Green Beans With Lime And Mint Food

BUTTER BEANS WITH BUTTER, MINT, AND LIME

Steps:

• In a medium saucepan, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Add butter beans and cook until tender, 9-12 minutes, depending on the size of the beans. Drain in a colander; shake colander several times to shed as much water as possible.
• Put butter in a large serving bowl, and pour warm butter beans on top. Toss beans with butter until all the butter is melted. Add lime juice and toss again to distribute. Fold in mint, season with salt and pepper, and scatter lime zest over the top. Serve immediately.

BLISTERED GREEN BEANS AND TOMATOES WITH HONEY, HARISSA AND MINT

Steps:

• In a bowl, combine harissa, honey and lime juice. Stir together until combined and season to taste with salt.
• In large cast-iron skillet, heat 1 tablespoon of the grapeseed oil and the olive oil over medium-high heat. Add green beans and cook undisturbed until they began to char in spots, about 3 minutes. Continue to cook, tossing frequently, until beans are just cooked through and slightly blistered and browned in spots, about 5 to 6 minutes more. Some beans will be more cooked than others - that's O.K. Season with salt and place beans in a bowl.
• Heat remaining 1 tablespoon grapeseed oil in the skillet. Add tomatoes and cook undisturbed until they also begin to char in spots, about 1 minute. Stir tomatoes frequently until they are just cooked through and some begin to burst, about 2 minutes more. They do not need to be totally cooked through. Season with salt.
• Remove skillet from heat and add green beans. Add harissa mixture and butter and toss until everything is combined and butter is melted. Add in half of the mint and stir again. Spoon into a large bowl and scatter with remaining mint. Garnish with flaky salt, if using.

MINTY-GREEN LIMA BEAN PUREE

Steps:

• In a dry skillet over medium heat, toast the almonds until lightly golden. Remove the almonds from the pan and set aside.
• Return the skillet medium heat and warm the butter with 1 tablespoon olive oil. Add the onion and saute until translucent, about 5 minutes. Add the lima beans, salt and chicken stock. Bring to a simmer, and cook until the lima beans are heated through and tender, about 5 minutes.
• Carefully transfer the mixture to a food processor. Add the mint and puree until a smooth, even consistency is reached. Season with salt, if needed. Transfer the puree to a serving bowl and serve garnished with a drizzle of the remaining olive oil, black pepper, to taste, and the toasted almonds.

GREEN BEANS WITH LIME AND MINT

Steps:

• In a large pot of boiling salted water, cook beans until crisp-tender, 3 minutes. Drain; rinse under cold water. Transfer to a medium bowl and toss with olive oil and mint. Season to taste with lime juice, salt, and pepper. Serve immediately.

MINTED GREEN BEANS WITH RED ONION

Steps:

• In a kettle of boiling water cook the beans for 2 to 4 minutes, or until they are crisp-tender, transfer them with a slotted spoon to a bowl of ice and cold water to stop the cooking, and drain them well. Pat the beans dry with paper towels and chill them, covered, for at least 3 hours or overnight.
• In a large bowl whisk together the mustard, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the beans, the mint, and the onion and toss the mixture until it is combined well.

GREEK GREEN BEANS BRAISED WITH MINT AND POTATOES

Steps:

• Combine olive oil and margarine in a non-reactive pan; heat through (can adjust oil/margarine ratio to personal preference, just have 3 Tbsp total).
• Add tomato juice or sauce, green beans, parsley and enough water to almost cover.
• Tuck the potato slices in between, partially cover pan with lid, and simmer for 25 minutes.
• Stir and season with salt, pepper, and 2 Tbsp chopped mint.
• Cook uncovered until green beans and potatoes are fork tender, about 10 more minutes.
• If the sauce has not thickened, pour it into a small pan, and reduce to one cup, then combine with the beans and potatoes in a warm serving bowl.
• Sprinkle with a little additional fresh mint and serve warm.

ROASTED GREEN BEANS WITH LIME JUICE

Steps:

• Heat oven to 380°F.
• Prepare and grease a baking pan.
• Melt Butter and combine butter with olive oil and dry ingredients. Toss the green beans in this mixture until evenly coated.
• Pour coated green beans into greased pan and spread out evenly. A glass baking dish works well here.
• Cook this for approximately 35 minutes or until the green beans on the top begin to lightly brown on the tips.
• You may also broil these at the end to help brown and crisp your beans.

GREEN BEANS WITH RAISINS AND LIME

Steps:

• Set a steamer basket in a large saucepan. Fill with enough water to come just below basket. Bring to a boil; place green beans in basket, and reduce to a simmer. Cover, and steam until crisp-tender, about 3 minutes. Add raisins, and cover; steam until raisins have plumped, 1 minute more.
• Transfer green beans and raisins to a medium bowl; add oil and lime juice. Season with salt and pepper, and toss to combine.

MINTY GREEN BEAN SALAD

Steps:

• In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
• Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
• In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.

GREEN BEANS WITH MUSTARD, LEMON & MINT

Steps:

• Bring a medium saucepan of water to the boil. Add the green beans and cook for 5-6 mins until tender. Drain well and refresh under cold water. Set aside.
• When ready to serve, melt the butter in the saucepan and add the lemon zest and juice, mustard, a good pinch of salt and plenty of ground black pepper. Add the green beans and toss well until evenly coated.
• Tip into a serving dish, scatter over the fresh mint and serve.