Mixed Green And Yellow Beans With Fresh Pomegranate Seeds Recipes

MIXED GREEN AND YELLOW BEANS WITH FRESH POMEGRANATE SEEDS

Steps:

• 1. Roast the almonds. Trim only the stem ends of the beans and cut them into 1/2 inch diagonal slices.2. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the red chili peppers, cumin, and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. 3. Add the potatoes, beans, carrots, ginger, coriander, turmeric, and salt, and cook, about 3 minutes over high heat. Add the tomato, reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, until the potatoes are soft, 10 to 12 minutes.4. Mix in the dried pomegranate seeds. Transfer to a serving dish, garnish with sliced almonds, fresh pomegranate seeds, and garam masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

POMEGRANATE-GLAZED GREEN BEANS

Steps:

• In a Dutch oven, place steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 8-10 minutes or until crisp-tender., In a large skillet, combine orange juice, pomegranate juice, butter, vinegar, syrup, orange zest and seasonings. Bring to a boil; cook until liquid is reduced by half. Stir in cranberries. Add beans and toss to coat.

GEMELLI WITH FRESH GREEN AND YELLOW BEANS

Steps:

• Cook pasta as directed on package, adding green and yellow beans for last 5 minutes of cooking time; drain. Rinse with cold water to cool; drain well.
• In large bowl, mix pasta, beans and tomatoes.
• In small bowl, beat oil, vinegar and salt with wire whisk until well blended; stir into pasta mixture. Stir in 1/2 cup of the cheese. Cover; refrigerate at least 1 hour to blend flavors.
• Just before serving, stir salad; top with remaining 1/4 cup cheese and sprinkle with pepper.

GREENS AND BEANS

Steps:

• Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
• Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.