Lithuanian Green Beans Recipes

SZECHUAN GREEN BEANS

Steps:

• Rinse and trim green beans. Pat dry.
• Heat oil in a skillet over medium-high heat. Add green beans and stir-fry 3-4 minutes.
• Add garlic and ginger, cook 30 seconds, or until fragrant. Stir in remaining ingredients and cook 3 minutes or until beans are tender-crisp and sauce is slightly thickened

ITALIAN GREEN BEANS

Steps:

• Cook the green beans in the microwave according to package instructions
• Heat the olive oil in a large skillet over medium heat. Add the garlic, Italian seasoning, red pepper flakes, a generous pinch of salt and pepper and saute for 2 minutes. Add the green beans, toss to coat them in the oil and saute another 2 minutes. Serve hot.

ITALIAN GREEN BEANS

Steps:

• In a small saucepan, saute onion in oil until tender. Add garlic; saute 1 minute longer. Add the tomatoes, water, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes., Meanwhile, place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Add tomato mixture and cheese; cook for 5 minutes or until heated through.

ITALIAN GREEN BEANS WITH BLUE CHEESE

Steps:

• Combine beans, olive oil, garlic, oregano, thyme, and salt in a microwave-safe dish.
• Cover and cook in the microwave on high, stirring twice, until beans are tender, 7 to 9 minutes. Stir in blue cheese. Serve immediately.

HUNGARIAN-STYLE GREEN BEANS

Steps:

• In a large saucepan, place a steamer basket over 1 in. of water. Place green beans in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 8-10 minutes or until crisp-tender., Meanwhile, in a large skillet, heat butter over medium-high heat. Add mushrooms and paprika; cook and stir 4-6 minutes or until mushrooms are tender. Add garlic; cook 1 minute longer. Add green beans and salt; toss to coat.

TURKISH-STYLE BRAISED GREEN BEANS

Steps:

• In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
• Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
• Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.

LITHUANIAN GREEN BEANS

Steps:

• Cut bacon in strips and fry until crisp.Drain off bacon grease and retain. Do not clean fry pan.
• When bacon is crisp, set aside on paper towels to drain. but retain drippings in container, some of which will be used.
• Open green beans in cans, but retain liquid from beans in a separate heat-proof cup or vessel (for later use).
• Dice onion, set aside.
• In same fry pan you fried bacon, add back 2/3 cup bacon grease to skillet and heat up skillet until grease is hot.
• To the hot bacon grease add in the minced onion and fry until onions are almost translucent.
• Continuing to fry, add in flour to hot bacon fat drippings with onion until the flour loses its 'rawness' and forms a 'roux' (paste) that begins to fry and even begin to turn a little brown.
• Quickly add green bean LIQUID to the paste in order to begin to make a gravy from the green bean liquid.
• Keep adding green bean liquid to the roux a little at a time, until you get gravy that is about normal gravy consistency, not too thick, not too thin.
• Once you have made the 'green bean gravy', put in all of the sour cream.
• Immediately reduce heat to low simmer and cover pan until sour cream melts over very low simmer heat. Do not boil the sour cream, just heat over low heat until it melts, then mix it in with the green bean mixture. It should melt in about 5 or so minutes (might be more).
• When sour cream has melted, open lid and add in all the drained green beans into the sour cream gravy.
• Add back the fried bacon.
• Gently stir all together.
• Cover pan and put back on low simmer. Do not boil this or it will break down the sour cream.
• Let it slow simmer and gently blend the flavors for about 15-20 minutes, occasionally lifting the lid and gently stirring to avoid sticking. You may add enough green bean liquid to thin it a bit if you think it is getting too thick.
• Note: Even though you retain the green bean liquid during the preparation of the dish, you may or may not need to use all of it. Just set it aside and use as needed to make the sauce and to at the end of cooking, adjust the sauce for consistency if need be. If you run out of bean liquid, use a little water if you need it.

TURKISH-STYLE BRAISED GREEN BEANS

Steps:

• Cut a small X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in a 3-quart saucepan of boiling water for 10 seconds, then immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Drain, peel, and coarsely chop.
• Cook onions and garlic in oil in a wide 5- to 6-quart heavy pot over moderately high heat, stirring occasionally, until onions are softened, about 5 minutes. Add tomatoes and cook, stirring occasionally, 4 minutes.
• Add beans, water, sugar, salt, and pepper and bring to a boil. Reduce heat to moderately low, then cover and simmer until beans are very tender, about 45 minutes.
• Remove from heat and season with salt and pepper. Cool to room temperature, uncovered, about 45 minutes. Serve beans with juices.

GARLICKY GREEN BEANS

Steps:

• Place the frozen green beans, water, thyme, and salt in a large nonstick skillet.
• Cover and cook over medium-heat, stirring occasionally, for about 7 minutes, until the green beans are completely thawed.
• Reduce the heat to medium and cook for several minutes more, just until tender.
• Add a little more water during cooking if needed, but only enough to prevent scorching.
• Drain off any excess liquid.
• Push the beans to one side of the skillet and add the olive oil and garlic to the empty side of the skillet.
• Increase the heat to medium-high and cook for about 10 seconds, until the garlic smells fragrant and is just beginning to turn color.
• Toss the beans with the garlic mixture and serve hot.