Best Green Beans With Cumin And Fennel Recipes

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GREEN BEANS AND FENNEL RAGOUT



Green Beans and Fennel Ragout image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 13

3 garlic cloves, minced or pressed
1 1/2 cups chopped onions
3 tablespoons olive oil
3 large potatoes, cut into 1/2inch cubes (about 3 1/2 cups)
3 cups undrained chopped fresh or canned tomatoes (28ounce can)
1 teaspoon dried thyme
1 cup water
1 pound green beans
2 cups sliced fresh fennel bulb (1/4inchthick slices)
2 pinches of saffron threads
1 1/2 teaspoons freshly grated orange peel
Juice of 1/2 lemon
Salt and ground black pepper to taste

Steps:

  • In a soup pot, saute the garlic and onions in the olive oil, stirring occasionally, until the onions are translucent. Add the potatoes and tomatoes. Stir in the thyme and water. Cover and bring to a boil, then reduce the heat to a simmer. Stem the green beans and cut them into 1inch pieces. Add the beans and sliced fennel bulb to the pot. Stir in the saffron, orange peel, and lemon juice. Simmer, covered, for 15 to 20 minutes, stirring occasionally, until the potatoes and green beans are tender. Add salt and pepper to taste.
  • Serve with crusty bread and chevre or brie

SLOW-COOKED GREEN BEANS WITH HARISSA AND CUMIN



Slow-Cooked Green Beans With Harissa and Cumin image

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

Provided by Claire Saffitz

Categories     Bon Appétit     Side     Thanksgiving     Green Bean     Garlic     Cumin     Roast     Vegan     Vegetarian     Wheat/Gluten-Free     Vegetable

Yield 6 servings

Number Of Ingredients 7

1 lb. green or other snap beans, trimmed
1/2 head of garlic
1/2 cup extra-virgin olive oil
1 Tbsp. harissa paste
3/4 tsp. cumin seeds
3/4 tsp. kosher salt
1 Tbsp. sherry vinegar

Steps:

  • Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
  • Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.

GREEN BEAN SALAD WITH FENNEL AND TOASTED PECAN DUKKAH



Green Bean Salad with Fennel and Toasted Pecan Dukkah image

Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.

Provided by Mindy Fox

Categories     Salad     Healthy     Green Bean     Pecan     Sesame     Fennel     Kid-Friendly     High Fiber     Small Plates

Yield 10-12 servings

Number Of Ingredients 10

3/4 cup pecans (3 ounces)
3 tablespoons sesame seeds
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1/2 teaspoon fennel seeds
Kosher salt, freshly ground black pepper
2 1/2 pounds green beans, trimmed
1 medium fennel bulb with fronds
Finely grated zest from 1 lemon
1/3 cup extra-virgin olive oil

Steps:

  • Preheat oven to 325ºF. Spread pecans on a rimmed baking sheet. Toast, tossing once, until fragrant and lightly golden, 8-10 minutes. Let cool completely.
  • Meanwhile, toast sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more. Transfer to a plate and let cool completely.
  • Coarsely chop 1/4 cup pecans; set aside. Pulse sesame seed mixture, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.
  • Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then transfer immediately to a large bowl filled with ice water. Drain again and pat dry.
  • Meanwhile, coarsely chop fennel fronds; set aside. Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.
  • Whisk lemon zest, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add green beans, fennel bulb, and half of the dukkah and toss to combine. Season with salt and pepper. Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining 1/4 cup pecans.
  • Do Ahead
  • Dukkah can be made up to 3 days ahead; store in an airtight container at room temperature.

GREEN BEANS WITH CUMIN



Green Beans With Cumin image

Provided by Pierre Franey

Categories     weekday, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

3/4 pound tender, unblemished fresh green beans
Salt to taste if desired
1 tablespoon butter
Juice of 1/2 lemon
1/4 teaspoon ground cumin
2 tablespoons finely chopped parsley Freshly ground pepper to taste

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.

Nutrition Facts : @context http, Calories 63, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 3 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 231 milligrams, Sugar 3 grams, TransFat 0 grams

GREEN BEANS AND FENNEL



Green Beans and Fennel image

Make and share this Green Beans and Fennel recipe from Food.com.

Provided by SmilinJenE

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 7

2 tablespoons butter, softened
1 1/2 teaspoons fennel seeds, crushed
1 1/2 teaspoons finely shredded lemons, rind of
3/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon salt
3 fennel bulbs, trimmed or 2 medium sweet onions, cut into wedges (3 lbs)
1 3/4 lbs green beans, trimmed

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.

Nutrition Facts : Calories 68.4, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.1, Sodium 116.1, Carbohydrate 11.1, Fiber 5.1, Sugar 1.1, Protein 2.4

GREEN BEANS WITH FENNEL



Green Beans with Fennel image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

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.

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