GREEN BEANS WITH BENNE AND SORGHUM
Provided by Joseph Lenn
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Cook beans in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and pat dry.
- Toss beans and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred in spots, 10-15 minutes.
- Meanwhile, whisk soy sauce, sorghum, benne seeds, and cumin in a large bowl; season with salt and pepper. Add warm beans and toss to coat.
- DO AHEAD: Dressing can be made 5 days ahead. Cover and chill.
GREEN BEANS WITH LEMON AND GARLIC
Keep your vegetable sides simple with the Neelys' healthy Green Beans with Lemon and Garlic recipe from Food Network.
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 17m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
BEEFY GREEN BEANS WITH MUSHROOMS AND ONIONS
This green bean recipe is very flavorful! It combines fresh and canned ingredients to create yummy green beans.
Provided by Kristin Ott Waters
Categories Green Bean Side Dishes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook until onions start to look soft and translucent, 5 to 10 minutes.
- Cut a couple of slits in the green bean bag and microwave on high power until beans are a bit defrosted, 1 to 2 minutes. Remove from the microwave and pour the beans into the skillet.
- Crumble bouillon cube into the skillet and mix everything together. Turn the temperature down a bit and let the mixture cook for 10 to 15 minutes. Pour in water and mix until any remaining bouillon has dissolved. Cover and steam, stirring occasionally, until beans are tender and as crunchy or limp as you like them; you will need to taste them to determine when they are done.
- Remove the lid and increase temperature to high to cook off any remaining liquid. Serve immediately.
Nutrition Facts : Calories 83.7 calories, Carbohydrate 10.9 g, Fat 3.5 g, Fiber 4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 351.7 mg, Sugar 4.4 g
FRESH STRING BEANS WITH BENNE SEEDS
Provided by Nancy Harmon Jenkins
Categories easy, quick, side dish
Time 20m
Yield Six servings
Number Of Ingredients 4
Steps:
- Trim the green beans and rinse them thoroughly. Bring the water to a boil, dump the beans in all at once and boil briskly, uncovered, for about five to seven minutes or until the beans are tender, but not limp and soggy. Turn the beans out all at once into a colander and run cold water over them briefly to stop the cooking process and retain their green color.
- Place the sesame seeds in a large skillet over medium heat and cook, stirring constantly, until they are toasted to a rich brown color. Watch carefully, as the tiny seeds will easily burn. When they are the right color, remove pan from heat and immediately swirl in the butter. Add the green beans and turn quickly to mix thoroughly. Return to the heat briefly to warm the beans, then turn out on a heated platter and serve immediately.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 11 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 19 milligrams, Sugar 2 grams, TransFat 0 grams
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- Preheat oven to 450°. Cook beans in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and pat dry.
- Toss beans and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and lightly charred in spots, 10–15 minutes.
- Meanwhile, whisk soy sauce, sorghum, benne seeds, and cumin in a large bowl; season with salt and pepper. Add warm beans and toss to coat.
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