Best Beans Beans And More Beans Recipes
GREEN BEANS, CARROTS, AND MORE
Great way to get kale into your diet without the bitter taste. For a healthier option, omit bacon and/or use olive oil instead of butter. You can also use honey for the agave.
Provided by ArmyWO
Categories Side Dish Vegetables Green Beans
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Put green beans and carrots in a saucepan with enough water to cover. Bring water to a boil and cook until tender, about 15 minutes; drain and transfer to a large bowl.
- Melt butter in a skillet over medium heat. Cook and stir green onions and ginger in hot butter until tender, about 10 minutes.
- Stir kale, bacon, almonds, and agave into the onion mixture and remove skillet from heat; add to green beans and carrots. Season green bean mixture with salt and stir.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 12.7 g, Cholesterol 21 mg, Fat 12.4 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 5 g, Sodium 180.8 mg, Sugar 6.2 g
MIXED BEANS AND MORE
A main dish of beans, meat, and salsa that can cook all day and keep you warm all evening. You can use any combination of lima, black, pinto, kidney, or butter beans.
Provided by NRath
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 16h45m
Yield 10
Number Of Ingredients 14
Steps:
- Place black beans, pinto beans, and kidney beans in a large container and cover with several inches of cool water; let stand for at least 12 hours. Bring beans and water to a boil in a large pot; cook until beans are tender and heated through, 30 minutes. Remove pot from heat to cool and drain beans.
- Cook and stir sausage, beef, onion, bell pepper, and garlic in a large skillet over medium-high heat until meat is browned, 5 to 10 minutes. Drain and discard fat.
- Stir beans, sausage mixture, corn, salsa, chili sauce, vinegar, and water together in a slow cooker.
- Cook on High for at least 4 hours, stirring occasionally. Season with salt and ground black pepper.
Nutrition Facts : Calories 573.8 calories, Carbohydrate 65.6 g, Cholesterol 56.1 mg, Fat 19.9 g, Fiber 14.6 g, Protein 34.4 g, SaturatedFat 6.9 g, Sodium 843.4 mg, Sugar 6.1 g
BEANS, BEANS, AND MORE BEANS
I was craving beans and couldn't decide what I really wanted, so I made this recipe up and it is actually pretty good.
Provided by Shellbelle
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot and bring to a boil over high heat.
- Reduce heat to medium and cook, stirring occasionally, for about 10 minutes.
BEANS, BEANS, AND MORE BEANS
This recipe started out as a soup but also can be a salad so what ever you want it to be at the time .
Provided by Linda Smith
Categories Other Salads
Time 30m
Number Of Ingredients 8
Steps:
- 1. Mix all ingredients together except the Italian dressing and refrigerate for at least an hour. Serve with your favorite Italian dressing
- 2. I find this recipe can be 2 fold, you can also use the ham bone broth and make a soup.
HAM AND BEANS AND MORE
Ham and bean soup can be a little bland and requires a lot of salt to be palatable, but not so with this version. It is bursting with flavor.
Provided by Roxanne Dalton
Categories Main Dish Recipes Pork Ham
Time 14h30m
Yield 8
Number Of Ingredients 16
Steps:
- Place the beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse before using.
- Combine the soaked beans, 4 cups of water, celery, onion, bay leaves, cumin, garlic powder, and parsley into a slow cooker.
- Melt the butter with the olive oil in a skillet over medium heat; cook and stir the leeks in the butter mixture until tender and the smaller pieces start to brown, 8 to 10 minutes. Transfer the leeks to the slow cooker. In the same pan, cook and stir the ham until the edges start to brown; stir into the soup. Place the bacon into the hot skillet, and pan-fry until the bacon is crisp, about 10 minutes. Cut the bacon into bite-size pieces and stir into the soup. Pour the chicken stock into the hot skillet, and stir to dissolve any brown flavor bits from the skillet; pour the chicken stock into the soup. Season with sea salt and pepper.
- Set the cooker to Low cook the soup until the beans are very tender, 6 to 8 hours. Roughly mash about half the beans with a potato masher to thicken the soup.
Nutrition Facts : Calories 458.9 calories, Carbohydrate 39.9 g, Cholesterol 47.5 mg, Fat 22.3 g, Fiber 12.2 g, Protein 25.5 g, SaturatedFat 7.7 g, Sodium 944.6 mg, Sugar 2.6 g
BEANS, BEANS, AND MORE BEANS
Steps:
- Fry bacon crisp, crumble. Save grease. Saute onion and bell pepper.
- Add next ingredients. Cook 2 min.
- Add beans. Bake 1 hour at 350 degrees F.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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