Autumn Beans Recipes

AUTUMN BEANS

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.

SNOW ON THE MOUNTAIN GREEN BEANS

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.

AUTUMN QUINOA & BUTTER BEANS

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.

FLAGEOLETS WITH AUTUMN GREENS AND FRESH BACON

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.