Maries Green Beans Food

GREEN BEANS WITH MAGIC SAUCE

Steps:

• Add olive oil to a large saucepan over medium heat. Add green beans and saute, until just tender, about 3 minutes. Season lightly with salt to taste and remove from heat.
• Add soy sauce, tahini, honey, sesame oil, red pepper and garlic to a small bowl and mix until thoroughly combined. Drizzle mixture over beans and lightly toss to combine. Plate and serve.

ROASTED GREEN BEANS

Steps:

• Preheat the oven to 400 degrees F.
• Combine the green beans, capers, pecans, breadcrumbs, coconut oil, Parmesan, lemon zest, shallots and 1/2 teaspoon salt in a large bowl; toss to coat. Pour onto a baking sheet and spread into an even layer.
• Bake for 8 minutes. Stir and continue to bake until the beans are just tender and the skins are golden and blistery, about 8 minutes more.
• Serve immediately.

GRANDMA'S GREEN BEANS

Steps:

• Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease.
• Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes.
• Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.

THE BEST GREEN BEANS EVER

Steps:

• Snap the stem ends of the green beans, or cut them off in a big bunch with a knife if you'd prefer.
• Melt the bacon grease in a skillet over medium-low heat. Add the garlic and onions and cook for a minute. Then add the green beans and cook until the beans turn bright green, about a minute. Add the chicken broth, chopped red pepper, salt and pepper to taste. Turn the heat to low and cover the skillet with a lid, leaving the lid cracked to allow steam to escape. Cook until the liquid evaporates and the beans are fairly soft, yet still a bit crisp, 20 to 30 minutes. You can add more chicken broth during the cooking process, but don't be afraid to let it all cook away so the onions and peppers can start to caramelize.

GREEN BEANS WITH GARLIC AND ROSEMARY

Steps:

• Pulse the bread in a food processor until coarsely chopped. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the bread, 1 teaspoon rosemary, the red pepper flakes and a pinch of salt. Cook, stirring occasionally, until the bread is golden brown, about 10 minutes; transfer to a bowl.
• Meanwhile, bring a large pot of salted water to a boil. Add the green beans and cook until crisp-tender, about 6 minutes. Drain, rinse under cold water and blot dry with paper towels. (You can refrigerate the green beans, covered, for up to 4 hours; keep the bread mixture at room temperature.)
• Heat the remaining 1/4 cup olive oil and the garlic in a large nonstick skillet over medium-high heat. Cook until the garlic is lightly golden, about 3 minutes, adding the remaining 1 teaspoon rosemary during the last 30 seconds. Add the green beans and lemon zest; cook, stirring, until coated. Season with salt and pepper and stir in the bread mixture.

ROASTED MARY WITH HOT PICKLED GREEN BEANS

Steps:

• Preheat the oven to 350 degrees F.
• Wash and dry the tomatoes and remove the stems. Put the tomatoes, garlic, onions and jalapeno in a large glass baking dish (9 by 13-inch). Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Bake until just starting to brown, about 45 to 60 minutes. Remove from the oven, let cool and put through a food mill to remove the seeds and skin. Add the mixture to a medium bowl and puree with stick blender. Pour into a large glass container and refrigerate. When cool, add the seasonings and the pickled vegetable juice and stir well.
• For service, add a few pickled green beans to each glass, fill with ice, and add 2 ounces vodka. Pour in the prepared tomato juice, stir and serve immediately.
• *Cook's Note: Seeds-in for hot, seeds-out for medium-hot. If you cannot find a red chile, substitute 2 jalapenos. A red chile is a ripened jalapeno.
• In a small saucepan, over high heat, bring the water to a boil, then turn off the heat and add 1 teaspoon salt and the agave, stirring until dissolved. Remove from heat and let cool.
• In a glass bowl, add the vinegar, lime juice, lime slices, peppercorns, chile peppers, and whole and minced garlic. Stir in the cooled salt-agave water mixture.
• Wash and trim the green beans. Bring a large pot of water to a boil over medium heat. Stir in the remaining 1 teaspoon of salt, then add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
• If you are canning, prepare the jar(s) according to processing directions, add the beans and then cover with the vinegar chile pepper mixture. Process in a canning pot for 3 minutes, remove and cool.
• You can also put them in sterilized jars and refrigerate instead of doing the canning process. Just keep under refrigeration and eat within 1 month. Whichever method suits you best, allow these to marinate for 48 hours before eating.