Best 3 Green Beans And Cashews Recipes
Tantalize your taste buds with a culinary journey into the world of green beans and cashews. This delectable duo comes together in a symphony of flavors, textures, and colors. From the vibrant green of the beans to the creamy crunch of the cashews, each bite is a celebration of fresh, wholesome ingredients.
This article presents a curated collection of green beans and cashew recipes that cater to every palate and preference. Whether you're a seasoned home cook looking for a new twist on a classic dish or a novice seeking inspiration for a healthy and flavorful meal, this article has something for everyone. Discover recipes that range from quick and easy stir-fries to hearty casseroles, all featuring the dynamic combination of green beans and cashews. Embark on this culinary adventure and let your taste buds savor the delightful harmony of these two culinary gems.
GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT
This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds to the skillet - they can pop and jump out of the pan as they heat, so stand back. If you can't find large flakes of dried coconut (also sometimes called chips), you can substitute shredded coconut, as long as it's unsweetened. But ground coconut will be too fine to add the necessary texture.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
- Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
- Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
- Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 369 milligrams, Sugar 2 grams, TransFat 0 grams
GREEN BEANS AND CASHEWS
Make and share this Green Beans and Cashews recipe from Food.com.
Provided by Manami
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim green beans and then cut into 1-1/2 inch diagonal lengths.
- Heat oil in wok or frying pan.
- Add garlic, cashew nuts, & crushed red pepper flakes.
- Cook 2 minutes.
- Add beans & soy sauce, stir-fry 2-3 minutes, or until nuts are golden and beans just tender.
- Serve hot.
Nutrition Facts : Calories 122.5, Fat 7.7, SaturatedFat 1.4, Sodium 124.1, Carbohydrate 12.2, Fiber 4.2, Sugar 2.2, Protein 3.9
GREEN BEANS WITH GINGER AND CASHEWS
Even if you're a fan of the traditional green bean casserole, you might want to consider subbing these simply prepared fresh beans, which can provide balance to all the rich items on the menu. Plus, this streamlined dish, which needs just a brief rewarming on top of the stove before serving, won't contribute to a last-minute traffic jam in the oven.
Provided by Rick Rodgers
Categories Ginger Thanksgiving Quick & Easy Cashew Green Bean
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- In large pot boiling salted water , cook beans until crisp-tender, about 4 minutes. Drain in colander and rinse well under cold running water. Drain well and pat dry with paper towels. (Green beans can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in zippered plastic bags.)
- In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking. Add ginger and sauté until softened and fragrant, about 30 seconds. Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes. Add cashews and sauté 1 minute. Stir in salt and pepper. (Green beans can be made up to 30 minutes before serving. Let stand in skillet, uncovered. Reheat over high heat, stirring often, about 2 minutes.) Transfer to serving dish and serve immediately.
Tips:
- Choose fresh green beans: Look for beans that are bright green and crisp. Avoid beans that are limp or have brown spots.
- Trim the green beans: Cut off the ends of the beans, where the stem was attached.
- Cook the green beans properly: The best way to cook green beans is to blanch them. This means boiling them for a short time and then immediately transferring them to an ice bath. This will help them retain their color and crispness.
- Use a variety of cashews: You can use whole cashews, cashew pieces, or even cashew butter in this recipe. If you are using whole cashews, be sure to toast them before adding them to the dish.
- Add some other vegetables: This recipe is a great way to use up leftover vegetables. You can add chopped carrots, celery, or bell peppers to the dish.
- Season to taste: Be sure to taste the dish before serving and adjust the seasonings as necessary.
Conclusion:
This green beans and cashews recipe is a healthy and delicious side dish that is perfect for any occasion. The beans are cooked perfectly and the cashews add a nice crunch and nutty flavor. This dish is also very versatile and can be easily adapted to your own taste preferences.
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