ring and break green beans, as you would for cooking, but do
For the dry mix: Combine all of the
Place unbroken beans lengthwise in pint jars; leave 1/4-inch at top.
Add 1/4 teaspoon of cayenne pepper to each jar.
Also add 1 clove garlic and 1 head of dill to each jar.
Combine remaining ingredients in a pan and bring to a boil.
Pour approximately 1/2 cup of boiling ingredients over beans in jars (needs to cover beans).
Put on lids and put in hot water bath for 10 minutes. Store on shelf for a few weeks to enjoy full flavor.
Serve chilled.
For the Beans:
Rinse, pick over and soak the flageolet beans in
Soak dry beans in water to cover overnight.
Drain and rinse beans.
Cover beans in fresh water and cook 1 hour or until tender.
Drain cooking water and rinse beans again.
Place beans in oven casserole.
Cook onions and garlic just to transparent. Place onion, garlic, catsup, mustard, sweetener, salt, pepper and turkey meat in casserole.
Water in small amounts may need to be added to prevent the ingredients becoming too dry.
Cook in slow oven (275\u00b0 to 300\u00b0) for 4 to 5 hours.
For every cup of dry beans, use the given proportions.
Soak beans overnight.
Soak dry beans overnight.
Drain in morning and set aside. Add boiling water to dry mustard, pepper, salt, molasses, brown sugar, ginger and onion.
Bring to boil and add beans with salt pork.
Cook in crock-pot for 4 hours.
Season to taste.
Bacon or salt pork may be added during cooking or use cooking oil for reducing cholesterol.
Pick and wash about 2 cups dry beans of your choice.
Place in crock-pot with the ham hock.
Add water about 2 inches above the beans in pot.
Cook about 30 minutes on high, then reduce heat to low and cook 4 to 6 hours, stirring at intervals and adding water as needed.
Salt to taste.
Serve with cornbread.
>beans for bad beans and stones. Wash beans, Soak in water for 10 minutes. Bad beans
>FOR THE BEANS
Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & saute until onion is soft & golden brown.
Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
egrees F.
For the beans:
Soak the dry beans overnight in water
Cover beans with water and soak overnight. In the morning, boil beans in same water until fork-tender (approximately 20 to 30 minutes). Drain and transfer beans to a crock-pot set on low. Cover beans with 4 to 5 slices of salt pork and a peeled medium onion (whole or cut in half). Mix together molasses, salt and dry mustard with boiling water and add to beans. Cover beans with liquid and keep covered throughout cooking time. Add boiling water if beans start to dry out. Continue to cook on low for 7 to 10 hours. Do not stir during cooking.
Rinse dry beans in cold water. Place in
This is a recipe for dried string beans. Take fresh string beans and a needle with a
fish line and string beans on it like a necklace. Hang them in the attic to dry.
When you are ready to cook them, cook them like dry shell beans.
Soak them overnight in water.
Add a few pieces of bacon pieces, onion, salt and pepper. Simmer for 2 1/2 to 3 hours. Flavor is a combination of dry beans and string beans.
Very good!
Place dry beans in a fine colander and pick out any stones you see.
Rinse.
Place in a large pot and add the water.
Bring to a boil-boil for 4 minutes, cover and remove from heat.
Let stand for 1 hour.
Drain.
Cover the beans with the remaining 6 cups water, add the lard and onion.
Bring to a simmer over medium low heat.
Partially cover and simmer until they are fully tender, about 90 minutes to 2 hours.
Stir often to prevent sticking and scorching.
Season with salt and serve.
tir frequently until the beans are soft then return to
Wash beans and place in a large
minutes. Add in the beans and toss well so everything