Best 2 Quick Smoky Green Beans Recipes

**Savor the Smoky Goodness: A Culinary Journey with Green Beans**

Embark on a tantalizing culinary adventure with our collection of quick and smoky green bean recipes. These delectable dishes elevate the humble green bean to new heights of flavor, infusing them with a smoky essence that will leave your taste buds craving more. From a classic skillet-blistered green bean with a hint of garlic and chili to a tantalizing green bean and potato curry bursting with Indian spices, our recipes offer a diverse range of options to suit every palate. Get ready to transform this everyday vegetable into a smoky sensation that will be the star of your next meal.

Here are our top 2 tried and tested recipes!

SMOKY BEANS AND GREENS ON TOAST

Smoky Beans and Greens on Toast image

Beans and greens are great on almost every carb: in tortillas as tacos, over rice, on flatbread. They're also good without any carb at all, served in a bowl as a side. But whenever skillet-fried toast is an option, I take it. This is dinner food for me, but it also makes a good brunch with a fried egg on each plate.

Provided by David Tamarkin

Categories Epi Recipe Club #cook90 Dinner Bean Bacon Paprika Kale Leafy Green Garlic

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 (1-inch-thick) slices crusty country bread
2 tablespoons olive oil
4 ounces (about 4 strips) smoked bacon, cut into 1-inch pieces
1 medium onion, thinly sliced
3 garlic cloves, thinly sliced
2 teaspoons smoked paprika, plus more for dusting
1 teaspoon fresh thyme leaves (optional)
1 teaspoon red pepper flakes
Kosher salt
1 large bunch or 2 small bunches (about 8 ounces total) lacinato kale, stems re-moved and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves)
3 1/2 cups drained Cannellini Beans with Sweet Paprika and Garlic or 2 (15-ounce) cans white beans, rinsed and drained
2 cups bean broth or water

Steps:

Heat a large, heavy (preferably cast-iron) skillet over medium. Brush the bread on both sides with the olive oil. Lay the bread in the skillet and cook, pressing occasionally with a spatula, until crisp and golden brown, about 90 seconds per side. (If your slices are large, you may have to do this in two batches.) Set the bread aside.
Heat a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook, stirring frequently, until it has browned a little and rendered at least a tablespoon of fat, about 4 minutes. Add the onion and cook, stirring, until it has softened and turned golden, about 4 minutes. Add the garlic, paprika, thyme (if using), red pepper flakes, and, if you're using canned beans, 1 teaspoon kosher salt and cook, stirring, for a minute or two.
Add the slightly wet kale in batches, using tongs to stir the leaves into the onion mixture; wait for one handful of kale to wilt and shrink before adding the next. When the last of the greens has been added, add the beans and broth. Raise the heat and let the beans and greens simmer for a minute or two, just to warm the beans and bring the flavors together. Taste and add more kosher salt if necessary.
Serve the greens and beans over the toast in wide, shallow bowls, dusted with a little more smoked paprika.

SMOKY BEANS

Smoky Beans image

These beans are a perfect side dish to almost any meal. Try serving them with your favorite grilled meat! -Pat Turner, Seneca, South Carolina

Provided by Taste of Home

Categories Side Dishes

Time 1h5m

Yield 90-95 servings.

Number Of Ingredients 11

Ingredients

3 pounds sliced bacon, diced
3 medium sweet onions, chopped
6 cans (28 ounces each) baked beans, undrained
6 cans (16 ounces each) kidney beans, rinsed and drained
6 cans (16 ounces each) butter beans, rinsed and drained
4 packages (12 ounces each) miniature smoked sausages, cut in thirds
3 cups packed brown sugar
1-1/2 cups ketchup
1-1/2 cups cider vinegar
1 tablespoon garlic powder
1 tablespoon ground mustard

Steps:

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Saute onions in reserved drippings until tender. , In a very large bowl, combine the beans, sausages, bacon and onions. Combine the remaining ingredients; stir into bean mixture. , Pour into four greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 45-55 minutes or until heated through.

Nutrition Facts : Calories 198 calories, Fat 7g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 628mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 5g fiber), Protein 9g protein.

Tips:

For the best flavor, use fresh green beans. If using frozen green beans, thaw them completely before cooking.
To get a smoky flavor, cook the green beans in a cast iron skillet or on a grill. You can also add a few drops of liquid smoke to the cooking oil.
To add a crispy texture, cook the green beans until they are slightly charred.
Season the green beans with salt, pepper, and garlic powder to taste.
For a more flavorful dish, add some cooked bacon or sausage to the green beans.
Serve the green beans immediately as a side dish or appetizer.

Conclusion:

Quick Smoky Green Beans is a delicious and easy-to-make side dish that is perfect for any occasion. With just a few simple ingredients and a little bit of time, you can have a flavorful and healthy dish that the whole family will enjoy. So next time you're looking for a quick and easy side dish, give Quick Smoky Green Beans a try.