Green Beans And Red Bell Pepper With Cashew Butter Recipes

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 BEAN BUNDLES WITH LEMON CASHEW BUTTER

Steps:

• Bring water to a boil and add beans.
• Cook uncovered 4-5 minutes until crisp tender.
• Drain, plunge in cold water, and drain again.
• Divide into 8 bundles.
• Slice red peppers into 1/4 inch slices.
• Wrap each bundle of beans with a red pepper slice. Secure with a toothpick if necessary, but be sure to remove them or warn your guests so they don't bite into one! (Don't ask -- ).
• Arrange on a baking sheet. This can be refrigerated overnight, if you're making them ahead.
• Cook cashews in butter, stirring until toasted and butter is lightly brown.
• Remove from heat.
• Add rind, juice, onions, and parsley. This may also be refrigerated overnight, covered.
• Remove beans and butter mixture 30 minutes before serving. Warm butter if necessary.
• Spoon butter mixture over beans.
• Cover and bake at 350 for 10 minutes.
• Spoon drippings over beans and serve.

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.

GREEN BEANS WITH SHALLOTS AND RED BELL PEPPER

Steps:

• Cook beans in boiling water to cover in a Dutch oven 3 to 4 minutes or until crisp-tender; drain.
• Melt butter in Dutch oven over medium-high heat. Add shallots and bell pepper, and saute 4 minutes or until tender. Add beans; toss with salt, pepper, and garlic powder.

ROASTED GARLIC GREEN BEANS WITH CASHEWS

Steps:

• Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 2 teaspoons oil; wrap in foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork to form a paste., In a Dutch oven, heat remaining oil over medium-high heat. Add green beans and garlic; cook and stir 2-3 minutes. Add water; bring to a boil. Reduce heat; simmer, uncovered, 7-10 minutes or until beans are crisp-tender and water is almost evaporated, stirring occasionally. Add cashews, salt and pepper; toss to combine.

GREEN BEANS WITH BACON AND RED BELL PEPPER

Steps:

• Cook bacon in heavy large skillet over medium-high heat until brown and crisp.
• Using slotted spoon, transfer bacon to paper towel and drain.
• Pour off all but 2 tablespoons drippings from skillet.
• Add green beans and bell pepper to skillet.
• Toss vegetables over medium-high heat until coated with drippings, about 1 minute.
• Add broth.
• Cover and cook until vegetables are crisp-tender, about 5 minutes.
• Season to taste with salt and pepper.
• Transfer to serving bowl. Sprinkle with bacon and serve.

GREEN BEANS WITH PEPPERS

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place beans in batches in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 6-8 minutes or until crisp-tender., In a nonstick skillet, heat oil over medium-high heat. Add red peppers and onion; cook and stir until tender. Add beans, basil, salt and pepper; toss to coat.