Roasted Wax Beans With Peanuts And Cilantro Food

MIXED BEANS WITH PEANUTS, GINGER, AND LIME

Mixed Beans With Peanuts, Ginger, and Lime image

This is a high-summer throw together of a sauté to make when there are lots of snap beans at the market. Mix colors and types for the full effect.

Provided by Yotam Ottolenghi

Categories Ginger Side Kid-Friendly Lime Peanut Summer Healthy Low Cholesterol Vegan Sugar Snap Pea Bon Appétit Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free Kosher

Yield 6 Servings

Number Of Ingredients 15

Ingredients

2 pounds mixed snap beans (such as green, wax, haricots verts, and/or Romano), trimmed
1/2 teaspoon kosher salt, plus more
5 tablespoons olive oil, divided
1/2 large shallot, finely chopped
1 (1" piece) ginger, peeled, finely grated
1 lemongrass stalk, tough outer layers removed, finely grated on a Microplane
2 garlic cloves, finely grated
1/2 teaspoon ground coriander
Freshly ground black pepper
1/3 cup salted, roasted peanuts
3 makrut lime leaves, finely chopped
1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
1/4 teaspoon sugar
1/3 cup (packed) cilantro leaves with tender stems, plus more for serving

Steps:

Working in batches by type, cook beans in a large pot of boiling salted water until crisp-tender, 1-4 minutes. Transfer with a slotted spoon to a large bowl of ice water; let cool. Drain and pat dry.
Heat 1 tablespoon oil in a small skillet over medium and cook shallot, stirring occasionally, until tender, about 3 minutes. Add ginger, lemongrass, garlic, and coriander and cook, stirring, until very fragrant, about 1 minute. Transfer to a large bowl; season with salt and pepper.
Heat 1 tablespoon oil in same skillet over medium-high. Cook peanuts, tossing often, until golden brown and fragrant, about 2 minutes. Transfer to paper towels; let cool, then coarsely chop. Set aside 1 tablespoon peanuts for serving.
Whisk makrut lime leaves, lime zest, lime juice, sugar, 1/2 teaspoon salt, and remaining 3 tablespoons oil into shallot mixture. Add beans, remaining peanuts, and 1/3 cup cilantro and toss to coat; season with salt and pepper. Serve topped with more cilantro and reserved peanuts.

ROASTED WAX BEANS WITH PEANUTS AND CILANTRO

Roasted Wax Beans with Peanuts and Cilantro image

Wax beans become tender and succulent when roasted in the oven. This side dish combines them with crunchy peanuts, peppery cilantro, and a flavorful Asian dressing.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1 pound wax beans, trimmed
1 tablespoon vegetable oil
Coarse salt and ground pepper
2 teaspoons soy sauce
1/4 teaspoon finely grated peeled fresh ginger
3/4 teaspoon fresh lemon juice
1/2 teaspoon light-brown sugar
1/4 cup unsalted peanuts
1/4 cup fresh cilantro leaves

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss wax beans with oil and season with salt and pepper. Roast until browned in spots and tender, about 15 minutes, tossing halfway through. In a medium bowl, combine soy sauce, ginger, lemon juice, and sugar. Add roasted beans, peanuts, and cilantro and toss to combine.

Nutrition Facts : Calories 122 g, Fat 8 g, Fiber 3 g, Protein 3 g

ROASTED YELLOW BEANS WITH PEANUTS AND CILANTRO

Roasted Yellow Beans With Peanuts and Cilantro image

I tried this at a pot luck and the person serving it wouldn't give out the recipe. So I played around with this dish a couple of times and came up with a better version of it. Now I can't wait for the next pot luck. I'm bringing this dish and I hope that same person is there, lol.

Provided by queenbeatrice

Categories Vegetable

Time 25m

Yield 5 sides, 5 serving(s)

Number Of Ingredients 10

Ingredients

1 lb yellow wax bean, trimmed
1 tablespoon peanut oil
salt
pepper
2 teaspoons oyster sauce
1/8 teaspoon ground ginger
1/2 teaspoon lemon juice
1/2 teaspoon brown sugar
1/4 cup salted peanuts
1/4 cup cilantro leaf

Steps:

Preheat oven to 450 degrees fahrenheit.
Toss the beans with the oil and season with salt and pepper and roast until brown in spots and tender, about 15 minutes, turning over after about 7 miniutes.
Combine oyster sauce, ginger, lemon juice and brown sugar in large bowl.
Toss in beans, peanuts and cilantro.
Serve.

Nutrition Facts : Calories 127.3, Fat 8.5, SaturatedFat 1.3, Sodium 462.2, Carbohydrate 10.9, Fiber 4.1, Sugar 0.9, Protein 4.5

GRILLED THAI GREEN BEAN SALAD

Grilled Thai Green Bean Salad image

This refreshing Thai-inspired salad pairs a summery mix of charred green and yellow wax beans with chiles, fresh lime juice, and loads of cilantro.

Provided by Katherine Sacks

Categories No Meat, No Problem Vegetarian Salad Dinner Chile Pepper Green Bean Mango Tofu Lime Juice Avocado Peanut Vegan Cilantro Grill

Yield 4 servings

Number Of Ingredients 17

Ingredients

2-3 Thai or serrano chiles, ribs and seeds removed, finely chopped
4 garlic cloves, pressed
1/2 cup fresh lime juice
1/4 cup sugar
2 tablespoons soy sauce
1 teaspoon kosher salt
1 tablespoon vegetable oil, plus more for grill
1 (14-ounce) block firm tofu, cut into 1/2" planks
1 pound green beans or mix of green beans and yellow wax beans, trimmed
1 ripe but firm mango (about 1 pound), thinly sliced on the bias
1 small carrot (about 5 ounces), thinly sliced on the bias
1/2 cup cilantro, coarsely chopped, plus 1 tablespoon leaves
2 ripe avocados, cut into quarters, skin removed
2 tablespoons chopped salted, roasted peanuts
1 small head of lettuce (such as romaine hearts or Bibb), separated into leaves for wrapping
Special Equipment
A flat grill basket (about 13 1/2 x 8 1/2") or grill pan

Steps:

Whisk chiles, garlic, lime juice, sugar, soy sauce, and salt in a small bowl. Pour half of sauce into a shallow dish; reserve remaining sauce. Add 1 Tbsp. oil to sauce in shallow dish and whisk to combine. Add tofu and gently toss; set aside to marinate.
Prepare a grill for medium-high heat (or heat a grill pan over medium-high). If using grill, arrange beans in grill basket and place on hot grill. Cover and grill, turning once halfway through, until beans are lightly charred and crisp-tender, about 8 minutes. If using grill pan, cook beans directly on pan, tossing occasionally, until well charred and cooked through, about 10 minutes.
Remove tofu from marinade, reserving marinade, and transfer to a plate; pat dry. Brush grill and tofu with oil and grill tofu, turning once halfway through, until lightly charred, 2-3 minutes per side. If using grill, be careful when turning, as tofu may stick. Transfer to plate and drizzle with reserved marinade.
Toss beans, mango, carrot, and 1/2 cup chopped cilantro with reserved sauce. Transfer to a platter and arrange tofu and avocados alongside. Top with peanuts and 1 Tbsp. cilantro leaves. Arrange lettuce leaves on another platter. To serve, wrap tofu, avocado, and bean mixture in lettuce leaves.

ATKINS ROASTED GREEN AND WAX BEANS

Atkins Roasted Green and Wax Beans image

Make and share this Atkins Roasted Green and Wax Beans recipe from Food.com.

Provided by Orions Wife

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

3/4 lb green beans
1/2 lb wax bean
1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon thyme leaves, crumbled
1/2 teaspoon oregano, crumbled

Steps:

Heat oven to 400°F Trim beans. In a jelly-roll pan, toss beans with oil, salt and oregano until evenly coated. Roast 20 minutes, turning beans once or twice for even browning.

Nutrition Facts : Calories 49.4, Fat 2.4, SaturatedFat 0.3, Sodium 441.8, Carbohydrate 6.8, Fiber 3.2, Sugar 0.8, Protein 1.7

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