Best Green Beans And Cashews Recipes

GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT

Steps:

• Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
• Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
• Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
• Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.

GREEN BEANS AND CASHEWS

Steps:

• Trim green beans and then cut into 1-1/2 inch diagonal lengths.
• Heat oil in wok or frying pan.
• Add garlic, cashew nuts, & crushed red pepper flakes.
• Cook 2 minutes.
• Add beans & soy sauce, stir-fry 2-3 minutes, or until nuts are golden and beans just tender.
• Serve hot.

ROASTED GREEN BEANS AND CASHEWS

Steps:

• Preheat oven to 500°F with rack in lower third.
• Toss green beans with cashews, shallots, oil, and 1/2 teaspoon each of salt and pepper, then spread evenly in a large 4-sided sheet pan.
• Roast, stirring occasionally, until green beans are tender and nuts are golden brown, about 25 minutes. Season with salt and pepper.

GREEN BEANS WITH GINGER AND CASHEWS

Steps:

• In large pot boiling salted water, cook beans until crisp-tender, about 4 minutes. Drain and rinse in colander under cold water then pat dry (can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in plastic bags).
• In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking. Add ginger and sauté until softened and fragrant, about 30 seconds. Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes. Before serving stir in Cashews to distribute then transfer to serving dish and serve immediately .

GREEN BEANS WITH GINGER AND CASHEWS

Steps:

• In large pot boiling salted water , cook beans until crisp-tender, about 4 minutes. Drain in colander and rinse well under cold running water. Drain well and pat dry with paper towels. (Green beans can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in zippered plastic bags.)
• In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking. Add ginger and sauté until softened and fragrant, about 30 seconds. Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes. Add cashews and sauté 1 minute. Stir in salt and pepper. (Green beans can be made up to 30 minutes before serving. Let stand in skillet, uncovered. Reheat over high heat, stirring often, about 2 minutes.) Transfer to serving dish and serve immediately.

HOISIN-GLAZED TEMPEH WITH GREEN BEANS AND CASHEWS

Steps:

• Whisk together hoisin sauce, 2 teaspoons rice vinegar, soy sauce, cornstarch, and 1/2 cup water in small bowl. Set aside.
• Heat skillet or wok over medium heat. Add oil, then ginger and garlic.
• Stir-fry 1 to 2 minutes, or until garlic turns pale gold.
• Add tempeh and hoisin sauce mixture to pan. Stir to coat tempeh. Cover, reduce heat to medium-low, and simmer 2 minutes, or until sauce begins to thicken.
• Stir in green beans. Cover, and simmer 4 to 5 minutes, or until beans are hot, stirring occasionally. Stir in remaining 1/2 teaspoons rice vinegar.
• Serve topped with cashews.

ROASTED GREEN BEANS AND CASHEWS

Steps:

• 1. Preheat oven to 500 degrees. Combine first 6 ingredients in a shallow roasting pan coated with cooking spray. Bake at 500 degrees for 20 minutes, stirring every 5 minutes. Remove from oven and sprinkle with parmesan cheese. Makes 6 servings.

GREEN BEANS WITH CASHEWS AND SESAME SEEDS

Steps:

• Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain well; rinse with cold water and drain again. Return beans to same pot. Add oil and toss to coat. Add cashews and sesame seeds and toss well. Season with salt and pepper. Transfer to serving bowl. Can be served warm or at room temperature (can be prepared 3 hours ahead. Let stand at room temperature).