Category: BEANS

GREEN BEAN RADISH SALAD

This makes a PERFECT side dish and is also perfect for any BBQ, picnic, church social or potluck.

GREEN BEAN RADISH SALAD

2 pounds green beans, trimmed to 1 1/2 inch lengths
1 + 1 1/2 tablespoons salt
1 shallot, minced
1 tablespoon Dijon mustard (optional)
1 teaspoon grated zest juice of 1 LARGE lemon
2 tablespoons champagne vinegar
1 LARGE garlic clove, minced
8 regular radishes, thinly sliced (or 1 LARGE watermelon radish, halved & sliced)
1/4 cup avocado oil
3 tablespoons FRESH minced dill or thyme
1/2 cup sliced almonds, toasted
FRESH ground sea salt and black pepper

  • Bring 4 quarts of water and 1 tablespoon of salt to a boil.
  • Add ice and COLD water halfway to a LARGE mixing bowl.
  • Add green beans to boiling water, cooking 5-6 minutes to tender crisp.
  • Drain immediately and place beans in water bath to cool.
  • Drain completely and spin dry or use a towel to dry.
  • Whisk together the lemon juice, lemon zest, mustard and shallot until well blended.
  • SLOWLY whisk in oil until incorporated.
  • Toss radishes, green beans and dill or thyme together with vinaigrette.
  • Chill 2 hours before serving.
  • Toss with almonds and season to taste with FRESH ground sea salt and black pepper just before serving.

CREAMY WHITE BEANS

CREAMY WHITE BEANS
BEANS
12 ounces dried white beans
1 medium onion, LARGE diced
5-6 cloves garlic, FINELY minced
1 sprig thyme
1 calabrian chile
2 cups baby spinach

  • Rinse the beans.
  • Add beans to a large pot and cover with 2 inches of water.
  • Add onions, garlic, thyme and chile.
  • Bring to a SLOW boil.
  • Reduce to a simmer on medium-low.
  • Simmer 50-60 minutes until beans are tender.
  • Stir in spinach and season to taste.

SPICY HERB OIL
1/2 cup avocado oil
1 tablespoon FRESH minced thyme leaves
4 cloves garlic, FINELY minced
1/2 teaspoon red pepper flakes
1 teaspoon fennel seeds

  • Heat oil in a small sauce pan over medium-low heat.
  • Add thyme, garlic, red pepper flakes and fennel seeds.
  • Cook until the garlic is golden and herbs are fragrant.
  • Set aside.

ASSEMBLY

  • Puree about 2 cups of the bean mixture in a blender until smooth.
  • Stir puree back into the beans.
  • Transfer the beans to serving bowl.
  • Pour spicy herb oil over top and serve with crusty bread.

AUTHENTIC BRITISH MUSHY PEAS

I scoured the internet for a good recipe for authentic British Mushy Peas. Eventually I combined several recipes to make my favorite version with the perfect flavor and texture. You can find a version of authentic British mushy peas in your favorite English pub or eatery.

AUTHENTIC BRITISH MUSHY PEAS serves 6


9 ounces dried marrowfat peas
2-3 cups boiling water
2 teaspoons baking soda
3 cups homemade chicken bone broth OR 1 1/2 cups broth + 1 1/2 cups water
FRESH ground sea salt and black pepper, to taste
1-2 tablespoons butter, to taste

  • Dissolve the baking soda in boiling water.
  • Place the dried marrowfat peas in a bowl and pour the boiling water over them so they’re covered by at least 3 inches of water.  Give the peas a stir then leave them to soak for at least 12 hours.
  • Drain and rinse the peas and place them in a pot with broth.
  • Bring to a SLOW boil, cover, reduce the heat to medium-low.
  • Simmer 30 minutes, stirring occasionally, or until the desired consistency is reached.
  • Once the peas have fully broken down add the salt and pepper. 
Continue to simmer with the lid off until it thickens to your liking. (see notes)If the peas are too thick, add a little water.
  • Adjust seasoning to taste adding more if needed.
 Once the peas are done they will start to thicken the longer they sit.
  • Top with butter pat if desired.

NOTES

  • They can be reheated by adding a bit of water, but are really best the first day.
  • Simmer time will depend on the particular crop and the age of the peas.
  • Marrowfat peas are larger, have a higher starch content and the best flavor and texture than other dried peas and are best for traditional mushy peas.

STOVE TOP BACON “BAKED” BEANS

STOVE TOP BACON “BAKED” BEANS
8 thick-cut slices bacon, cooked crisp and crumbled
1 LARGE bunch green onions, sliced thin
1 red bell pepper, chopped
FRESH ground sea salt and black pepper, to taste (more pepper than salt since the bacon is salty)
4 garlic cloves, minced (or 1 1/2 tablespoon Garden Gourmet chunky garlic paste
2 cups KINDERS or Guy Fieri Carolina Mop BBQ sauce or
1/4 cup molasses
2 tablespoons QUALITY champagne vinegar
Two 15.5-ounce cans navy beans, rinsed and drained
Sliced scallions, for finishing

  • Leave the bacon grease in the pan and add the onion and bell pepper.
  • Season with a pinch of salt, cooking and stirring occasionally for 4-5 minutes until the vegetables begin to soften.
  • Add the garlic sautéing 30 seconds or so until fragrant.
  • Add the BBQ sauce, molasses, vinegar and half of the bacon.
  • Season again with another pinch of salt.
  • Bring to a SLOW boil over medium heat and reduce to a simmer.
  • Stir in the beans, simmering until thickened, about 15 minutes.
  • Season to taste.
  • Sprinkle with the remaining bacon and scallions.
  • Serve immediately.

MYSTERY INGREDIENT ~ BLACK BEAN BROWNIES

MYSTERY INGREDIENT ~ BLACK BEAN BROWNIES

3/4 cup canned plain unseasoned black beans, rinsed and drained
2/3 cup applesauce
3 ounces unsweetened chocolate, FINELY chopped
1/2 cup sugar
1/4 cup QUALITY cocoa powder
1 LARGE egg
2 teaspoon PURE vanilla
1/2 cup AP flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon FINE sea salt
Powdered sugar, garnish (optional)

  • Preheat oven to 350°.
  • Line an 8 inch baking dish with foil, leaving enough hanging over the edge to be used as handles.
  • Spray foil with non-stick cooking spray.
  • Combine beans, applesauce and chopped chocolate in food processor and process until smooth.
  • Add sugar, cocoa powder, egg and vanilla. Process again until well combined.
  • Whisk together the flour, baking powder, baking soda and salt in a small bowl.
  • Add flour mixture to bean mixture processing JUST until combined.
  • Spread batter into prepared pan.
  • Bake 20 minutes or until center is firm and edges are puffy.
  • Cool completely in pan on a wire rack.
  • Lift by foil and cut into squares.
  • Garnish with powdered sugar.

PINEAPPLE BACON BAKED BEANS

PINEAPPLE BACON BAKED BEANS
6 slices bacon, diced
1 yellow onion, chopped
3 – 15 ounce cans small northern cannellini beans, rinsed and drained
1/3 cup dried chopped apricots
1/3 cup ketchup
2 tablespoons – 1/4 cup apple cider vinegar
1/3 cup pineapple preserves
1 teaspoon Worcestershire sauce
1/2 teaspoon sweet Hungarian paprika

  • Preheat oven to 350.
  • Spray a 2 quart baking dish with non-stick spray.
  • Cook bacon in a skillet until crisp.
  • Remove bacon pieces with a slotted to drain on paper toweling.
  • Add onions to bacon grease and saute’ 5 minutes until tender.
  • In a mixing bowl combine the ketchup, vinegar, preserves, Worcestershire sauce and paprika, stirring until well blended.
  • Fold in rinsed and drained beans, apricot pieces, half the bacon pieces and onions.
  • Bake uncovered 40-50 minutes until heated through.
  • Stir gently to mix well.
  • Top with remaining bacon and serve immediately.

BACON GREEN BEANS

BACON GREEN BEANS

Total: 40 minutes Active: 10 minutes Yield: 6 servings

1 pound green beans, trimmed
3 slices bacon, diced
2 tablespoons bacon grease
2 cloves garlic, minced
1 large onion, SMALL chopped
1 cup chicken broth, plus more as needed
1/3 – 1/2 cup chopped mini red bell pepper
FRESH ground sea salt and black pepper

  • Cooked bacon JUST until crisp. Remove with a slotted spoon to drain on paper towels. Reserve 2 tablespoons of bacon grease. If you don’t have 2 tablespoons supplement with salted butter.
  • Add garlic and onions, cooking for 1-2 minutes.
  • Add the green beans and cook 1 minute until the beans turn bright green.
  • Add chicken broth, chopped red pepper, salt and pepper to taste.
  • Reduce heat to low and cover, leaving the lid cracked to allow steam to escape.
  • Cook 20-30 minutes until the liquid evaporates and the beans are fairly soft, yet still tender crisp. You may need to add more chicken broth during the cooking process, but don’t be afraid to let it all cook away so the onions and peppers can start to caramelize.
  • Stir in bacon pieces.
  • Serve immediately.

MARINATED BEAN SALAD

MARINATED BEAN SALAD
2 – 15 ounce cans green beans
1 – 15 ounce can wax beans
15 ounce can sliced carrots
4 ounce jar pimientos
1 SMALL red onion, halved and sliced thin
1 cup apple cider vinegar
1 1/4 cups sugar
FRESH ground sea salt and black pepper, to taste
  • Drain beans, carrots and pimentos REALLY WELL and place into a covered dish with enough room for the liquid.
  • Toss in red onion slices.
  • In a sauce pan dissolve the sugar and salt into the vinegar and bring it to a boil.
  • Let it cool.
  • Pour it over the bean mixture.
  • Marinate at least 24-48 hours for the best flavor.

ENCHILADA MEATBALLS, RE-FRIED BEANS & TEX MEX RICE

ENCHILADA MEATBALLS, RE-FRIED BEANS & TEX MEX RICE

ENCHILADA MEATBALLS
1 slice sourdough sandwich bread
2 pounds QUALITY ground beef
1 LARGE egg, lightly beaten
1-2 cloves garlic, smashed
FRESH ground sea salt and black pepper
2+ tablespoons avocado oil
2 cups enchilada sauce (see recipe below)
1 cup shredded cheddar cheese

  • Pulse bread into fine crumbs.
  • Combine bread crumbs, ground beef, egg, garlic, salt and pepper until well mixed.
  • Shape into small balls.
  • Heat oil in cast iron skillet over medium heat.
  • Work in batches searing the meatballs quickly, but not cooking all the way through.
  • After they are all seared add the enchilada sauce to the pan and nestle meatballs into the sauce.
  • Simmer sauce and meatballs 10 minutes over low heat.
  • Top with grated cheese and serve with re-fried beans and rice.

SAUCE
2 tablespoons avocado oil
1 LARGE yellow onion, sliced thin
6 dried Ancho chiles, stems and seeds removed
6 dried California chiles, stems and seeds removed
6 dried Guajillo chiles, stems and seeds removed
2-3 Arbol chiles, stems and seeds removed (optional – these chiles bring more heat)
3 cloves garlic, minced
FRESH ground sea salt and black pepper
5 cups homemade chicken bone broth
28 ounce can crushed tomatoes

  • Heat oil in large sauce pan over medium heat.
  • Add onion slices, sauteing until beginning to caramelize.
  • Add chiles.
  • Add garlic, sauteing 1 minute more until fragrant.
  • Season with salt and pepper.
  • Add chicken stock and tomatoes. Bring to a SLOW boil.
  • Turn off heat, cover and let chiles steep 20-30 minutes.
  • After steeping time, use an immersion blender to make smooth.
  • Bring to a SLOW boil again.
  • Adjust seasoning to taste.
  • Add a bit more chicken stock if sauce is too thick.

RE-FRIED BEANS
2 1/2 cups pinto beans
1 small onion, FINELY chopped
4 tablespoons bacon grease
4 tablespoons butter
1 teaspoon each FRESH ground sea salt and black pepper
1/2 teaspoon red pepper flakes
1 cup sour cream
1 cup cheddar/ Monterey Jack grated cheese

  • Preheat oven to 350°.
  • Rinse beans and pick out any bad ones.
  • In a small stock pot cover the beans with about 3 inches of water. If there are still any bad beans in there they will float to the top.
  • Bring them to a boil, lower heat and simmer 2 hours or until skins break.
  • Drain.
  • In a heavy skillet (cast iron works best), melt the bacon grease and butter.
  • Saute’ onion until translucent.
  • Add beans and stir well.
  • Smash beans continuously until desired texture is reached.
  • Transfer beans into a large mixing bowl.
  • Use hand mixer and beat smooth.
  • Add sour cream, salt, pepper and red pepper.
  • Beat smooth again.
  • Transfer into a 9×9 casserole and top with cheese.
  • Bake 20 minutes.

TEX MEX RICE
1 MEDIUM yellow onion, FINELY diced
1 tablespoon avocado oil
1 tablespoon QUALITY tomato paste
FRESH ground sea salt and black pepper
2 cups jasmine rice
2 garlic cloves, minced
1 small can chopped green chiles, drained
4 cups homemade bone broth
1 teaspoon Pampered Chef TexMex Chipotle South Western spice
1/2 cup FRESH chopped cilantro
1 LARGE bunch green onions, minced
Juice of 1 LARGE lime

  • Heat the oil in a sauce pot over medium heat.
  • Add diced yellow onion, sauteing 3-4 minutes, but not browning.
  • Add tomato paste, salt, pepper and Tex Mex spice, cooking 2-3 minutes more.
  • Add the rice and garlic, cooking 2-3 minutes more.
  • Add the green chiles and chicken broth. Increase heat to high and bring to a SLOW boil.
  • Reduce heat to low and cover, simmering 15-20 minutes until rice is tender and all the liquid is absorbed.
  • Fold in the cilantro, lime juice and green onions.

ZESTY GARLIC GREEN BEANS

ZESTY GARLIC GREEN BEANS serves 8-10
2 tablespoons oil from oil packed sun-dried tomatoes
1 cup sliced Vidalia sweet onion
1/2 cup chopped or julienned sun dried tomatoes
3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
Juice of 1 lemon
2-16 ounce packages french style green beans

  • Heat oil in a large dutch oven over medium-high heat.
  • Add onion, sautéing 2-3 minutes until tender.
  • Add tomatoes, garlic, lemon juice, salt and pepper, cooking 2-3 minutes longer.
  • Stir in frozen green beans, cook, simmer 7-9 minutes.
  • Uncover and continue to simmer 2-3 minutes until the liquid is mostly evaporated.

SWEET & SOUR BROWN BEANS

This is one of the recipes I found in a recent vintage recipe box find. The recipe box dates back to the 1930’s or 40’s and the recipe is a very yellowed scrap of newspaper with no date, but based on the World War II Russian newspapers I found used as wall insulation of one of our old houses I’d say this scrap is also that old!

The Swedish brown bean is a relatively small pale brownish colored bean known for being extremely tender with a nutty flavor that holds together well, even through extended cooking.

SWEET AND SOUR BROWN BEANS
2 cups Swedish Brown Beans
4 cups water
1 1/2 teaspoons salt
1/2 brown sugar or molasses (or half of each 😀 )
1/2 cup brown sugar
1/2 cup vinegar (I use apple cider vinegar for more flavor)

  • Wash beans.
  • Cover with water and let stand overnight OR bring beans and water to a SLOW boil, boiling for 2 minutes. Cover and let stand 1 hour.
  • Add salt, recover and bring to a simmer for 2 hours or until tender and most of the water has cooked away. You may need to add a bit more water as they simmer.
  • Stir in brown sugar, molasses and vinegar and SLOW simmer uncovered 15 minutes more.

NOTES:

If Swedish brown beans are hard to find in your area, pinto beans make an adequate stand-in for this Scandinavian native bean.

GREEN BEANS IN BACON CHEESE SAUCE

GREEN BEANS IN BACON CHEESE SAUCE
16 ounce frozen green beans
1 can Campbell’s condensed cheddar cheese soup
1/3 cup chopped red onion
6-8 slices bacon, cooked and crumbled
1/3 cup shredded cheddar cheese
4 ounce jar diced pimientos
FRESH ground sea salt and black pepper

  • In a 3 quart slow cooker whisk together the soup, cheese, pimientos, bacon pieces, salt and pepper.
  • Fold in green beans. It will be thick, but don’t worry, it will be perfect when they’re done! 😀
  • Cook on low 2-3 hours or until beans are tender.