Best 11 String Beans In Walnut And Raspberry Vinaigrette Recipes

STRING BEANS WITH WALNUTS

Steps:

• Boil 12 ounces each green beans and yellow wax beans until tender, 5 to 7 minutes; drain. Toast 1/2 cup chopped walnuts with 1/2 teaspoon each kosher salt, pepper and sugar in a skillet with olive oil,5 minutes; remove to a bowl. Add 2 tablespoons oil, 3 sliced garlic cloves and 2 teaspoons chopped marjoram to the skillet. Cook, stirring, until softened, 1 minute. Stir in the beans, season with salt and pepper and top with the walnuts.

STRING BEANS IN VINAIGRETTE

Steps:

• Place 5 cups of water to boil with salt, once the water has reached a rolling boil, remove from the heat and add the string beans to the water for about 5 minutes. Strain the string beans through a colander and run under cold water.
• In a large bowl, whisk the shallots, mustard and vinegar together. Add the string beans and some salt and pepper and toss to combine. Serve chilled or at room temperature, drizzled with a little extra-virgin olive oil, if you like.

ROMANO BEANS WITH MUSTARD VINAIGRETTE AND WALNUTS

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8-10 minutes. Let cool, then coarsely chop.
• Cook Romano beans in a large pot of boiling salted water until bright green and tender, 8-10 minutes. Using a slotted spoon, transfer to a bowl of ice water and let cool. Drain and pat dry.
• Meanwhile, mix vinegar, mustard, garlic, and 2 Tbsp. oil in a large bowl to combine. Let sit 10 minutes for flavors to come together.
• Add walnuts and Romano beans to dressing. Finely zest lemon over beans and add parsley. Season with salt and lots of pepper and toss to coat. Transfer to a platter and drizzle with more oil.

GREEN BEANS WITH RASPBERRY VINAIGRETTE

Steps:

• Vinaigrette: Whisk together ingredients and season to tate with salt and pepper.
• Green Beans: Blanch beans in boiling water for 2 minutes; drain and plunge into ice water. Drain well. Toss, red pepper and onions with vinaigrette. Sprinkle with pine nuts.

STRING BEANS VINAIGRETTE

Steps:

• Fill a large saucepan with water and bring to a boil. Add salt to taste and the beans. Cook until tender but still firm, about 4 minutes. Drain and set aside.
• Place beans in a bowl with the remaining ingredients except the tomatoes and olives. Mix well and chill. Serve with the tomatoes and olives.

STRING BEANS IN WALNUT AND RASPBERRY VINAIGRETTE

Steps:

• Trim the string beans and steam until tender but firm.
• Meanwhile, combine the remaining ingredients to make a dressing. Toss the beans in the dressing while hot and leave at room temperature. Do not refrigerate if possible. Taste the beans again when they have cooled and correct the seasoning.

SAVORY STRING BEANS

Steps:

• In a skillet, cook bacon until crisp. Remove bacon; crumble and set aside. Drain, reserving 1 tablespoon drippings. Add beans, water, onion and seasonings to drippings; bring to a boil. Cook, uncovered, until beans are tender, 15-20 minutes. Discard bay leaf. Stir in bacon.

ROASTED STRING BEANS

Steps:

• Cook bacon.
• Preheat oven to 350 degrees.
• Wash and trim string beans.
• Slice shallot and garlic.
• Combine all ingredients, except bacon, in a baking dish and toss well. Make sure everything is evenly coated evenly.
• Place in oven and cook for about 20 minutes, if you like a more tender bean cook for 25 minutes.
• When beans are done place in serving dish and toss with crumbled bacon.
• Serve hot.

GREEN BEANS WITH WALNUT VINAIGRETTE

Steps:

• Trim beans, but leave whole. Steam them for 4-8 minutes, or until tender-crisp. Drain and immediate run under cold water.
• Toss beans with lemon juice, oil, pepper and onions. Cool.
• Just before serving, sprinkle with salt and add walnuts, toss too mix.

SAUTEED STRING BEANS

Steps:

• Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender, mix in cocktail onions with liquid. Continue cooking 5 minutes, until heated through.

GREEN BEANS WITH TOASTED WALNUTS AND DRIED-CHERRY VINAIGRETTE

Steps:

• Whisk first 6 ingredients and 1/2 teaspoon pepper in small bowl. Mix in dried cherries; set aside. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover; chill. Bring to room temperature; rewhisk before using.
• Fill large bowl with water and ice; set aside. Cook green beans in large pot of boiling salted water until crisp-tender, 3 to 4 minutes. Drain. Transfer to bowl with ice water; cool. Drain. DO AHEAD: Can be made 1 day ahead. Wrap in paper towels; enclose in resealable plastic bag and chill. Let stand at room temperature 1 hour before continuing.
• Toss green beans, walnuts, and vinaigrette in large bowl. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Transfer to platter and serve.