Best 3 Green Beans And Cashews Recipes

GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT

Steps:

• Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
• Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
• Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
• Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.

GREEN BEANS AND CASHEWS

Steps:

• Trim green beans and then cut into 1-1/2 inch diagonal lengths.
• Heat oil in wok or frying pan.
• Add garlic, cashew nuts, & crushed red pepper flakes.
• Cook 2 minutes.
• Add beans & soy sauce, stir-fry 2-3 minutes, or until nuts are golden and beans just tender.
• Serve hot.

GREEN BEANS WITH GINGER AND CASHEWS

Steps:

• In large pot boiling salted water , cook beans until crisp-tender, about 4 minutes. Drain in colander and rinse well under cold running water. Drain well and pat dry with paper towels. (Green beans can be prepared up to 1 day ahead and refrigerated, wrapped in paper towels, in zippered plastic bags.)
• In 12-inch heavy skillet over moderate heat, heat butter until hot but not smoking. Add ginger and sauté until softened and fragrant, about 30 seconds. Stir in green beans and stock and cook, stirring often, until liquid is almost completely evaporated, about 3 to 6 minutes. Add cashews and sauté 1 minute. Stir in salt and pepper. (Green beans can be made up to 30 minutes before serving. Let stand in skillet, uncovered. Reheat over high heat, stirring often, about 2 minutes.) Transfer to serving dish and serve immediately.