Best Cashew Green Beans 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.

HONEY CASHEW GREEN BEANS

Steps:

• Place beans in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until crisp tender. , Meanwhile, in a small skillet, saute cashews in butter for about 2 minutes or until golden brown. Stir in honey; heat through. Transfer beans to a serving bowl; toss to coat. Serve immediately.

BASIL-CASHEW-LIME VERMICELLI BOWLS WITH PORK AND GREEN BEANS

Steps:

• Place 3/4 cup cashews in a blender and cover with 3/4 cup boiling water. Let soak 10 minutes.
• Meanwhile, mix turmeric, pepper, 1 tsp. salt, and 1 tsp. brown sugar in a small bowl; set aside.
• Working one at a time, place pork chop flat on a work surface. First, butterfly the pork chop so that it's thinner, which will reduce cooking time and create more surface area for seasoning. Using a sharp knife and starting from an outside edge, slice three-quarters of the way through the center of chop, as though you're slicing a bagel in half, then open it up like a book. Place butterflied chop between 2 sheets of plastic wrap or inside a heavy-duty resealable plastic bag and pound to 1/4" thin. Repeat with remaining chop. Rub chops with turmeric mixture and let sit 10 minutes.
• Cook vermicelli according to package directions. Run under cold water to stop the cooking, then transfer to a large bowl.
• Add basil, chiles, lime zest and juice, and remaining 1 1/2 tsp. brown sugar and 3/4 tsp. salt to cashews and cashew soaking water in blender and purée until smooth and creamy. Pour sauce over noodles and toss to combine.
• Heat oil in a large heavy skillet over high until shimmering. Cook cutlets one at a time until browned and cooked through, about 2 minutes per side. Transfer to a cutting board and let rest 5 minutes. Slice into 1/2"-thick strips.
• While pork rests, cook green beans in same skillet over high heat, stirring often, until lightly charred and crisp-tender, about 5 minutes.
• Divide noodle mixture among bowls. Arrange pork and green beans over. Top with mint and remaining 1/4 cup cashews. Serve with lime wedges alongside.

TERIYAKI CASHEW GREEN BEANS

Steps:

• In a small bowl, combine teriyaki sauce and honey; set aside.
• In a large saute pan, melt butter over medium-high heat.
• Add pepper and onion, saute for 5 to 6 minutes, or until tender.
• Add beans, cashews, and teriyaki-honey mixture; toss gently until heated through.

GREEN BEANS WITH A HONEY CASHEW SAUCE

Steps:

• Steam green beans until tender, drain and set aside in saucepan. In a skillet (small), sauté cashews and butter on low heat for 5 minutes (watch closely, you don't want to burn the cashews).
• Add honey and cook 1 more minute, stirring constantly. Pour over beans and toss to coat.

CASHEW GREEN BEANS AND MUSHROOMS

Steps:

• In a large skillet, saute beans and mushrooms in oil until tender. Stir in cashews and salt.

WEGMAN'S CASHEW CHICKEN WITH MUSHROOMS AND GREEN BEANS

Steps:

• . Cut chicken into strips, place in small bowl.Add 1 T water and 1 T oil, work into chicken with hands until absorbed. Sprinkle chickec with 2 T cornstarch, work with hands to coat all the chicken. Cover, chill in fridge for 30 minutes.
• Blanch green beens in boiling water for 1 1/2 minutes. Drain and set aside.
• Heat 2 T oil in stir fry pan, add half the chicken, cook on HIGH 3-4 minutes until brown and cooked through. Transfer chicken to clean dish. Cook second batch of chicken, set aside.
• Add remaining oil to pan, reduce heat to MEDIUM. Add mushrooms, cook 3-4 minutes until brown. Add cashews, cook, stirring ofetn for 1 minute, Add garlic and ginger, cook 1 minute, Add green beans, chicken and sauce, cook 1-2 minutes until heated through.

CHARRED GREEN BEANS WITH SPICY CASHEW SAUCE

Steps:

• Saute 1 1/4 pounds trimmed green beans in 1 tablespoon coconut oil in a large skillet until crisp-tender. Add 1/4 cup water; cover and cook until charred in spots, 3 to 5 minutes. Transfer to a platter. Whisk 2 tablespoons cashew butter with 1 tablespoon each soy sauce and warm water and 2 teaspoons each lime juice and Sriracha. Spoon over the green beans; top with cilantro.

CASHEW CHICKEN WITH GREEN BEANS

Steps:

• Process cream cheese, butter, Parmesan, garlic and 1/2 cup nuts in food processor until smooth.
• Cook macaroni in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min.
• Meanwhile, heat dressing in large skillet. Add chicken; cook and stir on medium heat 8 to 10 min. or until done.
• Drain macaroni mixture. Add to chicken with cream cheese mixture and remaining nuts; cook and stir 2 min. or until heated through.

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 CASHEW BUTTER

Steps:

• 1. Cook green beans as directed on package. Drain spoon into serving bowl.2. Meanwhile, melt butter in small saucepan. Add cashews cook and stir over low heat for 2 minutes or until cashews are very light brown. Pour cashew butter over hot green beans.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 180 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 7 g 35% * Cholesterol: 30 mg 10% * Sodium: 170 mg 7% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 10% * Calcium: 4% * Iron: 6% * Dietary Exchanges: 1 1/2 Vegetable, 3 Fat