SALAD: Cook the green and yellow beans in large pot of boiling salted water until crisp-tender, approximately 5 minutes.
Drain, rinse under cool water and drain again.
In a serving bowl combine the cooked beans with the sun dried tomatoes, red onion and fresh basil.
VINAIGRETTE: In a small glass container whisk together the olive oil, red wine vinegar, sugar and black pepper.
Add the vinaigrette to the beans and toss to coat. Chill 1-4 hours.
Dry-fry the cashews in wok or large skillet on medium heat for 1 min, Remove from pan. Heat 1 tbsp of the oil in the wok on high heat. Add the peppers, onion, carrots and water chestnuts; stir-fry for 7-8 mins until lightly golden and softened. Remove from pan using a slotted spoon.
Add remaining oil to pan. Stir-fry chicken on high heat for 5 mins. Return vegetables and cashews to pan; toss.
Add yellow bean sauce and 1/4 cup cold water. Toss for 1-2 mins until heated through.
Blanch beans in boiling salted water for 4 mins, until just tender. Shock in ice water then drain. Place in a serving dish along with tomatoes and shallot.
Whisk together lemon zest, lemon juice, capers and olive oil. Season to taste. Drizzle over beans and toss to coat.
Brown beef with onion, salt and pepper; drain. Mix with remaining ingredients using water from yellow beans. Add chili powder. Bake 45 minutes in casserole dish at 350\u00b0.
Bring 4 cups water to a boil in a medium saucepan. Cook the beans in boiling water for 5 minutes or until crisp-tender. Drain and rinse with cold water; drain.
Combine tomato and next 4 ingredients (through pepper) in a bowl. Divide beans evenly among 8 plates. Top each serving with 1/4 cup tomato mixture. Sprinkle each serving with 1 tablespoon slices basil and 1 tablespoon cheese.
You may also just mix and toss everything together.
Finely chop beans and onions. (Cut into large pieces
n flour with baking powder and salt. Blend to make stiff
large zip lock back and combine thoroughly. Add the chicken
inegar, cranberry juice, honey and salt and white pepper to taste.
Clean red, green and yellow peppers and dry well.
Cook tomatoes, rub through colander and remove seeds.
Cook into thick sauce.
Fry peppers in oil slowly until tender.
Add 4 or 5 hot peppers to about 1 average size sweet pepper in jar.
Pour boiling tomato sauce over peppers and seal.
Salt to taste.
n a bowl. Add fish and stir to coat.
Sauce
mins.
Meanwhile, blanch green and yellow beans in boiling salted water
Blanch green and yellow beans in boiling salted water for 1 min, until just tender. Shock in ice water until cool then drain.
Transfer blanched beans to a large serving bowl along with cannellini beans, arugula, onion, olives and capers. Whisk together olive oil and lemon juice. Drizzle over bean mixture and toss to combine. Top with tuna and season to taste.
ver generously and leave them
he beans will foam up and overflow the pot. Occasionally,
Place beans in a saucepan and cover with water; bring to
Prepare vermicelli and Hokkien noodles according to package
Remove from the pan and drain on paper towels. Add
ps water with the salt and add the noodles. While they
Preheat oven to 350 degrees.
Place frozen beans in a saucepan and cover with water.
Place on stove top and bring to a boil. Boil for 3 minutes. Drain.
In a large bowl, combine cooked beans, salad dressing, and cheese.
Place mixture into a greased casserole.
Bake at 350 degrees for 15 minutes.
Top with croutons and serve.