Best Sizzling Green Beans Recipes
SIZZLING GREEN BEANS
I've loved green beans ever since I started eating them off the vine in my grandmother's garden. To add a little heat to these baked beans, I sometimes sprinkle them with crushed red pepper flakes.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss the first nine ingredients; transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 400° for 25-30 minutes or until crisp-tender., Transfer to a serving bowl. Drizzle with lemon juice and vinegar; toss to coat. Sprinkle with almonds.
Nutrition Facts : Calories 158 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 250mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SIZZLING GREEN BEANS
Wish I knew where I got this recipe! Smells great while cooking. I will try to use something to make it easier to remove the red pepper flakes (maybe strain it carefully into another pan). I use nice pinch of salt and about 1/4 to 1/2 tsp. black pepper.
Provided by Oolala
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put beans in a large pot of boiling water and boil 5-7 minutes, drain and then plunge into ice water to stop the cooking.
- Set the beans aside.
- Heat olive oil in a large skillet over medium heat and add crushed red pepper and cook for 1 minute.
- Remove pepper flakes and add garlic, tomatoes, and seasonings, except the parmesan cheese.
- Now turn heat to low and simmer, covered, for 20 minutes.
- Add the beans to the mixture and heat through, about 8-10 minutes.
- Sprinkle with parmesan cheese and serve.
Nutrition Facts : Calories 166.4, Fat 13.8, SaturatedFat 1.9, Sodium 10.8, Carbohydrate 10.7, Fiber 4.6, Sugar 2.9, Protein 2.6
PUNJABI GREEN MUNG BEANS WITH SIZZLING GINGER
Number Of Ingredients 17
Steps:
- 1. Place the dal, water, ginger slices, minced or ground ginger, green chili peppers, salt, turmeric, and red pepper flakes in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and stir the dal it should be very soft and creamy. If not, simmer over medium heat until done. Remove to a serving dish, cover, and keep warm.2. Heat the oil in a small nonstick saucepan over medium heat and cook the ginger matchsticks until golden, about 2 minutes. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until soft, about 2 minutes.3. Stir in the coriander, cumin, and paprika, then transfer to the dal and swirl lightly, with bits visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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