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| | From:  ANNIE24447 (Original Message) | Sent: 8/6/2004 11:51 PM |
Sweet and Sour Green Beans "A slightly tart green bean side dish flavored
with onion and bacon. Goes great with ham or pork."
Yields 6 servings.
Prep Time: 10 Minutes
Cook Time: 17 Minutes
Ready In: 27 Minutes
2 (15 ounce) cans green beans, drained, juices reserved
3 slices bacon, chopped
1 cup chopped onion
1 tablespoon all-purpose flour
1/4 cup apple cider vinegar
2 tablespoons sugar
1 teaspoon salt
1/4 teaspoon pepper
Cook bacon in a medium skillet over medium-high heat,
stirring occasionally, until well-browned. Add onion and
cook until translucent. Stir in flour and cook 2 mins more.
Pour vinegar and 3/4 cup of the reserved green bean liquid
into the pan. Add sugar, salt, and pepper, and stir to combine.
Bring to a boil, reduce to a simmer, and stir in the green beans.
Continue cooking at a low simmer until beans are hot.
Makes 6 servings
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Yellow Rice and Beans
3 cups long grain white rice
4 cups water
1 packet Spanish seasoning (Like Goya seasoning with saffron)
1 onion, chopped
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1 cup cooked beans (I LOVE black beans)
chopped green onion
about 1/2 cup frozen peas
about 1/4 cup finely shredded raw carrot
Mix together rice, water, seasoning, onion, peppers and beans. Put in a
rice cooker, cover and turn to cook. OR ... Put in a covered saucepan,
bring to boil, turn to warm and let set 20 minutes or until rice is
cooked. Fluff with fork.
Add green onion, peas and carrot. Mix gently. This is a really colorful
dish, and reminiscent of many of the rice and beans recipes I cook.
kwvegan vegan
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Refried beans and rice
4 medium sized cloves garlic, crushed;
1 large spanish onion, chopped;
1 teaspoon Chilli powder (or more, or less, or none at all);
or 1 fresh chilli pepper/jalapeno;
1 teaspoon crushed dried red chillies;
3 teaspoons cummin;
1 teaspoon ground black pepper;
1 teaspoon Vecon liquid Vegetable stock (or similar);
2 medium Courgettes, halved and chopped lengthways;
1 teaspoon Mixed herbs;
1 can chopped tomatoes;
1 can Old El-Paso Refried beans (the l__d free ones);
1 cup Sweetcorn;
1 tablespoon Tomato Puree;
1/2 lb Mushrooms;
1 Green Pepper/Capsicum;
1 Red Pepper/Capsicum;
Soften the garlic and onion in some water brought to the boil in a saucepan. Add the chillies, cummin and black pepper and fry with the heat up till well combined. Add the mushrooms. the peppers, the vegetable stock, courgettes and mixed herbs and cook with the lid on until the courgettes begin to soften. Note that Vecon is "fat-free". Look for a fat-free stock when next shopping, many stocks are full of fat. Add the cans of tomatoes and refried beans. Mash the refried beans into the dish.
Cook with the lid on until a creamy consistency is achieved. Add the sweetcorn and keep the lid removed. Add enough tomato puree to take away the "anaemic" look of the mixture. The dish should have the creamy consisitency of an Indian Korma, maybe even slightly thicker. I often serve it topped with soya yoghurt.
kwvegan vegan
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Green Bean Okazu
Green beans are chopped, and
cooked with ground beef in a
sweet soy-based sauce.
Prep Time: 10 Minutes; Cook Time: 30 Minutes
Ready In: 40 Minutes
Yields: 4 servings
INGREDIENTS
1 pound[500gms.] ground beef ;
1 pound[500gms.] green beans, trimmed and cut into
1 inch pieces ;
1 cup water ;
1/4 cup white sugar ;I prefer mint sauce
or brown sugar.
1/4 cup soy sauce;
DIRECTIONS
In a large skillet over medium heat, cook the ground beef
until evenly brown; drain excess fat.
Stir in green beans and about 1 cup water.
Cover, and cook until beans are tender, 15 to 20 minutes.
Season with sugar and soy sauce, and cook uncovered
for 5 minutes.
* optional sauce is home made plum sauce .
rich in texture and so nice.
or black sauce -home made also.with ingredients of soya ,
worcestershire sauces and tons of garlic,treacle,and
old fashioned malt vinegar . I always make at least
5 litres of it as my family love it . [annie ]
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Herbed Bean and Sweet Potato Hash
1 tablespoon butter or margarine;
4 cups peeled cubed sweet potato (1/2 inch);
1 cup chopped red bell pepper;
1 cup chopped onion;
1 teaspoon minced garlic;
1 1/2 tablespoons chopped fresh or 1 teaspoon dried
rosemary leaves;
1-1 1/2 tablespoons fresh or 1 teaspoon dried
thyme leaves;
1 can (15 ounces) Dark Red Kidney beans or
1 1/2 cups cooked dry-packaged
Dark Red Kidney beans, rinsed, drained;
1 can (15 ounces) Small Red beans or
1 1/2 cups cooked dry-packaged
Small Red beans, rinsed, drained;
1/2 teaspoon salt;
1/8 teaspoon pepper ; Melt butter in a large skillet; add sweet potatoes,
bell pepper, onion, garlic, and herbs.
Cook, covered, over medium heat until vegetables are
tender, 5 to 8 minutes, stirring occasionally.
Mash beans coarsely; stir into vegetable mixture
and cook until hot through, 3 to 4 minutes.
Stir in salt and pepper.
Makes 6 servings (about 1 cup each).
TOP WITH A POACHED EGG WILL MAKE A
GREAT DISH
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Green beans and Mushroom AuGratin --
1 9 ounce pkg. frozen French style beans
1 C. milk
1/4 tsp. salt
2 tsp. flour
1/2 C. shredded cheddar cheese
1 can of sliced mushrooms
Cook beans, drain. Make sauce of milk, salt, and flour.
Stir 1/4 cup cheese into sauce.
Add mushrooms including liquid.
Combine with beans into a shallow buttered dish.
Top with remaining cheese. Bake at 350 degrees for 15 minutes.
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