Bean And Pea Medley Recipes

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SLOW-COOKED BEAN MEDLEY



Slow-Cooked Bean Medley image

I often change the variety of beans in this classic recipe, using whatever I have on hand to total the five cans called for. The sauce makes any combination delicious! It's a gluten-free side dish that's popular with just about everyone. -Peggy Gwillim, Strasbourg, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 5h25m

Yield 12 servings.

Number Of Ingredients 18

1-1/2 cups ketchup
2 celery ribs, chopped
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/2 cup packed brown sugar
1/2 cup water
1/2 cup Italian salad dressing
2 bay leaves
1 tablespoon cider vinegar
1 teaspoon ground mustard
1/8 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained

Steps:

  • In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.

Nutrition Facts : Calories 255 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 942mg sodium, Carbohydrate 45g carbohydrate (21g sugars, Fiber 7g fiber), Protein 9g protein. Diabetic exchanges

BAKED BEAN MEDLEY



Baked Bean Medley image

This is another recipe that I got from a mother from my son's preschool. I've tried this and it is really easy to make and honestly tastes like home-made "baked all day" stuff! I did tweak it just a bit for our taste -- like by adding molasses...But anyway, it's very filling and the kids love it when I make this with a side of cornbread. Very good!

Provided by Stacky5

Categories     One Dish Meal

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

1 lb ground chuck
1 1/2 cups onions, chopped
2 (31 ounce) cans pork and beans
1 (15 ounce) can kidney beans
1 (15 ounce) can red beans
1 (15 ounce) can lima beans
3/4 lb bacon, cooked, drained and chopped
1 1/2 cups hickory smoked flavor barbecue sauce
1/2 cup brown sugar
2 tablespoons white vinegar
2 tablespoons dark molasses
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Brown ground chuck with the onion until done. Drain fat.
  • Drain 1 can pork 'n beans, kidney beans and lima beans. Add all beans into the meat mixture and pour into a 2 quart baking dish.
  • Add bacon, BBQ sauce, sugar, vinegar, molasses, salt and pepper. Mix thoroughly.
  • Cover and bake for 1 hour in a preheated 350 degree oven.

Nutrition Facts : Calories 884, Fat 33.5, SaturatedFat 11.9, Cholesterol 85.2, Sodium 2387.9, Carbohydrate 113.3, Fiber 22.4, Sugar 30.8, Protein 37.4

GREEN BEAN MEDLEY



Green Bean Medley image

Make and share this Green Bean Medley recipe from Food.com.

Provided by Daphne2002

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 lb fresh green beans, cut into 1 inch lengths
2 carrots, cut into thick strips
1/4 cup butter
1 onion, sliced
1/2 lb fresh mushrooms, sliced
1/2 teaspoon seasoning salt
1/4 teaspoon garlic
1/4 teaspoon white pepper

Steps:

  • Steam or cook carrots and green beans in boiling water.
  • Cook until tender, but still firm.
  • Melt butter over medium heat.
  • Saute onions and mushrooms until almost tender.
  • Reduce heat, cover, and simmer for 3 minutes.
  • Stir in green beans, carrots, seasoned salt, garlic, and white pepper.
  • Cover and cook five minutes on low heat.

SAUTéED VEGETABLE MEDLEY WITH BACON



Sautéed Vegetable Medley with Bacon image

Mix up your next meal by adding our Sautéed Vegetable Medley with Bacon recipe. Worcestershire sauce and bacon give the green bean, carrot, sugar snap pea and green pea medley an unmistakable, savory flavor. Plus, our Healthy Living Sautéed Vegetable Medley with Bacon is ready in just half an hour.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 8

1/2 lb. French green beans, trimmed
2 cups thin diagonally cut carrot slices
4 slices OSCAR MAYER Bacon, cut into 1/4-inch-thick slices
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 Tbsp. butter
1/2 lb. sugar snap peas, trimmed, cut lengthwise in half
1 cup frozen peas
2 Tbsp. chopped fresh dill, divided

Steps:

  • Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
  • Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
  • Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.

Nutrition Facts : Calories 80, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

GREEN BEAN AND SWEET POTATO MEDLEY



Green Bean and Sweet Potato Medley image

Roasted sweet potatoes are tossed with green beans and a sweet sherry sauce.

Provided by Holland House

Categories     Trusted Brands: Recipes and Tips     Holland House®

Time 45m

Yield 6

Number Of Ingredients 12

2 large sweet potatoes, peeled
2 cups brown sugar
1 teaspoon lemon juice
½ cup Holland House® Sherry Cooking Wine
3 tablespoons butter, unsalted
1 tablespoon onions, diced
2 tablespoons brown sugar
½ teaspoon ground cloves
¾ teaspoon white pepper
1 pinch thyme
1 (16 ounce) package green beans whole, frozen
½ cup Holland House® Sherry Cooking Wine

Steps:

  • Preheat oven to 400 degrees F. Cut sweet potatoes into 1/4x1/4x3 inch spears. Place in 9x13 inch casserole. Add 2 cups brown sugar, lemon juice, and 1/2 cup cooking wine. Bake in oven for 25 minutes, basting several times.
  • While potatoes cook, melt butter in saute pan. Add onions, 2 Tbsp. brown sugar, seasonings, and green beans. Saute for 2 minutes; add cooking wine and continue to saute until desired tenderness of vegetables. Remove from heat and keep warm.
  • Remove sweet potatoes from any remaining basting liquid; toss with green beans and serve.

Nutrition Facts : Calories 469 calories, Carbohydrate 90.5 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 6.7 g, Protein 3.5 g, SaturatedFat 3.7 g, Sodium 352.8 mg, Sugar 59.7 g

GREEN BEAN AND MUSHROOM MEDLEY



Green Bean and Mushroom Medley image

This is a great vegetable side dish. This is always served at our family gatherings with no leftovers.

Provided by THE MOM

Categories     Side Dish     Vegetables     Green Beans

Time 35m

Yield 6

Number Of Ingredients 9

½ pound fresh green beans, cut into 1-inch lengths
2 carrots, cut into thick strips
¼ cup butter
1 onion, sliced
½ pound fresh mushrooms, sliced
1 teaspoon salt
½ teaspoon seasoned salt
¼ teaspoon garlic salt
¼ teaspoon white pepper

Steps:

  • Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
  • Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 7.7 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 2.7 g, Protein 1.9 g, SaturatedFat 4.9 g, Sodium 610 mg, Sugar 2.9 g

HONEY-MUSTARD STEAMED GREEN MEDLEY



Honey-mustard steamed green medley image

Serve up an all-in-one side dish of broccoli, green beans, peas and leeks, glazed with sweet vinaigrette

Provided by Good Food team

Categories     Dinner, Side dish

Time 20m

Number Of Ingredients 8

4 tbsp extra-virgin olive oil
1 tsp wholegrain mustard
½ tsp honey
1 tbsp cider vinegar
2 leeks , trimmed and sliced into chunky rings
400g green bean , trimmed
140g thin-stemmed broccoli , cut into smaller pieces
200g fresh or frozen pea

Steps:

  • Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
  • Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.

Nutrition Facts : Calories 92 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein

PEA POD CARROT MEDLEY



Pea Pod Carrot Medley image

We grow pea pods, and I wanted to use them in something other than stir-fries. This fit the bill! I've carried it to church potlucks and received compliments on its pretty orange glaze and fresh taste. -Josie Smith, Winamac, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 7

2 medium carrots, sliced
2 cups fresh sugar snap peas, trimmed
1 teaspoon cornstarch
1/2 teaspoon grated orange zest
1/3 cup orange juice
2 teaspoons reduced-sodium soy sauce
1/4 teaspoon salt

Steps:

  • Place carrots and water to cover in a small saucepan; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Add peas; simmer, covered, until peas are crisp-tender, 2-3 minutes. Drain and remove vegetables from pan; set aside., In same pan, mix remaining ingredients until cornstarch is dissolved; bring to a boil. Cook and stir until thickened, 1-2 minutes. Add vegetables; toss to coat.

Nutrition Facts : Calories 119 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 535mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

PEA PODS AND GREENS MEDLEY



Pea Pods and Greens Medley image

From Betty's Soul Food Collection... Blended in perfect harmony, sugar snap peas, carrots and collard greens are simmered in a deliciously seasoned chicken broth, then dressed with zesty red pepper sauce.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 9

3/4 cup Progresso™ chicken broth (from 32-oz carton)
3 cups frozen chopped collard greens (from 16-oz bag)
2 teaspoons cider or white vinegar
1/2 teaspoon onion powder
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
1 1/2 cups ready-to-eat baby-cut carrots, quartered lengthwise
1 1/2 cups frozen sugar snap peas
Red pepper sauce, if desired

Steps:

  • In 2-quart saucepan, heat broth to boiling. Stir in collard greens, vinegar, onion powder, seasoned salt and garlic powder. Return to boiling. Reduce heat to medium-low; cover and boil gently 10 minutes.
  • Stir in carrots. Cover; cook 8 minutes. Stir in pea pods; cover and cook 2 to 3 minutes longer or until carrots and pea pods are crisp-tender. Serve with red pepper sauce.

Nutrition Facts : Calories 70, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 4 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g

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