Sweet 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!

SAVORY GREEN BEANS

Steps:

• Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
• Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

SWEET & SALTY GREEN BEANS

Steps:

• Preheat oven to 425 degrees. Toss green beans, shallot, and garlic in oil, maple syrup, and salt. Spread evenly on a baking sheet. Roasted for 25 min.
• During the last 10 min. of roasting, prepare the pumpkin seeds. In a small skillet, heat 2 tbsp oil. Add in the rest of the ingredients. Toast pumpkin seeds for 2-3 min. until lightly golden brown.
• Spoon pumpkin seeds over the green beans to serve.

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.

SWEET AND SOUR GREEN BEANS

Steps:

• Cook bacon in a medium skillet over medium-high heat, stirring occasionally, until well-browned. Add onion and cook until translucent. Stir in flour and cook 2 minutes more.
• Pour vinegar and 3/4 cup of the reserved green bean liquid into the pan. Add sugar, salt, and pepper, and stir to combine. Bring to a boil, reduce to a simmer, and stir in the green beans. Continue cooking at a low simmer until beans are hot.

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.