By Oolala on September 07, 2005
Photo by ms_bold
Photo by ms_bold
"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."
Serving Size: 1 (177 g)
Servings Per Recipe: 4
"These beans are totally sizzling. Definitely worth the little extra work. I cut down most of the cooking times in half and it suited our tastes perfectly. Thank you for helping us bring this ordinary vegetable to extraordinary heights."
"These green beans are full of flavor. I loved the heat from the red pepper infused oil. I'm saving my fresh tomatoes for BLT's so I used a 15 ounce can of tomatoes. So in step 5 I cut the cooking time in half. I served this with Recipe #278750 Made this for *Zaar Chef Alphabet Soup Game* 2008"
"I made this as a side dish with some spinach lasagna and some bread... it was the best meal I've ever tasted."
"Oolala, Oolala. Loved these beans. Only thing I changed was to use far less olive oil and to shorten the cooking time of all the ingredients once they got to the skillet; probably a total of 3-4 minutes in the skillet. It was perfect."
"Excellent green beans. I did use a bit too many red pepper flakes, as I am notorious for not measuring. The tomato "sauce" was a bit spicy for our tastes, but this was my own fault. The other seasonings blend well and other than the extra heat, the flavor is fabulous. Green beans are a favorite at our house, and we will have these often."
"Loved this. I used frozen whole green beans and instead of the hot pepper flakes I just added a sprinkle or two of Mongolian Fire Oil that you can find in the Chinese area of the grocery store. It smelled great while it was cooking. I was slightly dissappointed in the end only because I completely forgot to sprinkle it with parmesan cheese. I'll try that next time. I will definitely make this again especially as it was fast and easy."