Best 8 Green Beans And Red Bell Pepper With Cashew Butter Recipes

ROASTED RED PEPPER GREEN BEANS

Steps:

• In a pot of boiling water, cook green beans until tender, 6-8 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add pine nuts; cook and stir until lightly browned, 3-4 minutes. Remove from heat; sprinkle with salt., Drain beans; return to pot. Place cheese over warm beans to soften; toss to coat. Add red peppers; toss to combine. Sprinkle with pine nuts. Serve immediately.

CASHEW GREEN BEANS

Steps:

• In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven.
• Mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.

SPICY GREEN BEANS

Steps:

• Add the oil and butter to a skillet over medium-high heat. When the butter is melted and hot, add the green beans and bell pepper and toss to coat. Add the red pepper flakes and some salt and toss again. Cook, stirring frequently, until the beans are crisp-tender, about 5 minutes.

THE BEST GREEN BEANS EVER

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

GREEN BEANS AND RED BELL PEPPER WITH CASHEW BUTTER

Steps:

• Trim ends off beans. Bring large pot of water with salt to a boil. Add beans and bring back to a boil. Cook beans , uncovered for about 8-10minutes or until crisp-tender.
• Drain beans and plunge into cold water. Drain and refrigerate. Allow beans to come to room temp before remaining procedure.
• In skillet melt butter and sauté red bell pepper for about 2 minutes.
• Stir in beans, lemon juice, cashews, salt and pepper. Cook over medium heat stirring for about 8 minutes.
• Transfer mixture to serving bowl.

GREEN BEANS WITH RED PEPPERS

Steps:

• In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.

GREEN BEANS IN RED PEPPER BUTTER

Steps:

• For Butter.
• Melt butter in medium saucepan over medium-high heat.
• Add shredded peppers and saute until crisp-tender.
• Transfer to dish using slotted spoon and set aside.
• Combine 3/4 cup butter with onion in processor and mix well.
• Add sauted peppers,lemon juice,salt and pepper and mix until smooth, about 30 seconds.
• Bring 2 quarts of water to boil in large saucepan over high heat.
• Add beans and cook 8 to 10 minutes (cook longer if softer beans are desired).
• Drain beans well;let soak in ice water 2 to 3 minutes and drain again.
• Melt 2 tablespoons butter in large saucepan over medium-high heat.
• Add julienne peppers and saute 2 minutes. Can be prepared ahead to this point. Add sauted peppers to green beans, cover and refrigerate overnight. Put pepper butter in covered container and refrigerate overnight.
• Before serving, place beans and peppers in a large saucepan and add half of pepper butter, stirring to blend well.
• Cover and simmer over low heat until beans are heated through, about 15 to 20 minutes.
• Heat remaining pepper butter in small saucepan until heated through, 10 to 15 minutes.
• Transfer to large serving bowl and top with remaining pepper butter and serve.

GREEN BEANS WITH COLORED PEPPERS (CROWD SIZE)

Steps:

• In 12-inch skillet, cook green beans on Stove-Top as directed on bag. Drain; place beans on plate and loosely cover to keep warm.
• Meanwhile, in small bowl, mix lemon juice, mustard, basil and thyme; set aside.
• Add oil to same skillet; heat over medium-high heat. Add bell peppers; cook 6 to 8 minutes, stirring frequently, just until tender.
• Add green beans and lemon mixture to peppers; toss to coat. Sprinkle with salt; cook 2 to 3 minutes, stirring frequently. Serve sprinkled with freshly ground black pepper.