For the Beans:
Rinse, pick over and soak the flageolet beans in
nd peppers in olive oil for about 5 - 7 minutes. They
Sort your dried beans for stones and rinse.
Bring beans and 8 cups
Fry bacon strips in a large skillet over medium heat until crisp. With a slotted spoon, remove bacon to paper towels. Reserve 1/2 cup bacon drippings.
Place drippings in a large pot, and warm over medium heat. Fry onions until light brown. Stir in ham and chorizo. Reserve 1 cup of beans, and add the rest to the pot, along with the chipotle and garlic.
Mash the reserved beans, then add to the pot. Simmer beans until thick and soupy, about 30 minutes. (If the beans become too dry, stir in water). Remove chipotle and garlic, and serve.
Cook the beans, strirring occasionally, in the boiling
FOR THE BEANS AND SAUSAGE:
In
Take 2 lbs of fresh green beans, cut off the ends and cut them into bite-size pieces.
Rinse in water.
Pat dry.
Divide the green beans between 2-3 freezer bags. Squish out the air as you seal the bag.
Freeze.
Cook the frozen green beans as you normally would.
Many recipes for freezing green beans require you to blanch the beans before freezing them. That step is not necessary.
b>beans for bad beans and stones. Wash beans, Soak in water for 10 minutes. Bad beans
Cover in foil and bake for 45mins.
While pumpkin bakes
o 350 degrees F.
For the beans:
Soak the dry
o coat. Place in refrigerator for 1 hour.
Mix cornstarch
hese directions instruct.
Soak beans overnight in water to cover
ins, turning several times.
For the beans, bring salted water to
Add bacon; cook and stir for 3 mins. Transfer to a
Cover and cook on low for at least 10 hours, until
Wash beans and place in a large
In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir fry for 45 seconds. Pour in the water and cover to steam until tender crisp, about 1-2 minutes for smaller beans and 7-9 minutes for the bigger beans depending on the size of the vegetables. Serve immediately.
Mix all ingredients together and season with salt and freshly ground black pepper to taste.
Use in your tostadas, tacos, or any dish that calls for refried beans.
For extra-special beans, you can add cubes of Monterey Jack or Pepperjack cheese, spread it into a lightly oiled or buttered pan, and heat through in a 350 degree F oven before serving.
Saute pepper and onion for 8 to 10 minutes. Add all ingredients to crock pot and cook on low for 4 to 6 hours.
Add salt and pepper to taste.
My friend Sheri usually adds a chopped jalepeno pepper for spicier beans.
Wash and string green beans; dry.
Melt butter in a saute pan; add the lemon juice and garlic.
Add the green beans and salt and pepper. Cook over medium-low heat until almost tender.
You can cover if desired, but don't cook until mushy unless you like your green beans that way.
Remove from pan and serve.
Note: You can substitute fresh asparagus for the beans.
Very good.