You are here: Seasoned Cooking » All Issues » August 2000 Issue » This Article » Page 3
 
August 2000 Issue
Beans, Beans, Everywhere
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

My Recipe Lady

Search over a million cooking, baking and drink recipes. My Recipe lady finds the recipe you need

Home Cooking

A forum for food enthusiasts, from gourmet to home cooks. Features weekly focuses, free recipes, a 24-hour chat room, and now a bulletin board to p...

Unique Baskets

Beautiful gift baskets filled with gourmet foods and snacks

Kitchen Kapers.Com

Kitchen Kapers offers the best kitchen accessories for sale online 24 hours per day 7 days a week. We specialize in Bakeware, Cookware, Cutlery, C...

internet delights

sale in my shop in the 5th district of paris and on the web of french gastronomic and original products of the soil. I also sell french wines grav...
 

Pork and Bean Soup

This soup was born out of leftover pork chop that was too big for one person to handle, but a little too small to split between two. Instead, it became part of a tasty soup!
  • 1 pkg. savory herb with garlic soup mix (or 4 c. beef broth)
  • 1/2 c. diced onion
  • 1/2 c. diced red pepper
  • 1 c. green beans -- cut into 1" pieces
  • 1 c. cubed grilled pork
  • Salt and pepper to taste
Prepare the soup mix according to the package directions. Bring the soup to a low boil. Add the onion, pepper and green beans. Cover and boil for 3 minutes. Reduce the heat to low and add the pork and seasonings; cook until heated through. Serve with grilled cheese and tomato sandwiches, if desired.
  • Yields: 4 servings
  • Preparation Time: 30 minutes
 

 

Beans and Blueberries

This simple side dish was introduced to me by my husband. When he first suggested the combination of green beans and blueberries, I was skeptical. However, it quickly became a favorite in our household.
  • 4 c. green beans -- cut into 1" pieces
  • 1 tsp. salt
  • 1 T. butter
  • 1/4 tsp. pepper
  • 1 c. fresh blueberries
  • 2 T. sliced almonds
Bring the green beans to a boil in a saucepan filled with water and 1 teaspoon salt. Steam until crisp-tender -- about 5 minutes. Drain.

Add the butter, pepper and blueberries to the drained beans. Mix gently to combine. Sprinkle the sliced almonds over the top just before serving.

  • Yields: 4-6 servings
  • Preparation Time: 10 minutes
 

Previous Page


Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.