Green Beans And Hot Sauce Recipes

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SWEET AND SPICY GREEN BEANS



Sweet and Spicy Green Beans image

The flavors of this side dish are intense! It is great as a starter to an Asian menu, or as a significant addition to a light stir-fry meal.

Provided by COOKOFTHEHOUSE

Categories     Side Dish     Vegetables     Green Beans

Time 25m

Yield 4

Number Of Ingredients 6

¾ pound fresh green beans, trimmed
2 tablespoons soy sauce
1 clove garlic, minced
1 teaspoon garlic chili sauce
1 teaspoon honey
2 teaspoons canola oil

Steps:

  • Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
  • In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
  • Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

Nutrition Facts : Calories 58.7 calories, Carbohydrate 8.6 g, Fat 2.4 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 513 mg, Sugar 2.9 g

GREEN BEANS IN TOMATO SAUCE



Green Beans in Tomato Sauce image

I had these beans at a dinner party. I'm so glad the hostess was willing to share the recipe. A very unique and different way to serve fresh green beans.

Provided by Patti Terranova

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 6

Number Of Ingredients 12

1 pound fresh green beans, trimmed
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh parsley
1 (14.5 ounce) can diced tomatoes including juice
1 tablespoon white wine vinegar
1 teaspoon ground cumin
1 pinch white sugar, or to taste
salt and ground black pepper to taste
1 tablespoon olive oil
1 clove garlic, chopped

Steps:

  • Bring a pot of lightly-salted water to a boil; stir in the green beans and return to a boil. Reduce the heat to medium, and cook the green beans until just tender, about 8 minutes. Drain.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat; cook and stir the onion, 1 clove of garlic, and parsley in the hot oil until the onion is translucent, about 5 minutes. Stir in the tomatoes, wine vinegar, and cumin; bring the mixture to a boil, reduce heat to medium-low, and simmer for 30 minutes to thicken the sauce. Transfer the sauce to a bowl.
  • In a clean skillet, heat 1 tablespoon of olive oil over medium-low heat; cook and stir 1 clove of chopped garlic in the hot oil until fragrant beginning to brown, 2 to 3 minutes. Return the cooked green beans to the skillet; cook and stir to reheat the beans and coat them with oil. Pour the sauce over the beans and stir to coat. Serve hot.

Nutrition Facts : Calories 105.7 calories, Carbohydrate 10.5 g, Fat 7 g, Fiber 3.6 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 103.5 mg, Sugar 3.6 g

FRESH GREEN BEANS WITH HEAVEN SAUCE



Fresh Green Beans with Heaven Sauce image

Wonderful side dish that will make even the green bean haters beg for more. Created from my own trial and error. It is perfect now.

Provided by J.B. David

Categories     Side Dish     Vegetables     Green Beans

Time 17m

Yield 4

Number Of Ingredients 10

1 pound fresh green beans, trimmed
2 tablespoons butter
½ cup minced onion
1 tablespoon minced garlic
1 tablespoon sesame seeds
¼ cup soy sauce
2 tablespoons mayonnaise
1 teaspoon sriracha hot sauce
¼ teaspoon ground allspice
salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 2 to 6 minutes.
  • Melt butter in a saucepan over medium heat; cook and stir onion and garlic for 2 minutes. Add sesame seeds; cook and stir until sesame seeds are golden brown, 3 to 5 minutes.
  • Mix soy sauce, mayonnaise, sriracha hot sauce, and allspice into onion mixture. Add green beans and toss to coat; season with salt and pepper.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 12.8 g, Cholesterol 17.9 mg, Fat 12.5 g, Fiber 4.7 g, Protein 4 g, SaturatedFat 4.7 g, Sodium 1085.8 mg, Sugar 2.8 g

GREEN BEANS AND HOT SAUCE



Green Beans and Hot Sauce image

Fresh green beans, fresh peppers, and tomatoes livened up with crispy bacon.

Provided by SHEEKS

Categories     Side Dish     Vegetables     Green Beans

Time 30m

Yield 4

Number Of Ingredients 7

2 pounds fresh green beans, washed and trimmed
2 onions, chopped
1 (14.5 ounce) can diced tomatoes with juice
2 hot yellow banana peppers, diced
1 green bell pepper, chopped
½ cup water
6 slices bacon

Steps:

  • Place green beans, onions, tomatoes, banana peppers, bell pepper, and water in a large pot. Bring to a boil over high heat, then reduce heat to low. Cover pot and simmer approximately 10 minutes, until green beans are tender.
  • While green beans are steaming, arrange bacon slices in a medium skillet. Fry over medium heat until crispy, approximately 10 minutes. Drain on paper towels. Crumble and set aside.
  • Spoon green bean mixture and juice into a serving dish. Sprinkle crumbled bacon over top and serve immediately.

Nutrition Facts : Calories 314.9 calories, Carbohydrate 27.1 g, Cholesterol 28.6 mg, Fat 19.4 g, Fiber 10.1 g, Protein 10.9 g, SaturatedFat 6.4 g, Sodium 525.7 mg, Sugar 10.3 g

BLISTERED GREEN BEANS WITH SPICY CHILE SAUCE



Blistered Green Beans with Spicy Chile Sauce image

Provided by Valerie Bertinelli

Categories     side-dish

Time 25m

Yield 8 servings

Number Of Ingredients 7

Kosher salt
2 pounds green beans, trimmed
1/4 cup Garlic Oil, recipe follows
2 tablespoons red chile paste, such as gochujang
1 tablespoon honey
1/2 cup extra-virgin olive oil
2 cloves garlic, crushed

Steps:

  • Preheat the oven to broil.
  • Bring a large pot of water to a boil and season generously with salt. Prepare an ice bath in a large bowl. Blanch the green beans in the boiling water until tender but still crisp, about 2 minutes. Drain and immediately shock in the ice bath. Drain the beans and pat dry well.
  • Add the Garlic Oil, chile paste, honey and salt to taste to a large bowl. Add the green beans and toss to coat. Transfer to 2 baking sheets and broil until brown and blistered in spots, 5 to 7 minutes. Serve immediately.
  • Combine the olive oil and garlic in a small saucepan. Turn the heat to medium low and gently poach the garlic for 5 minutes; the oil should be at a very bare simmer but not boiling, otherwise the garlic will burn. Remove from the heat and allow to cool completely. Once cool, discard the garlic.

Nutrition Facts : Calories 125, Fat 8 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 169 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 5 grams

HOT PICKLED GREEN BEANS:



Hot Pickled Green Beans: image

I enjoyed these when I was in New Orleans Garnishing a Bloody Mary and had to come home and duplicate them. They can also be enjoyed as a side. Having a nice kick to them. Nice for gift giving.

Provided by Rita1652

Categories     Vegetable

Time 45m

Yield 1 1/2 pounds, 24 serving(s)

Number Of Ingredients 13

1 1/2 cups water
1 teaspoon pickling salt
1 tablespoon agave syrup or 1 tablespoon honey
2 cups vinegar, 5% acidity
1/2 teaspoon mustard seeds
1/2 teaspoon dill seed
1/2 teaspoon coriander seed
bay leaf
2 teaspoons whole black peppercorns
1 chile, sliced in 8 long strips
6 garlic cloves, peeled
1 1/2 lbs string beans, trimmed
1 teaspoon salt

Steps:

  • In a small saucepan, over high heat, bring the first 9 ingredients to a boil, then turn off the heat, stirring until dissolved. Add the chilies and garlic. Remove from heat.
  • Wash and trim the green beans. Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. 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.
  • Pack beans in sterilized jars then cover with the vinegar mixture.
  • Place lids and caps on cleaned rimmed jars.
  • Process in a hot water bath for 5 minutes, remove and cool in a draft free spot for 24 hours.
  • You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.
  • I canned 2 jars and the 3rd was what I had left over for munching which was refrigerated.

Nutrition Facts : Calories 14.7, Fat 0.1, Sodium 196.6, Carbohydrate 2.5, Fiber 0.8, Sugar 1, Protein 0.6

SALMON AND GREEN BEANS POJARSKI WITH CUCUMBER HOT SAUCE



Salmon and Green Beans Pojarski With Cucumber Hot Sauce image

Provided by Jacques Pepin

Categories     dinner, main course

Time 31m

Yield 6 servings

Number Of Ingredients 11

About 1 3/4 pounds salmon (to accommodate trimming and removal of skin); you should have 1 1/2 pounds of cleaned flesh
10 ounces fresh green beans
1 1/2 cups fresh bread crumbs (from 3 to 4 slices fresh bread)
1/2 to 3/4 (depending on size) of 1 whole jalapeno pepper, rib and seeds removed, and cut into 1/8-inch pieces (about 2 teaspoons)
3 large eggs
3 cloves garlic, peeled, crushed and chopped fine (about 3/4 teaspoon)
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
1/3 cup shredded basil
Cucumber hot sauce (see recipe)
4 tablespoons corn or safflower oil

Steps:

  • Remove and discard any skin and sinew from the salmon and cut the flesh into 1-inch pieces.
  • Cut away any damaged spots on the beans, wash thoroughly in cold water, and cut into 1-inch pieces.
  • To make the fresh bread crumbs, break fresh bread into pieces and grind in the bowl of a food processor. You should have 1 1/2 cups. (Note: fresh bread crumbs are superior to dry bread crumbs. If, however, fresh crumbs are not available, use half the amount of dry crumbs - 3/4 cup for this recipe.) Transfer to a bowl and set aside.
  • Place the green beans and hot pepper in the bowl of a food processor and process until finely chopped; the mixture should be rather granulated, not smooth and liquid. You should have about 2 cups. Transfer to a bowl and set aside.
  • In the unwashed bowl of the processor, place the salmon and process for a few seconds, starting and stopping the machine, until coarsely chopped. Add to the bean puree with the eggs, bread crumbs, garlic, pepper, salt and shredded basil. Mix well.
  • Using a spoon, make patties weighing about 3 to 3 1/2 ounces each. Wet your hands if you feel they will stick to the salmon mixture and arrange the patties on a tray lined with plastic wrap. You should have 12 patties, 2 per person, and each patty should be no more than 1 inch thick and about 3 inches across. Set aside while you make the sauce.
  • To cook the salmon, use 2 large skillets, preferably nonstick. Heat 2 tablespoons of the oil in each skillet. When hot, add the patties and cook over medium to high heat for 2 1/2 minutes on each side. Set aside for a few minutes before serving with cucumber hot sauce.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 20 grams, Carbohydrate 23 grams, Fat 31 grams, Fiber 3 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 567 milligrams, Sugar 3 grams, TransFat 0 grams

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