Not Yo Mammas Red Beans Recipes

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NOT YOUR MAMA'S GREEN BEAN CASSEROLE



Not Your Mama's Green Bean Casserole image

Provided by The Hearty Boys

Categories     side-dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 15

6 tablespoons butter
2 shallots, finely chopped (about 3 tablespoons)
8 ounces portobello mushrooms, sliced
8 ounces white mushrooms, sliced
2 sprigs fresh thyme
1 tablespoon chopped fresh sage leaves, or 1 teaspoon dried sage
3 tablespoons all-purpose flour
3/4 cup sherry
3/4 cup heavy cream
2 pounds fresh green beans, trimmed
Frizzled leeks, recipe follows
Vegetable oil, for deep frying
1 leek
Superfine flour, for dredging (recommended: Wondra Flour)
Salt and freshly ground black pepper

Steps:

  • Melt 4 tablespoons butter in a large skillet over medium heat. Add the shallots and saute until translucent, about 3 minutes. Add the mushrooms, thyme and sage and saute until most of the liquid has evaporated, about 10 minutes. Stir in the flour and cook 5 more minutes. Next add the sherry and stir until thickened. Add the cream and simmer an additional 5 minutes. Set sauce aside. (Recipe can be made to this point up to 2 days before, refrigerated.)
  • Melt the remaining butter in a large skillet over high heat. Add the beans, toss to coat with the butter and saute until bright green, about 7 minutes. They'll still be crispy. Season with salt and pepper and place on a platter.
  • Bring the sauce to a simmer and spoon over the beans. Top with the frizzled leeks.
  • Heat a couple inches of oil to 350 degrees F in a large, heavy pot. To check the oil temperature, drop a bread cube into it. If the cube browns within 30 seconds the oil is hot enough.
  • Trim leek, slice in half lengthwise, and wash well under running water. Cut the root end off the leek and then cut each half lengthwise into long, thin strips.
  • Season flour with salt and pepper. Dredge leek strips in flour. Fry leeks for 1 to 2 minutes, or until crisp and golden. Drain on paper towels.

NOT YO' MAMMA'S RED BEANS



Not Yo' Mamma's Red Beans image

Make and share this Not Yo' Mamma's Red Beans recipe from Food.com.

Provided by MsPia

Categories     Beans

Time P1DT2h

Yield 7 cups, 6 serving(s)

Number Of Ingredients 16

1 lb red beans
2 teaspoons salt
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried basil
1 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon dried oregano
1/2 teaspoon cayenne
3 cups onions, chopped
1 cup green bell pepper, chopped
1/2 cup celery, chopped
8 1/2 cups chicken stock or 8 1/2 cups broth
2 cups grape juice, divided
4 cups cooked long-grain rice

Steps:

  • Day 1: Rinse beans, place in a medium bowl and add enough water to cover by 3 or 4 inches. Soak overnight in the refrigerator. As the beans absorb the water, they will more than double in volume.
  • Day 2: Combine the first 9 ingredients in a small bowl. Drain and rinse the beans. Drain again and set aside.
  • Preheat a heavy 5-quart pot, preferably nonstick, over high heat for about 4 minutes. (If using a lighter pot, use lower heat.) Add 2 cups of the onions, bell pepper, celery and 1 tablespoon of the seasoning mix. Stir and cook until vegetables start to brown, about 5 minutes. Add 1/2 cup of the chicken stock, scrape the bottom of the pot to clear all browned bits, and cook 3 minutes.
  • Add the remaining onions, stir, and cook 5 minutes. Add the drained beans, 5 cups of the stock, and the remaining seasoning mix.
  • Stir and cook for 45 minutes, scraping the bottom of the pot occasionally to check for sticking and reducing heat if mixture is boiling too rapidly. Add 1 cup grape juice and continue to cook for 25 minutes. Caution: At this point, the starches in the beans start to break down and sticking will occur more often. It is therefore important to check and clear the bottom of the pot frequently. Add the remaining stock and grape juice, turn the heat to medium, and cook until the beans are tender, and the liquid is thick and begins to look creamy, about 30-35 minutes.
  • Serve over rice.

Nutrition Facts : Calories 452, Fat 5.2, SaturatedFat 1.3, Cholesterol 10.2, Sodium 1279.1, Carbohydrate 81.7, Fiber 7.8, Sugar 21.9, Protein 19.8

NOT YO MOMMA'S EGG SALAD



Not Yo Momma's Egg Salad image

This curried egg salad is kicked up a notch with olives, capers, and roasted red peppers.

Provided by yvonnelong

Categories     Salad     Egg Salad Recipes

Time 10m

Yield 2

Number Of Ingredients 7

4 hard-boiled eggs, chopped
4 pitted green olives, chopped
1 tablespoon jarred roasted red peppers, chopped
1 teaspoon capers
2 tablespoons mayonnaise
¼ teaspoon curry powder
salt and ground black pepper to taste

Steps:

  • Combine eggs, olives, roasted red peppers, and capers in a bowl. Stir mayonnaise and curry powder into egg mixture; season with salt and pepper.

Nutrition Facts : Calories 266.4 calories, Carbohydrate 2.2 g, Cholesterol 429.2 mg, Fat 22.6 g, Fiber 0.3 g, Protein 13 g, SaturatedFat 5 g, Sodium 534 mg, Sugar 1.5 g

NOT YO MAMA'S LIMA BEANS!



Not Yo Mama's Lima Beans! image

They're not yo mama's lima beans because they're my mama's... These lima beans are sooo tasty! My mom started making these when my dad asked her to try to replicate my grandma's old recipe, but I think she really outdid grandma with these! So good, even the kids will eat them!

Provided by Krystal-Belle

Categories     One Dish Meal

Time 6h15m

Yield 1 cup, 10 serving(s)

Number Of Ingredients 12

16 ounces lima beans, soaked and drained
smoked turkey necks
water
1 large onion, chopped
3 minced fresh garlic cloves
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup mustard
1/2 cup ketchup
2 chicken bouillon cubes
pepper (to taste)
thyme (a dash)

Steps:

  • CROCK POT: Put all ingredients into a large crock pot and cook for 5-6 hours until beans are soft.
  • OVEN: Mix together all ingredients and bake covered at 325 degrees until beans are soft.
  • STOVE TOP: Put all ingredients into a dutch oven or stock pot and cook on low for 3-4 hours or until beans are soft. If there is too much liquid, cook uncovered for about another hour to evaporate the liquid.
  • **Water should be enough to almost cover the neckbones, but not completely submerge them.
  • **Adjust seasonings to taste!

Nutrition Facts : Calories 113.3, Fat 0.8, SaturatedFat 0.1, Cholesterol 0.1, Sodium 624.4, Carbohydrate 24.6, Fiber 2.3, Sugar 15, Protein 3

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