Honey Glazed Wax Beans Food

HONEY-BAKED BEANS

Steps:

• Preheat oven to 350°F. Heat a large Dutch oven over medium heat. Add bacon and cook until crisp, about 5 minutes.
• Add onion and garlic cloves and cook until soft, about 6 minutes. Add tomato paste, chicken broth, brown sugar, honey, sherry vinegar, Dijon mustard, paprika, salt, and freshly ground pepper and stir to mix.
• Stir in pinto beans, increase heat to high, and bring mixture to a boil. Transfer to oven and bake, uncovered, until beans are tender and mixture is thickened, 40 to 45 minutes.

HONEY-GLAZED CARROTS AND GREEN BEANS

Steps:

• Cook 2 cups each chopped carrots and green beans in a medium pot of boiling salted water until just tender, about 3 minutes. Drain, then return the vegetables to the pot with 2 tablespoons butter, 1 tablespoon honey and the zest of 1/2 lemon; season with salt. Cook, stirring, over medium heat, 1 minute.

BROWN BUTTER-GLAZED GREEN BEANS

Steps:

• Bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 2 minutes; drain and transfer to a bowl of ice water. Let cool, then drain.
• Melt the butter in a large pot over medium heat. Add the oregano sprig and red pepper flakes. Cook, swirling the pot, until the butter is browned, 5 to 7 minutes. Add the green beans and 3/4 teaspoon kosher salt. Continue to cook, tossing, until the green beans are glazed, 2 to 3 minutes. Discard the oregano sprig, then add the oregano leaves to the pot and toss. Top with flaky salt and more red pepper flakes.

HONEY-GLAZED WAX BEANS

Steps:

• Cook beans in a 4-quart pot of boiling salted water until just tender, 6 to 8 minutes. Drain in a colander, then immediately toss with honey, zest, and salt in a large bowl.

SOY GLAZED GREEN BEANS

Steps:

• Bring a large pot of water to a boil and season generously with salt. Add the green beans and blanch until crisp-tender, 2 to 3 minutes. Immediately transfer to an ice bath to stop the cooking, and then remove to a baking sheet lined with paper towels or a cooling rack to drain.
• In a large saute pan over medium-high heat, add the canola oil and butter. When the butter is melted, add the garlic and stir until fragrant, 1 to 2 minutes. Add the green beans, soy sauce, sesame seeds, and black pepper and saute until the sauce reduces slightly and thoroughly coats the green beans, being careful not to overcook beans.
• Transfer to a serving dish and serve hot.

MUSTARD WAX BEANS

Steps:

• Cook the beans in boiling salted water until just tender but still crisp. Drain. Mix remaining ingredients in a large pot and cook until thick, stirring constantly. Add the drained beans, bring the mixture to a full boil and pour into hot, sterilized preserving jars. Cover and seal.

BALSAMIC HONEY GLAZED GREEN BEANS

Steps:

• Blanche or steam beans and set aside.
• In saute pan, simmer onion and garlic in oil to caramelize, and then add remainder of ingredients.
• Simmer until reduced approximately 50 percent by volume, or until glaze has reached a syrup-like consistency.
• Add beans and toss to coat sprinkle with salt before serving.