Creole Wax Bean Recipes

CREOLE PINTO BEANS

Steps:

• Heat the coconut oil in a Dutch oven set over medium heat. Add the leeks, carrots and celery, and saute until soft, about 5 minutes. Add the mushrooms, garlic, thyme, bay leaves and creole seasoning; stir, and saute 2 more minutes.
• Add the mushroom broth, beer, tomatoes and pinto beans. Bring to a simmer, then cover with a tight-fitting lid and cook until the beans are tender, about 1 hour.
• Uncover the pot and cook until the liquid is reduced by one-third, about 15 minutes. Season with 2 tablespoons of the miso paste and some pepper. Taste and add more miso as needed.

CREOLE WAX BEANS

Steps:

• Cook onion and green pepper in oil and butter until onion is tender yellow.
• Blend in flour, add tomatoes with juice gradually and cook for 5 minutes.
• Add salt, pepper and beans. Heat thoroughly.

MUSTARD WAX BEANS

Steps:

• Cook beans in boiling water until just tender.
• Drain well.
• Heat first amount of vinegar in large pot until it boils.
• Measure next 8 ingredients into bowl.
• Stir well.
• Gradually stir in remaining vinegar to make a smooth paste.
• Stir into boiling vinegar until it returns to a boil & thickens.
• Add beans stir gently, return to a boil.
• Fill hot sterilized jars to within 1/2" of top.
• Place sterilized metal lids on jars & screw metal bands on securely.
• For added assurance against spoilage, you may choose to process in a boiling water bath for 10 minutes. Makes 4 pints this was taken from the company's coming preserves cookbook.