Green Bean Marinade Recipes

Steps:

• In a large saucepan, bring water to a boil. Add beans; cover and boil for 3-5 minutes or until crisp-tender. Drain immediately place beans in ice water. Drain and pat dry. Place in a large bowl., In a small bowl, whisk together the soy sauce, vinegar, olive oil, sesame oil, ginger, five-spice powder and pepper. Pour over beans; toss to coat. Cover and refrigerate for 1 hour or until chilled. Sprinkle with sesame seeds just before serving.

Steps:

• Cook green beans in boiling water for 4- 5 minutes until tender, but still crisp.
• Drain, immerse in ice water till cool. Drain.
• Whisk vinegars, sugar, EVOO, salt and pepper together in a serving bowl. Add onion and green beans, stir together.
• Marinate in refrigerator for at least five hours. Shake it up once in awhile. Over night is even better.
• Enjoy.

Steps:

• Add olive oil to a large saucepan over medium heat. Add green beans and saute, until just tender, about 3 minutes. Season lightly with salt to taste and remove from heat.
• Add soy sauce, tahini, honey, sesame oil, red pepper and garlic to a small bowl and mix until thoroughly combined. Drizzle mixture over beans and lightly toss to combine. Plate and serve.

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
• Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes.
• Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.

Steps:

• Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
• Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
• Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

Steps:

• Mix the first six ingredients to make a vinaigrette.
• Clean and remove ends from green beans.
• Chop the onion.
• Place beans and onions in a medium sized bowl that has a tight fitting cover.
• Pour 1/3 of the vinaigrette over the beans and onion.
• Put the cover on the bowl and toss to coat.
• Refrigerate for a minimum of 4 hours.
• Serve chilled.
• The remaining vinaigrette can be used on salads, vegetables etc and will keep in the refrigerator for up to 5 days.

Steps:

• Empty frozen, thawed green beans into refrigerator container.
• Cover with 8 oz. Catalina dressing.
• Seal in plastic wrap and refrigerate overnight or at least several hours before preparing.
• At the time of preparation, drain the beans of the dressing and place in a greased (1 1/2 quart) baking dish.
• Stir into beans the ham, onion and dill weed.
• Drizzle with olive oil and dust with a little grated Parmesan cheese.
• Seal in foil or use a tight fitting lid on the baking dish and bake at 350° about 20-30 minutes til beans are tender/crisp and mixture is piping hot.
• (serves 4-6).

Steps:

• Fill a pot large enough to hold the green beans with water, place over high heat, and bring to a boil.
• While the water is heating, snap off the ends of the beans and rinse them in cold water. When the water comes to a boil, salt it generously (about 1 teaspoon per quart of water) and put in the beans. Cook until they are tender all the way through but not mushy, 8 to 10 minutes.
• While the beans are cooking, sliver the olives by slicing the flesh away from the pits. Lightly crush and peel the garlic cloves, shred the basil, and coarsely chop the oregano. Put the olives, garlic, basil, oregano, and capers in the salad bowl you will be using.
• When the beans are cooked, drain them well and add them to the salad bowl. Add the vinegar and toss. Add the olive oil, toss again, and taste for salt. Let stand at room temperature for about 3 hours and remove the garlic cloves before serving.

Steps:

• Cut bacon into thirds.
• Wrap 8-10 beans in a piece of bacon and secure with toothpick.
• Place in 9 X 13 casserole.
• Cover with marinade of brown sugar, butter, garlic salt, and soy sauce.
• Refrigerate overnight.
• Bake uncovered at 350 degrees for 30 minutes.

Steps:

• Bring a pot of salted water to a boil. Add green beans and cook until crisp tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process. Transfer to a bowl.
• While the beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and pepper in a medium bowl. Slowly add oil, whisking to combine. Let stand for 10 minutes.
• Pour dressing over the green beans, tossing gently to coat. Marinate in the refrigerator for at least 2 hours or up to 3 days before serving.

Steps:

• Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
• Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.

Steps:

• Place beans in a saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Rinse in cold water and drain., In a small bowl, combine the beans, salad dressing and onion. Cover and refrigerate for several hours or overnight. Spoon onto lettuce leaves; sprinkle with cheese.

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Transfer to large bowl. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to bowl of ice water to cool. Drain well. Add to bowl with peppers.
• Whisk oil, vinegar and garlic in small bowl to blend well. Pour over vegetables; toss. Season to taste with salt and pepper. Cover; chill up to 6 hours.
• Line large bowl with lettuce leaves, if desired. Mound vegetables in center.

Steps:

• Heat oil in large skillet over high heat. Add green beans and saute till beans are just crisp but tender, about 5 minutes.
• In a small bowl stir together soy sauce, minced garlic, honey and ginger. Pour over green beans in skillet and boil until sauce thickens and coats vegetables, about 2 minutes. Serve immediately.