Best 5 Green Beans And Hot Sauce Recipes
**Savory and Spicy Green Beans with a Kick: A Culinary Journey Through Flavor and Heat**
Embark on a culinary adventure with our delectable green beans recipes, where the vibrant crunch of green beans meets the fiery embrace of hot sauce. This collection offers a range of flavors and heat levels to tantalize your taste buds. From the mildly spicy to the boldly audacious, these recipes promise an explosion of taste in every bite. Get ready to elevate your green beans game and experience a symphony of flavors that will leave you craving more.
SZECHUAN GREEN BEANS
Steps:
- Rinse and trim green beans. Pat dry.
- Heat oil in a skillet over medium-high heat. Add green beans and stir-fry 3-4 minutes.
- Add garlic and ginger, cook 30 seconds, or until fragrant. Stir in remaining ingredients and cook 3 minutes or until beans are tender-crisp and sauce is slightly thickened
Nutrition Facts : Calories 108 kcal, Carbohydrate 9 g, Protein 3 g, Fat 8 g, SaturatedFat 6 g, Sodium 510 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
GRANDMA'S GREEN BEANS WITH BACON VINAIGRETTE
Ridiculously good beans that make a great side dish to just about anything. One of those recipes that grandma made for years that we could never get enough of. Garnish with sliced or slivered almonds.
Provided by Sarahbeara
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes.
- Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender-crisp, 3 to 5 minutes. Drain.
- Drain bacon slices on paper towels, reserving grease in the skillet. Saute onion in the bacon grease until softened, about 5 minutes. Stir in brown sugar, vinegar, salt, mustard, and pepper. Stir well, scraping up any onion bits off the bottom of the skillet. Cook until bubbling, 3 to 5 minutes.
- Add green beans to the skillet with the sauce; toss to coat well. Chop cooked bacon and stir into the beans. Serve hot.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 22.7 g, Cholesterol 5 mg, Fat 2.1 g, Fiber 4.1 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 260.4 mg, Sugar 15.4 g
GREEN BEANS WITH MAGIC SAUCE
Steps:
- Add olive oil to a large saucepan over medium heat. Add green beans and saute, until just tender, about 3 minutes. Season lightly with salt to taste and remove from heat.
- Add soy sauce, tahini, honey, sesame oil, red pepper and garlic to a small bowl and mix until thoroughly combined. Drizzle mixture over beans and lightly toss to combine. Plate and serve.
GREEN BEANS AND HOT SAUCE
Fresh green beans, fresh peppers, and tomatoes livened up with crispy bacon.
Provided by SHEEKS
Categories Side Dish Vegetables Green Beans
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Place green beans, onions, tomatoes, banana peppers, bell pepper, and water in a large pot. Bring to a boil over high heat, then reduce heat to low. Cover pot and simmer approximately 10 minutes, until green beans are tender.
- While green beans are steaming, arrange bacon slices in a medium skillet. Fry over medium heat until crispy, approximately 10 minutes. Drain on paper towels. Crumble and set aside.
- Spoon green bean mixture and juice into a serving dish. Sprinkle crumbled bacon over top and serve immediately.
Nutrition Facts : Calories 314.9 calories, Carbohydrate 27.1 g, Cholesterol 28.6 mg, Fat 19.4 g, Fiber 10.1 g, Protein 10.9 g, SaturatedFat 6.4 g, Sodium 525.7 mg, Sugar 10.3 g
GREEN BEAN SALAD WITH HOT MUSTARD DRESSING
Hot mustard powder brings a sharp, spicy twist to traditional mustard vinaigrette, which complements sweet green beans well. The beans are blanched until crisp-tender, then tossed in the vinaigrette while still hot. As the beans cool, they absorb all the flavors of mild shallot, fragrant garlic, tangy rice vinegar and hot mustard. Rich, roasted pecans add nutty sweetness to balance the spicy dressing. Though the salad can be made a few hours ahead, you'll want to top it with the nuts right before serving to preserve their crunch. The beans themselves can be served at room temperature or chilled.
Provided by Kay Chun
Categories lunch, weeknight, salads and dressings, vegetables, appetizer, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
- Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
- Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.
Tips:
- Choose fresh, tender green beans. Look for beans that are bright green and snap easily when you bend them. Avoid beans that are wilted, bruised, or have brown spots.
- Trim the green beans. Cut off the ends of the beans, where the stem was attached. You can also remove the strings from the beans by running a sharp knife along the length of the bean, on both sides.
- Cook the green beans until they are tender-crisp. You can cook green beans in a variety of ways, including boiling, steaming, roasting, and stir-frying. The cooking time will vary depending on the method you choose, but you want to cook the beans until they are tender but still have a slight crunch.
- Add the hot sauce to taste. The amount of hot sauce you add will depend on your personal preference. Start with a small amount and add more until you reach the desired level of spiciness.
- Serve the green beans immediately. Green beans are best served hot or warm. You can garnish them with chopped parsley, grated Parmesan cheese, or a squeeze of lemon juice.
Conclusion:
Green beans and hot sauce is a simple but flavorful side dish that can be enjoyed with a variety of meals. The beans are tender and crisp, with a slight kick from the hot sauce. This dish is also a good source of vitamins and minerals, including vitamin C, vitamin K, and potassium.
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