Hot And Spicy Green Beans With Tomato Food

GREEN BEANS WITH TOMATOES

Steps:

• Cook 1/2 chopped onion in a pot with 3 tablespoons olive oil, about 5 minutes. Add 1 1/4 pounds trimmed green beans, a 15-ounce can crushed tomatoes, 1 1/4 cups water, 1 teaspoon salt, 1/4 teaspoon pepper and a pinch of cinnamon. Partially cover and simmer, 35 minutes. Season with salt and pepper.

GREEN BEANS AND TOMATOES

Steps:

• Add the bacon to a large Dutch oven and cook over medium heat until light golden (not crisp). Drain off the excess fat.
• Add the onions to the pot; cook until the bacon and onions are golden brown. Add the green beans and tomatoes, and season to taste with salt, black pepper and cayenne. Stir gently to combine.
• Cover the pot, reduce the heat to low and simmer for 1 hour.

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.

SPICED GREEN BEANS WITH TOMATO & ONIONS

Steps:

• In a large skillet (approximately 12 inch) with lid, ,heat olive oil over medium heat.
• Add onion and cook until soft and lightly golden, approximately 4 to 5 minutes.
• Add the green beans, salt and black pepper, and stir well.
• Reduce the heat to medium low and cook until the onions are caramelized and the beans start to soften and brown lightly, about 10 minutes.
• Add the tomatoes, garlic, sugar, allspice and cinnamon.
• Stir well, reduce the heat to low, cover and cook, stirring occasionally, until the beans are tender throughout, about 15 to 20 minutes.
• Serve warm or at room temperature.

HOT AND SPICY GREEN BEANS WITH TOMATO

Steps:

• Combine green beans, tomatoes, red pepper flakes, and garlic salt in a saucepan; cook over medium heat until heated through, 5 to 10 minutes.

VEGETARIAN GREEN BEANS AND TOMATOES

Steps:

• Heat oil in a nonstick skillet.
• Add garlic powder. Stir in tomato, then add beans.
• Add enough water to barely cover beans.
• Add salt and pepper and bring to a boil.
• Cover and lower heat; simmer for 15 minutes or until beans are tender.
• Remove cover and increase heat to thicken the liquid (about 3 minutes).
• Serve warm or cool.

SPICY TOMATO & GREEN BEANS

Steps:

• Saute the onions in the butter until softened and slightly browned.
• Add the tomato paste, salt, pepper, and cinnamon and stir around. It'll be a bit pasty.
• Add drained green beans and mix thoroughly. Make sure beans are well coated with the tomato-onion mix. Do this till green beans are at desired temperature.
• Serve and enjoy!
• Note: The cinnamon does make this a bit spicy - not very -- - but if you want less kick, I'd say use 1/2 teaspoons of salt, pepper, and cinnamon instead of whole.

GREEN BEANS WITH TOMATO SALSA

Steps:

• First prepare salsa: In medium bowl, stir tomatoes, onion, lemon juice, jalapeño, oil, mint, and 1/2 teaspoon salt until combined. Let salsa stand at room temperature at least 30 minutes or up to 1 hour to blend flavors. Makes about 2 1/2 cups salsa.
• In 5- to 6-quart Dutch oven or saucepot, heat 1 inch water and remaining 1 teaspoon salt to boiling over high heat. Add beans and cook, uncovered, 8 to 10 minutes or until tender-crisp, stirring occasionally. Drain beans well.
• To serve, transfer beans to large platter or serving dish; spoon salsa over beans.

TWO CHEESE GREEN BEANS & TOMATOES -- HOT OR COLD

Steps:

• Steam the green beans for about 5 minutes or until tender crisp. I like to leave them whole but they can be used cut in one inch lengths; set aside.
• In a small bowl mix together yogurt, feta cheese, parmesan cheese & pepper.
• Taste and adjust seasoning; do not salt, the cheese & olives are quite salty; set aside.
• In a small casserole or au gratin dish, layer green beans and tomato slices, starting with green beans, as you go cover each tomato layer with a thin coat of the yogurt mixture. Finish the layers with the yogurt mixture. Scatter the chopped olives over all.
• The dish can be served cold as a salad at this point or if you prefer a hot side dish bake in 400°F oven for approximately 20 minutes until heated through, either way it is delicious.