Greatwallgreenbeans Recipes

Steps:

• Preheat oven to 350 degrees.
• In a Dutch oven or large saucepan, cook beans in boiling salted water only until about half-cooked; drain beans and set aside.
• Cut the bacon in small pieces and brown in a large skillet over medium heat.
• Remove bacon from skillet with slotted spoon and set aside.
• Add onion, garlic and mushrooms to bacon fat and drippings in skillet; saute until tender-crisp.
• In large mixing bowl, combine beans, bacon and sauteed vegetables with wine and cheese.
• Place mixture in casserole dish and bake for 30 minutes.

Steps:

• Wash and cut ends off your beans and place them in a large skillet with 4 cups of water. Bring to a boil, then boil beans for 5 minutes.
• After boiling, pour beans into a collander and dump the water.
• In a small bowl; mix together rice vinegar, honey, Lawry's, cornstarch, soy sauce, pepper, red pepper flakes, toasted sesame oil, ginger, and cinnamon.
• Heat the canola oil on med-high in your skillet and add the garlic. Saute garlic for 1 minute then add back your beans and the marinade. Stir fast.
• Saute beans on med heat for 8 minutes, stirring often.
• Remove skillet from burner and let beans continue to sizzle just from the heat of the pan.
• When sizzling stops, sprinkle sesame seeds on top and serve.

Steps:

• Wash beans, trim ends and remove strings.
• Arrange beans in a vegetable steamer (or a colander that will sit nicely in saucepan), and place over boiling water.
• Cover and steam 5 minutes.
• Drain and plunge into cold water, drain again.
• Coat a large nonstick skillet (or wok) with cooking spray or peanut oil and heat until hot.
• Add gingerroot and garlic and saute 30 secs.
• Add beans, saute 5 minutes.
• Combine 2 tablespoons water and remaining 5 ingredients.
• Stir well.
• Add to beans, cook 30 seconds or until thoroughly heated, stirring constantly.

Steps:

• Heat a large skillet over medium-high heat for 3 minutes. Add the oil and heat another minute.
• Scatter the beans evenly in the pan and sprinkle with the salt (see Cook's Note). Allow the beans to cook undisturbed until browned, blistered and beginning to split on the first side, about 3 minutes. Using tongs or a slotted spatula, flip the beans and continue to cook another 2 minutes. Flip one more time and cook until all the beans have a good amount of golden brown, an additional minute. Remove to a paper towel-lined plate to drain. Serve with your favorite dip or simply with a squeeze of lemon.

Steps:

• Cook 2 pounds quartered Yukon Gold potatoes in salted boiling water until tender, adding 1/2 pound halved green beans in the last 4 to 5 minutes. Drain and rinse under cold water. Whisk 1/3 cup mayonnaise, 1/4 cup sour cream, 2 tablespoons grainy mustard, 1/4 cup chopped mixed herbs, 1 tablespoon lemon juice and salt and pepper to taste. Toss with the vegetables along with 2 chopped celery stalks and 1/2 sliced red onion.

Steps:

• Cook the green beans in boiling water for 2-3 mins until just tender, then drain well and steam-dry for a min.
• Meanwhile, gently fry the garlic in the oil until pale golden - no further. Toss with the beans, season and serve.

Steps:

• Heat peanut oil in a wok or large skillet over medium-high heat. Stir in the garlic, and cook until the edges begin to brown, about 20 seconds. Add the green beans; cook and stir until the green beans begin to soften, about 5 minutes. Stir in the sugar, oyster sauce, and soy sauce. Continue cooking and stirring for several minutes until the beans have attained the desired degree of tenderness.

Steps:

• Preheat oven to 350°.
• Drain green beans and place in a 9" x 13" pan.
• Cook bacon to crispness and then add to the drained green beans, stir well.
• Mix the remaining ingredients (the crack sauce) and pour over the beans.
• Bake 40 minutes at 350°F.
• Toss and serve.

Steps:

• Bring beans and water to a boil, reduce heat and simmer for 10 minutes.
• Drain and set beans aside.
• In lg skillet, saute garlic in butter until light brown.
• Add beans, salt and pepper.
• Heat through.