Green Beans With Cashews Recipes

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.

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.

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.

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.

GREEN BEANS WITH PINE NUTS

Steps:

• Saute 1 sliced red onion in a skillet with olive oil, 5 minutes. Add 1 tablespoon olive oil and 1 pound green beans; cook 5 minutes. Add 1/4 cup water and salt and pepper to taste; cook until the beans are tender, 7 minutes. Stir in 3 tablespoons toasted pine nuts; season with salt and pepper.

CASHEW CHICKEN WITH GREEN BEANS

Steps:

• Process cream cheese, butter, Parmesan, garlic and 1/2 cup nuts in food processor until smooth.
• Cook macaroni in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 3 min.
• Meanwhile, heat dressing in large skillet. Add chicken; cook and stir on medium heat 8 to 10 min. or until done.
• Drain macaroni mixture. Add to chicken with cream cheese mixture and remaining nuts; cook and stir 2 min. or until heated through.

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 WALNUTS

Steps:

• Place the walnuts on an ungreased baking sheet. Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes.
• Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Rinse beans with cold water, and drain well. Can be prepared 6 hours ahead. Let stand at room temperature.
• Melt butter or margarine with oil in heavy large skillet over high heat. Add beans and toss until heated through, about 4 minutes. Season with salt and pepper. Add walnuts and parsley and toss. Transfer to bowl and serve.

SAUTéED GREEN BEANS & CASHEWS

Steps:

• Heat half the dressing in large skillet on medium heat. Add vegetables and garlic; cook 8 to 10 min. or until vegetables are crisp-tender, stirring frequently.
• Add remaining dressing; cook 1 to 2 min. or until heated through, stirring occasionally.
• Sprinkle with nuts.

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.

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 FOR A SPECIAL OCCASION

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in the garlic and pine nuts, and saute until lightly browned.
• Place the green beans in a medium saucepan with enough water to cover, and bring to a boil. Season with salt and pepper. Cook 5 minutes, or until tender. Drain, and toss with the garlic and pine nuts to serve.