Roasted Green Beans With Pine 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:

• In a pot of boiling water, cook green beans until tender, 6-8 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add pine nuts; cook and stir until lightly browned, 3-4 minutes. Remove from heat; sprinkle with salt., Drain beans; return to pot. Place cheese over warm beans to soften; toss to coat. Add red peppers; toss to combine. Sprinkle with pine nuts. Serve immediately.

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:

• In a 6-qt. slow cooker, combine all ingredients except pine nuts. Cook, covered, on low until beans are tender, 5-6 hours. Remove with a slotted spoon. Top with pine nuts.

Steps:

• Preheat oven to 400 degrees.
• Line baking sheet with foil.
• Place the beans, onions and garlic onto the sheet.
• Drizzle with the olive oil and toss together with your hands to coat evenly.
• Season GENEROUSLY with salt and pepper.
• I like to use some kosher salt, as well as a few shakes of seasoned salt too.
• Bake in oven for 25 minutes.
• Give the beans a quick toss halfway through cook time.
• At the end of 25 minutes, tsate a bean to see if it's tender to your liking.
• If not, put sheet back in for another 5-10 minutes.
• Remove from oven and place in serving bowl.
• Drizzle with vinegar, if using, and check seasonings.
• Top beans with the pine nuts, and serve.

Steps:

• Position oven racks in the top and bottom third of the oven.
• Heat oven to 450°F.
• Put the beans in a large bowl.
• Peel the garlic, quarter each clove lengthwise and add them to the green beans.
• Toss the beans and garlic with 1/4 cup of the olive oil, 1 Tbs lemon zest, 1 tsp salt, and 1/2 tsp pepper.
• Spread the beans on a rimmed baking sheet and roast in the top third of the oven for 10 minutes. Stir the beans and garlic with a spatula for more even cooking and coloring.
• Continue roasting until the beans and garlic pieces are lightly browned and tender throughout, another 10 - 15 minutes.
• Meanwhile, spread the pine nuts on a rimmed baking sheet and toast in the bottom third of the oven until just golden, about 5 minutes.
• Transfer the beans to a small serving platter or shallow bowl and dress with the lemon juice and the remaining 2 T. olive oil.
• Toss gently to coat and season to taste with salt and pepper.
• Sprinkle on the toasted pine nuts, remaining 1/2 Tbs lemon zest, the parmesan cheese and the parsley.
• Serve hot or at room temperature.

Steps:

• Cook beans in a 4-quart saucepan of boiling salted water until just tender, about 5 minutes, then drain well in a colander. Transfer to a bowl and toss with nuts, parsley, zest, oil, and salt and pepper to taste.