Spicy Asparagus And Green Bean Stew Recipes

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SPICY ASPARAGUS OR GREEN BEANS



Spicy Asparagus or Green Beans image

You can also use green beans, which are generally cheaper. The original recipe calls for a bit less spice, but I use more and use about 2 tablespoons or more minced onion (if you do this, add more butter or margarine). This is one of my favorite recipes ever =] Enjoy!

Provided by mizzlizzita

Categories     Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 -3 tablespoons butter or 2 -3 tablespoons margarine
1 -1 1/2 lb asparagus or 1 -1 1/2 lb green beans
1/2 teaspoon cajun pepper or 1/2 teaspoon cayenne pepper
1/2 teaspoon seasoning salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon minced onion (or more)

Steps:

  • Cut up veggies (asparagus: cut off bottom and cut each "tree" into about three pieces. green beans: cut off both ends and slice into one or two pieces each.).
  • Melt butter or margarine in frying pan over medium heat.
  • Add cut up veggies and all seasonings.
  • Toss to coat.
  • Cover pan and fry for about 8 minutes for asparagus and 10-15 minutes for green beans.
  • Stir once or twice (if at all) until cooked the way you like them (we like our veggies soft -- you might like them crunchy).

ROASTED GREEN VEGETABLE MEDLEY



Roasted Green Vegetable Medley image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

1 zucchini
1 bunch asparagus, trimmed
1/2 pound green beans, trimmed
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh oregano leaves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
1/2 cup grated Parmesan

Steps:

  • Quarter the zucchini lengthwise and then cut in half. Place in a gallon resealable plastic bag along with the trimmed asparagus and green beans.
  • Add in the olive oil, garlic, thyme, oregano, salt, pepper and crushed red pepper. Seal and toss to completely coat the vegetables. Release any extra air from the bag and store in the refrigerator, along with the Parmesan, until ready to roast.
  • When ready to roast, preheat the oven to 425 degrees F. Remove the vegetable mix from the bag and spread it onto a sheet pan. Roast until the vegetables are tender and beginning to brown, 18 to 20 minutes, turning them halfway through the cooking time. Remove the vegetables from the oven and sprinkle the Parmesan over the top.

BEAN AND GREEN HERB STEW



Bean and Green Herb Stew image

This is inspired by a famous Persian stew that is traditionally made with chicken and kidney beans. I came across a vegetarian rendition of the stew in Louisa Shafia's wonderful new book, "The New Persian Kitchen." Louisa uses tofu in her stew; I'm just focusing on the beans, herbs and spinach.It's crucial to cook red kidney beans thoroughly, because they contain a naturally occurring toxin called phytohemagglutinin that causes extreme intestinal distress but is reduced to harmless levels when the beans are boiled for a sufficient amount of time (10 minutes is sufficient, according to the Food and Drug Administration, but of course beans require a lot more cooking than that to soften). You should not cook them in a crockpot because the temperature may not be high enough to destroy the toxin, and you should discard the soaking water.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

1 cup red kidney beans (either the small or the larger, more elongated variety), soaked for 4 hours or longer in 1 quart water
1 bay leaf
2 large onions, 1 cut in half, the other thinly sliced
Salt to taste
3 tablespoons extra virgin olive oil or grapeseed oil, plus additional olive oil for drizzling
4 garlic cloves, minced
1 generous bunch spinach (about 3/4 pound), stemmed, washed thoroughly and coarsely chopped, or 2 6-ounce bags baby spinach
1 cup tightly packed, coarsely chopped flat-leaf parsley
1 cup tightly packed, coarsely chopped cilantro
1 cup thinly sliced scallions (2 bunches)
2 dried limes (available in Persian markets), soaked in hot water to cover for 15 minutes (optional) (place a small plate over the limes to keep them submerged)
Freshly ground pepper
Fresh lemon juice for serving

Steps:

  • Drain the kidney beans and rinse. Place in a large saucepan and add 1 quart fresh water. Bring to a boil over medium-high heat and skim off any foam. Add the bay leaf, halved onion, 1 of the garlic cloves, and salt to taste. Reduce the heat to low, cover and simmer 1 hour. Remove the bay leaf and halved onion and discard.
  • Meanwhile, heat 3 tablespoons oil over medium heat in a heavy soup pot or Dutch oven and add the sliced onion. Cook, stirring often, until it begins to color. Turn the heat to low, add a generous pinch of salt and continue to cook, stirring often, until the onion is dark brown and has melted down to about half its original volume, about 20 minutes. Stir in the remaining garlic and cook, stirring, until it is fragrant, about 30 seconds. Add the beans with their broth and bring to a simmer. Simmer, partly covered, for 30 to 60 minutes, until the beans are tender. Taste and adjust salt.
  • Add the spinach by the handful, stirring until wilted before adding the next handful, until all of the spinach has been added. Stir in the herbs and scallions. Using a needle, pierce the limes in a few places and add them along with 1/2 cup of their soaking water (if you aren't using the limes, just add an additional 1/2 cup water). Simmer for 10 to 15 minutes, until the greens and herbs are tender but still bright. Taste and adjust salt. Add pepper. Remove the dried limes before serving.
  • Serve with lemon wedges and squeeze fresh lemon juice into each bowl.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 1 gram, Carbohydrate 49 grams, Fat 1 gram, Fiber 13 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 742 milligrams, Sugar 7 grams

GARLIC ASPARAGUS AND GREEN BEANS



Garlic Asparagus and Green Beans image

This recipe could not be easier. It's ready in minutes and is good hot, room temp or cold. If you like your green beans a little more tender you need to put them in the pan first to give them a little more cooking time. I make this when I have the ingredients fresh in the garden and the flavors are so bright and simple.You can add baby carrots too if you have them.

Provided by O. Romaine

Categories     Vegetable

Time 10m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 8

2 cups fresh asparagus, cut into 1-inch sections
2 cups fresh green beans, snapped into 1-inch secions
2 tablespoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup baby carrots, strips (optional)
3 tablespoons olive oil
1 teaspoon balsamic vinegar (optional)

Steps:

  • Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.

Nutrition Facts : Calories 133.2, Fat 10.4, SaturatedFat 1.5, Sodium 453, Carbohydrate 9.2, Fiber 3.8, Sugar 2, Protein 3.5

SPICY CAJUN ASPARAGUS



Spicy Cajun Asparagus image

We adore asparagus and I am always looking for new recipes with it. I saw this recipe in Quick Cooking magazine and can't wait to try it.

Provided by Ducky

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6

2 tablespoons butter
1/2 teaspoon onion powder
1/4-1/2 teaspoon seasoning salt, to taste
1/2-1 teaspoon cajun seasoning, to taste
crushed red pepper flakes, to taste
1 1/2-2 lbs fresh asparagus, trimmed

Steps:

  • Melt butter in large skillet.
  • Add onion powder, seasoned salt and Cajun seasoning and stir to mix.
  • Add aspragus, stirring just to coat.
  • Cover and cook 5-7 minutes to crisp-tender.

Nutrition Facts : Calories 57.4, Fat 4, SaturatedFat 2.5, Cholesterol 10.2, Sodium 29.6, Carbohydrate 4.6, Fiber 2.4, Sugar 2.2, Protein 2.6

SIMPLE SPICY ASPARAGUS IN A WOK



Simple Spicy Asparagus in a Wok image

Asparagus doesn't have to be treated as a delicate, fragile thing, napped only with butter or creamy sauces, or served plain with olive oil and salt. That's fine for the first week or two of the season, but then it's time to dial up the interest factor and add some spice. Asparagus actually stands up quite well to aggressive flavors. A quick toss in a hot wok with garlic, ginger and chiles doesn't overwhelm it at all, at least if you don't overcook the spears. Instead, the vegetable's sweetness becomes accentuated by contrast.

Provided by David Tanis

Categories     easy, quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

1 1/2 pounds asparagus, medium- or pencil-size
2 tablespoons vegetable oil
6 small dried red peppers
Salt and pepper
1/2 teaspoon Chinese chile paste
1 teaspoon grated garlic
1 teaspoon grated ginger
1/2 teaspoon grated orange zest
1 jalapeño or serrano chile, finely chopped
2 teaspoons sesame oil
1/2 cup roughly chopped cilantro
3 green onions, slivered
1 tablespoon toasted sesame seeds

Steps:

  • Snap off and discard bottoms of asparagus, then cut into 2-inch pieces (halve thicker pieces lengthwise first).
  • Set wok over high heat and add vegetable oil. Add dried peppers and let sizzle, then add asparagus, tossing well to coat. Season with salt and pepper. Stir-fry for a minute or so, then add chile paste, garlic, ginger, orange zest and jalapeño. Continue cooking over high heat for a minute, maybe less, until asparagus is cooked but still firm and bright green. (It will continue cooking off the heat.)
  • Mound asparagus on a serving platter and drizzle with sesame oil. Sprinkle cilantro, green onion and sesame seeds over the top.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 481 milligrams, Sugar 5 grams, TransFat 0 grams

SEASONED GREEN BEANS AND ASPARAGUS



Seasoned Green Beans and Asparagus image

I make these alot, my family LOVES them, and they are crispy not mushy. Remember you can make as little or as much as you want with this recipe,

Provided by Lisa Walker

Categories     Vegetables

Number Of Ingredients 7

fresh asparagus
WHAT YOU NEED
fresh green beans
basil
lemon juice
olive oil
salt and pepper

Steps:

  • 1. In a big frying pan heat olive oil, add your asparagus and beans, season well with salt and pepper, saute for about 3 min stirring often, add basil and lemon juice stir well to coat and saute for another 3 min. They should be hot but still crispy. Enjoy

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