SLOW-COOKED BEAN MEDLEY
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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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