Recipes: Sides
We enjoy beans...they are filling and healthy! So there is quite a few bean recipes as they are favorites.
Basil Beans & Tomatoes - Onion Potatoes - Garlic-Lemon Green Beans with Bread Crumbs - Fried Red Tomatoes - Baked Beans - Homestyle Green Been Casserole- White Beans with Pancetta & Sage - Corn & Wild Rice Pudding - Potluck Potatoes - Corn Casserole - Corn on the Cob Kabobs - Spanish Rice & Beans - Red Wine Risotto
Basil Beans and Tomatoes
Heat a pan with a little olive oil.
1 can of white beans (drained and rinsed - I have also used dried beans before just of course takes extra time to soak and then cook them)
1 cup of chopped up tomatoes or cherry tomatoes
1 cup chopped onions
garlic (to taste)
basil (to taste)
Add the beans, chopped up tomato or even cherry tomatoes, basil, onion, garlic to pan and sauté 5 to 8 minutes.
Onion Potatoes
6 Medium Potatoes sliced
1 Medium Onion sliced
3 tablespoons of butter
2 tablespoons olive oil
Sprinkles of garlic
Preheat over to 425 degrees. Take sliced potatoes and layer them in the pan with onions and garlic and butter. And then drizzle olive oil on top. Bake 1 hr or until potatoes are tender.
Fried Red Tomatoes
4 large ripe tomatoes (each about 8 ounces)
2/3 cup polenta (coarse cornmeal)
2/3 cup fine yellow cornmeal
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon cayenne pepper
2 teaspoons salt
olive oil (for frying)
Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 fairly thick slices. Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate.
Pour enough oil into heavy large skillet to reach depth of 1/4 inch (I think I use less then this as I don't like using so much oil). Heat oil over medium heat. Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side. Transfer tomatoes to paper towels; drain. Transfer tomatoes to platter and serve.
Baked Beans
1/2 pound slab bacon, thickly sliced and chopped into 1/2-inch dice
2 (32-ounce) cans baked beans
1/2 cup ketchup
1/3 cup brown sugar
2 tablespoons hot pepper sauce
2 tablespoons honey
In a heavy pan, add the chopped bacon and cook over medium heat just until the fat begins to render, about 4 minutes. Then add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a simmer over medium heat. Reduce the heat slightly to maintain a simmer for 25 to 30 minutes, or until flavors are combined.
Notes: I have also thrown them in a crockpot after I cooking the bacon. And if I don't want that spiciness then I leave out the hot sauce.
Garlic-Lemon Green Beans with Toasted Bread Crumbs
2 slices high-quality bread - each slice torn into quarters
3 tablespoons butter
salt and pepper
2 tablespoons grated parmesan cheese
6 medium garlic cloves - minced or pressed - about 2 tablespoons
2 teaspoons all-purpose flour or whole wheat flour
1/8 teaspoon red pepper flakes
1 teaspoon minced fresh thyme leaves
1 1/2 pounds green beans - stem ends trimmed (I have used frozen before too)
1 cup low-sodium chicken broth
1 tablespoon lemon juice
> Process bread in food processor to even, fine crumbs. Heat 1 tablespoon butter in non-stick skillet over medium-high heat; when melted add bread crumbs and cook, stirring frequently, until golden brown 3 to 5 minutes. Transfer to medium bowl and stir in 1/4 teaspoon salt and 1/8 pepper and parmesan and set aside
> Wipe out skillet and add remaining butter, garlic and cook over medium heat, stirring constantly, until garlic is golden. Stir in flour, red pepper flakes, and thyme, then toss green beans. Add chicken broth and increase to high medium-high heat; cover and cook until beans are partly tender but still crisp at center -- about 4 minutes. Uncover and cook, stirring occasionally until beans are tender and sauce is thickened slightly. Off heat stir in lemon juice and adjust seasonings with salt and pepper if needed. Transfer to serving dish and sprinkle evenly with bread crumbs and serve.
Serves 8
Homestyle Green Been Casserole
1/2 cup buttermilk
1/4 cup whole wheat bread crumbs
1/4 cup ground walnuts
1 onion cut crosswise into 1/4 inch thick slices and separated into rings
1/2 pound baby bella or cremini mushrooms - sliced
1 onion chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 cup whole wheat flour
3 cups 1% milk
1 bag (16 oz) frozen french-cut green beans, thawed and drained
Preheat oven to 500 degrees. Coat a medium baking sheet and 13 x 9 baking dish with cooking spray.
Place the buttermilk in a shallow bowl. Place the bread crumbs and walnuts in another shallow bowl; stir to combine. Dip the onion rings into the buttermilk, then dredge in the bread crumbs and place on prepared baking sheet. Coat onion rings lightly with cooking spray.
Bake for 20 minutes or until tender and golden brown
Meanwhile, heat a medium saucepan coated with cooking spray over medium heat. Add the mushrooms, chopped onions, thyme, and salt. Coat with cooking spray. Cook, stirring occasionally, for 4 minutes or until the mushrooms release their liquid. Sprinkle with flour and cook, stirring until thickened. Add the green beans and stir to combine.
Reduce oven temperature to 400 degrees. Pour the bean mixture into the prepared baking dish. Scatter the onion rings over the top. Bake for 25 minutes or until hot and bubbly.
White Beans with Pancetta and Sage
1/2 pound large dried white beans -- corona beans (have used lima beans too)
3 bay leaves
3 garlic cloves
1/2 cup all-purpose flour - for dredging
salt and ground black pepper
1/4 cup olive oil
1/4 pound thinly sliced pancetta (when I have not been able to find it I by just regular bacon)
6 sage leaves
Prepare beans - put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 1 1/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly and dry off a little.
Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
Return the pancetta and fried sage to the pan, stir everything together, and serve.
Corn and Wild Rice Pudding
2 eggs
1 egg yolk
1 cup heavy cream (have used half-n-half before too)
2/3 cup milk
4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn (and I have used canned sweet corn before too but of course fresh tastes better)
1 cup cooked wild rice
3 scallions, finely chopped or 1/3 cup finely chopped scallions
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 tablespoon butter
Preheat oven to 325 degrees F.
In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour mixture into prepared casserole and bake uncovered for 45 minutes, or until pudding is set and golden brown on the top.
Serve warm. Servings 6-8
Potluck Potatoes
1 (2 pound) package frozen hash brown potatoes, thawed - I don't use the shredded but you can
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter
Preheat oven to 350 degrees F
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
In a medium bowl mix crushed cornflakes and melted butter, and sprinkle the mixture over the top of the casserole.
Bake covered in preheated oven for 40 minutes.
Corn Casserole
Also good for a potluck
1/2 cup butter (melted)
1 (15 ounce) can whole kernel corn (drained)
1 (15 ounce) can creamed corn
1 package corn bread mix (such as jiffy)
1 (8 ounce)container sour cream
Preheat oven to 350 degrees F
In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 40 minutes.
Corn on the Cob Kabobs
1 (12 piece) bag frozen sweet corn on the cob little ears, thawed and cut into 2 inch rounds
1 (16-ounce) bag frozen small white onions, thawed
1 pint cherry tomatoes
Olive oil cooking spray
Kosher salt and freshly ground black pepper
8-inch wooden skewers, soaked in water for 15 minutes
Preheat a grill pan over medium-high heat.
On a wooden skewer, thread 1 piece corn, 1 onion and 1 tomato. Repeat until skewer is filled, leaving a 1-inch space at the end.
Lightly spray pan with cooking spray. Spray kabobs with cooking spray and season with salt and pepper. Place kabobs on grill, and cook until heated through, turning occasionally to create grill marks on all sides, about 10 minutes in all. Serve immediately.
Spanish Rice and Beans
2 cups rice
1 can black beans, rinsed, drained
1 1/2 cups bottled or fresh salsa
Cook rice per directions. Add beans and salsa. Add in cheddar cheese and serve. (also great just by adding in some cooked cubed chicken)
Red Wine Risotto
3 to 4 cups of chicken broth
2 tablespoons olive oil
3 tablespoons finely chopped onions
1 cup arborio rice
1/3 cup red wine
1 1/2 table balsamic vinegar
2 cloves garlic, sliced thinly
2 teaspoons basil
1/2 teaspoon thyme
2 tablespoons butter
2 tablespoon grated parmesan cheese
This takes about 1/2 hour of cooking time. I microwave 2 cups of the stock with the herbs until almost boiling to infuse the herb flavor into the stock. In a large deep non-stick skillet over medium heat the olive oil. Add onions and garlic....stir to coat in the oil. Cook for 1 to 2 minutes and then add rice. Stir to coat rice really well, but do not brown the rice. The rice needs to be coated so if the olive oil was absorbed by the onions and garlic add a little more.
When the rice is coated, add the red wine & balsamic vinegar --- simmer until most of it to be absorbed. The rice will turn red.
Add 1/2 a cup of stock at a time....simmer over low heat. As the liquid is absorbed in the rice add another 1/2 cup stock -- repeat process until the rice as absorbed the liquid and is done. Stir the rice occasionally so that it does not stick and so it cooks evenly.
Continue this process for about 30 minutes. Taste the rice at this point to see if it is almost tender. If so, allow the present liquid to almost absorbed and then stir in the butter and cheese. Remove from heat and serve when cheese and butter is melted.
Basil Beans & Tomatoes - Onion Potatoes - Garlic-Lemon Green Beans with Bread Crumbs - Fried Red Tomatoes - Baked Beans - Homestyle Green Been Casserole- White Beans with Pancetta & Sage - Corn & Wild Rice Pudding - Potluck Potatoes - Corn Casserole - Corn on the Cob Kabobs - Spanish Rice & Beans - Red Wine Risotto
Basil Beans and Tomatoes
Heat a pan with a little olive oil.
1 can of white beans (drained and rinsed - I have also used dried beans before just of course takes extra time to soak and then cook them)
1 cup of chopped up tomatoes or cherry tomatoes
1 cup chopped onions
garlic (to taste)
basil (to taste)
Add the beans, chopped up tomato or even cherry tomatoes, basil, onion, garlic to pan and sauté 5 to 8 minutes.
Onion Potatoes
6 Medium Potatoes sliced
1 Medium Onion sliced
3 tablespoons of butter
2 tablespoons olive oil
Sprinkles of garlic
Preheat over to 425 degrees. Take sliced potatoes and layer them in the pan with onions and garlic and butter. And then drizzle olive oil on top. Bake 1 hr or until potatoes are tender.
Fried Red Tomatoes
4 large ripe tomatoes (each about 8 ounces)
2/3 cup polenta (coarse cornmeal)
2/3 cup fine yellow cornmeal
1/3 cup freshly grated Parmesan cheese
1/2 teaspoon cayenne pepper
2 teaspoons salt
olive oil (for frying)
Cut thin slice from each end of each tomato. Discard ends. Cut each tomato crosswise into 3 fairly thick slices. Mix polenta, fine cornmeal, Parmesan cheese, cayenne, and salt in medium bowl. Dredge tomato slices thoroughly in cornmeal mixture. Transfer to plate.
Pour enough oil into heavy large skillet to reach depth of 1/4 inch (I think I use less then this as I don't like using so much oil). Heat oil over medium heat. Working in 2 batches, add tomatoes and cook until crisp and golden, about 3 minutes per side. Transfer tomatoes to paper towels; drain. Transfer tomatoes to platter and serve.
Baked Beans
1/2 pound slab bacon, thickly sliced and chopped into 1/2-inch dice
2 (32-ounce) cans baked beans
1/2 cup ketchup
1/3 cup brown sugar
2 tablespoons hot pepper sauce
2 tablespoons honey
In a heavy pan, add the chopped bacon and cook over medium heat just until the fat begins to render, about 4 minutes. Then add baked beans, ketchup, brown sugar, hot pepper sauce, and honey and bring to a simmer over medium heat. Reduce the heat slightly to maintain a simmer for 25 to 30 minutes, or until flavors are combined.
Notes: I have also thrown them in a crockpot after I cooking the bacon. And if I don't want that spiciness then I leave out the hot sauce.
Garlic-Lemon Green Beans with Toasted Bread Crumbs
2 slices high-quality bread - each slice torn into quarters
3 tablespoons butter
salt and pepper
2 tablespoons grated parmesan cheese
6 medium garlic cloves - minced or pressed - about 2 tablespoons
2 teaspoons all-purpose flour or whole wheat flour
1/8 teaspoon red pepper flakes
1 teaspoon minced fresh thyme leaves
1 1/2 pounds green beans - stem ends trimmed (I have used frozen before too)
1 cup low-sodium chicken broth
1 tablespoon lemon juice
> Process bread in food processor to even, fine crumbs. Heat 1 tablespoon butter in non-stick skillet over medium-high heat; when melted add bread crumbs and cook, stirring frequently, until golden brown 3 to 5 minutes. Transfer to medium bowl and stir in 1/4 teaspoon salt and 1/8 pepper and parmesan and set aside
> Wipe out skillet and add remaining butter, garlic and cook over medium heat, stirring constantly, until garlic is golden. Stir in flour, red pepper flakes, and thyme, then toss green beans. Add chicken broth and increase to high medium-high heat; cover and cook until beans are partly tender but still crisp at center -- about 4 minutes. Uncover and cook, stirring occasionally until beans are tender and sauce is thickened slightly. Off heat stir in lemon juice and adjust seasonings with salt and pepper if needed. Transfer to serving dish and sprinkle evenly with bread crumbs and serve.
Serves 8
Homestyle Green Been Casserole
1/2 cup buttermilk
1/4 cup whole wheat bread crumbs
1/4 cup ground walnuts
1 onion cut crosswise into 1/4 inch thick slices and separated into rings
1/2 pound baby bella or cremini mushrooms - sliced
1 onion chopped
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 cup whole wheat flour
3 cups 1% milk
1 bag (16 oz) frozen french-cut green beans, thawed and drained
Preheat oven to 500 degrees. Coat a medium baking sheet and 13 x 9 baking dish with cooking spray.
Place the buttermilk in a shallow bowl. Place the bread crumbs and walnuts in another shallow bowl; stir to combine. Dip the onion rings into the buttermilk, then dredge in the bread crumbs and place on prepared baking sheet. Coat onion rings lightly with cooking spray.
Bake for 20 minutes or until tender and golden brown
Meanwhile, heat a medium saucepan coated with cooking spray over medium heat. Add the mushrooms, chopped onions, thyme, and salt. Coat with cooking spray. Cook, stirring occasionally, for 4 minutes or until the mushrooms release their liquid. Sprinkle with flour and cook, stirring until thickened. Add the green beans and stir to combine.
Reduce oven temperature to 400 degrees. Pour the bean mixture into the prepared baking dish. Scatter the onion rings over the top. Bake for 25 minutes or until hot and bubbly.
White Beans with Pancetta and Sage
1/2 pound large dried white beans -- corona beans (have used lima beans too)
3 bay leaves
3 garlic cloves
1/2 cup all-purpose flour - for dredging
salt and ground black pepper
1/4 cup olive oil
1/4 pound thinly sliced pancetta (when I have not been able to find it I by just regular bacon)
6 sage leaves
Prepare beans - put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 1 1/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly and dry off a little.
Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
Return the pancetta and fried sage to the pan, stir everything together, and serve.
Corn and Wild Rice Pudding
2 eggs
1 egg yolk
1 cup heavy cream (have used half-n-half before too)
2/3 cup milk
4 ears sweet corn, blanched and kernels removed from cobs, about 3 cups corn (and I have used canned sweet corn before too but of course fresh tastes better)
1 cup cooked wild rice
3 scallions, finely chopped or 1/3 cup finely chopped scallions
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1/2 tablespoon butter
Preheat oven to 325 degrees F.
In a large bowl, combine egg, egg yolk, heavy cream and milk and whisk well to combine. Add all remaining ingredients except butter and mix well.
Grease a 7 by 11 or 8 by 12-inch casserole with the butter. Pour mixture into prepared casserole and bake uncovered for 45 minutes, or until pudding is set and golden brown on the top.
Serve warm. Servings 6-8
Potluck Potatoes
1 (2 pound) package frozen hash brown potatoes, thawed - I don't use the shredded but you can
1/2 cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1/2 cup chopped onions
2 cups shredded Cheddar cheese
1 teaspoon salt
1/4 teaspoon ground black pepper
2 cups crushed cornflakes cereal
1/4 cup melted butter
Preheat oven to 350 degrees F
In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish.
In a medium bowl mix crushed cornflakes and melted butter, and sprinkle the mixture over the top of the casserole.
Bake covered in preheated oven for 40 minutes.
Corn Casserole
Also good for a potluck
1/2 cup butter (melted)
1 (15 ounce) can whole kernel corn (drained)
1 (15 ounce) can creamed corn
1 package corn bread mix (such as jiffy)
1 (8 ounce)container sour cream
Preheat oven to 350 degrees F
In a mixing bowl, combine butter, whole corn, cream corn, corn muffin mix and sour cream. Fold all ingredients together, pour into 2 quart casserole dish. Bake for 40 minutes.
Corn on the Cob Kabobs
1 (12 piece) bag frozen sweet corn on the cob little ears, thawed and cut into 2 inch rounds
1 (16-ounce) bag frozen small white onions, thawed
1 pint cherry tomatoes
Olive oil cooking spray
Kosher salt and freshly ground black pepper
8-inch wooden skewers, soaked in water for 15 minutes
Preheat a grill pan over medium-high heat.
On a wooden skewer, thread 1 piece corn, 1 onion and 1 tomato. Repeat until skewer is filled, leaving a 1-inch space at the end.
Lightly spray pan with cooking spray. Spray kabobs with cooking spray and season with salt and pepper. Place kabobs on grill, and cook until heated through, turning occasionally to create grill marks on all sides, about 10 minutes in all. Serve immediately.
Spanish Rice and Beans
2 cups rice
1 can black beans, rinsed, drained
1 1/2 cups bottled or fresh salsa
Cook rice per directions. Add beans and salsa. Add in cheddar cheese and serve. (also great just by adding in some cooked cubed chicken)
Red Wine Risotto
3 to 4 cups of chicken broth
2 tablespoons olive oil
3 tablespoons finely chopped onions
1 cup arborio rice
1/3 cup red wine
1 1/2 table balsamic vinegar
2 cloves garlic, sliced thinly
2 teaspoons basil
1/2 teaspoon thyme
2 tablespoons butter
2 tablespoon grated parmesan cheese
This takes about 1/2 hour of cooking time. I microwave 2 cups of the stock with the herbs until almost boiling to infuse the herb flavor into the stock. In a large deep non-stick skillet over medium heat the olive oil. Add onions and garlic....stir to coat in the oil. Cook for 1 to 2 minutes and then add rice. Stir to coat rice really well, but do not brown the rice. The rice needs to be coated so if the olive oil was absorbed by the onions and garlic add a little more.
When the rice is coated, add the red wine & balsamic vinegar --- simmer until most of it to be absorbed. The rice will turn red.
Add 1/2 a cup of stock at a time....simmer over low heat. As the liquid is absorbed in the rice add another 1/2 cup stock -- repeat process until the rice as absorbed the liquid and is done. Stir the rice occasionally so that it does not stick and so it cooks evenly.
Continue this process for about 30 minutes. Taste the rice at this point to see if it is almost tender. If so, allow the present liquid to almost absorbed and then stir in the butter and cheese. Remove from heat and serve when cheese and butter is melted.
