Best 6 Crispy Green Beans Recipes

LEMON-GARLIC GREEN BEANS WITH CRISPY CRUMBS

Steps:

• Heat 1 tablespoon oil in a large skillet over medium heat. Add bread crumbs; stir 2 to 3 minutes or until golden brown. Stir in lemon zest and salt, if desired. Transfer crumbs to a bowl.
• Add remaining 1 tablespoon oil and garlic to same skillet. Stir over medium heat 30 seconds. Add green beans and lemon juice; stir until heated through. Serve beans topped with bread crumbs and pepper, if desired.

ROASTED GREEN BEANS WITH CRISPY SHALLOTS

Steps:

• Preheat oven to 375°F.
• Place all ingredients in a 9" x 13" baking pan (or on a cookie/baking sheet) and toss until green beans are thoroughly coated with oil and spices.
• Roast for 30 minutes, tossing at 15 minutes with a spatula, or until green beans are tender and beginning to brown around the edges. Some shallots near the top will become crisp, while the ones near the bottom of the pan will caramelize.

PICKLED GREEN BEANS CRISPY CANNED BY FREDA

Steps:

• 1. Trim washed beans 1/4 inch shorter than your jars.
• 2. In a large Pan, stir together vinegar, water and salt. Add garlic bring this to a rolling Boil over High heat. To each Jar, Place 1 Sprig of Dill in the bottom, add 1/8 tsp red pepper flakes. Now pack green beans tightly into your jars so they are standing on ends.
• 3. Next; Ladle the Boiling brine into the jars over the green beans, to within 1/4 inch from the tops. Discard the garlic. Seal with lids and rings. Place Jars in Hot Water Bath, so they are Covered with 1inch of water. Simmer, but do not boil for 10 minutes, to Process. Remove from water bath. Cool to room temp. you should hear jars seal. Check to make sure they seal . . Tip:(the center of the Lids should not move nor have a dome in it.) Let Pickles Ferment about 2-3 weeks before eating. Enjoy!! This recipe makes about 6 Pints or 3 Quarts, I Use Wide mouth Jars as they are easier to Pack.

CRISPY GREEN BEANS

Steps:

• Pulse pita in a food processor until coarsely ground. Heat 2 tablespoons olive oil in a pan over medium-high heat. Add pita crumbs and cook, stirring, until golden and crisp, 3 to 4 minutes. Season with salt and pepper. Steam green beans in batches until bright green and crisp-tender, about 3 minutes. Transfer to a serving dish, drizzle with olive oil and lemon juice, and season with salt and pepper. Sprinkle with seasoned breadcrumbs.

CRISPY DUCK SALAD WITH GREEN BEANS AND HONEYED ALMONDS

Steps:

• Heat oven to 350 degrees. In a small saucepan over medium heat, cook honey and salt until thin and runny, then mix in almonds until coated. Add sugar and toss to coat. Spread nuts on baking sheet (lined with parchment paper) and bake, stirring once, until deeply golden brown, 10 to 12 minutes. Let nuts cool, then break up clumps with your fingers.
• In a medium pot on medium-high heat, bring six cups salted water to boil. Fill a medium bowl with ice water. Cook green beans until bright green and tender, 2 to 4 minutes depending on thickness of beans. Drain, then plunge into ice water to stop cooking. Drain and pat dry.
• Raise oven heat to 400 degrees. Using a sharp knife, score duck fat into a crosshatch pattern, with cuts a half-inch apart. You want to cut through fat but not into flesh of duck.
• In a small bowl, mix salt, chili, pepper, cumin and cinnamon. Rub mix all over duck, working it into the fat.
• Set an ovenproof pan on the stove over medium-low heat. Add 1 teaspoon of oil, heat for a few seconds, then add duck, fat side down. Sear without moving until dark brown, about 10 minutes (if it starts to burn, lower the heat). Flip duck and cook for 1 minute, then transfer pan to oven and roast until meat is done to taste, 4 to 8 minutes longer for medium rare (130 degrees). Let duck rest on a cutting board. Reserve 2 tablespoons of fat from pan.
• Using mortar and pestle or side of a heavy knife, make a paste from garlic and a pinch of salt. In a small bowl, mix it with lime juice and a half-teaspoon salt, then drizzle in remaining olive oil, whisking well.
• In a large bowl, toss green beans and watercress with reserved pan drippings and just enough of dressing to coat. Taste and add salt if desired.
• Slice duck breasts and toss with salad. Garnish with almonds and serve.

CRISPY FRIED GREEN BEANS

Steps:

• 1. In a small bowl and whisk together the mayo, sriracha sauce, salt, garlic powder and onion powder.
• 2. Place a 1/2 cup of flour on a medium shallow plate for dredging the green beans.
• 3. In a large bowl whisk together remaining flour, ground cayenne pepper, cumin, black pepper, salt, garlic powder and onion powder. Slowly stir in beer; mix just until combined.
• 4. In a large dutch oven or heavy stock pot heat 1 inch of vegetable oil to 375 degrees. Dredge the green beans through flour on shallow plate. Using tongs dip the floured green beans in the batter and gently into the oil. Fry until they are golden brown and crisp turning once; about 2-3 minutes. Remove to drain on layered paper towels. Serve warm with sriracha mayo.