Spicy Sriracha Green Beans Recipe - Peas and Crayons (2024)

FAQs

What is the best flavor to add to green beans? ›

Sriracha (/sɪˈrætʃə/ sirr-ATCH-ə or /sɪˈrɑːtʃə/ sirr-AH-chə; Thai: ศรีราชา, pronounced [sǐːrāːtɕʰāː]) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, pickled garlic, sugar, and salt.

Enter sriracha and its superpowers for transforming the humdrum into something extraordinary. Add it to potato, pasta and grilled vegetable salads and your friends will be begging for seconds. Sriracha is great on eggs and avocado toast, but there are so many other ways you can put it to use at breakfast and brunch.

If you'd like more flavor, try adding garlic or herbs like rosemary or thyme during cooking. You can also use other types of stock, such as vegetables or beef, to make your green beans even tastier.

Dried beans cooked with sea salt and water are delicious, but adding an onion, garlic, or other aromatics to the pot will make them even more flavorful!

Sriracha gets its heat from red jalapeños peppers. Surprisingly, the sauce is only moderately spicy. On the Scoville scale, developed to measure the level of heat in chillies, sriracha measures 2,200. By contrast, Tabasco sauce clocks in at 3,750 and cayenne pepper at a startling 50,000!

Louisiana-style hot sauces, like Frank's Red Hot or Tabasco, are much thinner (runnier) than sriracha. They also tend to be quite vinegary and spicy, without any sweetness. These differences make it not the best substitute for sriracha.

First, take a look at the color of your raw green beans. They should be a vibrant green color, so if they have lost that bright color, this is a bad sign. A few brown spots here and there are a good indicator that they are aging, but should still be safe to eat.

Another way to experience the creamy mouth-feel of butter in your red beans is to add it at the very end of the bean cooking process, as a finisher. By adding butter at this point, you're increasing the buttery flavor and ensuring wonderful creaminess, right before serving the beans.

Should you cover green beans when cooking? ›

Cook the green beans, covered, in a small amount of boiling salted water until crisp-tender: 10 to 15 minutes for whole or cut green beans. 5 to 10 minutes for french-cut green beans.

"Just make sure they are stored in a cool, dry place." You don't need to keep it in the fridge. The reason you don't have to refrigerate sriracha is that its ingredients are resistant to bacterial growth, which is what causes food to spoil and be unsafe to eat: chili peppers and vinegar.

Sriracha is safe to consume for most people. However, if you're trying to limit sodium in your diet, or if you're susceptible to heartburn and acid reflux, it may be best to also limit your intake of any spicy sauces.

In addition to the amount of sodium, the garlic and chilis in sriracha could trigger heartburn. Or some people might experience gastrointestinal disturbances — like nausea, vomiting, abdominal pain, and diarrhea — from eating chilis, so it's not for everyone.

Empty both cans in to a medium sauce pan and add onions, bacon bits, salt and pepper. Cover and cook on medium heat for about 10 minutes. The trick is to let it bubble and DO NOT take the lid off. The bacon bits and onions soften and enhance the flavor of the beans.

After the green beans are boiled, remove them from the pot and strain them through a colander and then immediately pour them into your buttered pan. Season the green beans with salt and pepper.

Not only are they relatively inexpensive, green beans are rich in vitamin C and beta-carotene, an antioxidant that gives fruits and vegetables their color. The vegetable helps fight inflammation and is a good source of folate and potassium, which helps regulate blood pressure.