Tangy French Beans Recipes

STEAMED FRESH GREEN BEANS

Steps:

• Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes.

TANGY BAKED BEANS

Steps:

• In a small skillet, cook bacon over medium heat until partially cooked but not crisp. Drain on paper towels. Meanwhile, in a small saucepan, combine the coffee, brown sugar, vinegar, mustard and salt. Bring to a boil; cook and stir for 2-3 minutes or until sugar is dissolved. Stir in beans and onion. , Divide the bean mixture between two 6-oz. ramekins or custard cups coated with cooking spray. Top with bacon. Bake at 350° for 25-30 minutes or until bubbly.

TANGY ALMOND GARLIC STRING BEANS

Steps:

• Bring a pot of salted water to a boil. Add the beans and cook for just 1 to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.
• Heat a large nonstick skillet over medium heat. Add the almonds and toast them until golden brown, about 4 minutes, shaking the pan often to avoid burning the almonds. Remove the toasted almonds from the pan.
• Return the skillet to the burner and increase the heat to medium-high. Heat the olive oil in the pan and add a few pinches of salt, the garlic, ginger, and chili flakes. Cook just until the garlic starts to brown. Add the vinegar and let cook down for 1 to 2 minutes. Remove pan from heat and toss in the beans to coat them thoroughly and evenly with the dressing.
• Serve on a platter and scatter the top with the toasted almonds.

FRENCH STRING BEANS

Steps:

• Preheat the oven to 425 degrees F.
• Blanch the string beans in a large pot of boiling salted water for just 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.
• Meanwhile, in a large bowl toss the onion and bell peppers together with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Place in a single layer on a baking sheet and roast for about 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.
• Just before serving, reheat the string beans in a large saute pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on a platter. Spoon the roasted vegetables over the string beans and serve hot or at room temperature.

SWEET AND TANGY RANCH BEANS

Steps:

• In a 3-qt. slow cooker, combine all the ingredients. Cover and cook on high for 3-4 hours or until heated through.

SWEET AND TANGY GREEN BEANS

Steps:

• Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.

SPICY SZECHUAN GREEN BEANS

Steps:

• Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.
• Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.