BUTTER BEANS WITH BUTTER, MINT, AND LIME
Provided by Matt Lee
Categories Bean Vegetable Side Mint Lima Bean Summer Lime Juice Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring 6 cups water and 1 tablespoon salt to a boil over high heat. Add butter beans and cook until tender, 9-12 minutes, depending on the size of the beans. Drain in a colander; shake colander several times to shed as much water as possible.
- Put butter in a large serving bowl, and pour warm butter beans on top. Toss beans with butter until all the butter is melted. Add lime juice and toss again to distribute. Fold in mint, season with salt and pepper, and scatter lime zest over the top. Serve immediately.
BUTTER BEAN-AND-MINT PILAF
Pair this tasty bean-and-mint pilaf with chef Frank Stitt's Roasted Rainbow Trout with Dill and Lemon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Fill a small saucepan two-thirds full with water, and bring to a boil over high heat. Add 1/2 teaspoon salt, 1 sprig of thyme, 2 bay leaves, and shell beans. Bring to a simmer, and then reduce heat slightly. Cook until beans are tender, about 25 minutes. Let cool in cooking liquid. Drain, reserving some of the cooking liquid.
- Bring stock to a simmer in a small saucepan over medium-high heat.
- Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat. Add onion, carrot, and celery; cook, stirring, until slightly softened, 3 to 4 minutes. Add remaining 2 sprigs thyme, bay leaf, mint, and rice; stir to coat.
- Add simmering stock mixture to rice mixture and stir. Cover, reduce heat to low, and cook until rice is tender, 16 to 18 minutes. Transfer mixture to a large bowl; loosely cover to keep warm.
- Place the beans, remaining tablespoon butter, and 2 tablespoons cooking liquid inside a small saucepan set over medium-low heat. Cook until warmed through. Tear mint leaves and add to beans; season with salt and pepper. Fold bean mixture into rice mixture and serve immediately, drizzled with mint oil if desired.
LENTIL WHITE BEAN PILAF
Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Cook the lentils, barley, quinoa and rice according to package directions; set aside., In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through.
Nutrition Facts : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 290mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 11g fiber), Protein 11g protein.
ROASTED RAINBOW TROUT WITH DILL AND LEMON
For a delicious fish dish, try this roasted trout recipe from chef Frank Stitt's "Bottega Favorita" cookbook. Serve with his Butter Bean-and-Mint Pilaf for an unforgettable dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees with a rack set in upper third of oven.
- Generously butter a large rimmed baking sheet. Place trout on baking sheet skin-side down. Season cavity of each trout generously with salt and pepper; top each with 2 to 4 sprigs of dill and 3 lemon slices. Fold over to enclose the trout and season the skin with salt and pepper; brush lightly with butter. Transfer to oven; cook 4 to 5 minutes. Rotate pan and continue cooking until skin is crispy and golden brown and flesh is just opaque throughout, 4 to 5 minutes more.
- Meanwhile, in a large bowl, toss watercress, radishes, feta, and walnuts with vinaigrette. Divide salad evenly between 4 plates. Transfer trout to plates and serve immediately with a dollop of creme fraiche.
BUTTER BEANS WITH MINT
Mint and lemon zest add a bright note to this simple side dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Toss together beans, onion, oil, mint, chile, and lemon zestand juice. Season with salt and pepper. Let stand for 20 minutes.Divide prosciutto among plates, and spoon bean mixtureon top.
MINT OIL
Use this herb-infused oil, from chef Frank Stitt's "Bottega Favorita" cookbook, to make his Butter Bean-and-Mint Pilaf.
Provided by Martha Stewart
Number Of Ingredients 3
Steps:
- Prepare and ice-water bath; set aside. Bring 4 cups water and salt to a boil in a medium saucepan. Add mint leaves and cook 10 to 15 seconds. Drain, and immediately transfer to ice-water bath to cool. Drain and squeeze dry.
- Place half of the mint leaves in the jar of a blender with enough oil to cover; blend for 2 minutes. Add remaining leaves and oil and blend for 2 minutes more. Transfer to an airtight container and refrigerate overnight.
- Strain mint oil through cheesecloth and discard solids. Oil can be kept in an airtight container, refrigerated, for up to 5 days.
RICE PILAF WITH BEANS
Make and share this Rice Pilaf With Beans recipe from Food.com.
Provided by Manami
Categories Long Grain Rice
Time 40m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy saucepan over medium heat.
- Sauté rice until golden.
- Stir in stock, water and pepper.
- Increase heat to high and bring to a boil.
- Immediately reduce heat to low.
- Cover and simmer 20-25 minutes or until rice is tender and liquid absorbed.
- Stir in beans.
- Turn on broiler.
- Transfer rice to ovenproof serving dish.
- Arrange tomato slices over beans and dot with butter.
- Broil 2-3 minutes or cook until tomato slices are cooked throughout.
- Serve pilaf sprinkled with mint.
Nutrition Facts : Calories 340.3, Fat 8.9, SaturatedFat 4.2, Cholesterol 15.3, Sodium 6.7, Carbohydrate 53.1, Fiber 10.9, Sugar 0.8, Protein 12.7
BROAD BEAN & DILL PILAF
This fragrant basmati rice dish with dill and broad beans makes a great vegetarian main course or versatile side dish for lamb and chicken
Provided by Barney Desmazery
Categories Main course, Side dish
Time 30m
Number Of Ingredients 7
Steps:
- Rinse the rice until the water runs clear, then soak in warm water for 5 mins and drain well. Heat the butter in a saucepan and add the onion and garlic. Sizzle everything for 8-10 mins until softened, but not coloured. Stir though the rice and pour over the stock. Cover, bring to the boil, then turn down heat to a minimum and cook the rice very slowly for 10 mins.
- Lift the lid, and quickly scatter over the podded beans, then replace the lid. Turn up the heat and simmer for 5 mins until all the liquid is absorbed. Add the dill, give the rice a good stir and serve with extra butter melting through.
Nutrition Facts : Calories 435 calories, Fat 12 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 4 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium
ITALIAN BUTTER BEANS
This healthy side dish gives Mediterranean flavour to grilled chicken or chops
Provided by Good Food team
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 mins, then stir in the basil and serve.
Nutrition Facts : Calories 140 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 1.41 milligram of sodium
A PILAF OF ASPARAGUS, BROAD BEANS AND MINT
A wonderful buttery taste of early summer, useful way to use up the first asparagus and beans and young garden mint. From Nigel Slater's new book Tender. Use the vegetable weights as a guide, use whatever you have.
Provided by lindseylcw
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook the broad beans in salted water for 4 mins, till almost tender, drain.
- Trim asparagus into short lengths, steam for 3 mins and drain.
- wash the rice 3 times in cold water, stiring with your hand, cover with warm water, add a tsp salt and set aside for a good hour.
- Melt the butter in a saucepan and add the bay leaves, cardamon, peppercorns,cinnamon stick, cloves, cumin seeds and thyme. Stir in the butter for a minute or two until the fragrance is released.
- Drain the rice and tip it into the warmed spices, cover with 1 cm depth of water and bring to the boil.Season with salt, cover and turn the heat down to a simmer.
- Finely slice the spring onions and chop the parsley.
- After 5 mins remove the lid and gently fold in the asparagus, beans, spring onions and parsley. Replace lid and continue to cook for 5-6 mins, until the rice is tender but still has some bite to it. All the water should have been absorbed, leave with the lid on but the heat off for 2-3 minutes.
- Remove lid, check seasoning, add extra butter if liked and fluff with a fork sprinkle over the mint.
- Can be served with minted yoghurt if liked.
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