Autumn Beans Recipes

AUTUMN BEANS

Autumn Beans image

Long ago, Johnny Appleseed passed through this part of the country. Now, nearly every hill is crowned with ancient apple trees. Cider is abundant in the fall, and my family looks forward to having it in this bean dish! -Mara Mcauley, Hinsdale, New York

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

8 bacon strips, chopped
1/4 cup finely chopped onion
1 cup apple cider
2 cans (16 ounces each) baked beans, undrained
1/4 to 1/2 cup raisins
1/2 teaspoon ground cinnamon

Steps:

In a skillet, lightly fry bacon. Remove to paper towel to drain. Set aside 2 tablespoons drippings. Saute onion in the drippings until tender. , Stir in the remaining ingredients. Bring to a boil; reduce heat and simmer, uncovered, 20-25 minutes, stirring occasionally.

Nutrition Facts :

SNOW ON THE MOUNTAIN GREEN BEANS

Snow on the Mountain Green Beans image

This is a side dish of fresh green beans cooked in olive oil and lemon juice and topped with feta cheese.

Provided by Carrie Wildes

Categories Side Dish Vegetables Green Beans

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

2 pounds fresh green beans
2 tablespoons butter
1 tablespoon extra virgin olive oil
sea salt and ground black pepper to taste
1 ½ tablespoons lemon juice
½ cup crumbled feta cheese

Steps:

Bring a large pot of lightly salted water to a boil. Add green beans, and cook uncovered until just tender, 3 to 4 minutes. Meanwhile, melt the butter with the olive oil in a large skillet over medium-high heat. When the beans are almost tender, drain and add to the skillet. Continue cooking the green beans in the butter until they are tender, about 2 minutes more.
Season the beans with salt, pepper, and lemon juice. Place onto a warmed serving dish, and sprinkle with crumbled feta cheese.

Nutrition Facts : Calories 101.3 calories, Carbohydrate 8.7 g, Cholesterol 16 mg, Fat 6.7 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 3.5 g, Sodium 171.9 mg, Sugar 2 g

AUTUMN QUINOA & BUTTER BEANS

Autumn Quinoa & Butter Beans image

Make and share this Autumn Quinoa & Butter Beans recipe from Food.com.

Provided by dicentra

Categories Yam/Sweet Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup quinoa
2 tablespoons margarine
3/4 cup finely chopped onion
1 tablespoon minced fresh ginger
3/4 cup orange blossom water
2 tablespoons honey
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
1 cup diced sweet potato (1/2-inch pieces)
1 cup diced butternut squash (1/2-inch pieces)
1 1/2 cups canned butter beans (drained and rinsed)
1/4 cup chopped cranberries

Steps:

Melt the margarine in a 2-quart saucepan over medium-high heat.
Add the onion and ginger, and cook, stirring, until the onion is softened. Stir in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil.
Stir in the sweet potato and squash; bring to a boil. Cook, uncovered, 7 minutes. Stir in the butter beans and quinoa, and return to a boil.
Reduce the heat and simmer, covered, 15 minutes.
Stir in the cranberries; simmer, covered, 5 minutes longer.

Nutrition Facts : Calories 290.4, Fat 7.3, SaturatedFat 1.2, Sodium 617.4, Carbohydrate 50.8, Fiber 7.2, Sugar 12.4, Protein 7.9

FLAGEOLETS WITH AUTUMN GREENS AND FRESH BACON

Flageolets with Autumn Greens and Fresh Bacon image

Provided by Seamus Mullen

Categories Bean Side Apricot Bacon Kale Legume Fall Simmer Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6

Number Of Ingredients 16

Ingredients

1/4 pound fresh bacon
2 cups kosher salt mixed with 2 cups sugar
2 cups dried flageolet beans, soaked overnight and drained
1 carrot, halved
1 onion, quartered
1 whole head garlic, halved widthwise
1/4 cup dried apricots, roughly chopped
2 bay leaves
1 dried ancho chile
About 2 tablespoons fino sherry vinegar
Salt
Freshly ground black pepper
A few leaves Tuscan kale
A few leaves black kale
A few leaves mustard greens
Good olive oil for drizzling

Steps:

Pack the fresh bacon in the salt and sugar mixture, cover, and refrigerate for up to 4 hours. Rinse and pat dry, then cut into 1/2-inch cubes.
Combine the bacon, beans, carrot, onion, garlic, apricots, bay leaves, and chile in a pressure cooker and add cold water to come an inch above the beans. Fit the pressure cooker with the lid and raise the temperature to high until it starts to whistle. Reduce to the lowest setting and cook until the beans are creamy and cooked through, roughly 25 minutes. Remove the lid and adjust the seasoning with vinegar, salt, and pepper. Alternately, bring the ingredients to a boil in a large, heavy-bottomed pot and immediately reduce the heat to a simmer. Cook, covered, until the beans are thoroughly cooked through and creamy, roughly 1 3/4 hours.
Remove the large aromatic vegetables, garlic, chile, and bay leaves from the pot and discard. They've done their flavoring job. Coarsely chop the greens or tear with your hands, then fold them into the beans. Simmer for another 5 minutes, or until the greens are tender.
Serve with warm crusty bread and a healthy dose of olive oil.

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