Atkins Roasted Green And Wax Beans Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pat green beans dry with paper towels if necessary; spread onto a jellyroll pan. Drizzle with olive oil and sprinkle with salt and pepper. Use your fingers to coat beans evenly with olive oil and spread them out so they don't overlap.
• Roast in the preheated oven until beans are slightly shriveled and have brown spots, 20 to 25 minutes.

Steps:

• Heat oven to 400°F Trim beans. In a jelly-roll pan, toss beans with oil, salt and oregano until evenly coated. Roast 20 minutes, turning beans once or twice for even browning.

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss wax beans with oil and season with salt and pepper. Roast until browned in spots and tender, about 15 minutes, tossing halfway through. In a medium bowl, combine soy sauce, ginger, lemon juice, and sugar. Add roasted beans, peanuts, and cilantro and toss to combine.

Steps:

• Bring a large pot of salted water to a boil.
• Add the peas and beans and cook until crisp-tender, 3 to 4 minutes.
• Drain.
• Heat the oil and butter in a large skillet over medium heat.
• Add the peas, beans, salt, pepper, and lemon juice and cook until heated through, about 2 minutes.
• Remove from heat, add the mint, and toss well.

Steps:

• Place beans and 6 garlic cloves in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 8-10 minutes or until beans are crisp-tender. Transfer to a large bowl; set aside. , In a small bowl, combine the sour cream, milk and vinegar; let stand for 1 minute. Whisk in the oil, salt, pepper and remaining garlic. Pour over beans and toss. Cover and refrigerate for at least 2 hours. Just before serving, sprinkle with cheese and parsley.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Toss beans with olive oil in a medium mixing bowl until well coated. Spread beans out on a rimmed baking sheet, or in a roasting pan. Sprinkle lightly with salt and pepper.
• Roast in the preheated oven until beans look shriveled and browned, about 20 minutes.
• Remove beans from the oven, gather into a pile, and squeeze lemon juice over the top. Toss and serve.

Steps:

• Cook beans in boiling water until just tender.
• Drain well.
• Heat first amount of vinegar in large pot until it boils.
• Measure next 8 ingredients into bowl.
• Stir well.
• Gradually stir in remaining vinegar to make a smooth paste.
• Stir into boiling vinegar until it returns to a boil & thickens.
• Add beans stir gently, return to a boil.
• Fill hot sterilized jars to within 1/2" of top.
• Place sterilized metal lids on jars & screw metal bands on securely.
• For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes. Makes 4 pints this was taken from the company's coming preserves cookbook.

Steps:

• Pack beans loosely in sterilized jars, leaving an inch of headroom.
• Bring remaining ingredients to a boil in a large pot.
• Pour over beans, to within 1/2 inch of the top. Wipe edges of jars with a clean cloth and seal with sterilized lids.
• Process in hot water bath for 30 minutes.
• Can be served heated in the liquid from the jar or drained and rinsed, then heated.

Steps:

• Cook onion and green pepper in oil and butter until onion is tender yellow.
• Blend in flour, add tomatoes with juice gradually and cook for 5 minutes.
• Add salt, pepper and beans. Heat thoroughly.