Cheesy Baked Green Beans | Delish
Get the full recipe from Delish:
INGREDIENTS
2 lb. green beans, cleaned with ends removed
1/2 c. heavy cream
2 garlic cloves, thinly sliced
2 tsp. lemon zest
1 c. mozzarella
2/3 c. freshly grated Parmesan, plus more for garnish
kosher salt
pinch red pepper flakes
DIRECTIONS
1. Preheat oven to 400°. Place green beans into a shallow baking dish or skillet. Pour cream over beans and scatter garlic and lemon zest.
Season with salt and red pepper flakes.
2. Sprinkle with mozzarella and Parmesan and bake until beans are tender and cheese is melted, 25-30 minutes. If desired, broil until cheese is browned. Garnish with more parm and serve.
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Crispy Roasted White Beans | Food Channel L Recipes
Crispy roasted white beans is a very fave snack. Super easy to make and very yummy! :)
@FoodChannelLN - a new recipe every Tuesday and Thursday! Recipes for delicious and homemade food!
Ingredients for 4 servings:
600 g jar butter beans
1 tsp dry garlic
1 tsp smoked paprika
½ tsp dried peppermint
1 tsp dry oregano
50 ml olive oil
1 tbsp red wine vinegar
Salt and black pepper
Music: epidemicsound.com
#bean #appetizer #vegetarian
Our Vegan Cheese Sauce Recipe & Pesto Butterbeans! Mmmm ❤️ ~ What I Ate
Food & recipe info listed below! ???????????? If you want to skip my chatty bits here are time codes for the foodie bits!
Seedy Hummus Toast 1:00
Pesto Butterbean Salad 2:45
Cheesy Mushroom Gnocchi with spinach & pine nuts 6:47
Previous Videos:
A Month of Daily Yoga
Weekly Vegan Meal Planning
???? Follow Me ????
Instagram @_Kiera_Rose_
Twitter @_Kiera_Rose_
Patreon
The yoga routine I did
✨???? FOOD STUFF ????✨
BREAKFAST
Tesco High Protein Farmhouse Bread
Tesco Reduced Fat Hummus
Chia Seeds
Flaxseeds
Hemp Seeds
Sunflower Seeds
Nutritional Yeast
(I feel like lemon juice on top could be nice too?)
LUNCH
Deliciously Ella Pesto Butterbean Salad
I didn't use the amount of basil, oil or pine nuts listed in the recipe, and I used extra garlic! But it was still yum!
DINNER
De Cecco Gnocchi Di Patate (the only vegan gnocchi I've found in stores. I get mine in Sainsbury's, near the pasta)
Pine Nuts (I toast them in with the mushrooms for a few minutes)
Mushrooms
Spinach
Cheese Sauce:
Nutritional Yeast
Plant Milk
Vegan Cream:
Provamel
(stocked in Holland & Barrett sometimes)
Alpro
Black Pepper
Salt
Garlic Powder
Arrowroot Powder/Cornstarch
Gnocchi tip! As soon as they're all floating, they're done. That's how I cook them anyway. I often find the time on packets isn't exactly right, so I mostly judge by their floaty-ness.
ADJUSTING YOUR SAUCE...
Cheesier - more nutritional yeast
More Flavourful - more salt, pepper and/or garlic powder
Thicker - more arrowroot powder/cornstarch
Thinner, or more sauce needed - more milk
We begin with the entire carton of cream in a pan, then add everything else and adjust as we go.
Top the finished dish off with an extra sprinkle of black pepper ????????
Hope this is easy to follow, and if you make it I hope enjoy it!
PS. I thought I should include that I take a supplement called Veg1 from The Vegan Society.
????
Music ????
End Screen Music: 'Fuel To Fire by Rani-Leigh Lindquist:
Epidemic Sound:
Quotes 1 - Anders Bothen
Lets Bounce - Gavin Luke
Frantic Tree House 2 - Bo Jarpehag
Lush Dreams - Anders Bothen
✉️ Business Email Only: kiera.rose@nvc-networks.com
Please note, these emails go to my management.
This video is not sponsored.
GARLICKY CREAMED BUTTER BEANS ????
You guys LOVE our bean recipes so welcome back to our new series FULL OF BEANS, where we’re going to be showing YOU some awesome and tasty recipes all designed around the bean! Our next episode centres around the gloriously tasty and silky smooth butter bean! This one-pot dish is ready in under 30 mins and packed full of flavour!
For the full recipe ➡️
Crunchy Mediterranean Beans ???? vegan recipes
You will love this crunchy, cheesy, and protein rich (35 g) bean snack! It’s a super quick and easy plant-based recipe.
.
???????? Crunchy Mediterranean Beans Snack Recipe
1 (15oz) can butter beans, giant beans, lima beans (or 240 g cooked beans)
¼ cup (60 ml) almond butter (or tahini)
1 tsp onion powder
½ tsp garlic powder
½ tsp paprika powder
½ tsp salt
fresh rosemary
.
#beans #snack #plantbased
GREEK WHITE beans, TOMATOES AND FETA CHEESE STEW & LEMON PARSLEY PESTO
Cold nights, warm hearts... this stew is just what we need for a cozy, hearty, nutritious and comforting dining experience. I'm in love, and I think you will be too! Trust me, this Greek white beans, tomatoes and feta cheese stew & lemon parsley pesto is a perfect balance between fresh and bold flavors and you're just going to love it!
CJ
INGREDIENTS:
FOR THE BEANS STEW:
1/3 cup of olive oil
1 large onion largely chopped
3 garlic cloves, whole
1 pound giant butter or lima beans, soaked in water overnight or cooked canned beans
1 bay leaf
1 can of good quality Italian tomatoes (28 ounces)
salt to taste
black pepper to taste
dried oregano to taste
Crushed red chili flakes to taste
1 to 2 teaspoons of sugar
1 pound of fresh spinach
Vegan feta cheese
FOR THE LEMON PARSLEY PESTO:
1 bunch of fresh parsley
Salt to taste
Black pepper to taste
The zests of 1 lemon
The juice of 1 lemon
Olive oil
METHOD:
COOKING THE BEANS:
Method 1:
Soak the beans in water overnight, drain the water, add the beans to a pot, add a bay leaf, cover with water and cook it in a pressure cooker for about 30 minutes or according to the beans package instructions.
Drain the water and the beans are ready.
Method 2:
Add the beans to a pot, add a bay leaf, cover with water, bring to a boil then simmer them for 1 hour. After 1 hour, transfer the beans and the cooking water to a pressure cooker and cook them for about 30 minutes or according to the beans package instructions.
MAKE THE LEMON PARSLEY PESTO:
Blend all the ingredients for the pesto, reserve.
MAKE THE BEANS STEW:
Add the olive oil to a pan, when heated, add the onions and the garlic, let them cook in low heat for about 15 minutes or until the garlic is completely soft and tender.
Add the tomato sauce, salt, pepper, oregano, sugar, and crushed red chili flakes and let it cook for about 25 minutes on medium-low heat.
Add the cooked beans and the spinach and let it cook for about 5 minutes.
Transfer the beans stew to a serving dish, sprinkle with vegan feta cheese and the lemon parsley pesto, and serve it with a side of fresh bread, or rice, or a fresh greek or green salad!
???? PRINTABLE RECIPE:
???????? Dimitra's channel:
❤️ My vegan TVP recipe:
❤️ My vegan homemade butter:
❤️ My homemade tomato sauce:
❤️ My vegan mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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MUSIC:
BLUEBIRD”
E's Jammy Jams - YouTube Music
“QUERIDA”
Cornelio- Epidemic Sound
“OAK CITY”
Sarah the Instrumentalist - EPIDEMIC SOUND
“MY GEMINI”
Mama Zula - Epidemic Sound
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GREEK WHITE BEANS, TOMATOES AND FETA CHEESE STEW & LEMON PARSLEY PESTO recipe by Chef Jana Pinheiro