peas. Do me a huge favor, though, and don't skimp on the cilantro at the end. It cuts through the spice in the tandoori powder and gives the dish a great balance. Plus it's one of my top three favorite herbs, for those curious.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place a large high-sided saute pan over medium heat with the oil. Add the onion and garlic to the pan and cook, stirring often, until just tender, 3 to 4 minutes. Add the tandoori spice, cinnamon and tomato paste to the pan and continue cooking until caramelized and very aromatic, about 2 minutes.
- Add the chicken stock, tomatoes, lentils and honey and bring the liquid up to a boil while scraping any caramelized bits up from the bottom of the pan. Reduce the heat to medium-low and simmer until the lentils are almost cooked through, about 10 minutes. Add the green beans, chicken and lemon zest to the pan and continue cooking until the lentils and beans are cooked through, 2 to 3 minutes. Season with salt and pepper.
- Serve the stew over steamed white rice garnished with cilantro.
CRANBERRY & GOLDEN RAISIN GREEN BEANS
I whipped this up tonight and thought someone else may enjoy this easy side. Add some "zing" to your frozen green beans with some succulent dried fruits. Very good and simple side for everyday or around the holidays.
Provided by Natures Cuisine
Categories Beans
Time 12m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In small bowl, combine cranberries and raisens. Add 2 T water. Microwave until plump, but not mushy. Drain water.
- In serving bowl, microwave green beans until hot (but not shriveled).
- Put berry/raisen mixture on top of beans.
- Top with walnuts.
- Drizzle with oil and vinegar.
- Crumble cheese on top and serve.
Nutrition Facts : Calories 60.4, Fat 3.2, SaturatedFat 0.4, Sodium 4.8, Carbohydrate 8.2, Fiber 1.9, Sugar 4.3, Protein 1.2
GREEN BEANS WITH OLIVES, RAISINS AND ALMONDS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 13m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Chop beans into 2-inch pieces. Place beans in a skillet and add boiling water to cover. Cook beans in boiling water 3 to 4 minutes, add raisins to pan and cook 2 minutes more to plump up the raisins. Drain beans and raisins. Place skillet back on the stove over medium high heat. Add extra-virgin olive oil to skillet then drained beans and raisins. Add olives to the pan and warm them through. Toss beans, raisins and olives with almonds and turn off heat. Season the beans with salt and pepper, to taste. Transfer beans to a serving dish.
GARLIC GREEN BEANS
Make fresh green beans in just minutes with garlic butter. This green bean recipe is soon to become a favorite!
Provided by Stephanie Manley
Categories Side Dish
Number Of Ingredients 5
Steps:
- Wash green beans, cut off stem end with a knife.
Nutrition Facts : Calories 175 kcal, Carbohydrate 17 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 114 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
GREEN BEANS WITH GOLDEN RAISINS
Steps:
- Preheat the oven to 350 degrees. Spread the sesame seeds on a baking sheet in a single layer. Bake for 5 to 6 minutes, or until the sesame seeds are crisp and fragrant. In a large steamer pot, bring 4 cups water to a boil. Add tea bags. Place green beans in the steam rack. Be sure the water doesn't rise onto the rack. Steam at medium-high heat, covered, until beans are bright green, about 4 minutes. Sprinkle raisins into the steam basket and steam for one more minute. In a large salad bowl, toss green beans and raisins with vinegar, sesame oil, and sesame seeds. Garnish with Parmesan cheese. Serve immediately. Read more at Wholeliving.com: Green Beans with Golden Raisins
PERFECT ROASTED GREEN BEANS
Learn how to roast green beans with this simple recipe. Roasted green beans are an easy and delicious side dish (or snack)! Recipe yields 4 side servings.
Provided by Cookie and Kate
Categories Side dish
Time 20m
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- Wash and trim the rough ends off the green beans. Pat them very dry with clean tea towels (wet green beans turn soggy in the oven).
- Place the prepared green beans on your baking sheet. Drizzle the olive oil over the beans and sprinkle the salt all over. Use your hands to toss until all of the beans are lightly coated in oil. Arrange the green beans across the pan in a single layer.
- Roast for 14 to 16 minutes, undisturbed, until they are crisp-tender with some golden, caramelized spots. (If using slender haricots verts, they may be ready a couple of minutes earlier.)
- Transfer to a serving dish and enjoy with any desired accompaniments (see recipe notes for seasoning suggestions). Roasted green beans are best enjoyed while warm, but will keep in the refrigerator, covered, for 4 to 5 days.
Nutrition Facts : ServingSize 1 side serving, Calories 60 calories, Sugar 1.3 g, Sodium 106 mg, Fat 2.5 g, SaturatedFat 0.5 g, Carbohydrate 9.3 g, Fiber 4 g
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- In a large sauté pan (one that has an accompanying lid, or see alternatives below*), add the bacon. Turn the heat to medium and cook, stirring occasionally, until the bacon reaches your desired level of crispiness. Transfer the cooked bacon to a clean bowl and set aside. There should be around 2 to 3 tablespoons of bacon grease remaining in the pan — scoop out 1 tablespoon to reserve for later in the recipe, and leave the rest of the grease in the pan.
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- Bring a large pot of water to a rolling boil and salt it. Fill a large bowl with ice and water. Add the green beans to the boiling water and cook until bright green but still firm, about 2 minutes. Drain and transfer to the ice water. When cool, drain again. Pat dry with paper towels until completely dry.
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