GREEN BEANS – FRESH
Boil in salted water for 1-3 min, UNCOVERED, before reducing heat and covering.
This gives time for a harmless gas to escape that causes beans to lose their vibrant color and turn a brownish green.
1 T Cavenders Greek Seasoning for Green Beans.
COPYKAT CRACKER BARRELL GREEN BEANS – not tried
1 1/4 pound bacon, sliced
3 cans whole green beans, with liquid
1/4 yellow onion
1 tablespoon sugar
1/2 tablespoon salt
1/2 teaspoon pepper
In a 2-quart saucepan over med. heat, cook bacon til lightly brown but not crisp. When the bacon is browned, add the canned green beans.
Add salt, sugar, and pepper and mix well.
Place the chopped onion on top of the green beans.
Cover saucepan with a lid and bring to a light boil.
Turn the heat down to low and simmer the beans for 45 minutes.
Serve.
EMERIL’s BACON BRAISED GREEN BEANS
1 T olive oil
6 slices bacon, diced
1cup thinly sliced onion
2 T minced garlic
2 lbs green beans, rinsed, ends trimmed
1 cup chicken broth, low sodium
1 t salt & ½ t freshly ground black pepper (or white pepper)
Add olive to large deep pot over medium heat.
When hot, add bacon and cook til well browned, about 5 min.
Add onion & garlic.
Cook, stirring occasionally til onions are translucent (3-4 min)
Add green beans and toss to combine with bacon and onions.
Increase heat to med high and add chicken broth.
When stock begins to boil, put lid on.
Cook beans for about 6 min. Remove lid, season with salt, pepper.
Replace lid and cook til beans are tender (1-2 more min.)
CICI’s GREEN BEANS (Cici Kropp)
Brown:
1 T minced onion
In: 2-3 T olive oil
Add:
16 oz green beans (thawed out frozen kind)
1 t salt
1T Rosemary-garlic seasoning mix from Sams.
1 cup or more chicken broth
Cook til broth has evaporated and beans are done, stirring frequently.
Toss with 1 T soy sauce. Serve.
QUARTZ MTN GREEN BEANS
Fresh Green beans (snip ends off, if desired)
Kosher salt
Butter
White pepper
Heat 1” water (can be part chicken broth) with salt til it boils.
Add green beans.
Turn heat down and simmer for 10-20 min. til barely tender.
Partially covered if you want to preserve color
Covered if you want to preserve more nutrients
Drain and season with butter and white pepper.
Simple Skillet Green Beans (Mel’s Kitchen Cafe)–not tried
Serves 4-6
1 t oil or butter
1 lb fresh green beans, ends trimmed or cut into 1-2″ pieces
3/4 cup low-sodium chicken or vegetable broth
Salt and pepper to taste
In a large 12-inch nonstick skillet, heat the oil or butter over medium heat. Add the green beans and cook for 2-3 minutes, stirring often, to crisp up the edges of the beans just slightly. Pour in the broth and bring the beans/broth to a simmer. Cover the skillet and cook anywhere from 6-10 minutes, depending on how tender you like your green beans. Keep an eye on the skillet – if it is simmering too vigorously and the liquid evaporates out, add a bit more as needed. Season with salt and pepper to taste and serve immediately.
SUNNY GREEN BEANS
1 can green beans
1/4 c salted sunflower seeds
1/4 c butter
dash salt
Simmer green beans in their natural juice with sunflower seeds for 20 minutes.
Melt butter in separate pan.
Just before dishing up, drain beans and pour butter over them.
Stir and serve.
RITZY GREEN BEANS (or Broccoli) Krista LOVES
1 pkg frozen broccoli, chopped [or green beans]
¾ c grated cheddar cheese
½ c oleo (1 stick)
½ pkg ritz crackers
Cook broccoli and drain. Melt half oleo with cheese in micro.
Add to cooked broccoli.
Crumble crackers (don’t CRUSH!) and mix half of them in broccoli mixture.
Pour into GREASED 1 qt casserole dish.
Melt remaining oleo and mix with remaining cracker crumbs
Sprinkle over broccoli mixture.
Bake at 350° for 30 min.
SWISS GREEN BEANS (Sharon Heisler 12/07)
1-1/2 lbs green beans, cooked (fresh or frozen)
1 cup sour cream
2 T flour
1/3 c milk
½ t salt
¼ t sugar
1 T chopped green onion-OPT
¾ c shredded Swiss cheese
1/3 c Ritz cracker crumbs (12-16 crackers)
3 T melted margarine
½ t paprika
Preheat oven to 325°. Grease shallow 1-1/2 qt baking dish.
In small saucepan, mix sour cream and flour.
Stir constantly; bring to boil and boil for 1 min.
Remove from heat. Stir in milk, salt, sugar and green onion. Set aside.
In baking dish, layer half beans, half cheese; repeat layering. Top with sauce.
In small bowl, combine cracker crumbs with margarine and paprika.
Sprinkle over sauce.
Bake for 15 min or til bubbly.
GLAMOR GREEN BEANS (Dallas Times Herald)
2 can french style green beans, drained
1 large onion, chopped
1 small green pepper, chopped
1 can cream mushroom soup
8 oz. can water chestnuts, chopped
1 pound can bean sprouts, drained
1/2 c sour cream
herb seasoned stuffing mix
Saute onion and pepper in butter. Combine all ingredients except stuffing mix. Top with stuffing mix, and bake at 350° for 30 min.
GREEK SEASONED GREEN BEANS (8/06)
CANNED BEANS:
½ to 1 tsp Cavender’s Greek Seasoning
1 can green beans
1T butter
Melt butter in saucepan. Add green beans WITH juice
Add seasoning. Boil for 5-7 minutes. Drain off most of juice.
Pour in serving bowl. Sprinkle with Greek seasoning
OR USING FRESH BEANS:
6 cups water
1T Cavender’s Greek seasoning
1-1/2 lb thin fresh green beans, trimmed
1T butter
½ t Cavender’s Greek seasoning
(over)
Bring to boil 1T seasoning and water. Add beans. Cook 6 min, or til beans are crisp-tender. Remove beans and drain well. Melt butter in pan and add beans and ½ t seasoning. Stir constantly 2 min.
GREEN BEAN & SHOE PEG CASSEROLE (Julie Crowell)
1 can shoe peg corn, drained
1 can French style green beans, drained
1 can mushroom soup
½ c sour cream
½ c celery, sliced thin
½ c onion, chopped
½ c bell pepper, chopped
½ c grated cheese
½ c cheese crackers, crushed
½ c (1 stick) butter, melted
Mix soup with sour cream.
Add all other ingredients–EXCEPT crackers and butter.
Top with crushed crackers and drizzle melted butter over crackers.
Bake at 325° for 35 min.
DRIED BEANS
1 lb dry beans = 2 cups dry = 5-6 cups cooked beans.
Rule of Thumb: 3 c water + 1 t salt per cup dried beans.
Be sure your pot size allows beans to expand 2-1/2 times their original size.
SOAKING BEANS (gets rid of gas)
ALWAYS: Rinse/wash beans well (use colander) and make sure there are no chunks of dirt mixed in!! (It DOES happen!!)
Put washed beans in a large pot and cover with 2 inches water. Bring to boil for 3 min. Cover, let stand 1 hour or overnight in water. (do not refrigerate). Drain and rinse beans. Then cook per recipe.
REFRIED BEANS (Denise Pontious)
1 c dried pinto beans
2-1/4 c lukewarm water
1/2 onion, blended/chopped
2 slices bacon or salt pork
1/4 t garlic powder
1/4 t Tabasco Sauce
1/4 t cumin
Salt to your taste buds
Other seasonings you can add: 2-3 T chili powder, ground beef, ham pieces, Jalapenos, red cayenne pepper
Soak beans per instructions on another card.
In large pot with lid, place soaked beans, bacon, water and onion.
Cover & simmer til beans are wrinkled, stirring occasionally, about 5 hrs total.
Add salt, garlic, cumin–and more water if necessary.
When beans are nearly done, mash to thicken if desired. Continue cooking.
Stir frequently.
MEXICAN BEANS – (AUNT LOU MONTGOMERY)
Soak Beans per instructions above—to get rid of gas.
Hour 1: Start cooking beans in lots of cold water.
Simmer very slowly 5 hours, uncovered.
If more water needs to be added, be sure it is boiling water.
Hour 2: add 1 t oregano for every lb beans
Hour 3: add salt pork or bacon
Hour 4: Add garlic juice or 4-5 garlic cloves per lb beans
Hour 5: Add 3 Jalapeno peppers per lb beans.
Can use Hot Sauce instead of peppers.
Remove peppers after beans cool, as they keep getting hotter.
30 min before serving: add salt.
PINTO BEANS – (Aunt Brady Mae Alexander)
1 lb dry pinto beans
1 t salt /pepper to taste
1 T oil
chili powder
garlic
1 lb hamburger meat.
Soak beans per instructions above.
In large pot with a lid, cover beans in warm water. Add 1 T oil and 1 t salt.
Bring to boil. Reduce heat and cook covered on low all day, (6-8 hours)
At last of cooking time, add chili powder, garlic, hamburger meat (uncooked) and salt/pepper to taste.
ORIENTAL PEAS (Mom’s)
1 box frozen peas (10 oz.)
4 oz. canned shrimp
4 oz. water chestnuts, chopped
2 oz. chopped pimientos
2 oz. chopped/sliced mushrooms
Cook peas according to directions on box.
Add remaining ingredients, and toss well.
Very pretty! Looks so fancy, but is so easy!
SNOW PEA STIR-FRY (4/04)
¼ c slivered almonds
2 T Butter or margarine
6 oz. fresh snow peas
1-1/2 c sliced fresh mushrooms
Sauce:
1-1/2 t cornstarch
¼ t beef bouillon granules
1T soy sauce
½ c water
In large skillet, melt butter and stir fry almonds on medium high for 2 min til lightly toasted. (Careful not to burn!) Add mushrooms and snow peas and stir fry 2 min longer.
In small pan mix rest of ingredients (cornstarch, bullion, water and soy sauce) til smooth. Bring to boil and cook and stir for 1-2 min, or til thickened. Pour over snow pea mixture.
FANCY GREEN PEAS
16 oz frozen PETITE green peas, cooked per instructions
1-2 stalks celery, cut into thin slices, about 1/8” wide, sautéed in oleo
1 small can mushroom slices–or use 1 c fresh, sauteed
1 small jar pimento
1 cup frozen tiny shrimp, thawed
Cook peas. Saute celery in butter (and mushrooms, if use fresh).
Pour very hot water over shrimp to warm them.
Combine all ingredients.
Top with dollops of butter/oleo
NOTE: Can slice and cook baby carrots and add to above.