Green Beans With Cumin And Fennel Recipes

GREEN BEANS WITH CUMIN

Steps:

• Pull or cut off the ends of the green beans. Rinse the beans and set aside.
• Place the beans in a saucepan, and add cold water to cover and salt to taste. Bring to a boil, and let simmer 5 to 6 minutes or until tender. Drain.
• Add the butter and sprinkle with lemon juice, cumin, parsley and pepper. Toss to blend while cooking briefly over high heat - about 10 seconds. Serve.

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE

Steps:

• Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
• Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

GREEN BEANS AND FENNEL

Steps:

• In a small bowl stir together butter, fennel seeds, lemon peel, pepper, and salt.
• Set aside.
• Cut fennel into quarters; remove cores.
• Cut fennel lengthwise into 1/4 inch strips.
• In a covered 4-quart Dutch Oven cook beans in a small amount of boiling salted water for 5 minutes.
• Add fennel.
• Cook for 5 to 8 minutes more or until vegetables are crisp-tender; drain.
• Add butter mixture.
• Toss gently to coat.

GREEN BEANS 'N FENNEL

Steps:

• In a large skillet heat oil over medium heat.
• Add onion& garlic cook 2 minutes.
• Stir in the tomatoes, fennel, salt pepper and sugar.
• Cook uncovered until thickened and juice has evaporated about 10 minutes.
• Meanwhile put whole green beans into apot of boiling lightly salted water.
• Cook until tender crisp 5 minutes.
• Drain and toss with the sauce& parsley.

GREEN BEANS WITH FENNEL

Steps:

• Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.