SUMMER BEANS RECIPE RECIPES

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SUMMER SEASONED STRING BEANS RECIPE | ALLRECIPES



Summer Seasoned String Beans Recipe | Allrecipes image

A new way to season an old classic. String beans, ham, and small red potatoes are simmered with dry vegetable soup mix. A stand-alone dinner dish or a great side for a crowd/potluck!

Provided by LAURIEHANDLIN

Categories     Side Dish    Vegetables

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 8

2 tablespoons olive oil
3 tablespoons butter
1 ham hock
2 pounds fresh green beans, trimmed
12 small red potatoes
1 (.4 ounce) packet dry vegetable soup mix
1 tablespoon white sugar
1 tablespoon ground black pepper

Steps:

  • Heat the oil and butter in a large pot. Place ham hock in the pot, and brown on both sides. Reduce heat to low. Place green beans and potatoes in the pot, and pour in enough water to cover.
  • Mix in soup mix, sugar, and pepper. Simmer 1 hour, or until beans and potatoes are tender. Remove hock and shred meat into pot before serving.

Nutrition Facts : Calories 360.6 calories, CarbohydrateContent 51.6 g, CholesterolContent 29.3 mg, FatContent 13.6 g, FiberContent 8.5 g, ProteinContent 11.5 g, SaturatedFatContent 5.2 g, SodiumContent 120.4 mg, SugarContent 5.8 g

SUMMER BAKED BEANS RECIPE | MYRECIPES



Summer Baked Beans Recipe | MyRecipes image

Crushed red pepper, paprika, mint, and balsamic vinegar recall the eastern Mediterranean. You also can use a quick-soak method: Cover the beans with water, and bring to a boil. Cook 2 minutes, remove from heat, cover, and let stand 1 hour. To make a day or two ahead, prepare the beans up to the point of baking, and refrigerate. The day of the cookout, bring to a simmer on the stovetop, then bake.

Provided by Martha Rose Shulman

Yield 10 servings (serving size: about 3/4 cup)

Number Of Ingredients 14

1 pound dried pinto beans
¾ teaspoon crushed red pepper
9 cups water
2?¼ teaspoons salt, divided
2 tablespoons olive oil
4 cups chopped onion
2 cups chopped red bell pepper
3 garlic cloves, minced
3 cups chopped tomato
¼ cup brown sugar
2 tablespoons chopped fresh mint
1?½ teaspoons paprika
¼ teaspoon black pepper
1 tablespoon balsamic vinegar

Steps:

  • Sort and wash beans, and place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
  • Combine beans and crushed red pepper in pan; add water. Bring to a boil; reduce heat, and simmer 1 1/4 hours or until beans are tender. Drain in a colander over a bowl. Reserve 1 cup cooking liquid; discard remaining cooking liquid. Return beans and reserved cooking liquid to pan. Stir in 1 teaspoon salt. Remove from heat; keep warm.
  • Preheat oven to 325°.
  • Heat oil in a large nonstick skillet over medium-high heat. Add onion and 3/4 teaspoon salt; cover and cook 15 minutes or until golden brown, stirring occasionally. Add bell pepper and garlic; cook 1 1/2 minutes or until bell pepper is crisp-tender, stirring frequently. Add tomato; cook 1 1/2 minutes, stirring frequently. Remove from heat. Stir in sugar, mint, paprika, and black pepper. Add onion mixture and 1/2 teaspoon salt to bean mixture, stirring well to combine. Cover and bake at 325° for 1 hour. Stir in vinegar.

Nutrition Facts : Calories 247 calories, CarbohydrateContent 45 g, FatContent 3.6 g, FiberContent 13.6 g, ProteinContent 11.1 g, SaturatedFatContent 0.5 g, SodiumContent 543 mg

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