Sauteed Haricots Verts Red Bell Peppers And Pine Nuts Food

ROASTED HARICOTS VERTS

Roasted Haricots Verts image

Provided by Ina Garten

Time 20m

Yield 8 servings

Number Of Ingredients 3

Ingredients

2 pounds haricots verts
Good olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Trim the stem ends only from the haricots verts and place them on two sheet pans. Drizzle the beans with 2 tablespoons of the oil (total) and spread them out in one layer. Sprinkle them with 1 1/2 teaspoons salt and 1 teaspoon pepper. Roast for 10 minutes, until crisp-tender. Serve hot.

CRISP HARICOTS VERTS WITH PINE NUTS

Crisp Haricots Verts with Pine Nuts image

Provided by Melissa Clark

Categories Nut Side Thanksgiving Vegetarian Dinner Pine Nut Green Bean Fall Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 6

Ingredients

2 pounds haricots verts, trimmed
5 tablespoons unsalted butter
3/4 cup pine nuts
1 1/2 tablespoons fresh oregano, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Have ready large bowl ice water. In large pot boiling salted water , blanch haricots verts until crisp-tender, 2 to 3 minutes. Drain, then plunge into ice water to stop cooking. Drain again and pat dry. (Haricots verts can be blanched 1 day ahead, drained and patted dry, and refrigerated until ready to use.)
In large skillet over moderately high heat, melt butter. Cook, uncovered, until dark golden and fragrant, 2 to 3 minutes. Stir in pine nuts and toast, stirring, until golden, about 30 seconds. Add haricots verts, oregano, salt, and pepper; toss until heated through. Serve warm or at room temperature.

SAUTEED HARICOTS VERTS

Sauteed Haricots Verts image

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

Kosher salt
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes

Steps:

Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

SAUTEED GREEN BEANS, RED BELL PEPPERS AND PINE NUTS

Sauteed Green Beans, Red Bell Peppers and Pine Nuts image

The garlic and pine nuts enchance the flavour of this wonderful vegetable dish. The beans are tender and the red bell peppers add a nice color. I served this with chicken and rice.

Provided by heather in Ont

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 lbs green beans
1 1/2 tablespoons olive oil
2 medium red bell peppers, seeded,cut into 1/2 inch dice (2 cups)
3 tablespoons butter
2 cloves garlic, minced
1/2 cup toasted pine nuts

Steps:

Cook green beans in large pot of boiling salted water until crisp-tender about 4 minutes.
Drain; rinse with cold water to cool quickly and drain again.
Heat oil in skillet over medium high heat.
Add peppers; sauté until just tender, about 5 minutes Add butter to same skillet; melt.
Add garlic; suaté for approx.
1 minute.
Add green beans and sauté until heated through about 5 minutes Mix in nuts; season with salt and pepper.

Nutrition Facts : Calories 203.6, Fat 17.1, SaturatedFat 4.7, Cholesterol 15.3, Sodium 49, Carbohydrate 12.3, Fiber 5.1, Sugar 3.7, Protein 4.1

SAUTEED HARICOTS VERTS, RED BELL PEPPERS, AND PINE NUTS

Sauteed Haricots Verts, Red Bell Peppers, and Pine Nuts image

Categories Sauté Christmas Quick & Easy Pine Nut Green Bean Bell Pepper Winter Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 1/2 pounds haricots verts (or other slender green beans), trimmed
1 1/2 tablespoons olive oil
2 medium-size red bell peppers, seeded, cut into 1/2-inch dice (2 cups)
3 tablespoons butter
2 garlic cloves, minced
1/2 cup pine nuts, toasted

Steps:

Cook haricots verts in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse with cold water to cool quickly and drain again.
Heat oil in large skillet over medium-high heat. Add peppers; sauté until just tender, about 5 minutes. Add butter to same skillet; melt. Add garlic; sauté until fragrant, about 1 minute. Add haricots verts. Sauté until heated through, about 5 minutes. Mix in nuts; season with salt and pepper. Transfer to bowl.

ROASTED BELL PEPPER SALAD WITH PINE NUTS

Roasted Bell Pepper Salad with Pine Nuts image

Categories Salad Nut Side Roast Vegetarian Buffet Pine Nut Bell Pepper Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 24 servings

Number Of Ingredients 6

Ingredients

6 large red bell peppers, halved, seeded
6 large yellow bell peppers, halved, seeded
6 large orange bell peppers, halved, seeded
8 tablespoons extra-virgin olive oil
3 tablespoons (or more) balsamic vinegar
1/2 cup pine nuts, toasted

Steps:

Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.

STUFFED RED BELL PEPPERS WITH RICE, PINE NUTS AND CURRANTS

Stuffed Red Bell Peppers With Rice, Pine Nuts and Currants image

Choose peppers that can stand up easily, as they are baked upright. Garnish with lemon wedges. Published in the Jerusalem Post, Sept. 07.

Provided by Yaffa

Categories Peppers

Time 1h45m

Yield 6-7 serving(s)

Number Of Ingredients 13

Ingredients

5 tablespoons extra virgin olive oil
3 onions, finely chopped
3/4 cup long-grain white rice
1/4 cup pine nuts
2 tablespoons raisins
2 small tomatoes, chopped
1 -2 tablespoon of fresh mint or 2 teaspoons dried mint
1/4 teaspoon ground allspice
1/2 teaspoon sugar
1/2 teaspoon lemon juice
salt and pepper
2 3/4 cups vegetable broth
6 -7 small red peppers (total weight about 1-1 1/3 kg.)

Steps:

Heat 3 T olive oil in a saute pan, add onions and saute over medium heat for 10 minutes. Add rice and pine nuts and stir 5 minutes over low heat. Add currants, tomatoes, mint, allspice, sugar, lemon juice, salt and pepper; cook 2 minutes.
Add 1 1/4 cups broth and bring to a boil. Cover and cook over low heat for 12 minutes or until liquid is absorbed.
Taste and adjust seasoning; rice will be only partially cooked.
Preheat oven to 175°C Cut a slice off stem end of peppers, leaving stem on. Reserve slice; remove core and seeds from inside pepper.
Spoon stuffing into peppers and cover with reserved slices.
Stand them in a baking dish in which they just fit.
Add 1 1/2 cups broth or hot water to dish.
Sprinkle peppers with 2T oil.
Cover and bake for 1 hour or until peppers are tender, basting occasionally and adding a little more water if needed.

Nutrition Facts : Calories 281.5, Fat 15.6, SaturatedFat 1.9, Sodium 6.8, Carbohydrate 33.6, Fiber 3.3, Sugar 8.8, Protein 4.1

HARICOTS VERTS AND RED PEPPERS WITH ALMONDS

Haricots Verts and Red Peppers with Almonds image

Categories Nut Pepper Vegetable Side Christmas Quick & Easy Winter Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 16

Number Of Ingredients 4

Ingredients

1 cup sliced almonds
7 red bell peppers (about 3 1/2 pounds)
2 tablespoons olive oil
2 1/2 pounds haricots verts (French thin green beans) or regular green beans

Steps:

Preheat oven to 350°F.
In a baking pan toast almonds in one layer in middle of oven 10 to 15 minutes, or until lightly colored. Cut bell peppers into 2-inch-long strips. In a 12-inch heavy skillet heat 1 tablespoon oil over moderate heat until hot but not smoking and cook half of peppers, stirring frequently, until crisp-tender, about 12 minutes. Transfer cooked peppers to a serving bowl. Cook remaining peppers in remaining tablespoon oil in same manner and transfer to bowl.
In a 4-quart kettle half filled with boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or about 6 minutes for regular green beans. Drain beans in a colander and transfer to bowl. Toss vegetables with almonds and salt and pepper to taste.

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