igh heat. Add the green beans and cook for 5 to
Wash Italian green beans under running water.
Cook two strips of bacon until crisp in saucepan, retain fat in the pan.
Add Italian green beans with coarse black pepper and finely chopped onions.
Simmer 15 to 20 minutes.
Serves 2 to 3.
Saute onion in oil and butter for 5 minutes or until tender. Add beans and remaining ingredients and cook for 20 to 25 minutes or until beans are tender. Makes 8 servings.
Fry bacon with onion.
Melt butter.
Add Italian green beans, salt, pepper and garlic.
Cook beans until partially tender; drain and saute in olive oil, 1 clove garlic and basil or parsley.
Add salt and pepper. Cook until tender.
Preheat oven to 300 degrees. In a deep iron skillet or Dutch oven, sautA the sausage and vegetables in the olive oil until brown, breaking up the sausage as it cooks. Stir in the remaining ingredients and season to taste with salt and pepper. Cover and place in oven for about two hours.* Serve with crusty bread.
*This recipe also does well in a slow-cooker on low. Your mouth will water as soon as you come home from work.
Combine chicken bouillon, olive oil and diced tomatoes.
Bring to boil.
Add beans, salt, pepper and oregano.
Cover and simmer 30 minutes.
Remove cover and continue to cook over low heat until excess moisture has evaporated and beans are tender.
ook though. Add beans, tomatoes, bullion, water and italian seasoning. Simmer over
rim the tips. Place the beans in a medium saucepan with
In a jar, mix oil, vinegar and spices; shake well.
Set aside. Drain and wash all beans in colander.
Place in a bowl; add green pepper.
Pour dressing over.
Store in refrigerator overnight. Toss gently and serve.
cans of cut green beans into the sauce pan directly
Saute onion, pepper and celery.
Brown sausage and bacon and drain.
Mix all beans, sauce, onion, pepper, celery, sausage, bacon and barbecue sauce.
Mix well.
Bake in covered roaster at 325\u00b0 for 1 1/2 hours.
This recipe will serve 15 or 20 people.
Soak cannellini beans in a large bowl of
Drain beans and rinse well.
In a large bowl, combine garlic, thyme, vinegar, olive oil, salt and pepper. Beat with fork.
Add beans and red onion to bowl , toss to coat.
Break tuna up into medium-size chunks and toss lightly with beans.
Serve at room temperature - can be stored in fridge for up to a day.
NOTE : depending on how much there is, you may want to use the oil from the canned tuna in the recipe.
In small saucepan, heat beans, 2 tablespoons olive oil and
hey are translucent. Add the beans and cook for a minute
ashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes
Cook sausage and onion in 10-inch skillet, stirring frequently, until sausage is brown; drain.
Rinse beans with cold water to separate.
Stir in macaroni, sauce mix, beans, hot water, olives and garlic powder.
Heat to boiling.
Reduce heat.
Cover and simmer 20 minutes, stirring occasionally, until beans are tender; remove from heat.
Sprinkle with cheeses.
Cover and let stand 5 minutes or until cheese is melted.
Makes 6 servings.
Cook beans over high heat until boiling
Wash beans, trim ends and remove strings.
Combine beans and water in a dutch oven.
Bring to a boil.
cover, reduce heat and simmer 6 to 8 minutes until crisp-tender.
drain.
Plunge into ice water to stop the cooking process.
Drain beans and set aside.
Saute mushrooms and next 7 ingredients in oil in a Dutch oven.
Stir in beans and cook until thoroughly heated.
sprinkle with Parmesan cheese.