Ednas Green Beans Recipes

EDNA'S GREENS

Edna's Greens image

I have no idea who Edna is, but this sounds like a good way to cook up some Southern greens. From Southern Living, August 2000.

Provided by lazyme

Categories Greens

Time 1h32m

Yield 2-4 serving(s)

Number Of Ingredients 4

Ingredients

4 1/2 lbs fresh greens (collard, mustard, or turnip)
1 lb salt pork or 1 lb smoked pork shoulder
3 quarts water
1/4 teaspoon fresh ground black pepper

Steps:

Remove and discard stems and discolored spots from greens.
Wash greens thoroughly; drain and cut greens into strips.
Set aside.
Slice salt pork at 1/4-inch intervals, cutting to, but not through, the skin.
Combine salt pork, water, and pepper in a large Dutch oven; bring mixture to a boil.
Cover, reduce heat, and simmer 1 hour.
Add greens, and cook, uncovered, 17 minutes or until tender.
Serve with a slotted spoon.

EDNA JONES'S MEAT AND BEAN CHILI

Edna Jones's Meat and Bean Chili image

This recipe is a variation of the chili recipe that my grandmother used to make. Hers was always good but over the years I've kicked it up a notch and even come up with a low-fat variation. To create the low-fat version, substitute ground turkey for the beef.

Provided by Food Network

Categories main-dish

Number Of Ingredients 17

Ingredients

2 cans Kidney Beans
1 can Chick Peas (Garbanzos)
1 can Black Beans
1 can Pink Beans
1/4 cup chili powder
4 tbs onion powder
4 tbs garlic powder
1 tbs salt
1 tbs black Pepper
1 tsp cayenne pepper
1 small can tomato paste
2 large can crushed tomato
1/4 cup spicy brown mustard
2 lbs lean ground beef
2 large yellow onions
Cayenne pepper, to taste
Durkee Red Hot sauce, to taste

Steps:

Start by browning the ground beef in a large pot. Get two big yellow onions that could make the neighborhood cry. Quarter the onions and then slice them about 1/3 of an inch thick. (I like the onion pieces big so that they don't disappear in the chili.) When the meat is mostly browned, add the onions and cook until the meat is browned and the onions start to soften.
Drain the liquid from all of the beans and add them in. Add crushed tomato, tomato paste and spices. Simmer on low (covered) for about an hour, stirring frequently. Uncover the chili and taste for seasoning. Add cayenne pepper and Durkee Red Hot sauce to taste. Cook uncovered for another hour until it starts to thicken. Don't forget to stir frequently.
Serve in generous bowls with shredded cheddar on top and an ice-cold beer on the side.

12 GREEN BEAN RECIPES: SAUTEED, ROASTED & MORE!

12 Green Bean Recipes: Sauteed, Roasted & More! image

These are the best sauteed green beans: an easy side dish bursting with flavor! Here's the trick for how to saute them to perfection.

Provided by Sonja Overhiser

Categories Side Dish

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound fresh green beans
1 shallot (optional but recommended)
1 tablespoon olive oil or butter
1/2 teaspoon kosher salt
2 tablespoons fresh lemon juice (and zest of 1/2 lemon if desired)
Fresh ground black pepper

Steps:

Trim the green beans. Mince the shallot.
Place the beans in a large skillet and add 1/3 cup water. Heat over medium-high heat. Once the water starts boiling, cover the skillet and boil the beans for 4 minutes. Then uncover and cook until the water is fully evaporated, about 1 minute or os.
Once all the water has cooked out, add the olive oil or butter, minced shallot and kosher salt (take care because any additional moisture can cause the beans to momentarily spit). Sauté for 2 minutes more until tender, stirring frequently.
Turn off the heat and remove the beans to a bowl. Stir in the lemon juice and if using, top with grated lemon zest. Taste, then add plenty of fresh ground pepper and a few additional pinches of kosher salt. Eat immediately. Leftovers store 2 to 3 days refrigerated: though the bright green color is lost, they still taste delicious.

Nutrition Facts : Calories 69 calories, Sugar 4.1 g, Sodium 7.2 mg, Fat 3.8 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 8.8 g, Fiber 3.2 g, Protein 2.2 g, Cholesterol 0 mg

GREEN BEANS IN PORK STOCK

Green Beans in Pork Stock image

Edna Lewis first developed this recipe as a way of jazzing up canned green beans, which she appreciated for their economy. These days, fresh green beans are available and affordable all year long, so we happily adapted the recipe.

Provided by Edna Lewis

Yield Makes 6 (side dish) servings

Number Of Ingredients 3

Ingredients

1 meaty ham hock (about 10 ounces)
2 quarts water
2 pound green beans, trimmed

Steps:

Bring ham hock and water to a boil with 2 1/2 teaspoons salt and 1 teaspoon pepper in a medium pot. Add green beans and cook, uncovered, until very soft, about 1 hour.
Transfer ham hock to a cutting board and discard skin, then finely chop meat, discarding bone.
Reserve 1 cup cooking liquid. Drain beans, then toss with ham and reserved cooking liquid. Season with salt and pepper.

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