Green Beans With Feta And Pecans Recipes

ARICA'S GREEN BEANS AND FETA

Steps:

• Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
• Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
• Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

LEMON GREEN BEANS WITH FETA AND FRIED PECANS

Steps:

• Use the side of a chef's knife to crush the garlic. Mince it finely, then crush it again with the side of the knife. (If you have a mortar and pestle, you could use that.) Place the garlic in a small bowl and add 1/4 teaspoon salt. Mash it together with a fork. Add 3 tablespoons fresh lemon juice and set aside.
• In a small skillet heat 1 tablespoon olive oil over medium heat. When hot, add the pecans. Cook for 5-6 minutes, or until they are nutty and fragrant. Remove to a paper towel lined plate, sprinkle with a little salt, and set aside.
• In a large pot, add about 7 cups of water and 1 tablespoon salt. Bring to a rolling boil over high heat. Add the green beans, cover, and set a timer for 3 minutes. Drain the green beans into a colander and rinse with cold water.
• Meanwhile, heat 2 tablespoons olive oil and 1 tablespoon butter over medium heat in a large skillet. When it is hot, add the rinsed green beans. Saute for 5-6 minutes, or until the green beans reach the crisp-tender level that you want.
• Remove from heat and add the lemon-garlic mixture. Season with freshly ground pepper to taste. Toss in the pecans and the 1/2 cup feta. Serve with extra lemon wedges and lemon zest to garnish.

BLUE CHEESE PECAN GREEN BEANS

Steps:

• In 2-quart saucepan, place beans in 1 inch water. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until beans are crisp-tender; drain. Place in serving bowl; cover to keep warm.
• Meanwhile, in 1-quart saucepan, cook pecans over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are golden brown and toasted. Place in small bowl; reserve.
• In same 1-quart saucepan, melt butter over low heat. Heat, stirring constantly about 6 minutes or until butter is golden brown. (Once the butter begins to brown, it browns very quickly and can bum, so use low heat and watch carefully.) Immediately remove from heat. Pour over beans; toss to coat. Sprinkle with cheese and reserved pecans.

GREEN BEANS WITH TOASTED PECANS

Steps:

• Preheat oven to 350 degrees. Place pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes.
• Meanwhile, set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a simmer. Place green beans in basket; cover, and steam until crisp-tender, 5 to 7 minutes.
• Transfer green beans to a serving platter; drizzle with oil, and season with salt and pepper. Serve topped with pecans.

GREEN BEANS WITH PECANS

Steps:

• In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add syrup and salt; cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool., Meanwhile, in a large skillet, saute shallots in butter until tender; stir in the flour, orange zest and cayenne. Add the remaining ingredients; cover and cook for 5 minutes. Uncover; cook and stir 4-5 minutes longer or until beans are crisp-tender. Transfer to a serving bowl. Sprinkle with pecans.

GREEN BEAN FETA SALAD

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water. Place beans in a large bowl; cover and refrigerate for at least 1 hour., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, dill, salt and pepper; shake well. Add pecans and onion to beans. Drizzle with dressing; toss to coat. Sprinkle with cheese. Serve immediately with a slotted spoon.

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE

Steps:

• Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
• Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

GREEN BEAN, PECAN, AND FETA SALAD

Steps:

• Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
• Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
• Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
• Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
• Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
• Makes 8 servings.
• Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
• Tweaked and adapted from a recipe posted at Gail's Recipe Swap.

GREEN BEANS WITH FETA AND PECANS

Steps:

• Cook beans in boiling water 4 minutes.
• Drain and plunge into ice water.
• Drain again and pat dry.
• In separate bowl, combine next six ingredients.
• Whisk to emulsify.
• Place beans in a shallow serving bowl.
• Sprinkle with pecans, onion, and feta.
• Just before serving, pour dressing over all and toss.

GREEN BEANS WITH FETA

Steps:

• Toss beans and onions with dressing in large skillet; cover.
• Cook on medium heat 10 to 12 min. or until vegetables are crisp-tender, stirring frequently. Remove from heat.
• Stir in cheese.

GREEN BEANS WITH PECANS, LEMON AND PARSLEY

Steps:

• Cook beans in large pot of boiling salted water until just tender, about 5 minutes. Drain. Transfer to bowl of ice water and cool. Drain and pat dry. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Melt butter in large deep skillet over medium heat. Add pecans; sauté until nuts are crisp and butter is lightly browned, about 3 minutes. Add beans; toss to heat through, about 5 minutes. Mix in lemon peel; cook 1 minute. Mix in parsley. Season with salt and pepper. Transfer to bowl.

GREEN BEANS WITH CANDIED PECANS RECIPE

Steps:

• Place green beans in a large pan of boiling water.
• Place a colander in a large bowl of ice water; set aside.
• Cook beans for 5 minutes and transfer to colander in ice water to stop cooking then drain well.
• Place pecans and brown sugar in a frying pan over medium-high heat.
• Stir continually until the sugar is completely melted and pecans are evenly coated in melted sugar.
• Spread in an even layer on waxed paper until cool. Break apart into smaller pieces if necessary.
• Melt butter in a large pan over medium heat, add beans and saute until heated through.
• Season with salt and pepper.
• Place beans in a serving dish and top with candied pecans.
• Serve immediately.

GREEN BEANS WITH PECAN PESTO

Steps:

• Blend all ingredients except beans with salt and pepper to taste in a blender until a coarse purée.
• Cook beans in boiling salted water until crisp-tender, 3 to 5 minutes. Transfer to a bowl of ice and cold water to stop cooking, then drain well.
• Toss beans with half of pesto, or to taste.