String Beans Feijao Verde Ou Carrpato Guisado Recipes

BLOODY MARY STRING BEANS

Steps:

• Bring a large pot of water with the 1 teaspoon salt to a boil over medium heat. Add the beans and onion slices. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse and drain well.
• In a small saucepan, over high heat, bring the first 7 ingredients to a boil, then turn off the heat, stirring until dissolved. Remove from heat.
• Distribute the grated fresh horseradish, lemon zest, garlic cloves, whole peppercorns, jalapenos slices among the jars.
• Pack beans and onions in sterilized jars then cover with the vinegar mixture.
• Fill to within 1 inch of the top. The beans should be covered and there should still be 1/2 inch of airspace left in the top of each jar.
• Put the lids and rings on.
• Put the lids on each jar and seal them by putting a ring on and screwing it down snugly (but not with all your might, just "snug").
• Using the jar tongs, put the pint jars in the canner and keep them covered with at least 1 inch of water. Keep the water boiling.
• Boil them for.
• 5 minutes for 0-1,000 ft.,.
• 10 minutes 1,001-6,000 ft.,.
• 15 minutes above 6,000 ft.
• Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place overnight.
• Then remove the rings if you like. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it.
• Give it a weeks time for the seasonings to be absorbed into the pickled beans.
• Process in a hot water bath, remove and cool in a draft free spot for 24 hours.
• You can also put them in sterilized jars and refrigerate instead of doing the canning process. Let flavors meld for 1 week. Just keep under refrigeration and eat within 1 month.

STRING BEANS / FEIJAO VERDE OU CARRPATO GUISADO

Steps:

• Cut the beans into 2 inch lengths and cook uncovered in plenty of salted boiling water until barely tender , about 10 minutes.
• Drain and rinse under cold water and set aside.
• Heat butter in a large skillet.
• Add the onions and parsley and saute until lightly browned.
• Add the tomatoes and simmer 15 minutes.
• Add the beans , vinegar , salt. pepper and nutmeg and toss until beans are heated,
• Serve immediately.

PORTUGUESE BEANS/FEIJAO A PORTUGUESA

Steps:

• 1. Soak beans overnight in enough cold water to cover by several inches. Drain beans and set aside.
• 2. Fry bacon in skillet over medium heat until crisp, 5 minutes. Drain on paper towels and set aside.
• 3. Pour off all but 2-3 tablespoons of bacon fat; add onion and cook until golden brown, 8 to 10 minutes; Add garlic and cook 1 minute more.
• 4. Add beans, 8 cups water, tomato paste, chourice, red pepper flakes, paprika.
• 5. Cover and simmer until beans are tender, 1-1/2 to 2 hours, stirring occasionally to prevent scorching.
• 6. Just before serving, crumble bacon into beans and season with salt and pepper.

STRING BEANS WITH SESAME-MISO DRESSING (SAYA-INGEN GOMA AYE)

Steps:

• Steam beans 12 minutes or until crisp-tender, OR cook in boiling salted water 3 to 5 minutes until crisp-tender. Drain and plunge into iced water to cool 10 minutes. Drain again and pat dry. To cut the beans, fit a food processor with slicing blade. Trim beans to fit feed tube horizontally. With lid in place, stack beans in feed tube, then push beans through feed tube with food pusher while motor is running. OR, cut beans diagonally into 2-inch lengths with a sharp knife.
• Add miso, sugar,mirin, lemon juice, soy sauce, and optional lemon zest to ground sesame seeds. Gently toss mixture with prepared beans. Garnish with a sprinkle of roasted sesame seeds before serving.

STRING BEANS IN AZERI TOMATO SAUCE(AZERBAIJAN)

Steps:

• Melt the butter in a sauté pan set over medium heat. Add the onions and lower the heat, stirring occasionally for 3-5 minutes. Add the green beans, stir and cover to cook for 20-30 minutes - stirring occasionally - or until the beans begin to soften to your desired consistency.
• If you haven't made the tomato sauce at an earlier time, it can be prepared as the beans cook.
• When the beans are almost done but not quite, pour in a desired amount of tomato sauce and allow them to simmer on low for a few minutes. Remove from heat and serve.
• Tomato Sauce:.
• In a small to medium saucepan, stir in the tomato sauce and half of the basil and all of the pepper. Cook 3-5 minutes or until warmed. Stir in yogurt, sour cream, and vinegar. Cover and cook another 5 minutes - stirring often. Stir in remaining basil and salt cook another 3-5 minutes and pour over the green beans, vegetables or meat.