Boil or steam the peas and beans until almost tender. Add the sugar snap peas and cook for another 30 seconds or until just tender. Drain well.
Melt butter in a large frying pan and cook nuts until browned. Remove nuts from pan with a slotted spoon. Add garlic and vegetables to pan and toss until combined. Season to taste. Sprinkle nuts over vegetables and serve.
he peas for 4 minutes (see note). Add the beans and cook for
Fix peas and beans ready for cooking.
Put them in a pot with grease and salt.
Cook over moderate heat, stirring frequently until the peas and beans are tender.
Add just enough water to cover them.
Cook until tender.
Serve warm.
Mix peas and beans in a jar for storage.
Put a scoop of mixed peas and beans in a large pan of water and soak an hour or overnight.
Rinse and add more water, chopped onion, salt, pepper and bouillon cubes.
Cook slowly on stove top or in a crock-pot. In another pan, boil a cup of rice.
Mix cooked rice with cooked beans.
This is a delicious way to stretch your budget.
You can feed an army for pennies.
Combine water, olive oil, garlic, thyme, rosemary, basil, parsley, and mint in a wok over high heat. Bring to a boil. Slide sugar snap peas and green beans into the wok and toss to coat. Cover wok and reduce heat to medium. Cook, tossing occasionally, until peas and beans are bright green and tender-crisp, about 10 minutes. Season with salt.
Rinse red beans; drain.
In a large saucepan, combine the red beans and 3 cups water.
Cover and let stand overnight (or use quick method).
Drain, discarding the soaking liquid.
Rinse and return beans to saucepan.
Add 3 cups fresh water, washed black-eyed peas, bay leaf and salt.
Bring to boil, reduce heat. Cover and simmer 45 to 60 minutes, or until peas and beans are tender.
Drain, discarding bay leaf.
Bring a large pot of salted water to a boil.
Add the peas and beans and cook until crisp-tender, 3 to 4 minutes.
Drain.
Heat the oil and butter in a large skillet over medium heat.
Add the peas, beans, salt, pepper, and lemon juice and cook until heated through, about 2 minutes.
Remove from heat, add the mint, and toss well.
In a large pot combine the ham hocks with enough water to cover.
Bring to boil, reduce heat, cover and simmer for about 1 1/2 hours or until meat is tender.\tPick over peas and beans; wash thoroughly.
Stir in all except okra.
Cover, reduce heat and simmer for about 1 hour and 15 minutes.
ith 1 cup orange juice and 1 cup water.
put
edium-high heat. Saute onion and prosciutto in hot oil until
cans pork and beans or baked beans.
Stir beans into the sauteed
Slice each knockwurst into 3 diagonal pieces; heat oil in a large skillet.
Saute knockwurst, pepper squares and onions until tender, about 5 minutes.
Add peas and tomato juice.
Stir to combine; simmer, covered, 10 minutes.
Brown the beef in a large saucepan over medium heat; stir in the onions and bell pepper and cook until softened, about 10 minutes.
Add in the pork and beans stirring occasionally.
Once heated through, serve over rice.
Prepare peas and carrots according to the package directions, adding the sugar.
While peas and carrots cook, melt butter in a medium saucepan and then add flour, salt and pepper to form a roux. Cook for about 1 minute. Gradually whisk in milk over medium heat and bring to a boil. Boil for about 1 minute, stirring constantly, then add dill and cook until thickened and bubbly.
When peas and carrots are cooked, drain them and place in your serving bowl. Pour cream sauce over vegetables and stir to thoroughly combine. Serve.
e salad: Combine pea, tomato and red onion, into a small
Fry bacon.
Drain grease, leaving 2 tablespoons in pan.
Add celery, green pepper, onion and garlic to the bacon drippings and saute until onion is clear.
Transfer to Dutch oven and add peas, water, salt, pepper and tomato.
While bringing peas to a boil, fry sausage and drain well.
Add sausage to peas and simmer for 40 minutes or until desired thickness of broth.
Cook peas and celery following directions.
Mix soup and water; stir and bring to a boil.
Add potatoes.
Whip with fork until smooth.
Spoon onto a platter.
Hollow center of potatoes to make a nest.
Spoon peas into hollow.
Peel and dice 2 potatoes. Saute 1/
Drain peas and carrots.
Heat peas, carrots and margarine. Add just enough milk to cover peas and carrots; season with a dash of salt and pepper.
Let mixture simmer (don't boil); add a pinch of granulated sugar.
Remove from heat; add cornstarch and thicken to desired consistency.
Enjoy.
Brown the sausage, onions and celery.
Mix the tomato soup, tomato paste, brown sugar and mustard and simmer 15 minutes.
In a separate pan, mix the green beans, yellow beans, butter beans, kidney beans and hot chili beans and bring to a boil.
Simmer 15 minutes.
Mix all together in a 9 x 13-inch casserole dish; add bacon strips to top.
Bake approximately 1 hour in a 350\u00b0 oven, or until bacon is browned and beans are heated through.