Spicy Red Beans With Fennel Seed Recipes

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SPICY RED BEANS WITH FENNEL SEED



Spicy Red Beans With Fennel Seed image

Prepared in a pressure cooker, kidney beans are cooked with fennel seed and cayenne pepper. This is very good mixed with cubed ham, or in red beans and rice.

Provided by FURB

Categories     Bean and Pea Side Dishes

Time 2h

Yield 10

Number Of Ingredients 5

2 cups dry kidney beans
2 teaspoons salt
1 ½ teaspoons fennel seed
½ teaspoon cayenne pepper
freshly ground mixed peppercorns to taste

Steps:

  • Place beans into a pressure cooker and fill with enough water to cover the beans by 1 inch. Bring to a boil, and boil for 2 minutes. Remove from the heat, drain and cool for 1 hour.
  • Add water to the beans again, filling just enough to cover the beans by 1/2 inch. Season with salt, fennel seed, cayenne pepper and mixed peppercorns. Put the lid on and set the pressure to high, or 15 pounds depending on your indicator. Bring to a boil and cook for 35 minutes. Let the pressure lower naturally before releasing the lid, according to manufacturer's instructions (about 15 minutes). Serve hot.

Nutrition Facts : Calories 125.4 calories, Carbohydrate 22.8 g, Fat 0.5 g, Fiber 5.7 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 470.4 mg, Sugar 0.8 g

SPICY RED BEANS WITH FENNEL SEED



Spicy Red Beans With Fennel Seed image

Prepared in a pressure cooker, kidney beans are cooked with fennel seed and cayenne pepper. This is very good mixed with cubed ham, or in red beans and rice.

Provided by FURB

Categories     Bean and Pea Side Dishes

Time 2h

Yield 10

Number Of Ingredients 5

2 cups dry kidney beans
2 teaspoons salt
1 ½ teaspoons fennel seed
½ teaspoon cayenne pepper
freshly ground mixed peppercorns to taste

Steps:

  • Place beans into a pressure cooker and fill with enough water to cover the beans by 1 inch. Bring to a boil, and boil for 2 minutes. Remove from the heat, drain and cool for 1 hour.
  • Add water to the beans again, filling just enough to cover the beans by 1/2 inch. Season with salt, fennel seed, cayenne pepper and mixed peppercorns. Put the lid on and set the pressure to high, or 15 pounds depending on your indicator. Bring to a boil and cook for 35 minutes. Let the pressure lower naturally before releasing the lid, according to manufacturer's instructions (about 15 minutes). Serve hot.

Nutrition Facts : Calories 125.4 calories, Carbohydrate 22.8 g, Fat 0.5 g, Fiber 5.7 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 470.4 mg, Sugar 0.8 g

FRESH GREEN BEANS, FENNEL, AND FETA CHEESE



Fresh Green Beans, Fennel, and Feta Cheese image

Fresh green beans and fresh fennel cooked until crisp-tender are then briefly sauteed in extra-virgin olive oil, along with fresh basil and crumbled feta cheese.

Provided by FOXLAIRFARM

Categories     Side Dish     Vegetables     Green Beans

Time 16m

Yield 4

Number Of Ingredients 6

1 pound fresh green beans, trimmed
1 fennel bulb, cut into thin slices
¼ cup extra-virgin olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste
¼ cup crumbled feta cheese

Steps:

  • Fill a saucepan half full with water and bring to a boil. Add the green beans and fennel slices; cook until just beginning to become tender, about 4 minutes. Pour into a colander to drain and run under cold water to stop the cooking process.
  • Return the empty pan to the stove and set heat to medium. Pour in the olive oil and let it heat for a minute. Return the green beans and fennel to the pan. Season with basil, salt, and pepper; cook and stir until coated and warm. Transfer to a serving dish and toss with feta cheese.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 13 g, Cholesterol 14 mg, Fat 17.6 g, Fiber 5.7 g, Protein 5.1 g, SaturatedFat 4.3 g, Sodium 251.8 mg, Sugar 2.3 g

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