Green Beans With Cashew Butter Recipes

ROASTED GARLIC GREEN BEANS WITH CASHEWS

Steps:

• Preheat oven to 375°. Cut stem ends off unpeeled garlic cloves. Place cloves on a piece of foil. Drizzle with 2 teaspoons oil; wrap in foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool slightly. Squeeze garlic from skins; mash with a fork to form a paste., In a Dutch oven, heat remaining oil over medium-high heat. Add green beans and garlic; cook and stir 2-3 minutes. Add water; bring to a boil. Reduce heat; simmer, uncovered, 7-10 minutes or until beans are crisp-tender and water is almost evaporated, stirring occasionally. Add cashews, salt and pepper; toss to combine.

CLASSIC BUTTERED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
• Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
• Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

BUTTERY GARLIC GREEN BEANS

Steps:

• Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
• Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.

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 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

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 CASHEWS

Steps:

• Place green beans in a pot of boilling water and cook for 5 minutes.
• Drain beans and immediately place in a bowl of ice-cold water, drain and set aside.
• In a large skillet, heat olive oil over medium-high heat for 30 seconds.
• Add onions, cashews, salt and pepper.
• Stir-fry for 2 to 3 minutes or until onions are softened.
• Add the cooked green beans, raise heat to high, stir-fry for 2 to 3 minutes or until beans feel hot to the touch.
• Take care not to burn the cashews during process.
• Transfer the beans to a serving plate and garnish with chopped parsley.
• Serve.

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.

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.

GREEN BEANS WITH THAI-STYLE SESAME SAUCE

Steps:

• 1. Steam the green beans over boiling water until just tender.
• 2. In a medium bowl, blend together the cashew butter, sesame oil, vinegar, honey, tamari, and ginger. Add the beans and toss to coat. Serve at room temperature.

EASY GARLIC GREEN BEANS

Steps:

• Melt butter in a skillet over medium heat; cook and stir green beans and garlic until beans begin to thaw. Season with salt and continue cooking and stirring until beans are lightly browned, 10 to 15 minutes.

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.