Fromthefieldgreenbeansfreshherbsandwalnuts Recipes

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SLOW-COOKED GREEN BEANS WITH HARISSA AND CUMIN

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

Provided by Claire Saffitz

Categories     Bon Appétit     Side     Thanksgiving     Green Bean     Garlic     Cumin     Roast     Vegan     Vegetarian     Wheat/Gluten-Free     Vegetable

Yield 6 servings

Number Of Ingredients 7



Slow-Cooked Green Beans With Harissa and Cumin image

Steps:

  • Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
  • Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.

1 lb. green or other snap beans, trimmed
1/2 head of garlic
1/2 cup extra-virgin olive oil
1 Tbsp. harissa paste
3/4 tsp. cumin seeds
3/4 tsp. kosher salt
1 Tbsp. sherry vinegar

CHEF JOHN'S BEANS AND GREENS

Beans and greens has it all: it's very easy and inexpensive to make; it's highly nutritious; it's soulful and comforting; and it can be served as a main course, side dish, soup, vegetable stew, or my personal favorite--as an appetizer. This is my new favorite home version, and uses delicious, beautiful escarole.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 12



Chef John's Beans and Greens image

Steps:

  • Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
  • Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
  • Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.

Nutrition Facts : Calories 203 calories, Carbohydrate 24.8 g, Cholesterol 3.9 mg, Fat 8 g, Fiber 9.1 g, Protein 7.8 g, SaturatedFat 1 g, Sodium 1006.6 mg, Sugar 1 g

2 tablespoons olive oil
4 cloves garlic, thinly sliced
4 cups chicken broth
1 pinch red pepper flakes
2 (15 ounce) cans cannellini (white) beans, drained
2 teaspoons chopped fresh oregano
½ teaspoon lemon zest
1 anchovy filet
1 head escarole, chopped
salt and ground black pepper to taste
1 pinch red pepper flakes, or to taste
1 tablespoon extra virgin olive oil

" FROM THE FIELD" GREEN BEANS, FRESH HERBS AND WALNUTS

Make and share this " from the Field" Green Beans, Fresh Herbs and Walnuts recipe from Food.com.

Provided by gpotts5626

Categories     Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8



Steps:

  • Bring a large pot of water to a boil. Add a pinch of salt and the beans. Cook for 5 minutes.
  • Drain and set aside.
  • While water is boiling, thinly slice both onions.
  • Melt the butter and olive oil in a large skillet.
  • Add onions and kosher salt and pepper.
  • Allow the onions to caramelize for around 20-25 minutes.
  • Add herbs and cook for an additional 5 minutes.
  • Add green beans and walnuts; mix well.
  • Heat for an additional 2 minutes and serve.

Nutrition Facts : Calories 154, Fat 10.3, SaturatedFat 1.7, Cholesterol 3, Sodium 192, Carbohydrate 14.5, Fiber 5.9, Sugar 3.5, Protein 4.6

1 teaspoon kosher salt
1 teaspoon ground black pepper
3 -4 lbs fresh green beans
1 tablespoon butter
1 tablespoon olive oil
2 large onions
1/2 cup mixed herbs (you decide)
1 cup chopped walnuts

GREEN BEANS WITH WALNUT SAUCE

pecans or hazelnuts also work well with this quick and easy recipe. you can cook the beans longer, this makes them crunchy.

Provided by chia2160

Categories     Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 7



green beans with walnut sauce image

Steps:

  • in boiling water blanche green beans, remove and put into ice water, drain, set aside put a few springs of parsley and a few walnuts aside for garnish.
  • in processor add walnuts, parsley leaves, garlic, salt, pepper and boullion cube and pulse until it's like a paste.
  • with machine running add olive oil and emulsify pour over green beans, garnish with walnuts and parsley.

1 lb green beans, trimmed
1/2 bunch parsley
1 cup walnuts
10 cloves garlic
1 bouillon cube
salt, pepper
1/3 cup olive oil or 1/3 cup walnut oil

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