Green Beans With Brazil Nuts Recipes

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:

• Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.
• For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.
• When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

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.

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:

• Saute 1 pound trimmed, halved green beans in peanut oil over high heat until browned, 5 to 6 minutes; remove. Add 1 tablespoon peanut oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 6 dried chiles de arbol and 1/4 cup chopped peanuts; cook 30 seconds. Add the green beans, 3 chopped scallions and 1 teaspoon each sugar and Asian chili-garlic sauce; toss to coat. 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:

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

Steps:

• Crush the Brazil nuts, with a pestle and mortar or in a mini food processor, to a coarse paste. Tip into a saucepan, then add the kidney beans, including the liquid from the can. Fill the can halfway with water and add that too. Stir well, then add the rest of the ingredients except for the lime juice.
• Heat gently for 15 mins, then mash the beans with a potato masher until they have a loose porridge-like consistency. Keep cooking, stirring occasionally, until the mixture is still soft, but not runny, then add the lime juice and seasoning to taste. Try using the beans in our Brazil nut burritos.

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.

Steps:

• Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce, and heat through.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Put green beans in a baking dish. Mix butter, brown sugar, and garlic powder together in a bowl; pour over green beans. Arrange bacon strips atop the beans.
• Bake in preheated oven until the bacon is cooked and the green beans are tender, about 30 minutes.