Green Bean Shell Bean And Sweet Onion Fattoush Recipes

Steps:

• To a medium pan over medium heat add extra-virgin olive oil and butter and onion. Saute onion 3 minutes, add broth and bring to a boil. Add beans, season with salt and cover pan and simmer 8 minutes, until tender.

Steps:

• In a medium pot of boiling salted water, cook couscous for 4 minutes. Add green beans, and cook until couscous is al dente and beans are crisptender, about 2 minutes more. Drain, and run under cold water until cool.
• Transfer green beans and couscous to a large bowl. Add cucumber, feta, pistachios, raisins, vinegar, and oil. Season with salt and pepper; toss to combine.

Steps:

• Fill a stockpot with water and bring to a boil over high heat. Add green beans and 1 pinch salt; boil until tender, 5 to 10 minutes. Drain beans in a colander and rinse with cold water. Blot dry using paper towels.
• Heat olive oil in a skillet over medium heat. Cook and stir onion and shallot in the hot oil until tender and translucent, 5 to 7 minutes. Add green beans, garlic salt, soy sauce, salt, and pepper. Cook and stir for 5 to 7 minutes more. Serve immediately.

Steps:

• Cook the green beans according to package directions; drain well and set aside.
• In a covered medium-size saucepan, cook onion slices in a small amount of boiling water for 4 to 5 minutes or until tender. Drain and set aside.
• For sauce, in the same saucepan, melt butter. Stir in the flour, salt, pepper, and nutmeg. Add broth and half-and-half. Cook and stir until mixture is thickened and bubbly.
• In an ungreased 2-quart baking dish, layer half of the beans, all of the onions, and remaining beans. Spoon sauce over all.
• In a medium bowl, toss together the bread crumbs, Parmesan cheese, and oil; sprinkle over vegetables. Bake, uncovered, in a preheated 325-degree oven for 30 to 35 minutes or until bubbly. Let stand for 10 minutes. If desired, garnish with fresh thyme sprigs.

Steps:

• In a heavy soup pot or Dutch oven, combine the shell beans, onion, crushed garlic clove, bouquet garni and 4 cups water. Bring to a boil. Add salt to taste, reduce heat, cover and simmer 30 minutes. Remove and discard onion and garlic clove.
• Meanwhile, heat olive oil over medium heat in a medium skillet and add leeks and celery. Cook, stirring, until they begin to soften, about 3 minutes, and stir in minced garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes. Season to taste with salt and pepper. Cook, stirring often, until tomatoes have cooked down slightly, about 10 minutes.
• Stir leek and tomato mixture into beans, along with summer squash. Bring back to a simmer and cook 15 minutes, until beans are creamy-tender but intact and the vegetables are soft and fragrant. Taste and adjust seasonings. Remove bouquet garni.
• Ladle ragout into wide bowls. Top each serving with a generous sprinkling of slivered basil leaves and a spoonful of Parmesan.