Green bean Casserole

Mar 28, 2016 by

Saw this Green Bean Casserole recipe on food network good eats and just had to make it, instead of the can of mushroom soup recipe. I am trying to stay away from the can goods and buy the fresh stuff. Not to say that this is a healthy dish, but it can be if you leave the half and half out and just use broth ;).

Ingredients
  • 2 tbsp kosher salt or sea salt
  • 1 pound fresh green beans, rinsed, and trimmed
  • 2 tbsp unsalted butter
  • 12 ounces mushrooms
  • ½ tsp black pepper
  • 2 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • french frech fried onions
Instructions
  1. Preheat the oven to 400 F. Bring a gallon of water and 2 tablespoons of salt to a boil. Clean and cut the ends of the beans.  Add the beans to the boiling water and blanch for 5 minutes. Drain in a colander.
  2. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
  3. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes. Remove from the heat and stir in ¼ of the onions and all of the green beans. Top with onions. Place into the oven and bake until bubbly, approximately 15 minutes.
Green bean Casserole
 
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Saw this recipe on food network good eats and just had to make it, instead of the can of mushroom soup recipe. I am trying to stay away from the can goods and buy the fresh stuff. Not to say that this is a healthy dish but it can be if you leave the half and half out and just use broth ;). But for the holiday's I'd rater make this version except change the onion recipe these onions did not come out "crispy" I either have to make my own fried onions or use French's fried onions.
Author:
Recipe type: Dinner/Holiday
Cuisine: American
Serves: 6
Ingredients
  • 2 tbsp kosher salt or sea salt
  • 1 pound fresh green beans, rinsed, and trimmed
  • 2 tbsp unsalted butter
  • 12 ounces mushrooms
  • ½ tsp black pepper
  • 2 cloves garlic, minced
  • ¼ tsp ground nutmeg
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • french frech fried onions
Instructions
  1. Preheat the oven to 400 F.
  2. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander.
  3. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
  4. Remove from the heat and stir in ¼ of the onions and all of the green beans. Top with onions. Place into the oven and bake until bubbly, approximately 15 minutes.
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Black Bean Burger

May 18, 2015 by

The first time I tasted a vegetarian burger was at Lenny’s. And I must say I didn’t miss the meat at all.  I actually liked it a lot. Not to say that I am becoming a vegetarian, I still like meat. I figured it can’t be to hard to make one, and here is my version of a Black Bean Burger.

Ingredients
  • 1 bag of dried black beans
  • 1 tbsp chicken base
  • 5 cups of water
  • 1 egg
  • ½ cup of bread crumbs
  • 1 (4 oz) can of chiles
  • 1 tbsp cumin
  • 1 tbsp chili
  • 2 tbsp hot sauce
  • ½ chopped onion
  • hamburger buns
  • mayo
  • tomato
  • pickles
  • lettuce
  • cheese of your choice
Instructions
  1. Rinse and wash the dried beans. Put them in your crock-pot, add 5 cups of water, 1 tbsp of chicken base and the package of seasoning what came with the dried beans. Cook on low for 12 hrs or high 6 hrs. After the beans are cooked I used 4 cups of the cooked beans. The rest you can use for something else like soup. If you don’t want to wait that long use 2 (14 oz) can black beans, but do rinse them
  2. Put the cooked beans in the food processor. Add to the smushed beans 1 egg, the breadcrumbs, chiles, cumin, chili, hot sauce and the chopped onion to the beans.
  3. Shape 6 patties, you can either grill them or fry them in a skillet. Remember you just have to brown them the beans are already cooked.
  4. Toast the hamburger buns, spread some mayo on the buns and top with the burger, cheese and the rest of toppings. You be surprised how good a vegetarian burger can be.

Black Bean Burger
 
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First time I tasted a vegetarian burger was at Lenny's. And I must say I didn't miss the meat at all. I actually liked it a lot. I figured it can't be to hard to make one, and here is my version of a Black Bean Burger.
Author:
Recipe type: Dinner/Vegetarian
Cuisine: Universal
Serves: 6
Ingredients
  • 1 bag of dried black beans
  • 1 tbsp chicken base
  • 5 cups of water
  • 1 egg
  • ½ cup of bread crumbs
  • 1 (4 oz) can of chiles
  • 1 tbsp cumin
  • 1 tbsp chili
  • 2 tbsp hot sauce
  • ½ chopped onion
  • hamburger buns
  • mayo
  • tomato
  • pickles
  • lettuce
  • cheese of your choice
Instructions
  1. Rinse and wash the dried beans. Put them in your crock-pot, add 5 cups of water, 1 tbsp of chicken base and the package of seasoning what came with the dried beans. Cook on low for 12 hrs or high 6 hrs. After the beans are cooked I used 4 cups of the cooked beans. The rest you can use for something else like soup. If you don't want to wait that long use 2 (14 oz) can black beans, but do rinse them
  2. Put the cooked beans in the food processor. Add to the smushed beans 1 egg, the breadcrumbs, chiles, cumin, chili, hot sauce and the chopped onion to the beans.
  3. Shape 6 patties, you can either grill them or fry them in a skillet. Remember the beans are already cooked, you just have to brown them.
  4. Toast the hamburger buns, spread some mayo on the buns and top with the burger, cheese and the rest of toppings. You be surprised how good a vegetarian burger can be.

 

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Fiesta Bean Salad

May 2, 2014 by

Fiesta Bean Salad

Fiesta Bean Salad is an easy cheap and colorful salad. When you make this one it’s best to make it a day ahead so it gives it some time to marinate.

Ingredients

  • 1 (15 oz) black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) white beans
  • 1 (15 oz) corn
  • 1 green bell pepper
  • 1 red onion
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • 1/4 cup chopped cilantro
  • 1/2 tbsp cumin
  • 1/2 tbsp black pepper
  • 1 dash hot sauce
  • 1/2 tsp chili powder

Instructions

  1. In a large bowl whisk together the olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.fiesta bean marinadefiesta bean marinade
  2. Open the cans of beans and corn. Rinse well. Add to the large bowl.fiesta bean salad storyboard1
  3. Cut up the vegetables and add to the beans.storyboard fiesta beanfiesta beans salad storyboard5
  4. Mix well and chill.
Fiesta Bean Salad
 
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Fiesta Bean Salad is an easy cheap and colorful salad. When you make this one it's best to make it a day ahead so it gives it some time to marinate.
Author:
Recipe type: Salad
Cuisine: American
Ingredients
  • 1 (15 oz) black beans
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) white beans
  • 1 (15 oz) corn
  • 1 green bell pepper
  • 1 red onion
  • ½ cup olive oil
  • ½ cup red wine vinegar
  • 2 tbsp fresh lime juice
  • 1 tbsp lemon juice
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 clove garlic crushed
  • ¼ cup chopped cilantro
  • ½ tbsp cumin
  • ½ tbsp black pepper
  • 1 dash hot sauce
  • ½ tsp chili powder
Instructions
  1. In a large bowl whisk together the olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.
  2. Open the cans of beans and corn. Rinse well. Add to the large bowl.
  3. Cut up the vegetables and add to the beans.
  4. Mix well and chill.
Notes
Fiesta Bean Salad is one of those dishes that taste better the day after. So my suggestion to you is make it a day ahead.
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BBQ Black Beans

Sep 26, 2013 by

Black beans are a type of small legume with a glossy black shell they are also known as turtle beans, caviar criollo, and frijoles negros. These beans date back at least 7,000 years, when they were a staple food in the diets of Central and South Americans. Black beans provide special support for digestive tract benefits, benefits for bloodsugar regulation and cardiovascular benefits.

Ingredients

  • 2 15-ounce cans black beans (with liquid)
  • 2 cups chicken broth
  • 1/2 cup dark brown sugar
  • 3 tbsp ketchup
  • 3tbsp bacon fat (from the 2 to 3 pieces cooked bacon)
  • 2 to 3 cooked bacon chopped
  • 2tbsp red wine vinegar
  • 2 tbsp minced canned green chiles
  • 1/2 tsp cayenne pepper

Instructions

  1. Combine all the ingredients in a medium saucepan and place over medium heat.
  2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 30-45 minutes. If you like to have the liquid thick add some diluted cornstarch.

BBQ Black Beans
 
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Ingredients
  • 2 15-ounce cans black beans (with liquid)
  • 2 cups chicken broth
  • ½ cup dark brown sugar
  • 3 tbsp ketchup
  • 3tbsp bacon fat (from the 2 to 3 pieces cooked bacon)
  • 2 to 3 cooked bacon chopped
  • 2tbsp red wine vinegar
  • 2 tbsp minced canned green chiles
  • ½ tsp cayenne pepper
Instructions
  1. Combine all the ingredients in a medium saucepan and place over medium heat.
  2. When the mixture begins to bubble, reduce the heat and simmer uncovered for 30-45 minutes. If you like to have the liquid thick add some diluted cornstarch.

 

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Baked Beans

Aug 3, 2013 by

Beans are a rich source of soluble fiber, the same gummy fiber found in oat products. The fiber acts in the body to lower cholesterol and blood sugar. Although there are more than 14,000 specimens in the legume family, only 22 are grown for human consumption. One of our oldest foods, beans were eaten often by the ancient Greeks, who would hold a “bean feast” to honor Apollo. Dry beans are a high source of protein second only to animal protein. Although beans were once called “poor man’s meat,” they have recently undergone a renaissance of popularity, thanks to health-conscious consumers who enjoy this economical source of versatile and delicious nutrition.

Ingredients

  • 1 lb. ground beef
  • 1 lg. onion
  • 1 bell pepper
  • 1 lg. can pork of beans
  • 1/2 cup ketchup
  • 2tbsp. sugar
  • 1 tbsp. mustard
  • dash of Worcestershire sauce

Instructions

  1. Brown the ground beef in a skillet, add the chopped onion and bell peppers.
  2. Add pork and beans, ketchup, brown sugar, mustard Put in a baking dish. Bake for 30 to 45 minutes at 350 degrees

Baked Beans
 
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Ingredients
  • 1 lb. ground beef
  • 1 lg. onion
  • 1 bell pepper
  • 1 lg. can pork of beans
  • ½ cup ketchup
  • 2tbsp. sugar
  • 1 tbsp. mustard
  • dash of Worcestershire sauce
Instructions
  1. Brown the ground beef in a skillet, add the chopped onion and bell peppers.
  2. Add pork and beans, ketchup, brown sugar, mustard Put in a baking dish. Bake for 30 to 45 minutes at 350 degrees.

 

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Black Eye Pea Dip

Sep 3, 2012 by


Ingredients

1 can (14-ounce) Can Black-eyed Peas
1/4 onion
1/4 cup sour cream
1 can 4 1/2 oz green chiles
1 cup Grated Sharp Cheddar Cheese
3 Tablespoons Salsa
Hot Sauce, to taste

Instructions

1. Preheat oven to 350 degrees. Drain and rinse the black-eye peas, put in your food processor, if you don’t have one just use your potato masher. Add all other ingredients. Spread into a baking dish and bake for 20 minutes until hot and bubbly.
2.  Serve the black eye pea dip with tortilla chips.


Black Eye Pea Dip
 
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A great hot dip.
Author:
Recipe type: Appetizer/Snack
Ingredients
  • 1 can (14-ounce) Can Black-eyed Peas
  • ¼ onion
  • ¼ cup sour cream
  • 1 can 4½ oz green chiles
  • 1 cup Grated Sharp Cheddar Cheese
  • 3 Tablespoons Salsa
  • Hot Sauce, to taste
Instructions
  1. Preheat oven to 350 degrees. Drain and rinse the black-eye peas, put in your food processor, if you don’t have one just use your potato masher. Add all other ingredients. Spread into a baking dish and bake for 20 minutes until hot and bubbly.
  2. Serve the black eye pea dip with tortilla chips.

*My Recipe Card. Click on the pic below and save to your hard drive. Print as a 4×6 picture*

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BBR Brown Beans and Rice (Suriname)

Jan 6, 2012 by

Suriname’s food is an exotic mix of East Indian, Indian, Creole, Indonesian and Chinese cuisines with a touch of Caribbean thrown in; the cheapest eateries are warungs, Javanese food stalls serving fried noodle and rice dishes. This recipe BBR is the abbreviation of Brown Beans and Rice and very popular in Suriname and Holland. The most important ingredients in this dish is beans and meat. You can use all sorts of meats: beef, chicken, pork. This is a good dish where you can use your left over meat

Ingredients

For the BBR:
  • 400 gram chicken
  • 1/2 stick butter or margarine
  • 1 diced onion
  • 2 diced tomatoes
  • 1/2 bell pepper
  • 1 tray of mushrooms
  • 1 bouillon cube (I prefer the one of Knorr)
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 2 cans of pinto beans. If you don’t have that you can use the white beans in tomato sauce or black beans.
  • 1 tsp pepper
  • 1/2 tsp salt
  • 1/2 tsp curry
  • 1/2 tsp paprika
  • 1 tbsp vinegar
  • 2 tbsp sweet soya sauce
  • 1 tbsp sugar
  • 1 cup of water or chicken broth
For the pickled cucumber:
  • 1 English cucumber
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tsp of mustard
  • 1 tbsp vinegar

Instructions

  1. Cut up the chicken breast. Season and brown the meat, when the meat is brown add the onion.
  2. Add the bell pepper and garlic. When the onion is done add the tomatoes and mushrooms. Add a cup of chicken broth or water, 1 bouillon cube, and the bay leaves. Add the rinsed beans, 1 tbsp of vinegar 1 tbsp of sugar and 2 tbsp ketjap manis (sweet soya sauce), simmer for 20 min.
  3. When you simmer the beans you should also cook the rice and make the pickled cucumber. To make the pickled cucumber you slice the cucumber thin add 1 teaspoon of salt, let it sit for about 15 minutes. Squeeze the juice out of it. Then add 1 Tablespoon of sugar, 1 teaspoon mustard and 1 tablespoon of vinegar and pepper to taste. Put the bean meat mix over the cooked rice and eat with some pickled cucumber.

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Brown Beans and Rice (BBR)
 
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Suriname's food is an exotic mix of East Indian, Indian, Creole, Indonesian and Chinese cuisines with a touch of Caribbean thrown in; the cheapest eateries are warungs, Javanese food stalls serving fried noodle and rice dishes. This recipe BBR is the abbreviation of Brown Beans and Rice and very popular in Suriname and Holland. The most important ingredients in this dish is beans and meat. You can use all sorts of meats: beef, chicken, pork. This is a good dish where you can use your left over meat
Author:
Recipe type: Dinner
Cuisine: Suriname
Serves: 8
Ingredients
For the BBR:
  • 400 gram chicken
  • ½ stick margarine
  • 1 diced onion
  • 2 diced tomatoes
  • ½ green bell pepper
  • 1 bouillon cube (I prefer the one of Knorr)
  • 1 tbsp crushed garlic
  • 2 bay leaves
  • 2 cans of pinto beans. If you don't have that you can use the white beans in tomato sauce.
  • 1 tsp pepper
  • ½ tsp salt
  • ½ tsp curry
  • ½ tsp paprika
  • 1 tbsp vinegar
  • 2 tbsp sweet soya sauce
  • 1 tbsp sugar
  • ½ bell pepper
  • 1 tray of mushrooms
For the pickled cucumber:
  • 1 english cucumber
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tsp of mustard
  • 1 tbsp vinegar
Instructions
  1. Cut up the chicken breast. Season and brown the meat, when the meat is brown add the onion.
  2. Add the bell pepper and garlic. When the onion is done add the tomatoes and mushrooms. Add a cup of chicken bouillon.1 bouillon cube, and the bay leaves. Add the rinsed beans, 1 tbsp of vinegar 1 tbsp of sugar and 2 tbsp ketjap manis (sweet soya sauce), simmer for 20 min.
  3. When you simmer the beans you should also cook the rice and make the pickeled cucumber. To make the pickled cucumber you slice the cucumber thin add 1 teaspoon of salt, let it sit for about 15 minutes. Squeeze the juice out of it. Then add 1 Tablespoon of sugar, 1 teaspoon mustard and 1 tablespoon of vinegar and pepper to taste.Put the bean meat mix over the cooked rice and eat with some pickled cucumber.
Nutrition Information
Serving size: 262 g Calories: 524

 

Recipe Card Brown Beans and Rice

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