JALAPENO GREEN BEAN CASSEROLE RECIPES

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JALAPENO GREEN BEANS RECIPE: HOW TO MAKE IT



Jalapeno Green Beans Recipe: How to Make It image

This simple green bean dish gets a bit of a kick from jalapeno pepper. If you don't like things too spicy, reduce the amount of jalapeno by half—or eliminate it completely. —Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 6

2 tablespoons olive oil
1 jalapeno pepper, thinly sliced
1 shallot, thinly sliced
1 pound fresh green beans, cut into 2-inch pieces
1/2 teaspoon salt
2 tablespoons lemon juice

Steps:

  • In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add jalapeno and shallot; cook and stir until tender, 2-3 minutes. Add beans and salt; cook and stir until beans are tender, reducing heat if necessary, 8-10 minutes. Drizzle with lemon juice. Serve immediately.

Nutrition Facts : Calories 106 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 303mg sodium, CarbohydrateContent 11g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 2g protein. Diabetic Exchanges 1-1/2 fat

SPICY GREEN BEAN CASSEROLE | BETTER HOMES & GARDENS



Spicy Green Bean Casserole | Better Homes & Gardens image

This classic green bean casserole gets a jolt of spice from chili powder and fresh serrano chiles.

Provided by Recipe by Angelo Sosa

Categories     Recipes and Cooking

Total Time 1 hours 0 minutes

Yield 5 1/2 cups

Number Of Ingredients 17

5 tablespoons unsalted butter
1 tablespoon vegetable oil
1 cup panko bread crumbs
2 tablespoons slivered almonds
12 ounces cremini and/or shiitake mushrooms, sliced
1 medium onion, thinly sliced (1/2 cup)
1 teaspoon minced fresh serrano or jalapeño peppers*
4 cloves garlic, minced
1 teaspoon plus 1 tablespoon kosher salt
2 tablespoons all-purpose flour
1 teaspoon ground chipotle chile pepper
½ teaspoon ground white pepper
¼ teaspoon ground nutmeg
1 bay leaf
1 cup chicken stock or broth
1 cup half-and-half or light cream
1 pound fresh haricot verts (French string beans), rinsed, trimmed, and halved

Steps:

  • Preheat oven to 475°F. In a small saucepan melt 2 tablespoons of the butter and the oil together; stir in panko and almonds. Cook and stir over medium-low heat 4 to 6 minutes until golden brown. Place on a paper towel-lined tray.
  • In a heavy 10-inch skillet cook melt remaining 3 tablespoons butter over medium heat. Add mushrooms, onion, serrano, garlic, and 1 teaspoon salt. Cook for 3 to 6 minutes or until mushrooms release moisture and onions are tender, stirring occasionally. Add flour, chipotle, white pepper, nutmeg, and bay leaf; cook and stir for 2 minutes more. Add stock and cream; bring to a simmer. Simmer, uncovered, for 7 to 10 minutes or until thickened, stirring occasionally. Remove and discard bay leaf. Remove from heat.
  • Bring 1 gallon of water to boiling with 1 tablespoon salt. Add beans; cook for 4 to 6 minutes. Drain and submerge into a large bowl of ice water. Drain again.
  • Add beans to cream mixture and place in a 2-quart baking dish. Bake, uncovered, for 12 to 15 minutes or until bubbly. Remove from oven. Top with crumb mixture. Serve immediately.

Nutrition Facts : Calories 157 calories, CarbohydrateContent 12 g, CholesterolContent 24 mg, FatContent 11 g, ProteinContent 4 g, SaturatedFatContent 6 g, SodiumContent 343.7 mg, SugarContent 4 g

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