Best Quick Vegetable Bean Medley Recipes
SIMPLE VEGETABLE MEDLEY
Provided by Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Steam broccoli, cauliflower, green beans, and carrots in a vegetable steamer 5 to 10 minutes, or cook covered in a microwave with a little water until crisp-tender.
- Transfer to a large serving bowl. Add red pepper and mushrooms to bowl and toss to mix.
- In a small bowl, combine olive oil, vinegar, scallions, and thyme with a wire whisk. Drizzle over vegetables and serve.
- Recipe provided by Low Cholesterol Olive Oil Cookbook
SLOW-COOKED BEAN MEDLEY
I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 5h25m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.
Nutrition Facts : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges
BEAN VEGETABLE MEDLEY
Make and share this Bean Vegetable Medley recipe from Food.com.
Provided by Rita1652
Categories Beans
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet.
- Add onion, celery, and green pepper.
- Cook slowly for 10 minutes.
- Do not brown.
- Stir in tomatoes, kidney beans, lima beans, barley, parsley, salt, basil, and black pepper.
- Transfer mixture to a buttered 2-to 3 quart casserole with lid.
- Add boiling water.
- Cover.
- Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed.
- Sprinkle with grated cheese before serving.
- Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter.
- Tips: This dish can be assembled and baked later.
- Add the boiling water just before baking.
- Baking time should be increased by 15 minutes when starting refrigerated temperature.
Nutrition Facts : Calories 513.1, Fat 13.5, SaturatedFat 2.5, Cholesterol 3.7, Sodium 968.5, Carbohydrate 80.8, Fiber 21.3, Sugar 5.1, Protein 21.3
QUICK BEAN SOUP
A co-worker of mine brought this soup for everyone to sample at lunch one day. I ended up eating a heaping bowlful even though I don't normally care for soup. It's that good.-Dorothy Anderson, Woodstock, Illinois
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6-8 servings (about 2-1/4 quarts).
Number Of Ingredients 13
Steps:
- In a 3-qt. saucepan, combine onion, carrots, celery and water. Bring to a boil; boil for 5 minutes. Add the remaining ingredients; mix well. Heat through.
Nutrition Facts : Calories 243 calories, Fat 14g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 1270mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 5g fiber), Protein 12g protein.
SLOW-COOKED BEAN MEDLEY
How can something so tasty be so good for you? Beans are one of the healthiest foods going, and this recipe has beans galore! Recipe & photo: Tasteofhome.com
Provided by Ellen Bales
Categories Other Side Dishes
Time 5h25m
Number Of Ingredients 18
Steps:
- 1. In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on LOW to 5-6 hours or until onion and peppers are tender. Discard bay leaves.
VEGETABLE-BEAN SOUP
This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple soup is tasty, and extremely gratifying.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 12
Steps:
- In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.
Nutrition Facts : Calories 312 g, Fat 8 g, Fiber 10 g, Protein 11 g, SaturatedFat 1 g
SIMPLE VEGETARIAN SLOW-COOKED BEANS
When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. -Jennifer Reid, Farmington, Maine
Provided by Taste of Home
Categories Side Dishes
Time 4h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley.
Nutrition Facts : Calories 229 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 13g fiber), Protein 12g protein.
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