APPLE CIDER SAUTéED GREEN BEANS
This sautéed green beans recipe with apple cider is a delicious Thanksgiving side dish! Made with 5 ingredients in 30 minutes, they're a healthy and easy holiday side dish that everyone loves.
Provided by Laura
Categories Side Dish
Time 40m
Number Of Ingredients 5
Steps:
- Trim the ends of 2 lbs (8 cups) of fresh green beans and place them in a colander and rinse.
Nutrition Facts : ServingSize 0.5 cup, Calories 57.7 kcal, Carbohydrate 9 g, Protein 1.3 g, Fat 2.3 g, SaturatedFat 0.3 g, Sodium 52 mg, Fiber 2.7 g, Sugar 5.1 g, UnsaturatedFat 2 g
APPLE-GREEN BEAN SAUTE
All you have to do for this yummy side dish is saute green beans with some sweet apple and honey along with nutty sesame seeds and walnuts. Even kids who don't want to eat their vegetables will give in. -Kimberly Ronio, Audubon, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute beans and apple in oil for 3 minutes. Add walnuts; cook and stir until vegetables are crisp-tender. Stir in honey and sesame seeds; heat through.
Nutrition Facts : Calories 247 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 38g carbohydrate (32g sugars, Fiber 4g fiber), Protein 4g protein.
APPLE-BACON GREEN BEANS
A friend gave this recipe to me and raved about it. I had questioned the combination of ingredients, but I tried it and my family loves it. -Jenny Rogers Springfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook bacon and onion over medium heat until bacon is crisp. Stir in the remaining ingredients. Reduce heat; cover and simmer until the apple and beans are tender.
Nutrition Facts : Calories 242 calories, Fat 16g fat (6g saturated fat), Cholesterol 18mg cholesterol, Sodium 308mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 4g fiber), Protein 4g protein.
APPLE CIDER GREEN BEANS
I really liked the cider sauce and tend to double it. You could also use fresh green beans. I tried this on a whim b/c I love apple cider and at Thanksgiving even the veggie haters seemed to like this. If you sub apple juice the sauce will probably be OK, just without the "tang" of the cider.
Provided by dmac085
Categories Apple
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook greenbeans according to package directions to desired doneness.
- Caramelize onions in olive oil. Add cider and raise the heat to deglaze the pan. Salt sparingly and pepper, add Accent if you like. Reduce heat to a simmer and reduce until syrupy. If the sauce isn't sweet enough at this time add a bit of sugar to your taste, adjust salt and pepper as well.
- Add green beans to the sauce, toss to coat and heat through.
- Remove to a serving dish and top with bacon crumbles.
Nutrition Facts : Calories 139.4, Fat 11.2, SaturatedFat 3.1, Cholesterol 11.6, Sodium 149.9, Carbohydrate 7.5, Fiber 2.8, Sugar 1.9, Protein 3.4
COLLARD GREENS & BEANS
I never tried collard greens until a friend gave me this recipe that calls for bacon and pinto beans. Now I look forward to serving this Southern staple on Thanksgiving. -April Burroughs, Vilonia, Arkansas
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally., Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.
Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 382mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
GREEN BEANS IN CIDER
I prepared this for Thanksgiving dinner in place of the traditional but heavy green bean casserole. It has a delicious, faintly sweet flavor.
Provided by Carol Shorter Hicks
Categories Side Dish Vegetables Green Beans
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine green beans and cider in a microwave-safe bowl; cover with plastic wrap. Cook in microwave on high for 5 minutes; stir beans. Return to oven and cook until tender, 5 more minutes. Remove beans with a slotted spoon and transfer to a serving bowl; reserve cider.
- Heat olive oil in a small skillet over medium heat; cook and stir bacon bits and onion in the hot oil until onion is tender, 5 to 10 minutes. Pour cider from green beans into the skillet; simmer until liquid is reduced, 5 minutes.
- Spoon bacon mixture over green beans. Season with salt and black pepper.
Nutrition Facts : Calories 78.7 calories, Carbohydrate 13.3 g, Cholesterol 2.5 mg, Fat 1.4 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 114.3 mg, Sugar 7.3 g
TANGY PICKLED GREEN BEANS
About 20 years ago I knew a very sweet elderly lady who used to make these for us. They were always so spectacular you could never eat just one bean. She wrote the recipe for me on a little note card one day. After finding it about 6 months ago I decided to try to make these again. They taste just as wonderful as they did back then. Everyone I've passed jars of these to have gone nuts over them. I hope you enjoy them as much as we have.
Provided by Seashorewalker
Categories < 60 Mins
Time 1h
Yield 10 Jars, 40 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 19.3, Fat 0.1, Sodium 1419.3, Carbohydrate 3.5, Fiber 1.6, Sugar 0.7, Protein 0.8
SOUTHERN BACON-GLAZED GREEN BEANS
Discover a side dish destined to steal the show when you make our Southern Bacon-Glazed Green Beans recipe. These glazed green beans get their delicious flavor from a mixture of broth, apple cider vinegar and brown sugar.
Provided by My Food and Family
Categories Festive 2018
Time 40m
Yield 8 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Cook and stir bacon and onions in Dutch oven or small stockpot on medium heat until bacon is crisp. Remove bacon mixture from pan with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from pan.
- Add beans and broth to reserved drippings; mix well. Bring to boil; cover. Simmer on medium-low heat 5 min. Add bacon mixture and all remaining ingredients; mix lightly. Return to boil; cook, uncovered, 7 to 9 min. or until beans are cooked to desired doneness, stirring occasionally.
- Use slotted spoon to transfer bean mixture to serving dish, reserving broth mixture in pan; cover beans to keep warm. Cook broth mixture 2 to 3 min. or until thickened to syrup-like consistency, stirring frequently. Pour over bean mixture.
Nutrition Facts : Calories 130, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 240 mg, Carbohydrate 15 g, Fiber 3 g, Sugar 11 g, Protein 5 g
GREEN BEANS FOR A CROWD
Infused with flavor from cooking in bacon, onions and apple cider vinegar this Green Beans for a Crowd recipe is easy and delicious!
Provided by Jennifer @ Plowing Through Life
Categories Side Dish
Time 3h45m
Number Of Ingredients 6
Steps:
- Grease 18 quart roaster well. Add green beans and spread out evenly. Pour water on beans.
- Sprinkle BBQ seasoning over top.
- Fry bacon in a skillet. Set bacon aside.
- Add vinegar to the skillet and soften onion in bacon grease over medium heat. Allow mixture to simmer for about 5 minutes and then pour over green beans in the roaster.
- Sprinkle crumbled bacon over beans. Cover and set to 350°F.
- Stir after one hour and stir every 30 minutes after that. Green beans will be tender after 3 - 3.5 hours. Turn to keep warm until done serving.
Nutrition Facts : Calories 69 kcal, Carbohydrate 7 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 6 mg, Sodium 66 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
GREEN BEANS WITH APPLE CIDER
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Put the beans in a large microwave safe bowl, loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes. Uncover and stir the beans, then cover and microwave on high 4 to 7 minutes more, until desired doneness, from still-crisp to tender, but with a bite.
- Heat a small skillet over medium low heat. Add a drizzle of extra-virgin olive oil and the onions and cook until beginning to caramelize, about 10 minutes, stirring frequently. Add the cider, raise the heat to medium high and cook until liquid is reduced and syrupy, about 5 minutes.
- Remove the beans from microwave. Season the beans with salt and pepper, to taste, and add to the pan with the onions and cider. Toss evenly to coat the beans and keep warm until ready to serve.
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- Put the beans in a large microwave safe bowl, loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes. Uncover and stir the beans, then cover and microwave on high 4 to 7 minutes more, until desired doneness, from still-crisp to tender, but with a bite.
- Heat a small skillet over medium low heat. Add a drizzle of extra-virgin olive oil and the onions and cook until beginning to caramelize, about 10 minutes, stirring frequently. Add the cider, raise the heat to medium high and cook until liquid is reduced and syrupy, about 5 minutes.
- Remove the beans from microwave. Season the beans with salt and pepper, to taste, and add to the pan with the onions and cider. Toss evenly to coat the beans and keep warm until ready to serve.
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- Trim the green beans so they are of a height to reach within 1/2-inch of the tops of the jars. Load each jar with the additional per-jar ingredients and pile the trimmed beans in over the spices. Set aside.
- Bring the apple cider vinegar, water, salt, and sugar to a boil in a saucepan. Pour over the green beans in the jars to within 1/4-inch of the tops of the jars. Wipe the rims, fix new two-piece lids in place to finger-tip tightness, and process for 10 minutes in a boiling water bath. Carefully transfer to a rack to allow to cool completely. Remove the rings, wipe down, label, and store in a cool, dark place for up to a year. If there are any that don't seal, refrigerate immediately after processing. Let the pickled beans sit for 2 to 3 weeks before cracking open and eating!
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5/5 (1)Total Time 8 hrs 30 minsServings 8
- Cook green beans in boiling water to cover 5 minutes or until crisp-tender. Drain. Plunge immediately into cold water to stop the cooking process; drain. Place in a zip-top plastic bag.
- Process shallots and next 5 ingredients in a blender until smooth. Turn blender on high; add oil in a slow, steady stream. Pour over beans; seal and chill 8 hours, turning occasionally. Add apple, tossing to coat; drain.
QUICK PICKLED GREEN BEANS - FORK IN THE ROAD
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4.6/5 (41)Total Time 4 hrs 20 minsCategory Salads + Side DishesCalories 32 per serving
- Cut the green beans: Wash green beans and remove the stems, making sure the green beans will fit into the desired pickling jar with room for water to completely cover the spears.
- Prepare the pickling jar: Add cut green beans to a tall jar and add thyme or other desired herbs, garlic, and red pepper flakes.
- Prepare and add the brine: In a medium saucepan bring the water, vinegar, salt, and sugar to a boil. Once boiling, pour into the jar until the liquid completely submerges the green beans. Close the lid on the jar tightly.
- Pickling instructions: Let the jar cool on the counter until it reaches room temperature. Once cooled, put the jar into the refrigerator and let the green beans pickle for at least three hours before serving, but for best results serve after at least 24 hours. Quick pickled green beans are good up to one month in the refrigerator.
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