Delicious Green And Cannelloni Beans With Feta And Caramalised R Recipes

Steps:

• Make the dressing by whisking together the last 3 ingredients listed above (oil, garlic and vinegar) and season with salt and pepper to taste.
• Combine the onions with the olive oil and balsamic. Set to one side.
• Cook the green beans in a large saucepan of boiling water until they're just tender - about 2 minutes.
• Drain the beans and refresh in a bowl of cold water, then drain again.
• Drain and rinse the cannelloni beans.
• Heat a char-grill pan or barbecue until very hot, then add the onions and sear for 1-2 minutes on each side until lightly charred and tender.
• Add both lots of beans to the pan, and cook a further minute.
• Place the beans and onions in a bowl, add half the balsamic dressing and half the feta and toss gently to combine all ingredients.
• Drizzle the remaining balsamic dressing over the top and sprinkle the remaining feta. Serve immediately.

Steps:

• Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce, and heat through.

Steps:

• Boil a pan of water. Once boiling, add the beans and cook for 4 mins until tender. Drain the beans, then mix with the tomato and feta. Drizzle over the olive oil and season generously with black pepper.

Steps:

• In a large serving bowl, combine peas, beans, mint, red and yellow peppers, garlic, oil, vinegar, oregano and feta.
• Taste for seasoning and adjust with salt and pepper.
• Let the salad stand for 30 minutes.
• Toss gently before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Spread the beans onto a baking tray, season and drizzle over 1 tbsp oil. Roast for 10 mins until lightly charred. Tip into a bowl with the chickpeas.
• In a food processor, make a dressing by whizzing together the garlic, sundried tomatoes, peppers, vinegar and the remaining oil. Season, stir into the beans with the feta and serve.

Steps:

• Heat oven to 350°F with rack in middle.
• Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
• Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
• Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
• Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
• Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes. Transfer to a platter and serve.