Green Beans With Cumin And Fennel Recipes

Steps:

• Pull or cut off the ends of the green beans. Rinse the beans and set aside.
• Place the beans in a saucepan, and add cold water to cover and salt to taste. Bring to a boil, and let simmer 5 to 6 minutes or until tender. Drain.
• Add the butter and sprinkle with lemon juice, cumin, parsley and pepper. Toss to blend while cooking briefly over high heat - about 10 seconds. Serve.

Steps:

• Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
• Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
• Add the beans and stir for another 2 minutes.
• Add the coriander, cumin, turmeric, and cayenne and stir a few times.
• Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
• Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.

Steps:

• Heat 2 tablespoons olive oil in a large skillet over high heat. Add half the green beans and season generously with salt and pepper. Cook, undisturbed, until starting to brown, about 3 minutes. Toss and continue cooking until tender, 3 to 4 minutes; transfer to a rimmed baking sheet. Add another 2 tablespoons olive oil to the skillet and repeat with the remaining green beans; add to the baking sheet and wipe out the skillet.
• Add the remaining 2 tablespoons oil and the sausage to the skillet. Cook over medium-high heat, breaking up the meat, until lightly browned, 4 to 5 minutes. Remove with a slotted spoon to the baking sheet with the green beans. Add the red onion, fennel and thyme to the skillet, season with salt and cook, stirring, until softened, 4 to 5 minutes.
• Return the beans and sausage to the skillet and toss; season with salt and pepper. Transfer to a serving dish and top with fennel fronds.

Steps:

• Heat oven to 350 degrees. Spread the walnuts on a baking pan. Toast until fragrant, 7 to 10 minutes. Transfer nuts to a plate to cool.
• Bring a large saucepan of salted water to a boil. Add the long beans, and cook until they are just tender and bright green, 1 to 2 minutes. Drain the beans in a colander, and pat them dry with a clean towel. Transfer to a large bowl, and set aside.
• Heat the olive oil in a medium skillet over medium-low heat. Add the walnuts, fennel seeds, and cumin seeds, and cook, stirring continuously, until fragrant, 1 to 2 minutes. Remove from heat, pour mixture over the reserved beans, and toss to combine. Season to taste with salt and pepper, and serve.

Steps:

• Preheat oven to 325ºF. Spread pecans on a rimmed baking sheet. Toast, tossing once, until fragrant and lightly golden, 8-10 minutes. Let cool completely.
• Meanwhile, toast sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more. Transfer to a plate and let cool completely.
• Coarsely chop 1/4 cup pecans; set aside. Pulse sesame seed mixture, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.
• Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then transfer immediately to a large bowl filled with ice water. Drain again and pat dry.
• Meanwhile, coarsely chop fennel fronds; set aside. Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.
• Whisk lemon zest, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add green beans, fennel bulb, and half of the dukkah and toss to combine. Season with salt and pepper. Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining 1/4 cup pecans.
• Do Ahead
• Dukkah can be made up to 3 days ahead; store in an airtight container at room temperature.

Steps:

• In a small bowl stir together butter, fennel seeds, lemon peel, pepper, and salt.
• Set aside.
• Cut fennel into quarters; remove cores.
• Cut fennel lengthwise into 1/4 inch strips.
• In a covered 4-quart Dutch Oven cook beans in a small amount of boiling salted water for 5 minutes.
• Add fennel.
• Cook for 5 to 8 minutes more or until vegetables are crisp-tender; drain.
• Add butter mixture.
• Toss gently to coat.

Steps:

• Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
• Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

Steps:

• Heat the oven to 425 degrees. Trim the fennel. Cut it in half lengthwise and slice it crosswise, about 1/4-inch thick (reserve about 1/4 cup roughly chopped fennel fronds). Heat 2 tablespoons oil in a large cast-iron skillet over medium. Add the sliced fennel, season with salt and pepper and cook, stirring occasionally, until softened but still retaining a little bite, about 12 minutes. Stir in the garlic and cook until fragrant, 1 to 2 minutes.
• Meanwhile, pour 1 can white beans and its liquid into a blender. Add the heavy cream, lemon juice and 2 tablespoons olive oil and purée until smooth. Drain and rinse the remaining can of beans and transfer it to the skillet along with the bean purée. Season generously with salt and pepper.
• Mix the panko with the remaining 2 tablespoons olive oil in a small bowl. Add the Parmesan, lemon zest and 1/2 teaspoon pepper and toss to coat. Sprinkle evenly over the fennel-white bean mixture.
• Bake until bubbly and lightly golden on top, about 15 minutes. Broil until topping is browned in spots, 1 to 2 minutes, if desired. Top with reserved fennel fronds and serve.

Steps:

• Preheat oven to 450 degrees, with rack in lower third. In a medium bowl, toss green beans with 1 tablespoon oil. On a rimmed baking sheet, toss fennel wedges with remaining tablespoon oil and season with salt and pepper; arrange in a single layer. Roast 15 minutes, then flip fennel and add green beans to sheet. Roast until beans are crisp-tender, 12 to 15 minutes. To serve, transfer to a serving platter, drizzle with orange juice, and top with almonds, orange zest, and fennel fronds.