Green Beans With Chili Orange Oil Recipes

ORANGE-SOY GLAZED GREEN BEANS

Steps:

• Place oil in large nonstick skillet over medium heat.
• When oil is hot, cook onion and sugar, stirring often, 25-30 minutes or until onions are deep golden brown.
• Remove from heat and set aside.
• Meanwhile, cook green beans in boiling water 4-5 minutes or just until crisp-tender; drain.
• Plunge into ice water to stop the cooking process and drain.
• Add cooked beans to the skillet with the onions.
• Stir in marmalade and soy sauce; cook over medium-high heat 2-3 minutes or until marmalade melts and mixture is thoroughly heated.

HONEY ORANGE GREEN BEANS

Steps:

• Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
• Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.

ORANGE GLAZED GREEN BEANS

Steps:

• Trim beans and break into 1 inch lengths, wash.
• In medium saucepan bring water and garlic to a boil.
• Add green beans, reduce heat to low, cover and simmer for 10 to 15 minutes or until beans are crisp tender.
• If any water remains at end of cooking, drain and return beans to pan.
• Turn up heat to medium add remaining ingredients and heat to boiling, stirring occasionally.
• Serve immediately.

GREEN BEAN CHILI

Steps:

• In a large saucepan, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until heated through.

GREEN BEANS WITH CHILI-ORANGE OIL

Steps:

• 1. In a small bowl, combine oil and orange zest. Let infuse for 2-3 hours. In the last hour, stir in red pepper flakes. Strain oil through a fine sieve and reserve orange strips for garnish.
• 2. Place beans in a steamer and cook until tender, about 5 minutes. Remove from steamer and set aside.
• 3. While beans are cooking, in a skillet over medium heat, heat ½ tbsp. chili-orange oil. Add vegetables and cook, stirring often, until warmed through and tender, about 3 minutes. Season with pepper, drizzle remaining oil and pour orange juice; sauté for 15 seconds.
• 4. Transfer beans in a serving dish and garnish with reserved orange strips.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=zie8-GxQ4_I