Spicy Asparagus And Green Bean Stew Recipes

SPICY ASPARAGUS OR GREEN BEANS

Spicy Asparagus or Green Beans image

You can also use green beans, which are generally cheaper. The original recipe calls for a bit less spice, but I use more and use about 2 tablespoons or more minced onion (if you do this, add more butter or margarine). This is one of my favorite recipes ever =] Enjoy!

Provided by mizzlizzita

Categories Vegetable

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

2 -3 tablespoons butter or 2 -3 tablespoons margarine
1 -1 1/2 lb asparagus or 1 -1 1/2 lb green beans
1/2 teaspoon cajun pepper or 1/2 teaspoon cayenne pepper
1/2 teaspoon seasoning salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon minced onion (or more)

Steps:

Cut up veggies (asparagus: cut off bottom and cut each "tree" into about three pieces. green beans: cut off both ends and slice into one or two pieces each.).
Melt butter or margarine in frying pan over medium heat.
Add cut up veggies and all seasonings.
Toss to coat.
Cover pan and fry for about 8 minutes for asparagus and 10-15 minutes for green beans.
Stir once or twice (if at all) until cooked the way you like them (we like our veggies soft -- you might like them crunchy).

GARLIC ASPARAGUS AND GREEN BEANS

Garlic Asparagus and Green Beans image

This recipe could not be easier. It's ready in minutes and is good hot, room temp or cold. If you like your green beans a little more tender you need to put them in the pan first to give them a little more cooking time. I make this when I have the ingredients fresh in the garden and the flavors are so bright and simple.You can add baby carrots too if you have them.

Provided by O. Romaine

Categories Vegetable

Time 10m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups fresh asparagus, cut into 1-inch sections
2 cups fresh green beans, snapped into 1-inch secions
2 tablespoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/4 cup baby carrots, strips (optional)
3 tablespoons olive oil
1 teaspoon balsamic vinegar (optional)

Steps:

Heat a heavy bottom saute` pan to medium high. Add olive oil and swirl to coat pan. Add asparagus, green beans (and carrots if using) and stir well to coat vegetables with oil. Sprinkle in salt and pepper and add garlic. Stir constantly 1-2 minutes until garlic is lightly browned. Pour onto serving platter and add a splash of Balsamic vinegar to finish if desired. Can be served hot, room temp or cold.

Nutrition Facts : Calories 133.2, Fat 10.4, SaturatedFat 1.5, Sodium 453, Carbohydrate 9.2, Fiber 3.8, Sugar 2, Protein 3.5

SPICY WHITE BEAN AND SWEET POTATO STEW WITH GREENS

Spicy White Bean and Sweet Potato Stew With Greens image

A flavourful and colourful stew, thanks to the host of vegetables and seasonings. Cook the greens separately to avoid any bitter taste. Because sweet potatoes break down easily, it's important not to cook the stew too long. For a mild, yet still flavourful stew, omit the hot chile. Serve it accompanied with crusty warm bread! From Fresh from the Vegetarian Slow Cooker.

Provided by Katzen

Categories Stew

Time 4h10m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1 lb sweet potato, peeled and cut into 1 inch chunks
1 hot chili pepper, fresh, seeded and minced
1 teaspoon ginger, peeled and grated
1 (14 1/2 ounce) can diced tomatoes
3 cups cannellini beans (canned and rinsed, or cooked) or 3 cups white kidney beans (canned and rinsed, or cooked)
1 teaspoon brown sugar
1/2 teaspoon allspice, ground
1/4 teaspoon cumin, ground
2 bay leaves
3 cups vegetable broth
salt
pepper, freshly ground
2 cups kale or 2 cups greens, chopped, simmered until tender and drained

Steps:

Heat the oil in a large skillet over medium heat. Add the onions, bell pepper, garlic, and garlic. Cover and cook until softened, about 5 minutes.
Transfer mixture to a 4-6 quart slow cooker. Add the potatoes, chile, ginger, tomatoes, beans, brown sugar, allspice, cumin, bay leaves, and stock; season with salt and pepper. Cover and cook on low 4-6 hours.
Close to serving time, stir in the cooked greens. Adjust seasonings, remove bay leaves, and serve.

Nutrition Facts : Calories 366, Fat 5.3, SaturatedFat 0.9, Sodium 655.4, Carbohydrate 67, Fiber 18.9, Sugar 15.5, Protein 15.7

GREEN BEAN AND ASPARAGUS SALAD

Green Bean and Asparagus Salad image

This was delicious with my ham. I added a little balsamic vinegar to mine, and I roasted the tomatoes and onions with the green bean and asparagus mixture (personal preference). I never would have thought of this combination, but it's terrific. Some say add a little Italian dressing and others say top with ricotta. Recipe courtesy of Sarah at allrecipes.com. Serving size is estimated.

Provided by AmyZoe

Categories Vegetable

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

1 lb fresh green beans, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 lb fresh asparagus, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1/2 red onion, chopped
2 cups cherry tomatoes, halved
1/4 cup chopped fresh parsley
kosher salt, to taste
ground black pepper, to taste
1 tablespoon extra-virgin olive oil (optional)

Steps:

Preheat oven to 400. Toss green bean pieces and a tablespoon olive oil in a bowl until the green beans are evenly coated. Spread onto a baking sheet.
Roast green beans in preheated oven until tender, about 10 minutes.
Toss asparagus pieces and a tablespoon of oil in a bowl until the asparagus is evenly coated, spread onto the baking sheet with the partially roasted green beans.
Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl and season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

Nutrition Facts : Calories 68.9, Fat 3.7, SaturatedFat 0.5, Sodium 7.8, Carbohydrate 8.4, Fiber 3.4, Sugar 4.2, Protein 2.8

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