NEW ORLEANS-STYLE STRING BEANS
Don't rush to serve these hot out of the pan, as they are best eaten when cooled off.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the beans and garlic. Blanch for 3 minutes and drain.
- In a small bowl, combine the salt and spices.
- Heat a large saute pan over medium heat. Add the olive oil, honey, and the spice mixture. Let the honey "melt" together with the olive oil and spices.
- Pat the drained beans and garlic cloves dry with paper towels, add them to the pan, and toss gently to coat them in the honey-spice mixture, 3 to 4 minutes.
- Turn off the burner, pour Cognac into the pan, and flambe the beans until the alcohol is burned off. To flambe, ignite the alcohol by carefully touching the edge of the pan with the flame of a match or lighter. Novices are best off using fireplace matches or wooden kitchen matches instead of flimsy paper ones. Place the beans and garlic in a dish and serve, drizzling the remainder of the honey-spice mixture over them. Season with extra salt, if needed.
NEW ORLEANS-STYLE RED BEANS AND RICE
Steps:
- Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.
NEW ORLEANS STYLE STRING BEANS
From Mad Hungry by Lucinda Scala Quinn. The honey and cajun seasoning make a fantastic combo. You can leave out the cognac and still have a good result, in fact it may be even better without!
Provided by Brookelynne26
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add beans and garlic. Blanch for 3 minutes and drain.
- Heat a large saute pan over medium heat. Add olive oil, honey, and Creole seasoning. Let honey melt in with the olive oil and spices.
- Pat the drained beans and garlic cloves dry with a paper towel. Add them to pan and toss gently to coat with the honey and spice mixture. Saute for 3 to 4 minutes.
- Turn off burner and pour cognac into the pan and flambe the beans until the alcohol is cooked off.
LOUISIANA GREEN BEANS (CREOLE RECIPE FOR ZWT-9)
Found at a cooking-by-country (or region) website, just reading this recipe took me back decades to a time growing up when we would pick beans from the garden & cook them until soft w/a combo of onion w/ham or bacon. I never cared when the main-course was as long as I could have a HUGE plate of those green beans. If it was my choice to make, I would definitely dbl this recipe! Enjoy!
Provided by twissis
Categories Pork
Time 45m
Yield 4 4 ounce servings, 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a frying pan. Add the bacon, onion, garlic plus parsley & sauté until onion is soft & golden brown.
- Add the beans, salt to taste preference & Creole seasoning. Reduce heat to low & cook gently for about 30 min or until beans are soft (Add a sml amt of water if needed to keep the beans from sticking to the bottom of the pan.
- HINT: Try pairing these beans w/my also newly entered Creole Meatloaf recipe & your favorite thick mashed potatoes. Yum!
AUTHENTIC NEW ORLEANS RED BEANS AND RICE
Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce.
Provided by Matt
Categories Side Dish Rice Side Dish Recipes
Time 5h30m
Yield 10
Number Of Ingredients 15
Steps:
- Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
- Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
- Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 44.1 g, Cholesterol 44.5 mg, Fat 20.5 g, Fiber 12.1 g, Protein 25.9 g, SaturatedFat 7 g, Sodium 861.3 mg, Sugar 2.9 g
CREOLE GREEN BEANS
Even though our children are grown, my husband and I remain busy. So we rely on speedy recipes that call for everyday ingredients. This peppery treatment really wakes up green beans. It makes enough that we have leftovers, which is helpful since our schedules sometimes keep us from eating together. -Sue Kuhn, Dublin, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon., Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture.
Nutrition Facts : Calories 110 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 682mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 4g protein.
NEW ORLEANS-STYLE RED BEANS
This is one of the most economical meals to serve for a tableful of guys, and it can be further enhanced with a topping of your sausage of choice, split lengthwise and grilled. Serve over the white rice with a bottle of hot sauce within reach. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 15
Steps:
- Heat a large pot. Swirl in the oil. Add the onion, celery, bell pepper, and garlic and saute until soft and lightly caramelized, 11 to 12 minutes.
- Drain and discard the soaking liquid from the beans and add the beans to the pot. Pour in the fresh water and stir. Bring to a boil, reduce the heat, and simmer uncovered for 1 hour. Skim off any foam as it rises to the surface.
- Add the ham bone, Tabasco sauce, salt, thyme, and bay leaf. Continue to cook until the beans are soft and tender, 30 to 60 minutes more. (The time will vary depending on the age of the beans, so taste frequently.) Using the back of a spoon or spatula, crush some of the beans against the side of the pan to create a slightly creamy consistency.
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