Smoky Tangy Greens And Beans Recipes

TANGY GREEN BEANS

Steps:

• Place beans and red pepper in a basket over 1 in. of boiling water in a saucepan. Cover and steam for 7-8 minutes or until crisp-tender. , Meanwhile, in a small bowl, whisk together the remaining ingredients. Transfer bean mixture to a serving bowl; add vinaigrette and stir to coat.

TANGY MAPLE BAKED BEANS WITH APPLEWOOD SMOKED BACON

Steps:

• In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes.
• Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbeque sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper.

SMOKY TANGY GREENS AND BEANS

Steps:

• Heat butter in a large heavy pot over medium. Add breadcrumbs and cook, stirring occasionally, until golden brown, 5-7 minutes; season with salt. Transfer to a plate.
• Cook oil and bacon in same pot over medium-low, stirring often, until bacon is browned around the edges, 5-8 minutes. Add onion and garlic and cook, stirring often, until garlic is golden, about 5 minutes. Stir in red pepper flakes and black pepper, then add stock, vinegar, brown sugar, and hot sauce, then mix in collard greens and reduce heat to low. Bring to a simmer; cover and cook, stirring occasionally, until greens are very tender but still have some chew, 60-70 minutes.
• Uncover pot, add beans, and simmer until beans and greens are very tender and liquid is slightly reduced, 15-20 minutes. Season with salt. Serve topped with breadcrumbs.
• Do Ahead
• Collard greens can be cooked 1 day ahead. Let cool in liquid, then cover and chill. Reheat gently over low before adding beans.

SMOKY GREENS AND BEANS

Steps:

• Heat oil in heavy large pot over mediumhigh heat. Add onion and sauté until soft and beginning to brown, about 6 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and paprika; stir 1 minute. Add broth and greens; bring to boil, stirring often. Reduce heat to medium-low, cover, and simmer until greens are wilted and tender, stirring occasionally, about 15 minutes. Stir in beans and simmer 1 minute to heat through. Divide among bowls; sprinkle with cheese, if desired.

SWEET AND TANGY GREEN BEANS

Steps:

• Fry the bacon in a large deep skillet over medium-high heat until browned. Remove bacon, and set aside while reserving the grease in the pan. Stir the sugar, vinegar and onion into the bacon grease, and reduce the heat to medium. Add the beans, cover, and simmer for 20 minutes or until the beans have reached your desired doneness. Crumble the bacon over the top before serving.

SMOKY SUMMER BEANS AND GREENS #A1

Steps:

• Saute the onion, olive oil, and garlic salt for 5-6 minutes or until the onions are translucent and fragrant. Add in the garlic and cook for 2 more minutes.
• Add in the hot dog rounds and cook for 5 minutes.
• Add in the drained and rinsed beans, along with the chopped spinach. Stir to combine.
• In a separate bowl combine the mustard, brown sugar, molasses, A1 Original Steak Sauce, cocoa powder, and tomato sauce. Whisk together. Add to the pan with the hot dogs. Stir well.
• Cook for 6-8 minutes over low-medium heat. Stir frequently.

TANGY GREEN BEANS

Steps:

• In a skillet, heat beans; drain.
• Add butter, sugar, vinegar and salt.
• Heat through, stirring occasionally.
• Just before serving, sprinkle with cheese.

SMOKY BEANS

Steps:

• In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 3 tablespoons drippings. Saute onions in reserved drippings until tender. , In a very large bowl, combine the beans, sausages, bacon and onions. Combine the remaining ingredients; stir into bean mixture. , Pour into four greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 45-55 minutes or until heated through.

SMOKY BUTTER BEANS & GREENS

Steps:

• Rinse the rice in cold running water until it runs clear. Bring a large pan of water to the boil, cook the rice for 20-25 mins, then drain.
• Place a wide, lidded pan over a medium heat with 2 tbsp oil. Add the greens, salt and pepper and cook, with the lid on, stirring frequently, until the greens are lightly steamed and wilted, about 4-5 mins. Add the garlic and cook until fragrant, then add the butter beans and cook, stirring, until heated through. Add the remaining oil, then the cumin seeds and smoked paprika. Stir until evenly combined and serve over the cooked rice with a dollop of yogurt, if you like.