{"id":160,"date":"2014-08-20T01:23:59","date_gmt":"2014-08-20T01:23:59","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=160"},"modified":"2014-11-21T15:02:42","modified_gmt":"2014-11-21T15:02:42","slug":"beans-peas","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/vegetables\/beans-peas\/","title":{"rendered":"~ Beans & Peas"},"content":{"rendered":"

GREEN BEANS \u2013 FRESH<\/strong><\/p>\n

Boil in salted water for 1-3 min, UNCOVERED, before reducing heat and covering.
\nThis gives time for a harmless gas to escape that causes beans to lose their vibrant color and turn a brownish green.<\/p>\n

1 T Cavenders Greek Seasoning for Green Beans.<\/p>\n

\n

COPYKAT CRACKER BARRELL GREEN BEANS – not tried
\n<\/strong>
\n1 1\/4 pound bacon, sliced
\n3 cans whole green beans, with liquid
\n1\/4 yellow onion
\n1 tablespoon sugar
\n1\/2 tablespoon salt
\n1\/2 teaspoon pepper<\/p>\n

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.
\nAdd salt, sugar, and pepper and mix well.
\nPlace the chopped onion on top of the green beans.
\nCover saucepan with a lid and bring to a light boil.
\nTurn the heat down to low and simmer the beans for 45 minutes.
\nServe.<\/p>\n

\n

EMERIL\u2019s BACON BRAISED GREEN BEANS<\/strong><\/p>\n

1 T olive oil
\n6 slices bacon, diced
\n1cup thinly sliced onion
\n2 T minced garlic
\n2 lbs green beans, rinsed, ends trimmed
\n1 cup chicken broth, low sodium
\n1 t salt & \u00bd t freshly ground black pepper (or white pepper)<\/p>\n

Add olive to large deep pot over medium heat.
\nWhen hot, add bacon and cook til well browned, about 5 min.
\nAdd onion & garlic.
\nCook, stirring occasionally til onions are translucent (3-4 min)
\nAdd green beans and toss to combine with bacon and onions.
\nIncrease heat to med high and add chicken broth.
\nWhen stock begins to boil, put lid on.
\nCook beans for about 6 min.\u00a0 Remove lid, season with salt, pepper.
\nReplace lid and cook til beans are tender (1-2 more min.)<\/p>\n

\n

CICI\u2019s GREEN BEANS\u00a0\u00a0\u00a0 (Cici Kropp)
\n<\/strong><\/p>\n

Brown:
\n1 T minced onion
\nIn: 2-3 T olive oil<\/p>\n

Add:
\n16 oz green beans (thawed out frozen kind)
\n1 t salt
\n1T Rosemary-garlic seasoning mix from Sams.
\n1 cup or more chicken broth<\/p>\n

Cook til broth has evaporated and beans are done, stirring frequently.
\nToss with 1 T soy sauce. Serve.<\/p>\n

\n

QUARTZ MTN GREEN BEANS<\/strong><\/p>\n

Fresh Green beans (snip ends off, if desired)
\nKosher salt
\nButter
\nWhite pepper<\/p>\n

Heat 1\u201d water (can be part chicken broth) with salt til it boils.
\nAdd green beans.
\nTurn heat down and simmer for 10-20 min. til barely tender.
\nPartially covered if you want to preserve color
\nCovered if you want to preserve more nutrients
\nDrain and season with butter and white pepper.<\/p>\n

\n

Simple Skillet Green Beans<\/strong>\u00a0\u00a0\u00a0 (Mel\u2019s Kitchen Cafe)–not tried
\nServes 4-6<\/p>\n

1 t oil or butter
\n1 lb fresh green beans, ends trimmed or cut into 1-2″ pieces
\n3\/4 cup low-sodium chicken or vegetable broth
\nSalt and pepper to taste<\/p>\n

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.<\/p>\n

\n

SUNNY GREEN BEANS<\/strong><\/p>\n

1 can green beans
\n1\/4 c salted sunflower seeds
\n1\/4 c butter
\ndash salt<\/p>\n

Simmer green beans in their natural juice with sunflower seeds for 20 minutes.
\nMelt butter in separate pan.
\nJust before dishing up, drain beans and pour butter over them.
\nStir and serve.<\/p>\n

\n

RITZY GREEN BEANS (or Broccoli)\u00a0 \u00a0\u00a0\u00a0\u00a0 Krista LOVES<\/strong><\/p>\n

1 pkg frozen broccoli, chopped\u00a0 [or green beans]
\n\u00be c grated cheddar cheese
\n\u00bd c oleo (1 stick)
\n\u00bd pkg ritz crackers<\/p>\n

Cook broccoli and drain.\u00a0 Melt half oleo with cheese in micro.
\nAdd to cooked broccoli.
\nCrumble crackers (don\u2019t CRUSH!) and mix half of them in broccoli mixture.
\nPour into GREASED 1 qt casserole dish.
\nMelt remaining oleo and mix with remaining cracker crumbs
\nSprinkle over broccoli mixture.
\nBake at 350\u00b0 for 30 min.<\/p>\n

\n

SWISS GREEN BEANS\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0(Sharon Heisler 12\/07)<\/strong><\/p>\n

1-1\/2 lbs green beans, cooked (fresh or frozen)
\n1 cup sour cream
\n2 T flour
\n1\/3 c milk
\n\u00bd t salt
\n\u00bc t sugar
\n1 T chopped green onion-OPT
\n\u00be c shredded Swiss cheese
\n1\/3 c Ritz cracker crumbs (12-16 crackers)
\n3 T melted margarine
\n\u00bd t paprika<\/p>\n

Preheat oven to 325\u00b0. Grease shallow 1-1\/2 qt baking dish.
\nIn small saucepan, mix sour cream and flour.
\nStir constantly; bring to boil and boil for 1 min.
\nRemove from heat. Stir in milk, salt, sugar and green onion. Set aside.
\nIn baking dish, layer half beans, half cheese; repeat layering.\u00a0 Top with sauce.
\nIn small bowl, combine cracker crumbs with margarine and paprika.
\nSprinkle over sauce.
\nBake for 15 min or til bubbly.<\/p>\n

\n

GLAMOR GREEN BEANS\u00a0 (Dallas Times Herald)<\/strong><\/p>\n

2 can french style green beans, drained
\n1 large onion, chopped
\n1 small green pepper, chopped
\n1 can cream mushroom soup
\n8 oz. can water chestnuts, chopped
\n1 pound can bean sprouts, drained
\n1\/2 c sour cream
\nherb seasoned stuffing mix<\/p>\n

Saute onion and pepper in butter. Combine all ingredients except stuffing mix. Top with stuffing mix, and bake at 350\u00b0 for 30 min.<\/p>\n

\n

GREEK SEASONED GREEN BEANS\u00a0\u00a0 \u00a0(8\/06)<\/strong><\/p>\n

CANNED BEANS:<\/strong>
\n\u00bd to 1 tsp Cavender\u2019s Greek Seasoning
\n1 can green beans
\n1T butter<\/p>\n

Melt butter in saucepan. Add green beans WITH juice
\nAdd seasoning. Boil for 5-7 minutes.\u00a0 Drain off most of juice.
\nPour in serving bowl.\u00a0 Sprinkle with Greek seasoning<\/p>\n

OR USING FRESH BEANS:<\/strong>
\n6 cups water
\n1T Cavender\u2019s Greek seasoning
\n1-1\/2 lb thin fresh green beans, trimmed
\n1T butter
\n\u00bd t Cavender\u2019s Greek seasoning
\n(over)<\/p>\n

Bring to boil 1T seasoning and water. Add beans.\u00a0 Cook 6 min, or til beans are crisp-tender.\u00a0 Remove beans and drain well.\u00a0 Melt butter in pan and add beans and \u00bd t seasoning.\u00a0 Stir constantly 2 min.<\/p>\n

\n

GREEN BEAN & SHOE PEG CASSEROLE (Julie Crowell)<\/strong><\/p>\n

1 can shoe peg corn, drained
\n1 can French style green beans, drained
\n1 can mushroom soup
\n\u00bd c sour cream
\n\u00bd c celery, sliced thin
\n\u00bd c onion, chopped
\n\u00bd c bell pepper, chopped
\n\u00bd c grated cheese
\n\u00bd c cheese crackers, crushed
\n\u00bd c (1 stick) butter, melted<\/p>\n

Mix soup with sour cream.
\nAdd all other ingredients–EXCEPT crackers and butter.
\nTop with crushed crackers and drizzle melted butter over crackers.
\nBake at 325\u00b0 for 35 min.<\/p>\n

\n

DRIED BEANS<\/strong>
\n1 lb dry beans = 2 cups dry = 5-6 cups cooked beans.
\nRule of Thumb:\u00a0 3 c water + 1 t salt\u00a0 per cup dried beans.
\nBe sure your pot size allows beans to expand 2-1\/2 times their original size.<\/p>\n

SOAKING BEANS (gets rid of gas)
\nALWAYS:\u00a0\u00a0 Rinse\/wash\u00a0 beans well (use colander) and make sure there are no chunks of dirt mixed in!! (It DOES happen!!)
\nPut washed beans in a large pot and cover with 2 inches water.\u00a0 Bring to boil for 3 min.\u00a0 Cover, let stand 1 hour or overnight in water. (do not refrigerate).\u00a0 Drain and rinse beans.\u00a0 Then cook per recipe.<\/p>\n

\n

REFRIED BEANS\u00a0\u00a0\u00a0 (Denise Pontious)
\n<\/strong><\/p>\n

1 c dried pinto beans
\n2-1\/4 c lukewarm water
\n1\/2 onion, blended\/chopped
\n2 slices bacon or salt pork
\n1\/4 t garlic powder
\n1\/4 t Tabasco Sauce
\n1\/4 t cumin
\nSalt to your taste buds
\nOther seasonings you can add:\u00a0 2-3 T chili powder, ground beef, ham pieces, Jalapenos, red cayenne pepper<\/p>\n

Soak beans per instructions on another card.
\nIn large pot with lid, place soaked beans, bacon, water and onion.
\nCover & simmer til beans are wrinkled, stirring occasionally, about 5 hrs total.
\nAdd salt, garlic, cumin–and more water if necessary.
\nWhen beans are nearly done, mash to thicken if desired.\u00a0 Continue cooking.
\nStir frequently.<\/p>\n

\n

MEXICAN BEANS \u2013 (AUNT LOU MONTGOMERY)<\/strong><\/p>\n

Soak Beans per instructions above\u2014to get rid of gas.<\/p>\n

Hour 1: Start cooking beans in lots of cold water.
\nSimmer very slowly 5 hours, uncovered.
\nIf more water needs to be added, be sure it is boiling water.
\nHour 2: add 1 t oregano for every lb beans
\nHour 3: add salt pork or bacon
\nHour 4: Add garlic juice or 4-5 garlic cloves per lb beans
\nHour 5: Add 3 Jalapeno peppers per lb beans.
\nCan use Hot Sauce instead of peppers.
\nRemove peppers after beans cool, as they keep getting hotter.
\n30 min before serving: add salt.<\/p>\n

\n

PINTO BEANS \u2013 (Aunt Brady Mae Alexander)<\/strong><\/p>\n

1 lb dry pinto beans
\n1 t salt \/pepper to taste
\n1 T oil
\nchili powder
\ngarlic
\n1 lb hamburger meat.<\/p>\n

Soak beans per instructions above.
\nIn large pot with a lid, cover beans in warm water.\u00a0 Add 1 T oil and 1 t salt.
\nBring to boil. Reduce heat and cook covered on low all day, (6-8 hours)
\nAt last of cooking time, add chili powder, garlic, hamburger meat (uncooked) and salt\/pepper to taste.<\/p>\n

\n

ORIENTAL PEAS \u00a0\u00a0\u00a0 \u00a0(Mom’s)<\/strong><\/p>\n

1 box frozen peas (10 oz.)
\n4 oz. canned shrimp
\n4 oz. water chestnuts, chopped
\n2 oz. chopped pimientos
\n2 oz. chopped\/sliced mushrooms<\/p>\n

Cook peas according to directions on box.
\nAdd remaining ingredients, and toss well.
\nVery pretty! Looks so fancy, but is so easy!<\/p>\n

\n

SNOW PEA STIR-FRY\u00a0 (4\/04)<\/strong><\/p>\n

\u00bc c slivered almonds
\n2 T Butter or margarine
\n6 oz. fresh snow peas
\n1-1\/2 c sliced fresh mushrooms<\/p>\n

Sauce:
\n1-1\/2 t cornstarch
\n\u00bc t beef bouillon granules
\n1T soy sauce
\n\u00bd c water<\/p>\n

In large skillet, melt butter and stir fry almonds on medium high for 2 min til lightly toasted.\u00a0 (Careful not to burn!)\u00a0 Add mushrooms and snow peas and stir fry 2 min longer.
\nIn small pan mix rest of ingredients (cornstarch, bullion, water and soy sauce) til smooth.\u00a0 Bring to boil and cook and stir for 1-2 min, or til thickened.\u00a0 Pour over snow pea mixture.<\/p>\n

\n

FANCY GREEN PEAS<\/strong><\/p>\n

16 oz\u00a0 frozen PETITE green peas, cooked per instructions
\n1-2 stalks celery, cut into thin slices, about 1\/8\u201d wide, saut\u00e9ed in oleo
\n1 small can mushroom slices\u2013or use 1 c fresh, sauteed
\n1 small jar pimento
\n1 cup frozen tiny shrimp, thawed
\nCook peas.\u00a0 Saute celery in butter (and mushrooms, if use fresh).
\nPour very hot water over shrimp to warm them.
\nCombine all ingredients.
\nTop with dollops of butter\/oleo<\/p>\n

NOTE:\u00a0 Can slice and cook baby carrots and add to above.<\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

GREEN BEANS \u2013 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 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":158,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-160","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=160"}],"version-history":[{"count":12,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/160\/revisions"}],"predecessor-version":[{"id":1288,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/160\/revisions\/1288"}],"up":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/158"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}