Tangy Green Beans Recipes

TANGY BACON GREEN BEANS

Steps:

• Cook beans according to package directions. Meanwhile, in a 6-qt. stockpot, cook bacon over medium heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve drippings. , In same pan, saute onions in drippings over medium heat until tender and lightly browned, 7-9 minutes. In a bowl, whisk remaining ingredients until smooth; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes., Drain beans and add to warm dressing; toss and heat through. Top with bacon.

TANGY GREEN BEANS

Steps:

• Place beans and red pepper in a basket over 1 in. of boiling water in a saucepan. Cover and steam for 7-8 minutes or until crisp-tender. , Meanwhile, in a small bowl, whisk together the remaining ingredients. Transfer bean mixture to a serving bowl; add vinaigrette and stir to coat.

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.

TANGY GREEN BEANS

Steps:

• In a skillet, heat beans; drain.
• Add butter, sugar, vinegar and salt.
• Heat through, stirring occasionally.
• Just before serving, sprinkle with cheese.

SPICY GREEN BEANS

Steps:

• Add the oil and butter to a skillet over medium-high heat. When the butter is melted and hot, add the green beans and bell pepper and toss to coat. Add the red pepper flakes and some salt and toss again. Cook, stirring frequently, until the beans are crisp-tender, about 5 minutes.

TANGY PICKLED GREEN BEANS

Steps:

• In each canning jar put the dill, garlic and red pepper flakes.
• Heat to a boil the water, vinegar and salt. Then set aside.
• Wash beans then cook for 15 minutes.
• Drain the beans then cut the ends off each bean. Cut each bean into pieces as desired that will fit into the canning jars.
• Note: The beans will be very soft at this stage but will later change to a perfect texture with a slight crisp.
• Fill each jar with the bean pieces.
• Fill each jar with the the liquid mixture.
• Seal each jar and boil entire sealed jar for 15 minutes.
• ADDITIONAL TIPS:.
• We let these sit in storage for 6 weeks before eating them. I'm not sure that is necessary to let them sit that long.
• When purchasing the green beans make sure they are fresh not frozen. I always purchase a little more than I need in case I run short at the very end.
• I usually end up making more of the liquid mixture as needed until all jars are full.
• The dill, garlic and pepper amounts listed are to fill PINT size pickling jars.
• Cooking the beans for 15 minutes does soften them initially but the canning process firms them up and they end up being perfect with just the right consistancy. Just trust me on this. I thought the first batch I made would end up being trash and have been surprised every since.
• I've been making these beans for years now. I've had cans sit on the shelf for over a year we've recently enjoyed and finished off. That part must be the boiling and sealing process that allows them to remain good for months like that.
• Recently I've started double and trippling the garlic pieces inside. The garlic ends up pickling too and is super good to eat right out of the jar.

SMOKY TANGY GREENS AND BEANS

Steps:

• Heat butter in a large heavy pot over medium. Add breadcrumbs and cook, stirring occasionally, until golden brown, 5-7 minutes; season with salt. Transfer to a plate.
• Cook oil and bacon in same pot over medium-low, stirring often, until bacon is browned around the edges, 5-8 minutes. Add onion and garlic and cook, stirring often, until garlic is golden, about 5 minutes. Stir in red pepper flakes and black pepper, then add stock, vinegar, brown sugar, and hot sauce, then mix in collard greens and reduce heat to low. Bring to a simmer; cover and cook, stirring occasionally, until greens are very tender but still have some chew, 60-70 minutes.
• Uncover pot, add beans, and simmer until beans and greens are very tender and liquid is slightly reduced, 15-20 minutes. Season with salt. Serve topped with breadcrumbs.
• Do Ahead
• Collard greens can be cooked 1 day ahead. Let cool in liquid, then cover and chill. Reheat gently over low before adding beans.

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.

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.