Traditional recipes

Green Beans with Mint and Satsumas

Green Beans with Mint and Satsumas


  • 1 1/2 Pound green beans, trimmed
  • 2 Teaspoons grated satsuma zest (of about 3 satsumas)
  • 1/2 Cup satsuma juice (of about 3 satsumas)
  • 1 1/2 Tablespoon white or red miso
  • 1/2 Teaspoon freshly ground black pepper
  • 1/3 Cup toasted pistachios, chopped
  • 3 Tablespoons thinly sliced mint leaves


Steam the beans until tender and bright green, about 5 minutes. Meanwhile, in a small bowl, whisk together the zest, juice, miso, and pepper. Place the green beans in a serving bowl or on a platter and drizzle with the miso dressing. Top with the pistachios and mint and serve warm or at room temperature.

Roasted green beans are often dry and leathery we wanted earthy, sweet beans with moist interiors and just the right amount of browning. We start by roasting the beans, covered with foil, with a mixture of oil, salt, pepper, and sugar to l. Read More

  • 4 teaspoons salt
  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • ½ jelly gummies
  • 2 cups liquorice chocolate
  • 2 jelly beans bonbon
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • 12 tbsp butter
  • ¼ cup sugar

Super Easy Green Peas with Mint Recipe

Soooo, how do you like your peas? How do you make them? Do you have a love-hate relationship with them? I personally love them.

I use peas in many recipes of soups, salads, or as a side dish. I have more access to the frozen vegetables here, where I live, but sometimes, I find them at the Farmers Market and buy them in late summer.

So sweet and so delicious!

The recipe today is an &ldquoeasy-peasy&rdquo one! Perfect for a quick dinner and served with some Fried Chicken My Way or Chicken Schnitzels, peas are a delicious choice even for the kids.

You can also serve them to a fancy dinner with this Roasted Bacon Wrapped Pork Tenderloin. You should also try them with the traditional Romanian Meatballs, just like my grandmother used to serve them to us.

I personally love the simplicity of this dish. I love peas in general.

This recipe comes from Ireland, where peas were consumed as early as 14th century.

The most traditional way to eat peas in Ireland is to make the so-called &ldquomushy peas&rdquo cooked using dried peas.

These mushy peas are mixed with butter and served with fried fish, roasted chicken or grilled salmon.

On the other hand, fresh peas should never be cooked until mushy. In Ireland, peas are often served with mint, which we know have a natural affinity.

When I was growing up, we did not have any frozen vegetables available, so for that matter, we were eating lots of peas while in season and lots of canned ones during the winter.

Now, you can find frozen peas all year round, and to tell you the truth, I prefer them when I have no access to fresh ones.

I really think that frozen peas taste better than the canned ones, don&rsquot you think?

For this recipe you will need some basic ingredients:

  • I used green onions because I love them, and they go well with the freshness of the peas and mint. Regular onion or red onion are also good options.

Mint leaves:

  • I used fresh but sometimes we do not have access to fresh mint, so you can go ahead and use dried mint.

What kind of oil do I need:

  • I usually have in the kitchen olive oil and sunflower oil. However, you can try butter as well, if this is what you like. The fat is used to saute the onions before adding the peas.

How To Make This Super Easy Green Peas Recipe:

  • In a little sauce pan warm up a little bit of oil and add the chopped onion. Saute it until translucent.
  • Add the green peas and a little bit of water and simmer until the peas are soft but not mushy, and the water reduces to half.

Add chopped mint, salt, and pepper to taste and toss everything together. Serve warm with your favorite piece of meat as a side dish.

This dish is extremely easy to make and delicious. Even your kids will love it.

The mint brings lots of flavor to the peas and makes them really delicious. Overall, it is a basic recipe that is worth trying.

Note: Many recipes out there require sugar to cook the peas. I say that sugar is unnecessary because peas are usually a sweet vegetable that doesn&rsquot require much to taste delicious.

  • 2 quarts cold water
  • 2 stalks fennel plus 1/2 cup diced fennel bulb, divided
  • 2 bay leaves
  • 1 small bunch fresh thyme
  • ½ teaspoon black peppercorns
  • 2 3-inch pieces orange zest
  • 8 ounces Parmesan cheese rinds
  • 1 cup diced tomato
  • ½ cup diced carrot
  • ½ cup diced green beans
  • ½ cup diced leek
  • 1 (15 ounce) can no-salt-added white beans, rinsed
  • ¼ teaspoon crushed red pepper
  • 6 cups chopped escarole
  • 4 cups spinach, stemmed
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 3 cups lightly packed basil leaves
  • 1 cup lightly packed mint leaves
  • ¾ cup grated Parmesan cheese
  • 2 teaspoons chopped garlic
  • ¼ teaspoon crushed red pepper
  • ¼ cup extra-virgin olive oil

To prepare soup: Bring water to a boil in a large pot over medium-high heat. Wrap fennel stalks, bay leaves, thyme, peppercorns and orange zest in cheesecloth and tie with kitchen string. Add to the pot along with Parmesan rinds. Adjust heat to maintain a simmer, partially cover and cook for 30 minutes.

Stir in diced fennel, tomato, carrot, green beans, leek, white beans and crushed red pepper. Partially cover and simmer until the vegetables are very tender, about 30 minutes.

Meanwhile, prepare pistou: Combine basil, mint, grated Parmesan, garlic and crushed red pepper in a food processor. Process until the herbs are finely chopped. Scrape down the sides. With the motor running, stream in oil and process until mostly smooth.

Remove the Parmesan rinds and sachet from the soup. Stir in escarole and spinach cook until wilted, about 5 minutes. Season with salt and pepper. Serve topped with the pistou.

Greek Lemon-Mint Beans and Vegetables

This dish is simple, hearty comfort food with lots of great flavor. Please improvise-add rosemary instead of dill, or green beans instead of zucchini, for example. However, we promise that if you just make the recipe as is, you will enjoy an easily prepared, completely satisfying supper.

Occasion Casual Dinner Party, Family Get-together

Recipe Course Main Course, Side Dish

Dietary Consideration Egg-free, Gluten-free, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian


  • 1 1/2 cups chopped onions
  • 2 garlic cloves, minced or pressed
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 cups diced carrots
  • 1 1/2 cups seeded and diced red or green bell peppers
  • 2 cups diced zucchini
  • 1/4 teaspoon red pepper flakes
  • one 15-ounce can artichoke hearts in brine, drained and chopped
  • one 15-ounce can white beans , rinsed and drained (1 1/2 cups)
  • one 15-ounce can diced tomatoes , or 2 cups diced fresh tomatoes
  • 2 tablespoons minced fresh mint , or 2 teaspoons dried
  • 1 tablespoon minced fresh dill
  • 1/4 cup fresh lemon juice
  • Salt
  • Ground black pepper


In a large covered skillet or soup pot on medium low heat, cook the onions, garlic, and salt in the oil until the onions are translucent, about 10 minutes.

Add the carrots and bell peppers and continue to cook for about 3 minutes, or until the carrots begin to soften.

Add the zucchini and red pepper flakes and dried mint, if using, and cook for about 3 minutes.

Stir in the artichoke hearts, beans, and tomatoes, cover, and simmer until all the vegetables are tender but still brightly colored, about 10 minutes.

Stir in the fresh mint, if using, and the dill and lemon juice.

Season with salt and black pepper to taste. You may want more mint and dill.

Serving and Menu Ideas

Serve on a bed of orzo, couscous, or rice, topped with feta cheese or chevre. You don’t really need anything else, except maybe a salad.

2. Broad beans with black pudding and mint

Spanish style broad beans with black pudding and mint. Photograph: Rachel Kelly Photograph: Rachel Kelly

Niki Segnit’s mentions the flavour pairing of black pudding and mint in The Flavour Thesaurus. I wasn’t convinced at first, but was definitely intrigued by the Spanish combination of morcilla, beans and mint. Needless to say I was completely won over and it seems the perfect dish as yet another damp squib of an English summer ends.

250g broad beans, podded
2-3 tbsp olive oil
150g black pudding (or morcilla), cut into chunks
1-2 garlic cloves, very finely sliced
half tsp fennel seeds
90ml chicken stock
a small handful of fresh mint, chopped
salt and freshly ground black pepper

Pod the broad beans. Steam them either in lightly boiling water or in the microwave for 3 minutes. Drain and hold under cold running water. Then remove the skins. They may pop out of their skins quite easily. Alternatively use the point of a sharp knife to make a small nick in the skin and then squeeze.

Heat about 2 tablespoons of oil in a frying pan. Fry the chunks of black pudding for a few minutes, until cooked through. Remove from the pan and set aside.

Add more oil to the pan if necessary. Add the garlic and fennel seeds. Fry for about 2 minutes, before adding the broad beans and stock. Bring to the boil and simmer for 4 minutes.

Add the cooked black pudding. Season to taste.

Stir through chopped mint and serve with crusty bread.

Notes about this recipe

Member Rating


Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.

Green beans with mint, dill, lemon and feta:

recipe from Bon Appetit
serves 4 as a side dish

I cut the original recipe in half as it served 8 people and I’m only serving my family of 4. If you want to make a larger batch then just double the quantities below.

  • 3/4 pound green beans, trimmed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh mint leaves, chopped or torn
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon matchstick-size strips lemon zest – I just zested a whole lemon
  • 1 tablespoon fresh lemon juice
  • 1-2 tablespoons crumbled feta cheese – Feel free to use more cheese if you want, I think these beans are great on their own without tons of cheese
  • optional – freshly ground pepper and kosher salt to taste – We didn’t add any salt or pepper, as we thought the beans tasted perfectly as they were

Bring a large pot of well-salted water to a boil. While your water is coming to a boil, wash and trim up your green beans. You just want to trim a tiny bit off of the stem side. The other tip is fine to leave on.

Toss the beans into the salted and boiling water, (you’re basically blanching them) and cook the beans until just tender 3-4 minutes (depending on the size of your green beans).

I always cook my beans for exactly 3 minutes and they are perfect!

Note: Timing can vary depending on the size of your vegetable. There is only one sure way to tell if your vegetable is done: put it in you mouth and eat it.

Transfer the beans with either a slotted spoon or mesh strainer to a bowl of ice water. This stops the cooking of the beans.

Drain the beans, dry them off, and set them aside.

Zest the lemon into matchstick-sized strips and squeeze 1 tablespoon of fresh lemon juice. I used this zester below which is different than my microplane one.

Wash and chop up your mint and dill and measure out your feta cheese.

Now that all of your ingredients are prepped, let’s make the salad.

Get out a large bowl and toss together the beans, 2 tablespoons olive oil, 2 tablespoons fresh mint, 1 tablespoon dill, 1 tablespoon lemon juice, lemon zest and feta. Feel free to season the beans with a pinch of salt and pepper. I didn’t add any salt or pepper, as I thought the beans were perfect the way they were.

You can also add more mint, dill, lemon juice or feta to taste as well. I mean it’s a salad, so feel free to add and delete what you wish.

Serve up the salad immediately.

Green Beans and Mint with Crispy Browned Butter Panko and Tahini Maple Dressing

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25
  • Yield: 6 servings 1 x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: North American


These roasted green beans are tossed with a tahini maple dressing, tart sumac and crispy brown butter panko. It's one of my favourite green bean recipes!


  • 1 lb. green beans, washed and trimmed
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon butter (or oil to keep this vegan)
  • ¼ cup panko (if glu ten free is important to you use a glu ten free breadcrumbs)
  • ¼ cup mint, thinly sliced
  • 1 teaspoon sumac

For the dressing:

  • 2 tablespoons tahini*
  • 2 tablespoons maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon plus 1 teaspoon water
  • 1 teaspoon ume plum vinegar*
  • 1 garlic clove, minced


  1. Preheat the oven to 375. Line a baking sheet with parchment paper.
  2. Place the beans on the prepared baking sheet and toss them with the oil. Bake in the oven for 10 minutes, or until they have just started to soften.
  3. While the beans are roasting prepare the panko. Heat the butter in a small frying pan over medium high heat until it is very frothy. Once the froth begins to settle down remove the pan from the heat and, using a spoon, remove the froth and discard it. Place the pan back on the heat until the bits in the bottom are nicely browned. Remove the pan from the heat and stir through the panko. Note: if you are using oil simply heat it and toss it through the panko.
  4. In a large bowl mix together all the dressing ingredients. When the beans are slightly tender but still have a bit of crunch remove them from the oven and put them in the bowl with the dressing. Add the panko, mint and sumac and toss everything together well.
  5. Serve immediately with a little extra sumac sprinkled over top.

Make ahead:

  1. You can prepare the dressing and panko up to a day ahead. The beans can be laid out on a baking sheet with the oil and kept on your counter, covered, for up to 8 hours. Put them in the oven to cook 10 minutes before you want to serve them.


Tahini is found in most grocery stores, near the peanut butter.

Ume plum vinegar can be found in some well-stocked grocery stores or online here.

Did you make this recipe?

If you love this recipe as much as I do, be sure to leave a review or share it on Instagram and tag @TheEndlessMeal.

How to Snap Beans

Snapping beans by yourself can get tedious, but when done as a family project, it&aposs actually fun, relaxing, and a great opportunity to tell jokes and stories.

Watch the video: Φασολάκια λαδερά. Άκης Πετρετζίκης (January 2022).