Sweet And Tangy Green Beans Recipes

Steps:

• Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
• In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
• Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

Steps:

• Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.

Steps:

• Place the beans in a heatproof container.
• In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.
• Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.

Steps:

• Place beans and red pepper in a basket over 1 in. of boiling water in a saucepan. Cover and steam for 7-8 minutes or until crisp-tender. , Meanwhile, in a small bowl, whisk together the remaining ingredients. Transfer bean mixture to a serving bowl; add vinaigrette and stir to coat.

Steps:

• Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

Steps:

• Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
• In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
• Heat the canola oil in a skillet over medium heat.
• Add the green beans, and fry for 3 to 5 minutes.
• Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated.
• Serve immediately.

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:

• Place frozen green beans in large saucepan and cover with cold water. Bring to a boil over medium-high heat, and cook 3 minutes; drain. Plunge beans into ice water to stop the cooking process; drain and set aside.
• Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon.
• Saute onion and garlic in hot bacon drippings over medium high heat 5 minutes or until tender.
• Stir in green beans, pimiento, and next 4 ingredients; reduce heat to medium-low, cover, and cook, stirring occasionally, 5 minutes.
• Sprinkle evenly with bacon.

Steps:

• Preheat oven to 350 degrees.
• Spray a 1-1/2 qt baking dish with a nonstick cooking spray.
• Heat oil in a large nonstick skillet over medium heat.
• Add onions, red pepper, and garlic.
• Cook until onions are tender and start to brown, about 10 minutes.
• Remove from heat.
• Add remaining ingredients, dissolving cornstarch in the 2 Tbsp of water before adding.
• Mix well.
• Transfer to prepared baking dish.
• Bake, uncovered, for 1 hour.

Steps:

• In a skillet, heat beans; drain.
• Add butter, sugar, vinegar and salt.
• Heat through, stirring occasionally.
• Just before serving, sprinkle with cheese.

Steps:

• Place beans in large bowl and add enough water to cover by 2 inches; let stand for at least 8 hours or overnight (refrigerate in hot weather). Drain well.
• Transfer to large pot and add enough fresh water to cover by 2 inches. Bring to boil over high heat. Reduce heat to medium-low and simmer until beans are half-cooked, about 30 minutes. Drain and transfer to the crock pot.
• Meanwhile, heat oil in a large fry pan over medium-high heat. Add onions and garlic and cook until softened, about 5 minutes. Add beans, stir in cola, ketchup, and molasses. Cover and cook on high until beans are completely tender, 6 to 7 hours. Season with salt and pepper to taste.
• Let stand 20 minutes before serving.

Steps:

• Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
• Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
• Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Steps:

• In a large pot of salted water, bring beans to a boil and simmer for 12-15 minutes. Drain.
• While beans are cooking, fry bacon in a large non-stick pan until crisp. Remove and drain on paper towels. Cool and break into bite-sized pieces. (Alternatively, you can cut the bacon into bite sized pieces and fry them until crisp, remove with slotted spoon and drain on paper towels.).
• Add onions to bacon grease in the pan and cook until soft. (If you feel you have too much grease, remove some first and save for another recipe. I like to leave at least 1/4 cup of grease in the pan.).
• In a bowl mix remaining ingredients and add to pan, simmering and stirring until the sauce thickens and has a nice thick syrupy consistency.
• Add beans to the pan and stir to coat the beans with sauce. Add the bacon and stir till combined. Serve.