Quick Beans And Greens For 2 Recipes
SEASONED GREEN BEANS FOR 2
This tasty side dish from our Test Kitchen has just enough cayenne pepper to warm a frosty night and can hold its own with most meat entrees. Golden, caramelized onions add a dressed-up touch.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring water to a boil. Add beans. Cover and cook for 3 minutes; drain., In a large skillet, saute onion and garlic in oil until tender. Add the paprika, salt, cayenne and beans; heat through.
Nutrition Facts :
BEANS AND GREENS
Tired of your kids not eating greens? Try mixing escarole with tender cannellini beans for an enticing side dish. You can substitute kale for the escarole.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 9
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Add onion, and cook, stirring occasionally, 2 minutes. Add garlic, and cook 2 minutes more. Add escarole, and stir slowly, allowing it to wilt slightly. Add chicken stock, thyme, and salt; reduce heat to medium-low. Simmer for 15 minutes. Stir in the beans, and continue to simmer until most of the liquid is absorbed and the greens are tender, 3 to 5 minutes. Remove from heat. Serve warm, garnished with grated Parmesan cheese.
GREENS AND BEANS
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Heat olive oil over medium heat in a large Dutch oven.
- Add onion and garlic slices. Saute until tender about 3 minutes. Add the red pepper flakes and salt and pepper; stir until fragrant. Add the kale and let saute until it cooks down slightly. Add the beans and the chicken stock.
- Cover and let cook for 10 minutes.
BEANS AND GREENS
This recipe is great for vegetarians or people who just like beans, and it freezes well.
Provided by MIKAYLASMOM
Categories Everyday Cooking Vegan
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Place broth and spinach in a pot over medium heat, and cook 5 minutes, or until spinach is thawed. Mix in dark and light kidney beans, black beans and liquid, great northern beans and liquid, pinto beans and liquid, and oil. Season with garlic powder, salt, and pepper. Cook 30 minutes, stirring occasionally.
Nutrition Facts : Calories 188.5 calories, Carbohydrate 26.6 g, Fat 5.6 g, Fiber 8.3 g, Protein 9.1 g, SaturatedFat 0.8 g, Sodium 535.8 mg, Sugar 2.8 g
GREENS AND BEANS
We serve this along with steak and a baked potato. You can drizzle some extra-virgin olive oil on top before serving. Serve with crusty Italian bread. Navy beans work in this, also.
Provided by GinaLovesFood
Categories Side Dish
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
- Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.
Nutrition Facts : Calories 135.1 calories, Carbohydrate 13.5 g, Cholesterol 0.6 mg, Fat 7.6 g, Fiber 7.4 g, Protein 4.5 g, SaturatedFat 1.1 g, Sodium 737.7 mg, Sugar 0.5 g
GREEN BEAN CASSEROLE FOR TWO
This dish always conjures up memories of Mom's traditional Christmas dinner with all the trimmings. Everyone loves green beans when they're dressed up in a creamy suace and topped with golden french-fried onions.-Christy Hinrichs, Parkville, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the soup, milk, soy sauce and pepper. Stir in beans and 1/4 cup onions. Transfer to a 2 or 3 cup baking dish coated with cooking spray. Sprinkle with remaining onions. , Bake, uncovered, at 400° for 12-15 minutes or until bubbly.
Nutrition Facts : Calories 125 calories, Fat 8g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 565mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein.
QUICK-ROASTED GREEN BEANS AND SHALLOTS WITH GARLIC AND GINGER JUICE
This flavorful side dish from Molly Stevens's "All About Roasting" is ready in minutes. Also try: Standing Rib Roast with Yorkshire Pudding
Provided by Martha Stewart
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees with a rack set in center of oven. Line a heavy-bottomed rimmed baking sheet with parchment paper; set aside.
- Finely grate ginger, if using fresh, on a microplane grater. You should have about 2 tablespoons grated ginger. Squeeze ginger over a small fine mesh sieve set over a bowl or in a piece of cheesecloth into a bowl, extracting as much liquid as possible. You should have about 1 tablespoon ginger juice. Discard grated ginger.
- Place beans and shallots on prepared baking sheet; drizzle with oil and season with salt and pepper; toss to combine. Transfer to oven and cook, until beans are tender and browned in spots and beginning to shrivel and shallots are browned in spots, 15 to 20 minutes, tossing once or twice during cooking.
- Immediately transfer beans and shallots to a serving bowl and add garlic and ginger juice; toss to combine. Add cilantro or mint and season with salt; toss to combine. Serve warm or at room temperature.
BEANS AND GREENS
My Italian Aunt often made this when we went to visit. I was just given the recipe. It is so good and so easy to make. You can use any leafy green like spinach or turnip greens but romaine has a nice sweet flavour so it was always the first choice. This is more like a chili/stew style soup.
Provided by Tara1183
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash lettuce well and chop leaves in half.
- Saute onion and garlic in oil in medium size pot until slightly brown, slowly add chicken broth stirring well.
- Add one can of beans with juice and one can without, lettuce and salt and pepper.
- Cover and simmer 20 minutes on med-low heat.
- Serve in bowls and top with cheese.
- Serve with fresh bread for dipping.
Nutrition Facts : Calories 321.8, Fat 8.8, SaturatedFat 1.4, Sodium 681.8, Carbohydrate 45.2, Fiber 15.7, Sugar 3.8, Protein 18.8
QUICK BEANS AND GREENS FOR 2
Two people really don't need a dining table cluttered with serving bowls but when I plate our meals, running back for seconds is annoying. My solution - see what sides I can combine to serve at the table and reduce my evening dish-washing. ;-) Any combination of _beans and greens_ works - I love it with canned turnip greens (which I tell DH is spinach since he's "greens picky" but can't really tell the difference in any of them)
Provided by SusieQusie
Categories Greens
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat the fat in a large skillet and saute the onion and chile pepper until the onion is wilted.
- Add the spinach and cook, stirring, for 2-3 minutes, until it wilts down.
- Stir in the beans and vinegar, lower heat and simmer for 5 minutes.
Nutrition Facts : Calories 342.1, Fat 2.2, SaturatedFat 0.4, Sodium 182.3, Carbohydrate 61.7, Fiber 22.9, Sugar 2.5, Protein 24.4
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- Green Bean and Potato Salad. For a different twist on your classic potato salad, try this version that uses green beans to mix things up a bit. Fresh dill, lemon juice, chopped onion and celery, a little dill pickle relish, mayonnaise, and either red or new potatoes go perfectly with fresh or frozen green beans for a picnic or barbecue salad that everyone will enjoy.
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