Green Beans With Sausage And Fennel Recipes

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BRAISED GREEN BEANS WITH TOMATOES AND SAUSAGE



Braised Green Beans with Tomatoes and Sausage image

Braised green beans in olive oil, garlic and tomato sauce with fennel seasoned sausage crumbles for a complete and satisfying meal!

Provided by Silvia

Categories     Dinner

Time 50m

Number Of Ingredients 9

1 lb green beans, (trimmed)
4 sausages (crumbled, casing removed )
2 tbsp olive oil
1 small onion, (chopped)
2 cloves garlic, (minced)
2 cups 16oz tomato sauce
1 tsp fennel seeds
1/2 tsp smoked paprika
salt and pepper, (to taste)

Steps:

  • Wash and trim green beans, set aside
  • In a large oven safe skillet heat oil. Add onion and garlic, sauté until fragrant (2 mins)
  • Add in sausage crumbled, season with salt, pepper, fennel seeds and paprika. Sauté for about 5-6 mins or until fully cooked and browned.
  • Toss in green beans. Add tomato sauce and give it a quick stir. Make sure the green beans are mostly submerged in sauce.
  • Cover and transfer to a pre-heated oven at 350F degreens and braise for 30 minutes.
  • When done feel free to add a generous dizzle of olive oil and serve.

GREEN BEANS WITH FENNEL



Green Beans with Fennel image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add 1 thinly sliced fennel bulb and cook, stirring, until browned, 15 minutes. Cook 1 1/2 pounds halved green beans in boiling salted water until tender, 5 to 6 minutes. Drain and add to the fennel. Stir in 2 tablespoons each butter and water and cook until glazed, 2 minutes. Season with salt and pepper.

AMY'S PO' MAN GREEN BEANS AND SAUSAGE DISH



Amy's Po' Man Green Beans and Sausage Dish image

This is a very simple recipe that tastes great. Put your beans on in early morning and let them cook all day. Handed down by my Grandma who came from a pretty poor family. Goes great with cornbread.

Provided by A. Smith

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 6h20m

Yield 8

Number Of Ingredients 4

2 pounds fresh green beans, trimmed
1 teaspoon salt, or to taste
1 pound smoked sausage, cut into bite-sized pieces
8 potatoes, peeled and quartered

Steps:

  • Place the green beans in a large saucepan with a lid or a slow cooker. Pour water over the beans to cover; stir in salt. Bring to a boil over medium heat, reduce heat to low, cover, and simmer until the beans are very tender, 3 to 4 hours; add water throughout the cooking time as needed to keep moist.
  • Add the smoked sausage and potatoes; cover and simmer until the potatoes are very tender and the beans and potatoes have absorbed the smoky flavor of the sausage, about 2 more hours.

Nutrition Facts : Calories 419.7 calories, Carbohydrate 46.3 g, Cholesterol 38.6 mg, Fat 18.5 g, Fiber 7.9 g, Protein 18.8 g, SaturatedFat 6.5 g, Sodium 1155.7 mg, Sugar 4.4 g

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE



Fresh Green Beans, Fennel, and Feta Cheese image

Fresh green beans and fresh fennel cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.

Provided by FOXLAIRFARM

Categories     Side Dish     Vegetables     Green Beans

Time 16m

Yield 4

Number Of Ingredients 6

1 pound fresh green beans, trimmed
1 fennel bulb, cut into thin slices
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste
¼ cup crumbled 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.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 13 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 4.3 g, Sodium 251.8 mg, Sugar 2.3 g

GREEN BEAN AND FENNEL SALAD



Green Bean and Fennel Salad image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

1 pound green beans, trimmed
1 bulb fennel
1 yellow or orange bell pepper
8 to 10 lettuce leaves, rinsed and dried
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
3/4 teaspoon minced garlic
1/4 teaspoon salt
1/3 cup extra-virgin olive oil

Steps:

  • Boil green beans in large pot. Let cook 2 to 3 minutes depending on thickness of beans. Strain and rinse with cold water to stop cooking process. Trim fennel and cut into 1/4-inch thick rounds. Cut bell pepper in 1/4-inch strips. Refrigerate, covered, until service.
  • Whisk together vinegar and mustard in small bowl. Mash garlic and salt together with back of fork to make a paste. Whisk into vinegar. Slowly whisk in oil until emulsified. Cover and refrigerate.
  • When ready to serve, arrange lettuce leaves on a large platter. Toss green beans, bell peppers and fennel with dressing and spread over lettuce.

GREEN BEANS AND FENNEL



Green Beans and Fennel image

Make and share this Green Beans and Fennel recipe from Food.com.

Provided by SmilinJenE

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 7

2 tablespoons butter, softened
1 1/2 teaspoons fennel seeds, crushed
1 1/2 teaspoons finely shredded lemons, rind of
3/4 teaspoon fresh coarse ground black pepper
1/4 teaspoon salt
3 fennel bulbs, trimmed or 2 medium sweet onions, cut into wedges (3 lbs)
1 3/4 lbs green beans, trimmed

Steps:

  • In a small bowl stir together butter, fennel seeds, lemon peel, pepper, and salt.
  • Set aside.
  • Cut fennel into quarters; remove cores.
  • Cut fennel lengthwise into 1/4 inch strips.
  • In a covered 4-quart Dutch Oven cook beans in a small amount of boiling salted water for 5 minutes.
  • Add fennel.
  • Cook for 5 to 8 minutes more or until vegetables are crisp-tender; drain.
  • Add butter mixture.
  • Toss gently to coat.

Nutrition Facts : Calories 68.4, Fat 2.6, SaturatedFat 1.5, Cholesterol 6.1, Sodium 116.1, Carbohydrate 11.1, Fiber 5.1, Sugar 1.1, Protein 2.4

PINTO BEAN, SAUSAGE, AND FENNEL GRATIN



Pinto Bean, Sausage, and Fennel Gratin image

Categories     Bean     Onion     Pork     Side     Casserole/Gratin     Artichoke     Fennel     Bell Pepper     Winter     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6 to 8

Number Of Ingredients 14

1 pound dried pinto or red kidney beans, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows)
1 pound Italian sausage, casings discarded and the meat chopped
1 tablespoon olive oil
2 cups finely chopped onion
3 cups thinly sliced fennel bulb (about 1 large bulb)
1 large red bell pepper, cut into thin strips
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 cup chicken broth
a 10-ounce can artichoke hearts, rinsed, drained well, and each heart cut into 8 pieces
1/2 cup minced fresh parsley leaves
1 cup fresh bread crumbs
1 cup freshly grated Parmesan
1 tablespoon unsalted butter, cut into bits

Steps:

  • In a kettle combine the beans with enough cold water to cover them by 2 inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are tender. Drain the beans in a colander set over a large bowl and reserve the cooking liquid. In a large heavy skillet cook the sausage over moderate heat, stirring and breaking up any lumps, until it is cooked through and transfer it with a slotted spoon to a bowl. To the fat remaining in the skillet add the oil and in the fat cook the onion, the fennel, the bell pepper, the basil, the thyme, and salt and pepper to taste over moderate heat, stirring, until the vegetables are softened. Add the broth and simmer the mixture, covered, for 5 to 10 minutes, or until the vegetables are tender. In a blender or food processor purée 1 1/2 cups of the cooked beans with 1 cup of the reserved cooking liquid. Add the purée to the vegetable mixture with the remaining cooked beans, the sausage, the artichoke hearts, the parsley, and salt and pepper to taste and transfer the mixture to a buttered 4-quart gratin dish, 15 by 10 by 2 inches. In a small bowl stir together the bread crumbs and the Parmesan and sprinkle the mixture evenly over the gratin. Dot the gratin with the butter and bake it in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden.
  • To quick-soak dried beans:
  • In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, for 1 hour.

ARUGULA AND MIXED GREEN SALAD WITH SAUSAGE AND FENNEL



Arugula and Mixed Green Salad with Sausage and Fennel image

Yield Serves 4

Number Of Ingredients 8

4 turkey Italian sausages
4 cups arugula leaves (about 6 large bunches)
4 cups mixed greens
1 medium fennel bulb, tops trimmed, bulb cut into matchstick-size strips
3 tablespoons chopped fresh chives
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
Parmesan cheese shavings

Steps:

  • Sauté sausages in heavy large skillet over medium heat until well browned and cooked through, about 15 minutes.
  • Meanwhile, combine arugula, mixed greens, fennel and chives in large bowl. Whisk olive oil and vinegar in small bowl to blend well. Season generously with salt and pepper. Toss salad with dressing. Top salad with Parmesan shavings and sausages and serve.

GREEN BEANS WITH CUMIN AND FENNEL



Green Beans With Cumin and Fennel image

Entered for ZWT. From Madhur Jaffrey's "World Vegetarian". These spicy green beans go well with split pea and dried bean dishes, potato and sweet potato dishes, and eggplant dishes. Breads or rice may be served on the side. To complete the meal, yogurt drinks or relishes or a paneer or cheese dish may also be served.

Provided by KateL

Categories     Vegetable

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 tablespoons peanut oil or 3 tablespoons canola oil
1 teaspoon whole cumin seed
1 teaspoon fennel seed
2 good-sized shallots (1 1/2 oz.) or 1 small onion, peeled and cut into fine slices (1 1/2 oz.)
1 garlic clove, peeled and cut into fine slices
1 inch fresh ginger, peeled and cut into very fine slivers
1 lb green beans, cut into 1-inch pieces
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon cayenne
1/2 cup water
1 1/4 teaspoons salt
2 ounces tomatoes, chopped (1 small)
3 tablespoons finely chopped fresh cilantro

Steps:

  • Put the oil in a large frying pan and set over medium-high heat. When very hot, add the whole cumin and fennel seeds. Stir for a few seconds.
  • Quickly add the shallots, garlic, and ginger. Stir for about a minute, or until lightly browned.
  • Add the beans and stir for another 2 minutes.
  • Add the coriander, cumin, turmeric, and cayenne and stir a few times.
  • Add 1/2 cup water and the salt and bring to a simmer. Stir and cover. Turn the heat down to low and cook gently for 5 minutes.
  • Add the tomato and cilantro. Stir, cover, and cook for another 4-5 minutes, or until the beans are tender.

Nutrition Facts : Calories 143.6, Fat 10.8, SaturatedFat 1.8, Sodium 739.2, Carbohydrate 11.5, Fiber 3.8, Sugar 4.1, Protein 2.9

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