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| | From:  Genie· (Original Message) | Sent: 1/2/2008 6:03 PM |
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| | | From: Genie· | Sent: 8/20/2008 9:34 PM |
Monterey Green Beans ½ Cup Chopped Green Onions 3 Tbsp. Butter 1 9 Oz. Pkg. Frozen Cut Green Beans 1 4 Oz. Can Mushroom Stems and Pieces, drained ½ tsp. Lemon-Pepper Seasoning ¼ tsp. Salt ½ Cup Shredded Monterey Jack Cheese In a large saucepan, sauté onions in butter until tender. Add the beans, mushrooms, lemon-pepper and salt. Cover and cook over medium heat for 5 minutes or until beans are tender. Sprinkle with cheese; cover and let stand for 1 minute or until cheese is melted. Yield: 6 servings. | |
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| | | From: Genie· | Sent: 9/9/2008 3:32 AM |
| Green Beans with Bacon Dressing 5 slices bacon
2 eggs, well beaten
1/3 c. vinegar
1/2 c. water
3 tbsp. sugar
1/4 tsp. salt
2 cans whole green beans
Cook bacon until crisp. Drain and crumble, reserving 1/4 cup drippings in skillet. Beat together eggs, vinegar, water, sugar and salt. Add egg mixture to drippings. Cook over low heat until thickened. Heat beans in saucepan; drain and put in serving dish. Pour hot dressing over beans. Sprinkle with crumbled bacon.
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| | | From: Genie· | Sent: 9/9/2008 3:33 AM |
| Bean Pot 24 oz. can baked beans in tomato sauce
1 (15 oz.) can kidney beans, drained
1 (12 oz.) can whole kernel corn,
drained
6 slices bacon, dried crisp, crumbled
1/2 c. chopped onion
1/2 c. chopped green pepper
1/8 c. smoke-flavored barbecue sauce
1 tsp. chili powder
Dash garlic powder
1/4 c. shredded sharp Cheddar cheese
In Dutch oven, combine all but cheese. Stir to combine. Cover and cook over medium heat, 35 minutes, stir occasionally. Top with cheese before serving.
For the Crockpot
In 4 quart crock pot, combine all but cheese. Stir. Cover and cook on high heat setting 3 1/2 hours, stirring twice. Sprinkle with cheese to serve. Serves 8 to 10.
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| | | From: Genie· | Sent: 9/11/2008 3:39 AM |
BBQ Green Beans 3 cups fresh green beans, cooked or two cans, drained
1 small onion, chopped
1/3 cup brown sugar
1 tbsp. WOR
4-6 slices bacon
1/2 cup ketchup
1 small can mushroom pieces, optional Fry bacon with onion drain and crumble. Add ketchup, brown sugar, and WOR. Simmer. Pour over green beans. Bake 350° for 20 minutes. | |
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| | | From: Genie· | Sent: 9/28/2008 8:08 PM |
Best Baked Beans 1 pound dried navy beans, wash and pick over
6 cups water
2 ounces salt pork (fatback)
1 12 ounce bottle beer
1 large onion, cut large dice
1 large clove garlic, pressed
3/4 cup barbecue sauce
1/4 cup mild molasses
2 tablespoons cider vinegar
1 tablespoon dry mustard
1 1/2 teaspoons salt
1/2 teaspoon ground ginger
1 bay leaf
The day before you'll be cooking the beans, place them in a bowl, cover them with 6 cups of water, and let them soak for at least 12 hours. The next day, drain the beans. Put them in a large pot, cover them with fresh water, and bring the water to a boil. Reduce the heat and simmer the beans, uncovered, for 45 minutes to 1 hour. They won't be tender, but most of their skins will start to pop. Leaving the rind on, slice the salt pork into 3 or 4 small chunks - domino sized. Put the chunks into a bowl, cover them with boiling water, and let them sit for 5 minutes.
Preheat the oven to 300ºF. In a large kettle with a lid, combine the beans, their cooking liquid, beer, onion, garlic, barbecue sauce, molasses, vinegar, mustard, salt, ginger, cloves and bay leaf. Mix well. Drain the chunks of salt pork and place them throughout the bean mixture. Cover the pot and put it in the oven. Bake the beans for 5 hours, stirring them every 30 minutes or so. They need to remain covered with liquid as they cook; add more water if needed to keep them covered. Remove the cover from the beans. Bake them for 1 hour more, or until they begin to form a crust on top. Beans reheat well. Makes about 2 quarts, to serve 6-8 people. Beat That! Cookbook | |
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| | | From: Genie· | Sent: 9/28/2008 8:14 PM |
BACON AND MOLASSES BEANS
4 thick-cut bacon slices, thinly
2 medium onions, finely chopped
1/2 green bell pepper, finely chopped
2 garlic cloves, minced
4 cans (15-ounces each) Great Northern beans, rinsed, drained
1/3 cup mild-flavored (light) molasses
1/4 cup ketchup
1/4 cup purchased barbecue sauce
1 tbsp Wochestershire sauce
1 tbsp Dijon mustard
1 tbsp apple cider vinegar
Cook bacon in heavy large pot over medium heat until fat is rendered and bacon is crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a paper towel; drain.
Discard all but 2 tablespoons drippings in pot. Add onions, bell pepper and garlic to pot; saute until vegetables are tender, about 8 minutes.
Stir in bacon, beans and remaining ingredients. Reduce heat to medium-low; simmer uncovered until mixture thickens, stirring occasionally, about 10 minutes. Season with salt and pepper.
This recipe can be made 1 day ahead. Just cover and chill. Rewarm over medium heat, stirring often, about 10 minutes.
Serves: 6 | |
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| | | From: Genie· | Sent: 10/7/2008 2:47 AM |
| String Beans with Vermont Ham 1 1/2 pounds string beans, trimmed
1/4 cup olive oil
4 ounces Vermont smoked ham or Black Forest ham, finely chopped
1/4 cup minced shallot
6 tablespoons mincedparsley (fresh)
1/4 cup toasted almonds, chopped
3 cloves minced garlic
ground pepper to taste
Cook beans in large amount of rapidly boiling salted water until crisp-tender, about 4 minutes. Rinse and drain.
Heat oil in heavy large skillet over medium heat. Sautham and shallot until just light brown, about 2 minutes.
Add beans and remaining ingredients and sautuntil hot. Serve immediately.
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| | | From: Genie· | Sent: 10/15/2008 3:45 AM |
| Best Pinto Beans
Ingredients
1 pound fresh pinto beans, sorted and rinsed*
1 smoked ham hock
1 (10-ounce) can diced tomatoes and green chiles
1 (32-ounce) container chicken broth
1 green bell pepper, chopped
1 celery rib, chopped
1/2 onion, chopped
Dash of red hot sauce
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
Hot cooked rice
Preparation
Place beans in a large Dutch oven, and add water to cover. Bring to a
boil, and cook, uncovered, 30 minutes. Drain.
Add ham hock, tomatoes, broth, and next 10 ingredients to Dutch oven
with beans; cook 55 minutes or until beans are tender. Serve over rice.
*Dried pinto beans may be substituted for fresh.
Yield
Makes 8 servings
Southern Living, JULY 2003
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| | | From: Genie· | Sent: 10/18/2008 8:15 PM |
Green Beans with Red Onion and Mustard Vinaigrette 3 tablespoons olive oil
2 tablespoons mustard seeds
1/3 cup red wine vinegar
1 tablespoon sugar
1 medium red onion, thinly sliced
1 1/2 pounds green beans, trimmed Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes.
Transfer oil with seeds to a large bowl. Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes. Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl. Have ready a large bowl of ice and cold water. Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well. Toss beans with vinaigrette and salt and pepper, to taste. Serve at room temperature or chilled. | |
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| | | From: Genie· | Sent: 11/5/2008 5:23 PM |
GREEN BEAN SAUTÉ
1 pound fresh green beans cut into 1 inch pieces
1 tablespoon vegetable oil
1 large yellow onion halved lengthwise and thinly sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
Cook green beans in boiling water for 10 to 12 minutes or steam for 2
to 3 minutes until barely fork tender then drain well. Heat oil in a
large skillet and sauté onion until golden then stir in green beans,
salt and pepper.
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