Snappy Green Beans Recipes

SNAPPY GREEN BEANS

Steps:

• 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 well., Remove from the heat. Add the butter, parsley, lemon juice, salt and pepper; toss to coat.

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.

SAUTEED GARDEN FRESH GREEN BEANS

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

TASTY GREEN BEANS

Steps:

• Bring a large pot of water to a boil. Add green beans and cook for 5 minutes. Drain and rinse with cold water.
• Melt margarine in a large saucepan over high heat. Mixing well, add green beans, onions and garlic. Stir in soy sauce. While stirring, add bouillon and water. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Season with salt and pepper to taste.

SNAPPY GREEN BEANS

Steps:

• Cook the green beans until tender.
• Fry the bacon (if using) until crisp.
• Drain and crumble.
• Cook the onions in about 2 Tablespoons of the bacon fat, just until they are tender.
• Toss the hot green beans, onion and bacon together.
• Drizzle with the tarragon vinegar.

SPICY PICKLED GREEN BEANS

Steps:

• Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
• Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
• Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

SNAPPY GREEN BEANS

Steps:

• In a large saucepan, stir together.
• the water, vinegar, sugar, mustard seeds, garlic, bay leaves, salt and Tabasco sauce.
• Bring to a boil, then reduce the heat, cover, and simmer for 5 minutes.
• Add the beans.
• Cover and simmer for 5 minutes, until tender-crisp.
• Arrange the beans in a shallow dish and cover them completely with the vinegar mixture.
• Cover and refrigerate overnight.
• Serve cold as part of a composed salad, as a crunchy pickle or part of an appetizer tray.

SNAPPY GREEN BEANS

Steps:

• Cook 4 slices of bacon till crisp; drain, reserving 2 tablespoons drippings.
• Cook 1/4 cup chopped onion in reserved fat till tender.
• Add 1-2 Tablespoons tarragon vinegar 1/2 teaspoon salt and dash pepper.
• Pour over 2 cups hot cooked drained green beans.
• Crumble bacon atop.

SNAPPY GREEN BEANS

Steps:

• Rinse beans then place in steamer basket over water.
• Bring to boil, then reduce heat & steam about 15 minutes or until crisp tender.
• In a nonstick skillet, melt butter, then add bean, cooking & stirring until heated through.
• Remove from heat & add parsley, lemon juice salt & pepper, tossing to coat.
• Serve immediately.

SPICY GREEN BEAN SAUTE

Steps:

• In a bowl, combine the cornstarch, broth, teriyaki sauce and pepper until smooth; set aside. In a large nonstick skillet or wok, saute the green beans, onion, red pepper, garlic and ginger in oil until crisp-tender. stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes until thickened.