Green Beans In Red Pepper Sauce Recipes

Steps:

• Place the green beans in a pot, and mix in the lemon juice, onion, olive oil, tomatoes, tomato sauce, parsley, water, salt and pepper, and bay leaf. Cook 45 minutes over medium heat, stirring occasionally, until sauce is thickened. Remove bay leaf before serving.

Steps:

• Place beans and water in a 2-qt. microwave-safe dish. Cover and microwave on high for 6-8 minutes or until crisp-tender., Meanwhile, in a large skillet, melt butter; add red pepper and shallot. Cook, uncovered, over medium heat until red pepper is crisp-tender., Drain beans; stir into red pepper mixture. Season with salt and pepper. Transfer to a serving platter; sprinkle with almonds.

Steps:

• In a nonstick skillet coated with cooking spray, saute beans and red pepper in oil for 4 minutes or until crisp-tender. Stir in the vinegar, basil and pepper.

Steps:

• Cut green beans into 2-inch pieces on an angle. Place in a skillet. Add water, salt, to taste and cook beans 5 minutes, then drain beans. Place the skillet back on stove and add vegetable oil. Heat pan over high heat until oil smokes. Add the beans and red peppers and stir-fry 2 minutes. Add the soy and sesame oil and transfer to a serving dish. Garnish with sesame seeds and serve.

Steps:

• Heat oil and saute garlic, onion and peppers, slowly, about 3 minutes.
• Add beans, basil, salt and the 1/4 cup boiling water. Cover and simmer about 15 minutes.
• Stir in half the parmesan cheese.
• Put in a serving dish and add the rest of the cheese on top.

Steps:

• Heat large nonstick skillet over medium heat.
• Add sesame seeds.
• Cook 1 to 2 minutes or until golden; shaking skillet often.
• Transfer to small bowl.
• Whisk in hot sauce, olive oil, soy sauce, ginger, sesame oil and garlic; set aside.
• Bring 1 cup of water to a boil in large saucepan over high heat.
• Place green beans and salt in steamer basket; set into saucepan.
• Do not let water touch beans.
• Cover; steam 5 to 6 minutes or until beans are crisp-tender.
• Rinse with cold water; drain well.
• Combine beans and bell pepper in large bowl.
• Pour sesame dressing over vegetables; toss to coat evenly.
• Cover; refrigerate 1 hour.
• Toss just before serving.
• Serve on lettuce-lined plates, if desired.

Steps:

• Heat the oil in a skillet over medium heat; brown the beef in the hot oil for 10 minutes.
• Stir in the onions and 1/2 cup water; cover, reduce heat to low, and simmer 15 minutes, stirring occasionally.
• Mix the green beans, allspice, pepper, and salt into the mixture; cover and simmer another 15 minutes.
• Add the tomatoes and tomato sauce; cover with water; cover and simmer another 45 minutes.

Steps:

• In a pot of boiling water, cook green beans until tender, 6-8 minutes., Meanwhile, in a large skillet, melt butter over medium heat. Add pine nuts; cook and stir until lightly browned, 3-4 minutes. Remove from heat; sprinkle with salt., Drain beans; return to pot. Place cheese over warm beans to soften; toss to coat. Add red peppers; toss to combine. Sprinkle with pine nuts. Serve immediately.

Steps:

• Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
• Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
• Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
• Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.

Steps:

• Cook beans in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Refresh under cold running water.
• Heat 2 tablespoons oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet; stir-fry until just cooked through, about 2 minutes. Transfer chicken to plate. Add 1 tablespoon oil to skillet. Add bell pepper, ginger and garlic; stir-fry 2 minutes. Add chicken and beans to skillet. Stir in soy sauce and vinegar. Simmer until sauce thickens slightly, about 2 minutes. Serve hot.

Steps:

• Place green beans, onions, tomatoes, banana peppers, bell pepper, and water in a large pot. Bring to a boil over high heat, then reduce heat to low. Cover pot and simmer approximately 10 minutes, until green beans are tender.
• While green beans are steaming, arrange bacon slices in a medium skillet. Fry over medium heat until crispy, approximately 10 minutes. Drain on paper towels. Crumble and set aside.
• Spoon green bean mixture and juice into a serving dish. Sprinkle crumbled bacon over top and serve immediately.

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place beans in batches in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, 6-8 minutes or until crisp-tender., In a nonstick skillet, heat oil over medium-high heat. Add red peppers and onion; cook and stir until tender. Add beans, basil, salt and pepper; toss to coat.

Steps:

• For Butter.
• Melt butter in medium saucepan over medium-high heat.
• Add shredded peppers and saute until crisp-tender.
• Transfer to dish using slotted spoon and set aside.
• Combine 3/4 cup butter with onion in processor and mix well.
• Add sauted peppers,lemon juice,salt and pepper and mix until smooth, about 30 seconds.
• Bring 2 quarts of water to boil in large saucepan over high heat.
• Add beans and cook 8 to 10 minutes (cook longer if softer beans are desired).
• Drain beans well;let soak in ice water 2 to 3 minutes and drain again.
• Melt 2 tablespoons butter in large saucepan over medium-high heat.
• Add julienne peppers and saute 2 minutes. Can be prepared ahead to this point. Add sauted peppers to green beans, cover and refrigerate overnight. Put pepper butter in covered container and refrigerate overnight.
• Before serving, place beans and peppers in a large saucepan and add half of pepper butter, stirring to blend well.
• Cover and simmer over low heat until beans are heated through, about 15 to 20 minutes.
• Heat remaining pepper butter in small saucepan until heated through, 10 to 15 minutes.
• Transfer to large serving bowl and top with remaining pepper butter and serve.

Steps:

• Trim the ends off the beans. Remove the strings if any.
• Bring to a boil enough water to cover the beans. Add the beans and, when the water returns to a boil, cook until tender, about 8 minutes. Do not overcook. Drain well and put them in a salad bowl.
• Preheat broiler.
• Place the pepper under the broiler, and cook it on all sides until the entire skin is well charred. When cool enough to handle, split it in half. Remove and discard the seeds and veins. Pull off the charred skin, and cut the pepper into strips about 1/4-inch wide. Add them to the beans. Add the onion.
• Place the mustard, vinegar, cumin, salt and pepper in a small mixing bowl. Start stirring with a wire whisk, and gradually add the oil. Blend well.
• Add the dressing to the bean mixture. Stir and blend well.

Steps:

• Heat olive oil in a skillet over medium heat. Stir red bell pepper and garlic into hot oil; season with salt and black pepper. Cook and stir until the bell pepper is tender, 5 to 7 minutes.
• Stir green beans with the red bell pepper. Pour white wine over the green bean mixture. Place a cover on the skillet and cook until the green beans are tender, about 10 minutes.
• Stir the green bean mixture. Sprinkle feta cheese over the mixture. Replace cover and continue cooking until the feta softens, about 3 minutes.

Steps:

• Trim beans.
• Meanwhile bring a large pot of water to a rolling boil.
• Add some salt, then dump in beans, as soon as the water comes back to a rolling boil, count 1 minute, then drain beans and rinse with cold water.
• Heat olive oil in a frying pan and add garlic and red peppers.
• Saute 5 minutes, or until peppers are tender and add beans.
• cook, tossing, until heated through.
• Place mixture in a mound on a big serving dish or platter and serve.

Steps:

• Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towel and drain. Pour off all but 2 tablespoons drippings from skillet. Add green beans and bell pepper to skillet. Toss vegetables over medium-high heat until coated with drippings, about 1 minute. Add broth. Cover and cook until vegetables are crisp-tender, about 5 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with bacon and serve.