Best 6 Green Beans With Chili Orange Oil Recipes

ASPARAGUS AND GREEN BEANS WITH CHILI-ORANGE OIL

Steps:

• In a small saucepan, bring oil, orange zest, and red-pepper flakes to a simmer over medium-high and cook 3 minutes. Remove chili-orange oil from heat and set aside. (To store, refrigerate cooled oil in an airtight container, up to 3 days.)
• Working in 2 batches, in a large pot of boiling salted water, cook asparagus and green beans separately until bright-green and crisp-tender, 3 minutes. Transfer to a colander and rinse with cool water to stop the cooking.
• In a large skillet, heat 1 tablespoon chili-orange oil over high. Add half the vegetables and cook, stirring often, until warmed through and tender, 3 minutes. Stir in half the basil, season with salt and pepper, and transfer to a platter. Repeat with 1 tablespoon oil and remaining vegetables and basil. Drizzle with remaining oil and orange juice and serve immediately.

GREEN BEANS WITH CHILI-ORANGE OIL

Steps:

• 1. In a small bowl, combine oil and orange zest. Let infuse for 2-3 hours. In the last hour, stir in red pepper flakes. Strain oil through a fine sieve and reserve orange strips for garnish.
• 2. Place beans in a steamer and cook until tender, about 5 minutes. Remove from steamer and set aside.
• 3. While beans are cooking, in a skillet over medium heat, heat ½ tbsp. chili-orange oil. Add vegetables and cook, stirring often, until warmed through and tender, about 3 minutes. Season with pepper, drizzle remaining oil and pour orange juice; sauté for 15 seconds.
• 4. Transfer beans in a serving dish and garnish with reserved orange strips.
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=zie8-GxQ4_I

GREEN BEAN CHILI

Steps:

• In a large saucepan, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until heated through.

GREEN BEANS WITH CHILI-ORANGE OIL

Steps:

• In a small bowl, combine oil and orange zest. Let infuse for 2-3 hours. In the last hour, add red pepper flakes. Place beans in a steamer and cook until tender, about 5 minutes. Remove from steamer and set aside.
• In a skillet over medium heat, heat ½ tablespoons chili-orange oil. Add vegetables and cook, stirring often, until warmed through and tender, about 3 minutes. Stir in basil, season with pepper, drizzle remaining oil and mix well; pour orange juice.

HONEY ORANGE GREEN BEANS

Steps:

• Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes.
• Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.

GREEN BEANS WITH CHILI-ORANGE OIL

Steps:

• In a small bowl, combine oil and orange zest. Let infuse for 2-3 hours. In the last hour, stir in red pepper flakes. Strain oil through a fine sieve and reserve orange strips for garnish.
• Place beans in a steamer and cook until tender, about 5 minutes. Remove from steamer and set aside.
• While beans are cooking, in a skillet over medium heat, heat ½ tablespoons chili-orange oil. Add vegetables and cook, stirring often, until warmed through and tender, about 3 minutes. Season with pepper, drizzle remaining oil and pour orange juice; sauté for 15 seconds.
• Transfer beans in a serving dish and garnish with reserved orange strips.
• Note: Use asparagus instead of green beans.