Crunchy Green Beans Recipes

HOW TO MAKE CRISPY ROASTED GREEN BEANS

Steps:

• Preheat oven to 425°F.
• Place a baking sheet in the oven for 10 minutes.
• In a medium bowl, place the green beans and all the remaining ingredients.
• Mix well.
• Arrange the seasoned green beans in a single layer on the preheated baking sheet.
• Bake for about 8 minutes or until crisp-tender.

CRISP PICKLED GREEN BEANS

Steps:

• Sterilize 6 (1/2 pint) jars with rings and lids and keep hot. Trim green beans to 1/4 inch shorter than your jars.
• In a large saucepan, stir together the vinegar, water and salt. Add garlic and bring to a rolling boil over high heat. In each jar, place 1 sprig of dill and 1/8 teaspoon of red pepper flakes. Pack green beans into the jars so they are standing on their ends.
• Ladle the boiling brine into the jars, filling to within 1/4 inch of the tops. Discard garlic. Seal jars with lids and rings. Place in a hot water bath so they are covered by 1 inch of water. Simmer but do not boil for 10 minutes to process. Cool to room temperature. Test jars for a good seal by pressing on the center of the lid. It should not move. Refrigerate any jars that do not seal properly. Let pickles ferment for 2 to 3 weeks before eating.

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.

CRUNCHY GREEN BEANS WITH RADISHES

Steps:

• Bring a saucepan of water to the boil and cook the green beans for 4-5 mins until tender. Drain and toss with the radishes, drizzle over the oil and lemon juice and season with a little salt and black pepper.