Cook runner beans in boiling salted water for 12-15 mins then drain and set aside.
Heat oil in a pan and briefly saute ham. Remove from pan and keep warm. Add mustard then flour. Add 1/2 cup water and cream then simmer for 3-5 mins. Add beans and meat, season and add lemon juice. Cook for 2 mins.
Meanwhile, heat butter in a large nonstick frying pan and saute gnocchi for about 8 mins until browned on all sides. Serve with meat, beans and sauce.
String your beans. Really do a good job, runner beans have really tough strings. I use as as many will fit my slow cooker half way. (At least a pound.).
Put the (country style smoked)ham hock in the cooker followed by the beans.
Cover with water.
Cook on Low 8-10 hours.
Heat beans or make the way you prefer.
In the last 15-20 minutes of cooking the beans,clean and chop bell pepper.Add to pot.
Simmer until bell pepper is soft and had slighty flavored the beans.
While beans are draining, lightly toast the walnuts in a dry skillet and set aside to cool then chop.
In a bowl mix together the feta, shallot and apple cider vinegar. Let sit for 5 minutes, then add salt and pepper to taste. Stir in the walnut oil.
Place drained runner beans in a salad bowl and pour on the dressing. Gently fold in the fresh parsley.
Let stand at room temperature for 1 hour then refrigerate until ready to serve.
Toss in the walnuts just before serving.
String the beans then diagonally slice them into
oth cans of Blue Runner Cream Style Red Beans and put aside until
Smother seasonings and meat.
Add tomato sauce, beans, mushrooms, chili powder, sugar and 4 Blue Runner bean cans of water.
Simmer for 1 hour.
Brown butter in bottom of large pot.
Add vegetables and saute until browned.
Add beans and 2 cups of water (or more as needed). Add bay leaves, ham hocks and sausage.
Cook 4 or more hours, stirring occasionally until beans are pasty.
Add water, if needed.
Serve over rice.
medium heat cook chopped runner beans for about 3 minutes before
he cucumber, runner beans and zucchini.
Cut the runner beans into 1/2
Brown sausage, add red beans, cream of mushroom soup and 1 can water. Cook until thoroughly heated, about 20 minutes.
0 mins, until tender. Add runner beans for last 4 mins. Drain
Melt the butter in a small saucepan. Add the flour and cook, stirring, for 1 min. Gradually stir in the milk and cook, stirring, until the sauce boils and thickens. Stir in the mustard. Season to taste.
Serve the warm corned beef with mustard sauce, boiled potatoes and runner beans.
If using dried beans, soak them overnight and cook
hey are translucent. Add the beans and cook for a minute
Heat oil in a large pan. Sear steak over high heat, stirring, for 4-5 mins, until browned. Add onion, peppers and garlic. Cook for 3-4 mins, until softened. Add orange juice, beef stock and cornstarch slurry. Bring to a boil, stirring, then cover and simmer for 15 mins. Add beans and orange zest. Simmer for 8-10 mins, or until steak and beans are tender. Serve hot.
Soak the beans, uncovered, in a large bowl
ater.
Add the dried beans. Boil beans until tender, but not
ashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes
teak over salad; top with blue cheese, bacon and remaining croutons