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Full Online Book HomeLearning KitchenVegetables - Green Beans - Hot Sesame Green Beans
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Vegetables - Green Beans -  Hot Sesame Green Beans Post by :reddog Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3465

Click below to download : Vegetables - Green Beans - Hot Sesame Green Beans (Format : PDF)

Vegetables - Green Beans - Hot Sesame Green Beans

1 1/2 pounds green beans, ends trimmed
1 teaspoon toasted sesame oil
1 teaspoon hot sesame oil
salt
2 teaspoons unhulled sesame, toasted


Preheat oven to 450 degrees F. Place rack in upper third of oven.

Place beans on large (preferably nonstick) jelly-roll pan (don't have to be in a single layer). Drizzle with oils, season generously with salt and toss to coat. Roast in oven at 450 degrees for 4 minutes. Toss and roast for 4 more minutes.

Transfer to serving dish. Garnish with sesame seeds.
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Vegetables - Green Beans -  Joe's Green Beans Vegetables - Green Beans - Joe's Green Beans

Vegetables - Green Beans -  Joe's Green Beans
2 lbs. green beans, trimmed 4 Tblsp. olive oil 2 - 4 cloves garlic, finely chopped 3 Tblsp. lemon juice 1 Tblsp. grated lemon rind Salt and freshly ground pepper to taste 1/2 cup freshly grated Parmesan cheese Boil or steam the beans until tender but crisp. Drain and set aside. Heat the olive oil in a skillet over moderate heat and sauté the garlic 1 minute. Add the beans and shake the skillet to coat with the oil. Add the lemon juice, lemon rind, salt, and pepper, shaking the pan to combine. Serve sprinkled with the Parmesan cheese. Serves 4
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Vegetables - Green Beans -  Green And Yellow Bean Salad With Sweet White Corn And Tarragon-dijon Vinaigrette Vegetables - Green Beans - Green And Yellow Bean Salad With Sweet White Corn And Tarragon-dijon Vinaigrette

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Source: Cooking.com 2 cups green beans, halved 1 cup yellow wax beans, halved 5 cups fresh white corn kernels (from 6 ears) 1 cup finely chopped red bell pepper 1/2 cup finely chopped red onion 1/4 cup white wine vinegar 1/4 cup Dijon mustard 2 tablespoons chopped fresh tarragon 2 garlic cloves 1/2 cup vegetable oil 1/4 cup olive oil Cook green and yellow beans in large pot of boiling salted water until crisp-tender, about 4 minutes. Drain and rinse beans under cold water to cool. Pat dry with paper towels. Combine beans, corn, bell pepper and onion in large bowl.
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