Best 8 Green Beans With Peanut Recipes

GREEN BEANS WITH PEANUT SAUCE

Steps:

• Cut off the top and bottom points of the green beans, rinsed and set aside.
• Add all the ingredients of the Peanut Sauce in the saucepan. Use a whisk to quickly whisk all the ingredients together before transferring to a stove top to heat up on low heat. Continue to whisk the Peanut Sauce until all ingredients are well-combined.
• As soon as the sauce starts to bubble, turn off the heat. (If you like the sauce more watery, you may add a little water to dilute it during the cooking process.) Transfer off the heat and set aside.
• In a pan, add the oil and saute the garlic until light brown. Add the green beans and keep stirring until they are cooked. Transfer out to a serving plate and pour some Peanut Sauce on top of the green beans and topped with some ground peanuts and serve immediately.

PEANUTTY GREEN BEANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the green beans and cook uncovered until tender, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well and cut into 2-inch pieces.
• While the green beans are cooking, stir together the peanut butter, sugar, soy sauce, peanuts, and miso paste in a mixing bowl. Once the green beans have been cut, stir into the peanut sauce and serve.

SPICY GREEN BEANS WITH PEANUTS

Steps:

• Saute 1 pound trimmed, halved green beans in peanut oil over high heat until browned, 5 to 6 minutes; remove. Add 1 tablespoon peanut oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 6 dried chiles de arbol and 1/4 cup chopped peanuts; cook 30 seconds. Add the green beans, 3 chopped scallions and 1 teaspoon each sugar and Asian chili-garlic sauce; toss to coat. Season with salt and pepper.

GREEN BEAN STIR-FRY

Steps:

• In a small bowl, combine the soy sauce, garlic, sesame seeds, brown sugar and peanut butter; set aside. , In a large skillet, stir-fry green beans in oil until crisp-tender. Remove from the heat. Add the soy sauce mixture; stir to coat.

THAI-STYLE GREEN BEANS

Steps:

• In a small bowl, combine the soy sauce, hoisin sauce, peanut butter and red pepper flakes; set aside. , In a small skillet, saute shallot and ginger in oil over medium heat for 2 minutes or until crisp-tender. Add green beans; cook and stir for 3 minutes or until crisp-tender. Add sauce; toss to coat. Sprinkle with cilantro and peanuts if desired.

GREEN BEANS WITH PEANUT DRESSING

Steps:

• String the beans and cook uncovered in plenty of boiling water until they turn bright green.
• Do not overcook.
• Drain, spread out to cool.
• Cut diagonally into 1 inch (2cm) lengths.
• Sprinkle half a teaspoon soy sauce over the beans and stand for 10 minutes.
• Mix the beans into the dressing and serve.
• DRESSING: Mix the peanut butter, sugar, soy sauce and dashi well.

PEANUT BUTTER-GLAZED SALMON AND GREEN BEANS

Steps:

• Heat oven to 450 degrees. On a large rimmed baking sheet, combine green beans, scallions, garlic and 2 tablespoons of the neutral oil; season with salt and pepper. Toss to evenly coat, then spread in an even layer.
• Prepare the peanut butter glaze: In a small bowl, combine peanut butter, lemon juice, soy sauce, ginger, sesame oil and 1 tablespoon water. Season with salt and pepper, then whisk until smooth.
• Rub salmon with the remaining 1 tablespoon neutral oil and season with salt. Arrange salmon on top of beans and spoon half of the peanut butter glaze on top of the fish. Roast for 5 minutes, then spoon over the remaining glaze. Roast until salmon is cooked to medium and beans are crisp-tender, 5 to 7 minutes more, depending on thickness.
• Divide salmon and beans among serving plates. Top with peanuts and serve with lemon wedges.

GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING

Steps:

• Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
• Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.