Hot and Spicy Green Beans with Tomato Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Aug. 19, 2013
Love the recipe as is, cooked per time listed. For me that's saying something. Being from Tennessee,if green beans haven't cooked for at least 2 hours then they are not done. Such a quick and easy way to get your vegetables. And like everyone else I put my spin on it the second time around. I added a can of shoe-peg corn, a chopped onion, some chicken stock, and sliced almonds. Yum!Yum! The third time I made it using vegetable stock(preferred the chicken stock) I had cooked boneless pork ribs(no barbecue sauce)to go with it. When I went to reheat it the next day, I shredded the pork and added it to the pot. Another Yummer! Next time I try it for myself I'm going to use 1 can of green beans and 1 can of black beans or maybe just use 2 cans of the black beans for a Mexican flavor. (I'm fixing it for the family dinner at my sister's this week.) Thanks so much for this recipe Lori!!!!
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Cooking Level: Intermediate

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Reviewed: Jul. 10, 2013
I haven't tried, but I bet this would be fantastic with fresh veggies too! I might try zucchini instead of the green beans.
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Reviewed: Jul. 8, 2013
Delicious...top it with a sprinkle of parm cheese for extra deliciousness.
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Reviewed: Apr. 7, 2013
A great way to prepare green beans with the added zip of red pepper and tomatoes. My husband loves green beans and this is a 5 star recipe. I added the recipe to my list of Keepers. I used petite canned tomatoes and added a bit of parsley.
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Reviewed: Jun. 4, 2015
Hot & Spicy Green Beans w/ Tomato Haiku: "This was just okay. Only swap was frozen beans, did the rest the same." Good but not extraordinary; we ate it alongside London broil and mashed potatoes, but agreed that we prefer AR's "Green Beans w/ Cherry Tomatoes."
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Home Town: Atlanta, Georgia, USA
Living In: Braselton, Georgia, USA
Reviewed: Jul. 8, 2013
OK don't know what i was expecting, but this wasn't it. Hubby liked, so 3 stars
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Cooking Level: Intermediate

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