Curriedstringgreenbeans Recipes

CURRIED STRING / GREEN BEANS

Steps:

• Sauté onion in oil until lightly browned.
• Add garlic and sauté briefly.
• Add remaining ingredients.
• Add water to just barely cover string beans.
• Mix well.
• Partially cover and cook on low flame for approximately 40 minutes,until string beans are tender and liquid is partially absorbed (the sauce should be thick).

GARLIC STRING / GREEN BEANS

Steps:

• Fill saucepan with water, when boiling, add green beans and cook for about 2 minutes, until just crunchy.
• Rinse immediately under cold water.
• Alternately, you can cook the beans in the microwave for a few minutes until heated through.
• Put margarine in pan and melt, add slivered almonds and toast, as the almonds begin to turn brown add lots of garlic.
• Add green beans and toss quickly.

GREEN BEAN CURRY

Steps:

• Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

SIMPLY SPICED STRING/ GREEN BEANS

Steps:

• Wash and trim the string beans.
• I usually start out with more string beans than the 3 pounds called for in the recipe since I eat a lot raw and not all of them make it into the pot.
• Combine with all the other ingredients in a 3 quart pot and mix.
• Cook, covered on a small flame for 30 minutes.
• Drain.
• Serve warm or chilled.

GARLIC STRING/GREEN BEANS (FIT FOR LIFE)

Steps:

• In large heavy saucepan, heat oil.
• Add garlic and beans, and saute over high heat to sear beans, stirring frequently so they do not burn.
• Add thyme, sea salt, and pepper to taste.
• Add water and bouillon.
• Bring to boil, cover tightly, reduce heat to medium-low, and simmer for 20-30 minutes or until beans are tender when pierced with tip of sharp knife.
• Add more water, if necessary.
• Frozen beans will take only half the time.
• Add squeeze of lemon juice and toss well.
• Original recipe states it serves 2 but it easily will serve four as a side dish.

CURRIED GREEN BEANS (FOR CANNING)

Steps:

• (Clean jars and tops. I put mine on a metal tin in a cold oven, heat the oven to about 325 deg F/160 deg C, and keep them there until needed. The jars should stay at that temperature for at least 10 minutes. The method hasn't ever failed me and is easier than boiling. To use, simply take out the entire oven tin, which will also help catch the inevitable drips when you fill the bottles).
• Cook the beans, onions and salt in just enough water to permit them to simmer without burning.
• When the water has boiled away and the beans are tender, add 2 cups of the vinegar plus the 2 cups sugar. Simmer for a few minutes, stirring a few times.
• Mix the curry powder into the cornstarch, and mix into the leftover cup of vinegar.
• Pour this curry mixture over the beans, and simmer just until mixture thickens and is cooked through.
• *If the beans are ready (Step 3) and there is still water in the pot, simply drain it off by holding a sieve before the pot.
• Ladle the beans while still boiling hot into the sterlised jars, and using a dry cloth seal immediately.
• (You might have to wipe the tops of the bottles carefully with a HOT, wet, CLEAN towel before sealing with the tops. Be very careful not to burn yourself in the bottling process!).
• When cool, clean the bottles, label, and store in a cool dark cupboard or pantry.
• And I do not have the least idea how many bottles you'll get or how long the process takes (I've never noticed!) -- sorry! The numbers below is a wild guess.

STRING/GREEN BEANS W/GINGER AND GARLIC

Steps:

• Bring a large pot of salted water to a boil.
• Fill a large bowl with ice water.
• Working in two batches, boil beans until just tender but still crisp and bright green.
• Start testing after 4 minutes or so, being careful not to overcook.
• When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.).
• When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat.
• Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic.
• Sprinkle with salt, and remove to a serving dish.
• Repeat with remaining oil, beans, ginger and garlic. Serve.

DRY-CURRIED GREEN BEANS

Steps:

• Bring all ingredients to a boil in a 12-inch heavy skillet, then simmer briskly, partially covered, stirring occasionally, until beans are crisp-tender and liquid is reduced to about 2 tablespoons, 6 to 9 minutes.

ITALIAN STRING/GREEN BEANS

Steps:

• Wash and trim fresh string beans.
• Add string beans to a pot of boiling water.
• Cook until soft and drain water.
• In large frying pan, heat butter and olive oil over medium heat and add minced garlic.
• Let garlic sautee in butter and oil until a light golden brown and add string beans.
• Stir, coating all the string beans with butter and oil.
• Sprinkle string beans with bread crumbs and stir, coating all of the string beans.
• (If it's a little dry add some more oil) Sprinkle with parmesan cheese, oregano, salt and pepper.
• Serve immediately.