GREEN BEANS AND RED BELL PEPPER WITH CASHEW BUTTER
This recipe I obtained from my favorite grocery store in Minneapolis, Byerlys. Their home economist gave this recipe to me as a serving suggestion for a dinner party menu. This is a nice, colorful and elegant dish to serve with any main coarse.
Provided by Expat in Holland
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 254.9, Fat 19.7, SaturatedFat 8.9, Cholesterol 30.5, Sodium 492.4, Carbohydrate 18.2, Fiber 6.4, Sugar 3.5, Protein 5.9
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Mike Deon
[email protected]I'm not a huge fan of cashew butter, but I really enjoyed this dish. The sauce was creamy and flavorful, and the vegetables were cooked perfectly.
Nabin K
[email protected]This recipe was easy to follow and the dish turned out great! I will definitely be making this again.
Rox Ishan
[email protected]I made this dish for my family and they all loved it! It was a great way to get them to eat their vegetables.
Graham Field
[email protected]This recipe was a hit at my party! Everyone loved the creamy cashew butter sauce and the tender vegetables.
Manasseh Madi Musa
[email protected]I'm not sure what went wrong, but my dish turned out really bland. I think I might have added too much water to the sauce.
Lupe El brujo
[email protected]This dish was so good! I loved the combination of flavors. I will definitely be making this again.
Kiki Linc
[email protected]This recipe was a little too spicy for me. I think I'll use less cayenne pepper next time.
Andrej Lacko
[email protected]I'm not a big fan of vegetables, but this dish was surprisingly good. The cashew butter sauce was creamy and flavorful, and the vegetables were cooked perfectly.
XRG Entertainment
[email protected]This dish was easy to make and tasted great. I used frozen green beans and red bell pepper, and it still turned out great. I served it over rice, and it was a hit with the whole family.
SURAYA RAHMAN JANNAT
[email protected]I love this recipe! It's so versatile. I've made it with different vegetables, and it's always good. I also like to add a little bit of honey to the sauce.
Stopinn Computer
[email protected]This is a great recipe for a quick and easy weeknight meal. I used frozen green beans and red bell pepper, and it still turned out great. I served it over rice, and it was a hit with the whole family.
Sheraz Muhammad
[email protected]I'm not a huge fan of cashew butter, so I used peanut butter instead. It was still really good!
rohan rifon
[email protected]This recipe was a little bland for my taste. I added some garlic and ginger to the sauce, and it helped a lot. I also used roasted red bell pepper instead of fresh, and that gave it a nice smoky flavor.
Rj Shamim
[email protected]I've made this dish a few times now, and it's always a crowd-pleaser. It's a great way to use up leftover vegetables, and the cashew butter sauce is always a hit. I like to add a little bit of cayenne pepper to give it a little kick.
Ayanur islam Ayan
[email protected]This dish was a hit! It was so easy to make, and it turned out so flavorful. I used fresh green beans and red bell pepper from my garden, and the cashew butter added a creamy and nutty flavor. I served it over quinoa, and it was a perfect meal.