ROASTED MARY WITH HOT PICKLED GREEN BEANS
Steps:
- Preheat the oven to 350 degrees F.
- Wash and dry the tomatoes and remove the stems. Put the tomatoes, garlic, onions and jalapeno in a large glass baking dish (9 by 13-inch). Drizzle the vegetables with olive oil and sprinkle with salt and pepper. Bake until just starting to brown, about 45 to 60 minutes. Remove from the oven, let cool and put through a food mill to remove the seeds and skin. Add the mixture to a medium bowl and puree with stick blender. Pour into a large glass container and refrigerate. When cool, add the seasonings and the pickled vegetable juice and stir well.
- For service, add a few pickled green beans to each glass, fill with ice, and add 2 ounces vodka. Pour in the prepared tomato juice, stir and serve immediately.
- *Cook's Note: Seeds-in for hot, seeds-out for medium-hot. If you cannot find a red chile, substitute 2 jalapenos. A red chile is a ripened jalapeno.
- In a small saucepan, over high heat, bring the water to a boil, then turn off the heat and add 1 teaspoon salt and the agave, stirring until dissolved. Remove from heat and let cool.
- In a glass bowl, add the vinegar, lime juice, lime slices, peppercorns, chile peppers, and whole and minced garlic. Stir in the cooled salt-agave water mixture.
- Wash and trim the green beans. Bring a large pot of water to a boil over medium heat. Stir in the remaining 1 teaspoon of salt, then add the beans. Cook until the beans begin to turn bright green and are just tender, about 3 to 4 minutes. Remove from heat and drain. Rinse immediately with cold water and put them in an ice bath for 10 minutes. Drain well.
- If you are canning, prepare the jar(s) according to processing directions, add the beans and then cover with the vinegar chile pepper mixture. Process in a canning pot for 3 minutes, remove and cool.
- You can also put them in sterilized jars and refrigerate instead of doing the canning process. Just keep under refrigeration and eat within 1 month. Whichever method suits you best, allow these to marinate for 48 hours before eating.
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SN SHIHAB
[email protected]I would definitely recommend this recipe. It's easy to make and the results are delicious.
Christine Acuna
[email protected]This dish is a little bit spicy for my taste, but I still enjoyed it. The mary was very tender and the green beans were perfectly pickled.
battle field
[email protected]I've made this recipe several times and it's always a hit. It's a great way to use up leftover mary and it's always a crowd-pleaser.
Farooq Matti
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Anna Miza
[email protected]I'm not a big fan of mary, but this recipe was surprisingly good. The roasting process really helped to tenderize the meat and the green beans added a nice flavor contrast.
merhawi sium
[email protected]This dish is perfect for a special occasion. It's elegant and delicious, and sure to impress your guests.
Rabi Majhi
[email protected]I wasn't sure what to expect with this dish, but I was pleasantly surprised. The roasted mary was very flavorful and the green beans added a nice crunch.
Md Ajomgir Islam Ajom
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The roasted mary is fall-off-the-bone tender and the green beans are perfectly pickled.
Satish Gr
[email protected]I'm always looking for new ways to cook mary, and this recipe definitely fits the bill. The roasting process gives the mary a nice crispy skin and the hot pickled green beans add a nice tangy flavor.
Rani Assad
[email protected]This dish is a great way to use up leftover mary. I had some leftover from a roast chicken dinner and this was the perfect way to use it up.
Yamraj pariyar
[email protected]Not a fan of green beans, but this recipe changed my mind. The pickling process really brings out their flavor and makes them a perfect complement to the roasted mary.
Younus Shikdar
[email protected]I followed the recipe exactly and the dish turned out perfectly. The mary was tender and juicy, and the green beans were crisp and flavorful. I highly recommend this recipe!
Dali Mosses
[email protected]Roasted mary with hot pickled green beans - a match made in heaven! ?
Donna Allen
[email protected]This roasted mary recipe with hot pickled green beans was a hit at my last dinner party! The combination of flavors was outstanding, and the beans added a nice tangy crunch. I'll definitely be making this dish again soon.