Salsaandchilesgreenbeans Recipes

SALSA GREEN BEANS

Steps:

• In a large saucepan, cover beans with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. , Meanwhile, in a large skillet, saute onions in butter until tender. Drain beans. Add the tomatoes, salsa, garlic, salt and onions; heat through.

SALSA AND CHILES GREEN BEANS

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add onion and garlic; cook, stirring occasionally, 1 to 2 minutes.
• Add green beans, salsa, chilies and salt.
• Bring to boil.
• Reduce heat to low; cover, cook, stirring occasionally, 10 to 12 minutes or until beans are tender.

SOUTHERN-STYLE GREENS WITH BEANS

Steps:

• In a medium saucepan over medium heat, combine all ingredients except beans and cook for 15 minutes stirring occasionally. Add bean and cook for another 2 minutes.

BLISTERED GREEN BEANS WITH SPICY CHILE SAUCE

Steps:

• Preheat the oven to broil.
• Bring a large pot of water to a boil and season generously with salt. Prepare an ice bath in a large bowl. Blanch the green beans in the boiling water until tender but still crisp, about 2 minutes. Drain and immediately shock in the ice bath. Drain the beans and pat dry well.
• Add the Garlic Oil, chile paste, honey and salt to taste to a large bowl. Add the green beans and toss to coat. Transfer to 2 baking sheets and broil until brown and blistered in spots, 5 to 7 minutes. Serve immediately.
• Combine the olive oil and garlic in a small saucepan. Turn the heat to medium low and gently poach the garlic for 5 minutes; the oil should be at a very bare simmer but not boiling, otherwise the garlic will burn. Remove from the heat and allow to cool completely. Once cool, discard the garlic.

CHUNKY SALSA WITH BEANS

Steps:

• Combine tomatoes, celery, bell pepper, onion, jalapeno, garlic, cilantro, corn, black beans, lime juice, cumin, salt, and pepper in a bowl. Serve immediately or refrigerate up to 2 days.

GREEN BEANS IN TOMATO SALSA

Steps:

• Heat oil in a non-stick and add garlic and onion.
• Cook until soft.
• Wash and prepare beans and add to the pan and cook for a further 3 minutes.
• Add peeled tomatoes, tomato paste and salt and pepper and simmer for a further 10 minutes on low and serve.

TACOS WITH GREEN BEANS, CHILES AND TOMATILLO SALSA

Steps:

• Steam the green beans or blanch in salted boiling water for 4 minutes. Transfer to a bowl of cold water, then drain and dry on paper towels or a clean kitchen towel. Cut into 3/4-inch lengths. Toss with the chiles, onion, tomatoes, cilantro, salt, pepper, cheese, and chopped hard-boiled eggs.
• Whisk together the lime juice, olive oil and salsa. Taste and adjust salt and pepper. Toss with the beans.
• Heat the tortillas: wrap in a kitchen towel and place in a steamer basket over 1 inch of boiling water. Bring to a boil, cover the pot and steam 1 minute. Turn off the heat and allow to sit for 10 to 15 minutes without uncovering. Top with a spoonful of the bean salad, garnish with a handful of shredded cabbage if desired, fold the tortilla over and serve.

MACARONI AND CHEESE WITH GROUND BEEF, SALSA AND GREEN CHILES

Steps:

• Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar.
• Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.

PASTA WITH SALSA CRUDO AND GREEN BEANS

Steps:

• Begin heating a large pot of water. Cut the tomatoes in half across the equator, and grate on the large holes of a box grater into a wide bowl. Stir in the garlic, salt and pepper, vinegar and olive oil.
• When the water comes to a boil, salt generously and add the green beans. Parboil four minutes. Transfer to a bowl of cold water, then drain and dry on paper towels. Keep the water in the pot boiling for the pasta. Cut the beans into two-inch lengths, and add to the bowl with the tomatoes.
• Cook the pasta in the boiling water until al dente. Follow the timing instructions on the package, but check the pasta about one minute sooner than the suggested cooking time. When it's done, drain and toss with the tomato mixture, basil and cheese.