Tag: Beans

Recipe Green beans and spiced cashews – Italian Cuisine

Ingredients

600 g green beans
150 g cashews
1 leek
extra virgin olive oil
curry or turmeric
cumin powder
salt

Duration: 30 min

Level: Easy

Dose: 4 people

To prepare the green beans and spiced cashews, peel the green beans and steam them for 7-8 minutes.
toast sweetly cashews in a small pan, without fat (alternatively, you can use pine nuts).
Peel leek and cut it into very thin slices, brown it in a pan with a little oil and on low heat; season it with 2 teaspoons of curry, a pinch of cumin, if you like; as soon as the aromas begin to release, add the green beans, a little hot water and salt. Sauté the vegetables by adding the roasted cashews just before turning off the heat.
serve hot or warm. If you want, you can add a little fresh coriander.

Recipe Salad with asparagus and green beans, tarragon sauce and egg mimosa – Italian Cuisine

Ingredients

600 g green beans
300 g Greek sheep yogurt
25 asparagus
2 hard yolks
tarragon
salt
extra virgin olive oil

Duration: 40 min

Level: Easy

Dose: 4 people

To prepare asparagus and green beans salad, tarragon sauce and egg mimosa, clean the asparagus and separate the tips from the stems. Cut the latter into thin lozenges and brown them in a pan with a drizzle of oil and a pinch of salt.
Blanch the asparagus tips in boiling salted water for 2-3 minutes, drain and cool them in water and ice. Boil the green beans for 3-4 minutes.
season Greek yogurt with a pinch of salt and mix until creamy.
Blanch 35 g of tarragon for a few seconds, drain it, cool it in water and ice and blend it with 100 g of oil and a pinch of salt. Mix it with the yogurt.
distributed asparagus and green beans on a serving dish and complete with the yogurt sauce and the finely crumbled hard-boiled yolks.

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Beans, chicory and mackerel recipe with oregano vinaigrette – Italian Cuisine

Ingredients

450 g boiled white Spanish beans
400 g feta-like cheese
250 g drained mackerel in oil
200 g peeled chicory
70 g apple cider vinegar
30 g chopped leek
fresh oregano
salt
extra virgin olive oil

Duration: 25 min

Level: Easy

Dose: 4 people

To prepare the recipe for beans, chicory and mackerel with oregano vinaigrette, cut the largest leaves of the chicory into strips and keep the small ones whole.
Reduce the feta first into 2-3 cm sides and then divide them in half.
Chop finely oregano, mix it with apple cider vinegar, 100 g of oil and a pinch of salt.
Jumbled up beans with 2⁄3 of crumbled mackerel, chicory strips and chopped leek; season with the vinaigrette and complete with the chicory leaves kept aside, the feta and the remaining mackerel.