Category: BEANS

SWEET & SOUR BEANS ~ BLOG 365.139

This is a wonderful recipe that I found when my friend lent me her mom and grandma’s recipe boxes to go through. It has SOOOO MUCH flavor and has quickly become a favorite way to prepare beans. She thought it was her mom Maxine’s recipe, but when I showed her the recipe she said the writing was too neat, so we’ll never know.

SWEET & SOUR BEANS
1 tablespoon butter
2 cans great northern/Cannelini beans, drained and rinsed
2 slices bacon, cooked crisp and crumbled
1 LARGE shallot or SMALL onion, chopped small
1/4 cup apple cider vinegar
2 tablespoons brown sugar
1/4 cup homemade chicken broth
FRESH ground sea salt and black pepper
1 small can chopped green chiles, drained WELL

  • Melt butter in small skillet.
  • Add shallots/onions, sauteing until tender.
  • Add vinegar, brown sugar and chicken stock, stirring until sugar is dissolved.
  • Add beans and green chiles, stirring to coat well.
  • Simmer 10-15 minutes.
  • Fold in bacon JUST before serving.

ZESTY GARLIC GREEN BEANS ~ BLOG 365.129

ZESTY GARLIC GREEN BEANS
2 tablespoons avocado oil
1 LARGE shallot, sliced thin
1/3 cup HOMEMADE chicken broth
1/2 cup oil-packed chopped sun dried tomatoes
2 – 16 ounce packages frozen green beans (french style are best)
1/2 cup halved grape tomatoes
3 LARGE cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
Juice of 1 LARGE lemon

  • Heat oil over medium heat.
  • Add shallots, sauteing 2-3 minutes.
  • Generously season with FRESH ground sea salt and black pepper.
  • Add garlic and sun-dried tomatoes, sauteing 2 minutes more.
  • Stir in green beans and broth, simmering 5-10 minutes until most of the broth is absorbed.
  • Add grape tomatoes, sauteing a few minutes until tomatoes wilt and heat through.
  • Stir in lemon juice.

PEAS & PEAS with SHALLOTS ~ BLOG 365.96

PEAS & PEAS with SHALLOTS
Oh so easy, but packed with a crunch and deep flavor.

1 tablespoon butter
1/2 pound fresh sugar snap peas, trimmed
1 cup frozen peas
3-4 shallots, THINLY sliced
FRESH ground sea salt and black pepper, to taste

  • In a large heavy skillet, heat butter over medium-high heat.
  • Add half the shallots, sautéing until crisp.
  • Spoon out shallots to drain on paper toweling.
  • Add snap peas, frozen peas and remaining shallots, cooking and stirring 5-6 minutes until crisp-tender.
  • Season with salt and pepper to taste.
  • Top with crisp shallots if desired.

KENTUCKY STYLE WHITE “BAKED” BEANS ~ BLOG 365.68

KENTUCKY STYLE ‘BAKED’ WHITE BEANS adapted from COOK’S COUNTRY
1/2 pound country ham steak, roughly chopped small or shredded
1 tablespoon butter or avocado oil
1 LARGE shallot, chopped
2-3 garlic cloves, minced
3 cans (15 ounce) cannellini beans, drained and rinsed
2 1/2 cups water
2 1/2 cups homemade chicken broth
2 tablespoons white wine vinegar
1/2-3/4 pound ham hock (optional)
1/4 teaspoon liquid smoke (I like mesquite, but hickory is also good)
FRESH ground sea salt and black pepper

  • Heat butter over medium heat in a dutch oven until melted.
  • Add shallots, cooking until soft and beginning to brown.
  • Add garlic, sautéing a minute more until fragrant.
  • Add beans, water, broth, liquid smoke, vinegar, ham hock and ham pieces and bring to a boil over high heat.
  • Reduce heat to medium low and simmer 30-45 minutes, stirring occasionally until beans are tender.
  • Remove ham hock if using.
  • Season to taste and serve.

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.