Jalapeno Green Beans Recipes

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JALAPENO GREEN BEANS



Jalapeno Green Beans image

This simple green bean dish gets a bit of a kick from jalapeno pepper. If you don't like things too spicy, reduce the amount of jalapeno by half-or eliminate it completely. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 6

2 tablespoons olive oil
1 jalapeno pepper, thinly sliced
1 shallot, thinly sliced
1 pound fresh green beans, cut into 2-inch pieces
1/2 teaspoon salt
2 tablespoons lemon juice

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add jalapeno and shallot; cook and stir until tender, 2-3 minutes. Add beans and salt; cook and stir until beans are tender, reducing heat if necessary, 8-10 minutes. Drizzle with lemon juice. Serve immediately.

Nutrition Facts : Calories 106 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 303mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

SOLO JALAPENO GREEN BEANS



Solo Jalapeno Green Beans image

Today's canning process insures that vegetables are preserved at their optimum flavor, but this recipe will give them a nice 'kick".

Provided by Bill Hilbrich

Categories     Beans

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5

1/2 cup canned green beans, drained
1 tablespoon sliced jalapeno pepper
3 tablespoons olive oil
1 tablespoon butter
1 clove garlic (optional)

Steps:

  • Heat the olive oil in a shallow sauce pan,add the butter, and stir until the mixture slighty thickens.
  • Add the jalapeno peppers, the garlic if you wish, and stir, but do not let the garlic brown.
  • Add green beans, and continue until warmed.

GRANDMA'S GREEN BEANS



Grandma's Green Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 8

5 slices thick-cut bacon
1 red onion, sliced thin
1 jalapeño, seeded and diced small
1 1/2 pounds green beans, trimmed
1 cup chicken stock
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper
1/4 cup fried onions

Steps:

  • Place the bacon in a large cast-iron skillet over medium heat and cook until crisp, 8 to 10 minutes. Remove the bacon and all but 2 to 3 tablespoons of the bacon grease.
  • Add the onion and jalapeño and cook for a minute or two, then add the green beans. Cook until the green beans are bright green, an additional minute. Add the chicken stock, garlic powder and a good pinch of both salt and pepper. Bring to a simmer and lightly cover, allowing the some of the steam to escape. Cook until the liquid is evaporated and the beans are starting to soften, but still have a bite, 10 to 12 minutes.
  • Transfer the beans to a serving vessel. Crumble the bacon and sprinkle it over the top of the beans, along with the fried onions.

BLACK BEANS WITH GARLIC, ONION AND JALAPENO



Black Beans with Garlic, Onion and Jalapeno image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 8 to 10 servings

Number Of Ingredients 8

1 pound dry black beans, soaked in water overnight
2 teaspoons kosher salt, plus additional as needed
1 teaspoon garlic salt
2 ounces unsalted butter
1 jalapeno chile, seeded and diced
1 garlic clove, minced
1 large white onion, diced small
Freshly ground black pepper

Steps:

  • Add the beans to a large stockpot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until the beans are slightly soft, 30 minutes to 1 hour. Turn off the heat and add the kosher salt and garlic salt.
  • Add the butter to a large, heavy-bottomed saute pan over medium heat, then add the jalapeno, garlic and onion. Saute until softened, 3 to 4 minutes.
  • Drain the beans, reserving the liquid, then add the beans to the saute pan and simmer for 10 minutes, adding the reserved cooking liquid if too dry. Season to taste and serve.

JALAPENO PICKLED BEANS



Jalapeno Pickled Beans image

Make and share this Jalapeno Pickled Beans recipe from Food.com.

Provided by Dinocu

Categories     Lunch/Snacks

Time 1h

Yield 5 Pints, 16 serving(s)

Number Of Ingredients 7

4 lbs fresh green beans
3 cups pickling vinegar
3 cups water
1/2 cup pickling salt
12 sprigs fresh dill
10 garlic cloves
10 jalapeno peppers

Steps:

  • Brine Solution - Bring water, vinegar and salt to a boil.
  • Adjust the amount of remaining ingredients according to amount of beans you have on hand.
  • Place 1 to 2 cloves of garlic, 1 jalapeño pepper cut in half(leave a few seeds in) and 2 to 3 sprigs of dill in to large pint jars.
  • Pack jars tightly with fresh green beans, leaving 1/2 inch of space at top.
  • Pour brine solution in to jars leaving 1/4 inch of space at the top. Remove air bubbles by stirring with a butter knife.
  • Wipe rim clean with a cloth and seal. Tighten rings finger tight.
  • Ive never processed my jars and have never had any problems with them sealing. Feel free to process if you like.
  • Store beans in a cool place for a minimum of two weeks before eating.

ROASTED POTATO SALAD WITH JALAPEñO-AVOCADO DRESSING



Roasted Potato Salad With Jalapeño-Avocado Dressing image

As one of the most adaptable dishes, potato salad has withstood countless reimaginings. In this version, roasted potatoes are paired with two types of beans: Cannellini beans offer a hearty creaminess, while green beans add a welcome crisp-tenderness. If you have garlic or onion powder in your spice rack, use it to add some umami to the roasted potatoes. The avocado dressing is zingy and full of lively flavors; make it as spicy as you can handle, and if you are looking for more tanginess, substitute the mayonnaise with sour cream or crème fraîche.

Provided by Hetty McKinnon

Categories     dinner, salads and dressings, vegetables, appetizer, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

2 pounds small russet or Yukon Gold potatoes, scrubbed and cut into 2-inch pieces
Extra-virgin olive oil
1 teaspoon garlic or onion powder (optional)
Kosher salt (such as Diamond Crystal) and black pepper
1 pound green beans, trimmed and cut into 2-inch pieces
1 (15-ounce) can cannellini beans, rinsed
1 lime, halved
Handful of dill leaves
1 ripe avocado
1/2 cup vegan or regular mayonnaise
1/2 cup chopped dill
3 tablespoons extra-virgin olive oil
Juice of 1 lime (2 to 3 tablespoons)
1 garlic clove, peeled and roughly chopped
1 to 2 jalapeños, trimmed and roughly chopped
1/2 teaspoon kosher salt (such as Diamond Crystal)

Steps:

  • Heat oven to 425 degrees. Place the potatoes on a sheet pan and add about 2 tablespoons of olive oil, garlic or onion powder (if using), and about ½ teaspoon of salt. Season with black pepper and toss to coat. Place in the oven and roast for 25 minutes.
  • Meanwhile make the dressing: Combine avocado, mayonnaise, dill, olive oil, lime juice, garlic, 1 jalapeño and salt in a blender or small food processor. Blend until completely smooth. Taste and if you want it spicier, add the second jalapeño.
  • After 25 minutes, remove the potatoes from the oven and toss. Push the potatoes to one side of the sheet pan, and add the green beans to the other side. Drizzle with a little olive oil and season with salt and black pepper. Return the sheet pan to the oven and roast for 10 to 15 minutes, until the beans are crisp-tender and the potatoes are golden on the outside and tender all the way through. Don't overcook the beans; if the beans are done before the potatoes are ready, remove them from the sheet pan and return the potatoes to the oven.
  • Transfer the potatoes and green beans to a large bowl and allow to cool for 5 minutes. Add the cannellini beans along with half the dressing and toss to coat well. Taste and check seasonings, adding more salt and black pepper if needed.
  • To serve, squeeze the lime halves over and scatter with dill leaves. Pass the remaining dressing on the side.

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