Fancygreenbeans Recipes

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cover and cook for 4-6 minutes or until crisp-tender. Drain and immediately place beans in ice water. Drain and pat dry., In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain., Meanwhile, in a small bowl, combine the teriyaki sauce, honey and butter. Saute pepper and onion in drippings until tender. Add the beans, teriyaki mixture, bacon, cashews and lemon juice; heat through.

Steps:

• Place a large nonstick skillet over medium heat. Pour in the vegetable oil. Spread the ham in the skillet in a thin layer. Cook, stirring occasionally, until it turns brown and crispy. Remove half of the ham shards from the skillet and place on a paper-towel lined plate. Leave the remaining ham and any fat that has rendered in the skillet.
• Add the green beans, chicken stock, pepper and salt to the skillet. Reduce the heat to medium-low and simmer, stirring occasionally, until the stock reduces and darkens in color and the beans are soft but hold their shape, about 30 minutes. Pour into a serving platter and sprinkle with the reserved crispy ham.

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

Steps:

• Teriyaki-Honey Sauce:.
• In a small bowl, stir together the teriyaki suace, honey and melted butter.
• Bring a large pot of water to a boil.
• Drop in the beans and cook for 4-5 minutes, or until the beans are bright green.
• Drain the beans in a colander, then plunge them into ice water.
• Drain again and set aside.
• In a skillet, cook the bacon until very crisp.
• Crumble and set aside.
• Saute the peppers, onion and garlic in the hot bacon fat for 2-3 minutes.
• Add the beans, cashews and bacon to the skillet and heat through.
• Add the teriyaki-honey sauce and toss gently.
• Add the lemon juice and toss again.
• Enjoy.

Steps:

• Open and drain green beans.
• Place green beans in a pot and add water.
• Cook on medium heat.
• Add green pepper, onion, bacon bits,soy sauce and accent.
• Turn heat down to low,cover and simmer for 15 minutes.
• Note: You can drain water off beans after cooking (optional).

Steps:

• In a small bowl, stir together the teriyaki sauce, honey, and butter.
• Fill a bowl with cold water and ice cubes.
• Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.
• In a skillet, cook the bacon until very crispy, crumble and set aside. Saute the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

Steps:

• Place bacon into a large saucepan over medium heat.
• Cook until browned, stirring occasionally.
• Add the mushrooms and garlic, and reduce the heat to medium-low.
• Let cook for a few minutes to soften the mushrooms.
• Stir in the green beans and soy sauce, and heat through.

Steps:

• In a large deep skillet, cook bacon over medium-high heat until evenly browned. Remove bacon to paper towels, and reserve drippings in the skillet.
• Place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. Cover, and bring to a boil over medium-high heat. Cook for 8 to 10 minutes, until bright green and tender. Drain.
• Place the green beans into a 2 quart casserole dish. Spread the onions in a layer over the green beans. Place bacon strips in a layer over the onions. Sprinkle almonds over the top. Heat the reserved drippings in the skillet over medium heat. Stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. Cover, and chill for at least one hour, but overnight is best.
• Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Check after 30 minutes, and cover if necessary.

Steps:

• Combine olive oil and garlic in a medium saucepan over medium heat.
• Add prosciutto and cook for 3 minutes.
• Add green beans and continue cooking for 2 minutes.
• Add broth, lower heat and cook for 5-7 minutes, or until beans are cooked to desired tenderness.
• Add salt and pepper to taste.