Best Jean Coopers String Beans Recipes
NEW ORLEANS STYLE STRING BEANS
From Mad Hungry by Lucinda Scala Quinn. The honey and cajun seasoning make a fantastic combo. You can leave out the cognac and still have a good result, in fact it may be even better without!
Provided by Brookelynne26
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add beans and garlic. Blanch for 3 minutes and drain.
- Heat a large saute pan over medium heat. Add olive oil, honey, and Creole seasoning. Let honey melt in with the olive oil and spices.
- Pat the drained beans and garlic cloves dry with a paper towel. Add them to pan and toss gently to coat with the honey and spice mixture. Saute for 3 to 4 minutes.
- Turn off burner and pour cognac into the pan and flambe the beans until the alcohol is cooked off.
JEAN'S BEANS, AT HOME OR IN CAMP
This recipe, for beans is soooo delicious that you really do have to try it - Here is what they had written about the recipe - "Jean doubts if her beans are ever the same twice. She starts with a mixture of dry beans, as many as 7 different kinds, adds ham joints, pork hocks, salt pork or bacon ends, then the sauce": The beans may include one or more of the following: small white navy beans, the larger Great Northern beans, pinto, limas, kidney, blackeye, garbanzos or chickpeas. Have fun with this recipe! A final word about the beans - to speed up the soaking process, cover the dried beans with water, bring to a boil, and simmer for 2 minutes. Then remove from heat and let stand, tightly covered, for 1 hour. Blanching beans like this is equivalent to about 8 hours soaking.
Provided by Chef mariajane
Categories Camping
Time 9h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put assorted beans into a large heavy pot and cover with water, about three or four times as much water as beans. Let stand overnight. Drain and cover with fresh water. Cover, bring to boil, then simmer slowly until tender. Test for doneness on beans by blowing on them. If done, the skins will blow right off. The small navy bean will take longer to cook. Do not add meat or other ingredients yet or the beans will not soften. They should boil alone in the water until tender.
- When beans are tender, drain, reserving the liquid. Stick whole cloves in the onion and add to the cooked beans. Add molasses, brown sugar, maple sugar, ketchup, dry mustard, salt Worcestershire sauce and half the reserved liquid. Add meat. Cover and bake at 250F for 6-9 hours, adding extra bean water or more ketchup if the mixture becomes dry Uncover for the last half hour and adjust seasonings, if necessary.
- For camp, prepare the beans up to the final baking stage. Then dig a hole at least 4 inches deeper then the heavy iron bean pot. Prepare enough coals to have a good layer underneath the pot and on top of it. Put the bottom layer of hot coals into the hole, then lower the pot into the hole, covering the lid with foil to keep out any dirt. Cover with remaining coal and bury with at least 3-inches of dirt. Bake in the pit for at least 4 hours, watching that the dirt stay in place, thus holding in the heat.
Nutrition Facts : Calories 150.8, Fat 0.7, SaturatedFat 0.1, Sodium 649.4, Carbohydrate 37.2, Fiber 0.7, Sugar 30.6, Protein 1
SAUTEED STRING BEANS
Tired of regular or canned string beans? Here's an easy way to flavor up those veggies! Even my string bean hating roommate loves these!
Provided by LISFALLS
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a wok over high heat. Reduce heat to medium, and place beans in the wok. Cover, and cook 10 minutes, stirring occasionally. Season with garlic salt, garlic powder, pepper, and minced onion. When beans are almost tender, mix in cocktail onions with liquid. Continue cooking 5 minutes, until heated through.
Nutrition Facts : Calories 119 calories, Carbohydrate 13.3 g, Fat 7 g, Fiber 5.3 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 510.6 mg, Sugar 4.3 g
STRING/GREEN BEANS W/GINGER AND GARLIC
Make and share this String/Green Beans W/Ginger and Garlic recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 25m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil.
- Fill a large bowl with ice water.
- Working in two batches, boil beans until just tender but still crisp and bright green.
- Start testing after 4 minutes or so, being careful not to overcook.
- When done, plunge beans into ice water to stop cooking, lift out immediately when cool and drain on towels. (Recipe can be made to this point up to a day in advance and kept refrigerated, wrapped in towels.).
- When ready to cook, heat 2 tablespoons oil in a wide skillet over high heat.
- Add half the beans, half the ginger and half the garlic, and cook, stirring and tossing constantly, until beans are heated through and ginger and garlic are softened and aromatic.
- Sprinkle with salt, and remove to a serving dish.
- Repeat with remaining oil, beans, ginger and garlic. Serve.
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