GREEN BEANS WITH CUMIN
Provided by Pierre Franey
Categories weekday, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
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
BLISTERED GREEN BEANS AND TOMATOES WITH HONEY, HARISSA AND MINT
It's worth seeking out a well-seasoned cast-iron pan for this recipe as the heat will evenly distribute throughout the surface area helping to ensure beautifully charred, but tender vegetables. Smoky, earthy harissa is given a lift with the addition of honey and lime juice, which is tossed with the green beans and tomatoes and some butter to melt at the end of cooking. Serve with grilled sausages for a fast and flavorful summer meal.
Provided by Colu Henry
Categories dinner, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine harissa, honey and lime juice. Stir together until combined and season to taste with salt.
- In large cast-iron skillet, heat 1 tablespoon of the grapeseed oil and the olive oil over medium-high heat. Add green beans and cook undisturbed until they began to char in spots, about 3 minutes. Continue to cook, tossing frequently, until beans are just cooked through and slightly blistered and browned in spots, about 5 to 6 minutes more. Some beans will be more cooked than others - that's O.K. Season with salt and place beans in a bowl.
- Heat remaining 1 tablespoon grapeseed oil in the skillet. Add tomatoes and cook undisturbed until they also begin to char in spots, about 1 minute. Stir tomatoes frequently until they are just cooked through and some begin to burst, about 2 minutes more. They do not need to be totally cooked through. Season with salt.
- Remove skillet from heat and add green beans. Add harissa mixture and butter and toss until everything is combined and butter is melted. Add in half of the mint and stir again. Spoon into a large bowl and scatter with remaining mint. Garnish with flaky salt, if using.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 502 milligrams, Sugar 9 grams, TransFat 0 grams
GREEN BEANS WITH ROASTED TOMATOES AND CUMIN
Make and share this Green Beans With Roasted Tomatoes and Cumin recipe from Food.com.
Provided by FloridaGrl
Categories Onions
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Place onion and garlic on a baking sheet coated with cooking spray. Place tomato halves, cut side up over onion. Combine thyme,cumin,salt, black pepper, and red pepper and sprinkle over tomatoes. Lightly coat vegetables with cooking spray. Bake at 375F for 40 minutes or until onions are browned and tomatoes are tender. Cool.
- Place mixture in a food processor and pulse 6 times until mixture is slightly chunky. Stir in vinegar.
- Cook beans in boiling water in a medium saucepan for 7 minutes or until just tender. Drain. Return to pan, and toss with olive oil. Add tomato mixture, and cook for 2 minutes or until throughly heated.
- Serving size: 3/4 cup.
Nutrition Facts : Calories 76.4, Fat 2.1, SaturatedFat 0.3, Sodium 156.8, Carbohydrate 14, Fiber 4.6, Sugar 5.3, Protein 2.8
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