Piquant Green Beans Recipes
GREEN BEANS PIQUANT
Radishes and mustard seed add bite to this flavor-packed side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add green beans. Boil uncovered 6 to 8 minutes or until crisp-tender; drain. Rinse in cold water until chilled; drain.
- Place radishes and parsley in blender. Cover and blend on high about 20 seconds, stopping blender frequently to scrape sides, until finely chopped.
- Melt butter in 10-inch skillet over medium heat. Cook radish mixture, salt and mustard seed in butter about 5 minutes, stirring occasionally, until hot. Toss with green beans and lime juice.
Nutrition Facts : Calories 45, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 180 mg
PIQUANT CACTUS
I cut this recipe out of a magazine many years ago and have tried it along with my favorite vegetable recipes. I love it with garden fresh green beans.-Cathee Bethel, Philomath, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Slice cactus pads into 1/2-in. wide strips; place in a saucepan. Add onion, water and 1/2 teaspoon salt; cover and cook over medium heat until cactus is tender, about 15 minutes. Drain. Meanwhile, cook bacon in a skillet until crisp; drain, reserving 2 tablespoons drippings. To drippings, add vinegar, sugar, Worcestershire sauce and remaining salt; bring to a boil. Add cactus and bacon; toss to coat. Cover and cook for 2-3 minutes or until heated through. Serve warm with cornbread if desired.
Nutrition Facts :
PIQUANT GREEN BEANS
One of my favorite ways to have green beans. I could eat the whole pan and forget the rest of dinner! I really could!
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the green beans for cooking by rinsing and removing tips.
- Steam green beans 15-20 minutes or until tender.
- In a large skillet heat fat or oil and cook onion until caramelized; add garlic.
- Add green beans to skillet and stir thoroughly.
- In a small bowl mix together vinegar and sugar and pour over beans, stirring well.
- Season to taste with salt and pepper.
- Mix in bacon crumbles.
- Serve.
PIQUANT PRINCE EDWARD MEDLEY
This comes from Prince Edward Island Canada, (home of Anne of Green Gables fame.) It is a colorful blend of beans and carrots with a nice crisp texture. Posted for the Zaar World Tour to Canada, 2005.
Provided by LAURIE
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Dice the smoked bacon and cook in a sauté pan until crisp.
- Drain crisp bacon on dry paper towels and reserve 2 tablespoons of Bacon Fat in a bowl.
- Mix the remaining ingredients into the Bacon Fat.
- In a hot pan, add the vegetables and heat until warm, stirring often.
- Add the Bacon Fat mixture and the crisp Bacon.
- Stir well in the pan and serve immediately.
Nutrition Facts : Calories 46.2, Fat 2.4, SaturatedFat 0.8, Cholesterol 5.9, Sodium 167.2, Carbohydrate 3.9, Fiber 1.2, Sugar 1.9, Protein 2.4
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- Sauté onion in pan drippings over low heat until tender. Add green beans, chili sauce, and reserved bacon; stir well. Serve hot.
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- Fill a large pot with enough water to cover the green beans (about 6-8 quarts). Boil the water on High. Trim the ends of the green beans with a knife or scissors and prep the other ingredients.
- Once the water is boiling, turn down to Med-High, add the green beans, and cook in a rolling boil for 5 mins. Set a timer so as not to overcook.
- While the beans are cooking, mix all the other ingredients in a medium bowl. Whisk until the the vinaigrette is thoroughly mixed (~15-30 secs).
- When the beans cook 5 mins, drain them in a colander and briefly run under cold water to stop the cooking process. Toss the beans in the vinaigrette in large serving bowl or dish.
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