Green Beans Diablo Recipes

GREEN BEANS WITH DILL

Steps:

• Fill a pot with water. Season with salt so that you can taste it. Bring to a boil.
• Plunge beans into water. Cook 2 to 3 minutes or until just tender but still quite firm. If you're using green beans, it will take a minute or so longer. Drain. Return beans to pot. Add butter, stir in 2 tablespoons dill and season with pepper.
• Stir and toss beans in pot over low heat, until butter is melted. Taste a bean and season with salt and more pepper, or dill, if desired.

GREEN BEANS DIABLO

Steps:

• Whisk oil, cider vinegar, salt and pepper in small bowl until blended; stir in chilies.
• Add to green beans in medium bowl; refrigerate, covered, 2 to 3 hours.
• Combine eggs, mayonnaise, wine vinegar and mustard in small bowl; mix well.
• Refrigerate, covered 2 to 3 hours.
• To serve, toss bacon and onion lightly with beans.
• Spoon into lettuce lined bowl; top with egg mixture.

DIABLO DIP

Steps:

• Blend taco mix into sour cream and refrigerate for at least an hour or up to several hours. On an oversized platter layer the avocado on the bottom, bringing it almost to the platter rim. Top with the sour cream mixture, making a smaller ring. Sprinkle on the Monterey Jack cheese, then the cheddar cheese. Next layer the olives, followed by the tomatoes and top with the scallions. Serve with chips to scoop.

BENIHANA SEAFOOD DIABLO

Steps:

• Pour all Diablo sauce ingredients in a pan. Stir the mixture well.
• Put the pan on low heat and simmer for a couple of minutes.
• Remove from the heat and cool the mixture.
• Heat the oil in a frying pan or flat grill until very hot and stir-fry the seafood for 2 minutes.
• Add the vegetables and stir-fry for 2 minutes.
• Add udon noodles in the pan and stir-fry 1 minute.
• Put 1/3 cup of water in the pan and cover it with a lid. Steam the noodles for a few minutes. Take the lid off and add diablo sauce.
• Stir the noodles well and fry them for a few minutes.

DIJON GREEN BEANS

Steps:

• Place beans in a large saucepan and cover with water. Bring to a boil. Cook, covered, for 10-15 minutes or until crisp-tender., Meanwhile, whisk the vinegar, oil, mustard, salt and pepper in a small bowl. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss to coat. Sprinkle with cheese.

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
• Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
• Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.