Spicysauteedgreenbeanswithredandyellowpeppers Recipes

Steps:

• Arrange green beans and garlic in clean glass jars. In a saucepan, bring vinegar, salt, peppercorns, sugar, and chiles to a boil. Carefully pour mixture into jars, secure lids, and let cool to room temperature.

Steps:

• Heat the oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the green beans, then season with salt and pepper and stir to combine.
• Add the stock, then bring to a simmer and cover the skillet. Cook until the green beans are bright green and just slightly tender, about 5 minutes. Uncover the skillet and cook until the liquid evaporates and the green beans are tender, 10 minutes more. Stir in the lemon juice and remaining tablespoon butter and season with additional salt and pepper.

Steps:

• Add the oil and butter to a skillet over medium-high heat. When the butter is melted and hot, add the green beans and bell pepper and toss to coat. Add the red pepper flakes and some salt and toss again. Cook, stirring frequently, until the beans are crisp-tender, about 5 minutes.

Steps:

• In a large skillet, saute the beans, garlic, red pepper flakes and salt in oil for 10-12 minutes or until beans are crisp-tender.

Steps:

• Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
• Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
• Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

Steps:

• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel.
• Drain and discard liquid from 1 can of green beans; empty both cans into a saucepan over low heat. Bring to a simmer; add bacon and sweet onion.
• Increase heat to medium-low. Stir cinnamon, salt, and nutmeg into the green beans. Cook the mixture until the onions are transparent but not yet soft, about 10 minutes.

Steps:

• Prepare an ice-water bath. Bring a large pot of salted water to a boil. Working in batches, add green beans, and cook until bright green and tender, about 3 minutes. Using a slotted spoon, transfer green beans to ice-water bath until well chilled, then drain and pat dry. (Blanched green beans will keep, covered and refrigerated, for up to 1 day.)
• Heat oil in a large skillet over medium-high heat. Add shallots and red-pepper flakes, and cook until shallots are tender, 2 to 3 minutes. Add green beans, tossing to coat, and cook until heated through. Season with salt and pepper, and serve immediately.

Steps:

• In large nonstick pan, heat oil over medium heat.
• Keep lid handy.
• Combine peppercorns, sesame seeds, cumin seeds and mustard seeds.
• Add to oil.
• Immediately turn heat to low and cover.
• (Seeds will sputter and pop, so be careful.) After a few seconds, seeds will have browned.
• Add ginger and onion.
• Saute over medium-high heat until onions are golden.
• Add turmeric and cayenne pepper.
• Stir well and saute for 2 minutes.
• Add green beans, turn heat to high and saute until beans turn bright green.
• Reduce heat to medium and continue cooking for 5 minutes.
• Add bell peppers, salt to taste add sugar.
• Saute on high until peppers and beans are slightly browned.
• Reduce heat to medium and cook until vegetables are cooked but still crisp, about 5 more minutes.

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.