Spicy Tomato Green Beans 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.

GRILLED SWORDFISH, GREEN BEANS AND SPICY TOMATO SALSA

Steps:

• Make the salad dressing by whisking the olive oil into the lemon juice, then adding the salt and pepper. Set aside.
• Make the salsa by mixing all ingredients together, season to taste. Set aside.
• Rub the swordfish steaks with some olive oil and sprinkle with salt and pepper.
• Put the swordfish on a pre-heated grill (or ridged griddle), medium flame, and cook for 2-4 minutes on each side. Remove from heat.
• Lightly dress the beans and salad greens with the olive oil and lemon juice dressing.
• Place the swordfish on top of a pile of dressed greens.
• Spoon the tomato salsa on top of the swordfish.
• Enjoy!

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.

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.

PINTO BEANS IN SPICY TOMATO SAUCE

Steps:

• Sort and rinse beans to remove bad beans, rocks and dirt.
• Soak overnight or between 6-8 hours.
• Drain and rinse soaked beans.
• Add enough water to cover beans for cooking and add salt, pepper, garlic powder and onion powder. Cook until tender, approximately 2 hours.
• When cooked, drain water from beans.
• Add tomato sauce, chili powder, garlic powder and onion powder.
• Heat through to meld flavors.
• Cool and freeze 2 cups of beans in sauce in quart bags.

SPICY GREEN BEANS

Steps:

• Put the green beans, water, and salt into a bowl and set aside.
• Meanwhile, melt the ghee in a large pan, then add the garlic, ginger, and spices and cook for about one minute.
• Add the green beans. Water and all. Cover and cook 4-6 minutes, or until tender. Turn the heat off.
• Add the sesame seeds and cook (over no heat) for 2 minutes. Serve hot.
• eNjoY!

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.