Green Beans In Red Pepper Sauce Recipes

GREEN BEANS WITH RED PEPPER

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.

GREEN BEANS WITH RED PEPPERS

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.

GREEN BEANS IN RED PEPPER SAUCE

Steps:

• Place beans in a large saucepan; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 2-4 minutes. Drain. Pulse remaining ingredients in a food processor until smooth. Toss with beans.

SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS

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.

GREEN BEANS WITH PEPPERS

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.

ROASTED RED PEPPER GREEN BEANS

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.

GRECIAN GREEN BEANS IN TOMATO SAUCE

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.

GREEN BEANS AND RED PEPPERS

Steps:

• In 1 1/2-quart saucepan, place beans in 1 inch water. Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 5 to 10 minutes longer or until beans are crisp-tender; drain.
• Stir bell pepper and honey mustard into beans.

SESAME-SOY GREEN BEANS AND PEPPERS

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.

CHINESE PEPPERED GREEN BEANS

Steps:

• In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
• Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.

SESAME GREEN BEANS AND RED PEPPER

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.

GREEN BEANS AND RED PEPPERS SAUTEED WITH GARLIC

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.

SAUTEED GREEN BEANS WITH RED PEPPERS

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.

GREEN BEANS WITH BACON AND RED BELL PEPPER

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.

GREEN BEANS WITH CREAMY MUSHROOM SAUCE

Steps:

• Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
• Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
• For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
• Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

GREEN BEANS AND HOT SAUCE

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.

MARINATED GREEN BEANS AND ROASTED RED PEPPERS

Steps:

• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed peppers. Cut into 1/2-inch-wide strips. Transfer to large bowl. Cook beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer to bowl of ice water to cool. Drain well. Add to bowl with peppers.
• Whisk oil, vinegar and garlic in small bowl to blend well. Pour over vegetables; toss. Season to taste with salt and pepper. Cover; chill up to 6 hours.
• Line large bowl with lettuce leaves, if desired. Mound vegetables in center.