Snappy Green Beans Recipes

Steps:

• Place beans in a large saucepan and cover with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender. Drain well., Remove from the heat. Add the butter, parsley, lemon juice, salt and pepper; toss to coat.

Steps:

• Cook the green beans until tender.
• Fry the bacon (if using) until crisp.
• Drain and crumble.
• Cook the onions in about 2 Tablespoons of the bacon fat, just until they are tender.
• Toss the hot green beans, onion and bacon together.
• Drizzle with the tarragon vinegar.

Steps:

• Cook 4 slices of bacon till crisp; drain, reserving 2 tablespoons drippings.
• Cook 1/4 cup chopped onion in reserved fat till tender.
• Add 1-2 Tablespoons tarragon vinegar 1/2 teaspoon salt and dash pepper.
• Pour over 2 cups hot cooked drained green beans.
• Crumble bacon atop.

Steps:

• Rinse beans then place in steamer basket over water.
• Bring to boil, then reduce heat & steam about 15 minutes or until crisp tender.
• In a nonstick skillet, melt butter, then add bean, cooking & stirring until heated through.
• Remove from heat & add parsley, lemon juice salt & pepper, tossing to coat.
• Serve immediately.

Steps:

• In a large saucepan, stir together.
• the water, vinegar, sugar, mustard seeds, garlic, bay leaves, salt and Tabasco sauce.
• Bring to a boil, then reduce the heat, cover, and simmer for 5 minutes.
• Add the beans.
• Cover and simmer for 5 minutes, until tender-crisp.
• Arrange the beans in a shallow dish and cover them completely with the vinegar mixture.
• Cover and refrigerate overnight.
• Serve cold as part of a composed salad, as a crunchy pickle or part of an appetizer tray.

Steps:

• In a large deep skillet, cook bacon over medium-high heat until evenly browned. Remove bacon to paper towels, and reserve drippings in the skillet.
• Place fresh green beans in a large saucepan, and add enough water to cover the bottom by 1 inch. Cover, and bring to a boil over medium-high heat. Cook for 8 to 10 minutes, until bright green and tender. Drain.
• Place the green beans into a 2 quart casserole dish. Spread the onions in a layer over the green beans. Place bacon strips in a layer over the onions. Sprinkle almonds over the top. Heat the reserved drippings in the skillet over medium heat. Stir in vinegar and sugar, heating just until sugar is dissolved; drizzle over everything in the dish. Cover, and chill for at least one hour, but overnight is best.
• Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered, for 45 minutes, until the onions are tender, and the almonds are toasted. Check after 30 minutes, and cover if necessary.

Steps:

• Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
• Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
• Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.