Sweet And Salty Green Beans Food

EASY SWEET GREEN BEANS

Steps:

• Heat water in a pot large enough to hold all of your beans until boiling.
• Wash, trim and cut your green beans into bite sized pieces while you are waiting for the water to boil.
• When water is boiling and your beans are prepared dump them into the boiling water for about 5 minutes or bright green.
• While beans are boiling grab a medium bowl and combine soy sauce, melted butter and brown sugar. Stir until blended. Set aside.
• When beans are cooked drain them in a colander in the sink or how ever you prefer. Return beans to the pot and add the soy mixture on top of the beans. Toss beans in mixture until they are all coated. Serve immediately.
• I always serve this dish with rice. I usually serve the beans beside or on top of the rice with a little extra sauce drizzled all over!

SWEET AND HOT QUICK PICKLED GREEN BEANS

Steps:

• Place the beans in a heatproof container.
• In a pot, heat the vinegar and 2 cups water to a simmer. Take off the heat and add the mustard seeds, salt, sugar, red pepper and garlic. Whisk until the salt and sugar dissolve.
• Pour the liquid over the green beans. Let cool, and then cover and place in the refrigerator. Allow the beans to pickle 24 hours before using. Pickled green beans will keep tightly covered in the refrigerator for up to 1 month.

HONEY GARLIC GREEN BEANS

Steps:

• Whisk together first 5 ingredients; set aside. In a 6-qt. stockpot, bring 10 cups water to a boil. Add beans in batches; cook, uncovered, just until crisp-tender, 2-3 minutes. Remove beans and immediately drop into ice water. Drain and pat dry. , Coat stockpot with cooking spray. Add beans; cook, stirring constantly, over high heat until slightly blistered, 2-3 minutes. Add sauce; continue stirring until beans are coated and sauce starts to evaporate slightly, 2-3 minutes. Remove from heat.

SWEET & SALTY BAKED BEANS

Steps:

• Set oven to 350 degrees F.
• Grease a 1-qt baking dish.
• In a skillet cook bacon until crisp; drain and reserve 2 tablespoons of drippings.
• In the same skillet saute green pepper in drippings until tender; set aside.
• Drain 1 can of beans.
• In a bowl combine both cans beans, barbecue sauce, brown sugar, mustard and sauteed green pepper.
• Transfer to baking dish.
• Bake, uncovered for 35-40 minutes or until bubbly.
• Sprinkle with bacon.

HONEY SOY CRISPY GARLIC GREEN BEANS

Steps:

• In a bowl whisk to combine honey, lemon juice, soy sauce and 1 tablespoon finely chopped garlic. Set aside.
• Bring a large pot of salted water to a boil and cook the green beans for 2 minutes, tenderizing them but keeping them crispy. Transfer beans to a bowl filled with ice water, then drain and pat dry.
• Heat olive oil in a large sauté pan over medium high heat. Stir in the sliced shallots and cook until toasted and golden, about 2-3 minutes. Remove with a slotted spoon and drain on a towel-lined plate.
• Next, fry the sliced garlic in the same pan until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on a towel-lined plate.
• Add the beans to the oil and and cook for 2 minutes or until slightly blistered. Stir in the honey and soy sauce mixture and cook for another minute. Season to taste with salt and pepper and transfer beans to a serving plate. Sprinkle over fried shallots and fried garlic and serve with lemon wedges.