Baby Beans With Orange Crumble Recipes

Steps:

• Fill a pan with 2 inches water and bring to a boil. Add orange peel and beans. Cook 5 to 6 minutes, beans should remain bright green with a snap to them. Drain beans and return to pan. Remove peel. Toss with butter, salt and chives then transfer to a serving dish.

Steps:

• Preheat the oven to 350°F. Prepare 4 8-ounce oven-safe glass jars.
• In a medium bowl, combine blueberries, orange slices (with the white pith removed), fresh lemon juice, honey, 2 tablespoons almond flour and a pinch of salt.
• Toss the fruit well to coat, set aside.
• In a small bowl, combine 1/4 cup almond flour with coconut oil, hazelnuts, sea salt, quick oats, sugar and cinnamon.
• Spoon the fruit mixture evenly into the glass jars, then top with the hazelnut crumble mixture.
• Bake until the juices are bubbling and the crumble is fragrant, about 25-30 minutes.
• Check frequently to be sure the crumble isn't burning, and cover with aluminum foil if it's browning too quickly.
• Remove from the oven and cool slightly.
• Top with ice cream, whipped cream or yogurt.
• Store crumbles covered in the refrigerator for up to 3 days.

Steps:

• Preheat oven to 350 degrees F.
• At an angle, cut weiners into 1/2" slices.
• In a bowl, mix 1/2 of the weiner slices, beans, soup mix, sugar, water, mustard, catsup & curacao together and pour into a baking dish.
• Arrange the rest of the weiner slices on top of the beans & push them down slightly, making them even with the top of the beans.
• Bake for 60 minutes & enjoy!

Steps:

• Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
• Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.