Green Beans With Cashews
"This comes from America's Everyday Diabetes Cookbook. A nice change of pace."
photo by mersaydees
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1 lb green beans, trimmed and broken into 1 inch lengths
- 2 tablespoons olive oil
- 1⁄2 cup slivered red onion
- 1⁄3 cup unsalted cashews
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 3 -5 sprigs fresh parsley, chopped
directions
- Place green beans in a pot of boilling water and cook for 5 minutes.
- Drain beans and immediately place in a bowl of ice-cold water, drain and set aside.
- In a large skillet, heat olive oil over medium-high heat for 30 seconds.
- Add onions, cashews, salt and pepper.
- Stir-fry for 2 to 3 minutes or until onions are softened.
- Add the cooked green beans, raise heat to high, stir-fry for 2 to 3 minutes or until beans feel hot to the touch.
- Take care not to burn the cashews during process.
- Transfer the beans to a serving plate and garnish with chopped parsley.
- Serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I cant believe I hadnt made these before, well, I'm glad I made them now! So easy and delicious, thank you Paula, made for International Agents of QUEST -
We always love green beens and your recipe as well. I roasted the cashews in a dry skillet and added then just before serving. I almost forgot the parsley, but I realized this just before serving!<br/>Made for Culinary Quest 2014. -
This is so easy and delicious; what I'd expect at a fine restaurant. I made as directed using tri-colored beans from our local farmers' market. Thanks, PaulaG! Made for Aussie Kiwi Recipe Swap #79, Group 1. -
The more I ate these, the more I liked them! I added a bit more salt, and loved every bite of this recipe. Thanks for sharing! -
Very good and easy. I had a bunch of fresh green beans from my dad, had to use them in a creative way. The green beans were the star of my meal. I served them with simply seasoned grilled chicken breast and the 90 second garlic rice. Easy and quick, not to mention good for you. I did think something was missing, so I added a few tablespoons of lemon juice and extra salt. Thanks for posting!
see 4 more reviews
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
