Cashew Green Beans

Perk up green beans with an Asian flair--teriyaki baste and glaze, tangy mustard and crunchy cashews. From eatbetteramerica.

Cashew Green Beans

BettyCrockerRecipe by BettyCrocker

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20 minutes

20 minutes

8 servings

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Nutrition Info

  • 1 Serving
  • 100
  • 5g
    (Saturated Fat 1g, Trans Fat 0g)
  • 0mg
  • 220mg
  • 11g
    (Dietary Fiber 3g, Sugars 5g)
  • 3g
  • Percent Daily Value*
  • 20%
  • 15%
  • 4%
  • 6%
  • Exchanges
  • 1
  • 1/2
  • 1
  • Carbohydrate Choices
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • E for Excellence

    Nuts contains vitamin E, an antioxidant that helps the body form red blood cells and a healthy circulatory system.

Ingredients

  • 3  cups water
  • 1 1/2  lb green beans
  • 2  tablespoons teriyaki baste and glaze (from 12-oz bottle)
  • 1  tablespoon margarine or butter, softened
  • 1  tablespoon honey
  • 1/4  teaspoon ground mustard
  • 1/2  cup drained roasted red bell peppers (from 7-oz jar), cut into strips
  • 1/2  cup cashew pieces

Directions

  1. 1In 4-quart Dutch oven, heat water to boiling. Add beans. Heat to boiling. Boil uncovered 5 minutes. Cover and boil 3 to 5 minutes longer or until crisp-tender. Drain beans; return to Dutch oven.
  2. 2In small bowl, mix teriyaki glaze, margarine, honey and mustard until well blended. Pour over beans; toss until evenly coated. Stir in bell peppers. Sprinkle with cashews.

Categories: Course, Side Dishes, Vegetables, Cuisine, Asian

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