GREEN BEANS AND HAM
A one-pot dish of green beans, red new potatoes, onions, and ham steak. My husband loves this and would eat it every night if he could.
Provided by dalzac
Categories Main Dish Recipes Pork Ham
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Place ham steak, potatoes, green beans, onion, and butter in a large pot with just enough water to cover. Season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 326.8 calories, Carbohydrate 19.7 g, Cholesterol 81.6 mg, Fat 16.5 g, Fiber 4 g, Protein 25.2 g, SaturatedFat 9 g, Sodium 1553.8 mg, Sugar 1.8 g
GREEN BEAN AND FENNEL SALAD WITH PECANS
Serve this colorful salad along with our Bay-Leaf-Crusted Pork Roast.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Fill a bowl with ice water; set aside. Spread pecans on a rimmed baking sheet. Bake until fragrant and crisp, 8 to 10 minutes; set aside. (Store up to two days in an airtight container.)
- Place 1/2 inch water in a large skillet with a lid. Bring to a boil; salt generously. Add green beans, cover skillet, and cook over medium heat, tossing occasionally, until crisp-tender, 6 to 8 minutes. Transfer immediately to ice water. Drain; pat dry with paper towels. (Cover and refrigerate up to 10 hours.)
- In a small bowl, whisk together lemon juice and mustard; season with salt and pepper. Gradually whisk in oil. (Cover and refrigerate up to 10 hours.) To serve, combine all ingredients in a large bowl, and toss with dressing; garnish with fennel fronds, if desired.
GREEN BEANS WITH PECANS
I collect cookbooks from all over the world and love to try new recipes for my husband or for entertaining friends and family, which we love to do." Pecans, a splash of orange and maple syrup make this side dish something extra-special! -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add syrup and salt; cook and stir for 2-3 minutes or until pecans are glossy. Spread on foil to cool., Meanwhile, in a large skillet, saute shallots in butter until tender; stir in the flour, orange zest and cayenne. Add the remaining ingredients; cover and cook for 5 minutes. Uncover; cook and stir 4-5 minutes longer or until beans are crisp-tender. Transfer to a serving bowl. Sprinkle with pecans.
Nutrition Facts : Calories 192 calories, Fat 15g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 195mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 4g fiber), Protein 3g protein.
COUNTRY GREEN BEANS AND HAM
Steps:
- In a large saucepan, with a lid, over medium heat, add the oil. Season the ham with black pepper. Add the ham and cook for 2 minutes on each side. Remove and set aside. Add the onions. Season with salt and pepper. Saute for 2 minutes. Add the reserved ham and beans back to the pan. Cover the beans completely with water. Bring the liquid to a boil, reduce heat to medium low, partially cover and cook for 2 hours. Remove from the heat and reseason if necessary
GREEN BEAN SALAD WITH FENNEL AND TOASTED PECAN DUKKAH
Dukkah-a rich nut and spice blend-is easy to make and lends a zesty kick to this gorgeous crisp salad.
Provided by Mindy Fox
Categories Salad Healthy Green Bean Pecan Sesame Fennel Kid-Friendly High Fiber Small Plates
Yield 10-12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 325ºF. Spread pecans on a rimmed baking sheet. Toast, tossing once, until fragrant and lightly golden, 8-10 minutes. Let cool completely.
- Meanwhile, toast sesame seeds in a medium skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 5 minutes. Add coriander, cumin, and fennel seeds and toast, stirring frequently, until sesame seeds are golden and spices are fragrant, about 2 minutes more. Transfer to a plate and let cool completely.
- Coarsely chop 1/4 cup pecans; set aside. Pulse sesame seed mixture, 1/2 tsp. salt, 1/2 tsp. pepper, and 1/2 cup pecans in a food processor until coarse, dry, and crumbly; do not let it become a paste.
- Cook green beans in a large pot of boiling salted water until crisp-tender, 5-7 minutes. Drain, then transfer immediately to a large bowl filled with ice water. Drain again and pat dry.
- Meanwhile, coarsely chop fennel fronds; set aside. Cut fennel bulb in half lengthwise, then thinly slice each half lengthwise.
- Whisk lemon zest, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add green beans, fennel bulb, and half of the dukkah and toss to combine. Season with salt and pepper. Transfer salad to a serving platter, then top with fennel fronds, remaining dukkah, and remaining 1/4 cup pecans.
- Do Ahead
- Dukkah can be made up to 3 days ahead; store in an airtight container at room temperature.
GREEN BEAN SALAD WITH PECANS & GORGONZOLA
Very simple side dish for those hot summer nights. Walnuts or almonds may be substituted for the pecans. Lightly pan toasting the nuts will add to their flavor.
Provided by Chandra M
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring 1-2 inches water to boil.
- Prepare a bowl with water & ice.
- Add the green beans to the boiling water and cook for 2-3 minutes or until bright green & still crisp.
- Using a slotted spoon, transfer the beans to the icewater to stop cooking.
- Once the beans are cool, place them on a flour sack towel to dry.
- In a small bowl combine mustard & vinegar. Slowly whisk in oil.
- Add salt & pepper to taste.
- In a medium bowl, combine green beans & scallions.
- Pour dressing over and stir to coat.
- Sprinkle nuts & cheese on top.
- Cover and chill for 15 minutes.
- Serve chilled.
Nutrition Facts : Calories 274.4, Fat 22.6, SaturatedFat 4.9, Cholesterol 12.7, Sodium 448.3, Carbohydrate 14.2, Fiber 7.1, Sugar 3, Protein 8.2
GREEN BEAN, PECAN, AND FETA SALAD
A versatile and tasty veggie salad to help cool those hot summer days! Prep time is chilling time in the fridge.
Provided by Julesong
Categories Lunch/Snacks
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Trim the ends (and strings, if you like) from the green beans, then snap or cut them into thirds.
- Using a steamer basket in a pan, cover and cook for 15 minutes or until crisp-tender; plunge the cooked beans into cold water to stop the cooking process, then drain and pat dry.
- Toss together the cooked green beans, sliced onion, feta, and pecans in a large bowl; cover and chill in refrigerator for at least 1 hour.
- Meanwhile, whisk together the remaining ingredients in a non-reactive bowl to make the vinaigrette; chill for 1 hour.
- Pour the vinaigrette over bean mixture, toss, and chill an additional 1 hour; toss again just before serving.
- Makes 8 servings.
- Notes: walnuts or pine nuts can be substituted for pecans, and dill may be substituted for basil if you prefer.
- Tweaked and adapted from a recipe posted at Gail's Recipe Swap.
GREEN BEAN SALAD WITH PECANS AND DRY-CURED HAM
Make and share this Green Bean Salad With Pecans and Dry-Cured Ham recipe from Food.com.
Provided by hectorthebat
Categories Ham
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam the beans for 10 minutes (12 if they are frozen), until cooked through but still crisp (if your steamer if small, work in two batches to ensure even cooking). Dump the beans in a large bowl of ice-cold water, to stop the cooking and preserve the beans' colour. Drain thoroughly.
- In a medium salad bowl, whisk together the oil and vinegar. Season with a little salt- not too much, as dry-cured ham is quite salty- and a generous grind of pepper. Add the beans and parsley, and toss gently to coat. Taste and adjust the seasoning. Arrange the ham and pecans over the beans. Serve immediately, or refrigerate for up to a day. Remove from the fridge half an hour before eating. (You can also plate the salad individually: divide the beans among plates, and top with ham and pecans.).
Nutrition Facts : Calories 209, Fat 14.9, SaturatedFat 2, Cholesterol 11.1, Sodium 336.2, Carbohydrate 13.5, Fiber 5.6, Sugar 6, Protein 8.8
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