Tangy Buttered Green Beans Recipes

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:

• Bring a large pot of salted water to a boil. Fill a large bowl with ice water; generously salt the water.
• Add the green beans to the boiling water and cook until bright green and just tender, 4 to 6 minutes. Drain and transfer to the ice water to cool completely. Drain again and transfer to a paper towel-lined baking sheet; pat dry.
• Meanwhile, melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the shallots, season with salt and cook, stirring, until slightly softened, 3 to 4 minutes.
• Add the green beans to the pot; season with salt and pepper. Cook, stirring, until hot, 4 to 6 minutes. Remove from the heat and add 1 tablespoon water and the remaining 1 tablespoon butter; stir to coat.

Steps:

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

Steps:

• Cook green beans to desired doneness as directed on package. Drain.
• Meanwhile, melt butter in small saucepan over medium-low heat. Add garlic; cook 2 to 3 minutes or until garlic is tender, stirring frequently.
• Pour garlic butter over cooked green beans; stir to coat.

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:

• Saute 1 pound trimmed, halved green beans in peanut oil over high heat until browned, 5 to 6 minutes; remove. Add 1 tablespoon peanut oil, 2 minced garlic cloves, 2 teaspoons grated ginger, 6 dried chiles de arbol and 1/4 cup chopped peanuts; cook 30 seconds. Add the green beans, 3 chopped scallions and 1 teaspoon each sugar and Asian chili-garlic sauce; toss to coat. Season with salt and pepper.

Steps:

• In a large saute pan, heat the butter or oil over medium-high heat. Add the garlic, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes.
• Remove from the heat and adjust seasoning, to taste.
• In a large saute pan, heat the butter or oil over medium-high heat. Add the garlic, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes.
• Remove from the heat and adjust seasoning, to taste.

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, combine green beans, garlic and cayenne pepper. Drizzle olive oil over and toss to coat well. Season mixture with salt and pepper.
• On a baking sheet spread green beans in an even layer.
• Bake for about 10-15 minutes or until green beans are crisp, yet tender.

Steps:

• Heat the oil in a medium saucepan. Fry the garlic for 1 min, then add the tomatoes, sugar and some seasoning. Tip in the beans and a splash of water. Cover and simmer for 5 mins, then stir in the basil and serve.

Steps:

• Cook beans according to package directions. Meanwhile, in a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings. , In same pan, saute onions in drippings over medium heat until tender and lightly browned, 7-9 minutes. In a bowl, whisk remaining ingredients until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes., Drain beans and add to warm dressing; toss and heat through. Top with bacon.

Steps:

• Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender.
• Drain the beans and refresh under cold running water, place in a serving bowl.
• Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together.
• Pour over the beans and toss to mix.
• Heat the oil and butter in a frying pan, and fry the garlic for one minute.
• Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently.
• Remove the pan from the heat, and stir in the parsley, and then the egg.
• Sprinkle the breadcrumb mixture over the green beans.
• Serve warm, or at room temperature.

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:

• Pre-heat oven to 425 degrees. Drain green beans. Cut bacon slices in half. Wrap a good hand full (12-15) beans with the bacon & lay seam side down on a lined sheet pan sprayed with pam. Repeat with remaining beans and bacon. Bake about 25-30 minute until bacon is brown & beans are cooked. Meanwhile, grate 1/4 to 1/2 of an onion to get it's juice and mix with the rest of the ingredients in a glass pyrex. Microwave 1-2 minutes until butter is melted. Stir well. When bundles are done dip each bundle in sauce and place in serving dish. Pour remaining sauce over bundles and serve. These bundles can be assembled in advance with the sauce kept seperate. These bundles do not freeze well raw or pre-cooked.