Spicy Green Beans Recipes

SPICY INDIAN (GUJARATI) GREEN BEANS

Steps:

• Bring a large pot of water to a boil. Place the green beans in the pot, and cook briefly, removing after 3 to 4 minutes. Drain, and rinse with cold water.
• Heat the oil in a skillet over medium heat. Stir in the mustard seed and garlic, and cook until golden brown. Mix in the chile pepper. Place the green beans in the skillet, and season with salt and sugar. Cook and stir 8 minutes, or until tender. Season with pepper to serve.

SWEET AND SPICY GREEN BEANS

Steps:

• Arrange a steamer basket in a pot over boiling water, and steam the green beans 3 to 4 minutes.
• In a bowl, mix the soy sauce, garlic, garlic chili sauce, and honey.
• Heat the canola oil in a skillet over medium heat. Add the green beans, and fry for 3 to 5 minutes. Pour in the soy sauce mixture. Continue cooking and stirring 2 minutes, or until the liquid is nearly evaporated. Serve immediately.

SPICY PICKLED GREEN BEANS

Steps:

• Pack beans into four hot 1-pint jars to within 1/2 in. of the top. Add the cayenne, garlic and dill seed to jars., In a large saucepan, bring the water, vinegar and salt to a boil. , Carefully ladle hot mixture over beans, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

SPICY GREEN BEANS WITH GARLIC

Steps:

• In a large saute pan, heat the butter or oil over medium-high heat. Add the garlic, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes.
• Remove from the heat and adjust seasoning, to taste.
• In a large saute pan, heat the butter or oil over medium-high heat. Add the garlic, peppers, turmeric, cumin, and cayenne, and cook, stirring, until the garlic begins to turn golden, about 2 minutes. Add the green beans, water, salt, and stir well. Cover and cook over medium-low heat, stirring occasionally, until the beans are tender, 4 to 5 minutes. Add the sesame seeds and cook uncovered, stirring, until toasted, 2 to 3 minutes.
• Remove from the heat and adjust seasoning, to taste.

SPICY SZECHUAN GREEN BEANS

Steps:

• Combine green beans and water in a skillet over medium-high heat. Cover and cook, stirring occasionally, until beans are tender crisp, 4 to 5 minutes. Add ginger, garlic, and sesame oil; cook, stirring frequently, until garlic is lightly browned, 1 to 2 minutes.
• Mix soy sauce, rice vinegar, sugar, and red pepper flakes together in a small bowl. Pour over beans and cook until sauce thickens enough to coat beans, 3 to 5 minutes.

SPICY GREEN BEANS

Steps:

• Add the oil and butter to a skillet over medium-high heat. When the butter is melted and hot, add the green beans and bell pepper and toss to coat. Add the red pepper flakes and some salt and toss again. Cook, stirring frequently, until the beans are crisp-tender, about 5 minutes.

SPICY GARLIC GREEN BEANS

Steps:

• In a skillet, bring water and green beans to a simmer. Cook, uncovered until water evaporates. Drizzle in sesame oil and stir in garlic and red pepper flakes. Toss to coat and cook for 1 minute. Serve hot or cold.

SPICY GARLIC-SESAME GREEN BEANS

Steps:

• Combine mirin, soy sauce, sesame chili oil, garlic, and sesame seeds in a small bowl. Set sauce aside.
• Heat peanut oil over medium-high heat in a large skillet. Add green beans and saute for 2 minutes, stirring frequently. Add in sauce and lower heat to medium. Continue cooking until beans have reached the desired doneness, 4 to 5 minutes more. Season with salt, if desired, before serving.

SPICY DILLY BEANS

Steps:

• Prepare jars for canning.
• Bring vinegar, salt and water to a boil.
• In the bottom each hot sterilized jar, put the garlic cloves, cayenne pepper, mustard seed, and dill.
• Pack jars with fresh green beans, packed lengthwise.
• Do not snap beans.
• Process for 20 minutes at 1000' altitude, or adjust time according to your altitude.

SPICY PICKLED GREEN BEANS

Steps:

• Submerge 3 pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine vinegar, water, and pickling salt in a saucepan and bring to a boil.
• Working with one jar at a time, remove empty jars from canning pot and add 1/3 of crushed red and cayenne peppers to each. Pack green beans into jars, leaving 1/2 inch for headspace.
• Slowly pour hot brine over beans, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Slip in additional beans if space allows; check headspace again and add more brine if necessary to bring to 1/2 inch from top.
• Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.