Sizzling Green Beans Recipes

STIR-FRIED GARLIC GREEN BEANS

Steps:

• Bring a pot of water to a boil, season with salt and add the green beans. Boil 1 minute, drain and rinse with cold water, then place on a kitchen towel to dry thoroughly. (If vegetables aren't dry when you add them to the hot wok or pan, they will splutter and braise instead of stir-frying.) Place within reach of your wok or pan.
• Combine the soy sauce and wine or sherry in a small bowl or measuring cup and place within reach of your wok or pan. Place the garlic, ginger and red pepper flakes in another small container near the burner.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in the oil by adding it to the sides of the pan and swirling the pan. Add the garlic and ginger, stir-frying for no more than 10 seconds, and then add the green beans. Toss together, then add the soy sauce and sherry and stir-fry for one to two minutes, until the beans are crisp-tender. Remove from the heat and serve.

GREEN BEANS

Steps:

• Bring a large pot of water to a boil; add salt and return to a boil. Add green beans and cook for 3 minutes; drain.
• Heat butter in a medium skillet over medium-high heat. Add green beans and 1 tablespoon water, cook until beans are cooked through and glazed with butter, 1 1/2 to 2 minutes. Season with salt and pepper; serve immediately.

PICKLED GREEN BEANS

Steps:

• Cut green beans to fit inside pint canning jars.
• Place green beans in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, for 3 minutes. Plunge beans into ice water. Drain well.
• Pack the beans into four hot, sterilized pint jars. Place 1 clove garlic and 2 sprigs dill weed in each jar, against the glass. Add 1 teaspoon of salt to each jar.
• In a large saucepan over high heat, bring vinegar and water to a boil. Pour over beans.
• Fit the jars with lids and rings and process for 10 minutes in a boiling water bath.

SIZZLED GREEN BEANS WITH CRISPY PROSCIUTTO & PINE NUTS

Steps:

• Bring a large pot of water to a boil. Add beans, return to a boil, and simmer until crisp-tender, 3 to 4 minutes. Drain.
• Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add prosciutto; cook, stirring, until crispy, 4 to 5 minutes. Drain on a paper towel.
• Wipe out the pan; heat the remaining 2 teaspoons oil over medium heat. Add the beans, garlic, sage, 1/8 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the beans are browned in places, 3 to 4 minutes. Stir in pine nuts, lemon zest and the prosciutto. Season with lemon juice, the remaining 1/8 teaspoon salt and pepper.

SIZZLING GREEN BEANS

Steps:

• Put beans in a large pot of boiling water and boil 5-7 minutes, drain and then plunge into ice water to stop the cooking.
• Set the beans aside.
• Heat olive oil in a large skillet over medium heat and add crushed red pepper and cook for 1 minute.
• Remove pepper flakes and add garlic, tomatoes, and seasonings, except the parmesan cheese.
• Now turn heat to low and simmer, covered, for 20 minutes.
• Add the beans to the mixture and heat through, about 8-10 minutes.
• Sprinkle with parmesan cheese and serve.

CHIC GREEN BEANS

Steps:

• Bring a pot water to a boil; add green beans and cook until just tender, 6 to 8 minutes. Drain.
• Meanwhile, melt butter in a skillet over medium heat. Cook and stir mushrooms and almonds until tender, about 3 minutes; stir in green beans. Season with garlic salt and black pepper.

SNAPPY GREEN BEANS

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Saute onions in bacon grease; add vinegar, and saute until onions are tender. Add green beans and cook until heated through. Crumble the bacon on top.