Harvestgreenbeans Recipes

HARVEST GREEN BEANS

Harvest Green Beans image

From the Penzey's Spice Catalogue! I was asked by my mom to bring this recipe for Thanksgiving this year. (Feel free to use agave nectar in place of the honey to make it 100% vegan friendly). I was really excited that my mother chose this recipe because it is a nice change from the usual "Green Bean Caserole" we've all seen so many times. For those of you who aren't familiar with Penzey's spice blend Mural of Flavor, it is a salt-free mix of: shallots, onion, garlic, thyme, rosemary, basil, coriander, lemon peel, citric acid, black pepper, chives, green peppercorns, dill weed, and orange peel. I've listed it as "salt-free seasoning" because Recipezaar's database does not contain Penzey's spices.

Provided by Kozmic Blues

Categories Vegetable

Time 23m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 lb fresh green beans
1/2 cup pecans
2 tablespoons olive oil or 2 tablespoons Earth Balance margarine
2 teaspoons sesame seeds
2 teaspoons sodium-free seasoning (I use Penzey's MURAL of FLAVOR)
2 teaspoons honey

Steps:

Wash the beans, and cut the stem end off. (this can be done a day ahead of time).
To cook: Bring a pot of water (at least 2 quarts) to a rolling boil.
While the water is coming to a boil, heat the butter/oil in a medium pan and simmer on low with the pecans.
Once they are lightly browned, add the SESAME SEEDS and MURAL OF FLAVOR.
Add the green beans to boiling water and cook 2 minutes.
Drain and rinse the beans to stop the cooking, but leave them warm.
Drizzle the pecan mix with the honey, stir regularly, then when the beans have been drained and rinsed, add them to the pan and toss with the seasoned nut mix.
Place in a serving bowl.
Cover the bowl with foil and place in a warm oven until ready to serve.

Nutrition Facts : Calories 104, Fat 8.7, SaturatedFat 0.9, Sodium 3.6, Carbohydrate 6.6, Fiber 2.7, Sugar 2.5, Protein 1.8

SLOW-COOKED GREEN BEANS WITH HARISSA AND CUMIN

Slow-Cooked Green Beans With Harissa and Cumin image

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

Provided by Claire Saffitz

Categories Bon Appétit Side Thanksgiving Green Bean Garlic Cumin Roast Vegan Vegetarian Wheat/Gluten-Free Vegetable

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 lb. green or other snap beans, trimmed
1/2 head of garlic
1/2 cup extra-virgin olive oil
1 Tbsp. harissa paste
3/4 tsp. cumin seeds
3/4 tsp. kosher salt
1 Tbsp. sherry vinegar

Steps:

Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.

QUICK-COOKED GREEN BEANS WITH LEMON

Quick-Cooked Green Beans with Lemon image

These simple green beans strike the perfect balance between salty and tart. Blanch beans up to a day ahead, then saute just before dinner for a fresh side dish that comes together in a flash.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 5

Ingredients

1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced (2 tablespoons)
Coarse salt and freshly ground pepper
1 small lemon, very thinly sliced (about 1/3 cup)

Steps:

Blanch green beans in a large pot of salted water until tender, 5 minutes. Drain and transfer to a large plate or rimmed baking sheet to cool.
Heat oil in a large skillet over medium-high. Add garlic and cook until softened and just beginning to color, 1 to 2 minutes. Add green beans and season generously with salt and pepper. When green beans are hot, toss in lemon slices and cook 1 minute over high. Check seasoning -- beans should be well-seasoned and bright but not too sour. Serve hot, or preferably at room temperature.

HARISSA-ROASTED GREEN BEANS

Harissa-Roasted Green Beans image

For a quick, lively side, green beans are tossed with harissa, a fiery North African chile paste, which adds a smoky, earthy element to this oven roasted dish.

Provided by Shira Bocar

Categories Food & Cooking Healthy Recipes Vegan Recipes

Time 30m

Number Of Ingredients 5

Ingredients

1 pound green beans, trimmed
2 tablespoons extra-virgin olive oil
2 teaspoons harissa paste
Kosher salt and freshly ground pepper
1 tablespoon toasted sesame seeds

Steps:

Preheat oven to 425°F. On a baking sheet, toss green beans with oil and harissa until coated; season with salt and pepper. Roast, shaking pan once halfway through, until beans are browned in spots, 20 minutes. Sprinkle with 1 tablespoon toasted sesame seeds before serving.

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