Green Beans With Brazil Nuts And Basil Recipes

Steps:

• Add the green beans to a large pot of boiling salted water. Cook until bright green, about 3 to 4 minutes. Remove green beans from the boiling water and plunge into ice water to stop the cooking. Drain well.
• In a large heavy skillet, melt butter. Saute the shallot over medium heat until soft. Add red pepper flakes, salt, pepper and green beans. Toss together cooking for a minute more. Add the white wine and tomato and cook until the wine has reduced; about 3 minutes. Add the basil and season with salt and pepper, to taste

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.

Steps:

• Cook beans in a large pot of boiling salted water until crisp tender. Drain and rinse with cold water. Heat oil in a large saute pan over medium heat. Add the green beans and cook until just heated through, stir in pine nuts and season with salt and pepper to taste.

Steps:

• Bring a generous amount of water (about 8 cups) to a boil. Add 1/4 teaspoon of salt and the green beans and cook until tender but still crisp, 3 to 6 minutes. Drain the green beans, then run them under cold water to stop the cooking process.
• Heat the olive oil in a large sauté pan over medium heat, then add the shallot and a pinch of salt and sauté until translucent, about 1 minute. Stir in the beans, add 1/4 teaspoon of salt, and cook, stirring occasionally, until heated through, about 2 minutes. Remove from the heat and add several grinds of pepper, a spritz of the lemon juice, and the nuts. Toss with the basil and lemon zest before serving.
• variation
• If you don't have Brazil nuts, Maple-Glazed Walnuts (page 141) make a great substitute.
• storage
• Store in an airtight container in the refrigerator for 2 days.
• nutrition information
• (per serving)
• Calories: 320
• Total Fat: 8.3g (1.1g saturated, 4.1g monounsaturated)
• Carbohydrates: 47g
• Protein: 18g
• Fiber: 12g
• Sodium: 110mg
• CULINARY RX
• Nuts may suppress the growth of cancers because they contain the antioxidants quercetin and kaempferol. Brazil nuts have especially powerful anticancer properties, as each one contains 80 micrograms of selenium, a trace mineral that may fight prostate cancer.

Steps:

• Heat olive oil; add shallot; cook.
• Add ground brazil nuts and basil.
• Add pepper.
• Add thawed green beans; cook until heated.

Steps:

• Cook green beans in large pot of boiling salted water until crisp tender, about 6 minutes.
• Drain.
• Place beans in large bowl of ice water to cool quickly.
• Drain well.
• (Can be made one day ahead. Wrap beans in paper towels, then plastic bags, and chill).
• Heat oil in large pot over medium high heat.
• Add garlic; stir 30 seconds.
• Add beans; saute until heated through, about 8 minutes.
• Add pine nuts and basil; stir 2 minutes.
• Season with salt and pepper.
• Makes 12 servings.

Steps:

• Place beans and water in a saucepan. Bring to a boil; cook, uncovered, for 7 minutes or until crisp-tender. Drain; add the remaining ingredients. Cover and cook for 4 minutes or until vegetables are tender.

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.