Recipes

Southwest Green Beans

Another quick and easy green bean side dish.

Southwest Green Beans

1½ lbs. fresh green beans, trimmed
one 28 oz. can diced tomatoes
3 tbsp olive oil
2 large cloves garlic, minced
1 large yellow onion, halved lengthwise and cut into thin wedges
2 tsp ground cumin
½ tsp red pepper flakes
1 tsp kosher salt

In a large skillet, heat the oil over medium heat. Add the onions and garlic, and sauté, stirring frequently, until the onion is soft. Add the cumin and sauté for two more minutes. Add the fresh green beans, and sauté, stirring frequently, until the beans turn bright green, about 3 minutes. Add the canned tomatoes and their juice, the red pepper flakes, and salt.

Cover, reduce the heat to low, and simmer until the beans are crisp-tender, about 10-20 minutes.

Serve immediately or keep warm for up to 30 minutes.

Yield: Serves 10

This recipe was adapted from New Thanksgiving Table.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Anasazi Bean Soup

A simple Anasazi beans recipe. Anasazi beans are also known as Aztec beans and cave beans, and are native to the American southwest.

Anasazi Bean Soup

1 cup dried Anasazi beans
1 jalapeno, finely chopped
1 medium onion, chopped
2 large garlic cloves, minced
¼ tsp ground coriander
½ tsp ground cumin
vegetable stock or water
salt to taste
minced scallions and/or fresh cilantro for garnish

Soak the beans. Reserve the soaking water. Measure soaking water, then add vegetable stock or water to equal 6 cups total liquid. Pour into a large pot.
Add the Anasazi beans, jalapeno, onion, garlic, ground coriander, and ground cumin to the pot. Bring to a boil, then reduce the heat and cover. Cook at a low simmer for 1½ to 2 hours, or until the beans are tender.
Season with salt and garnish with green onions and/or cilantro. Serve hot.

Yield: 4 servings

This recipe was adapted from Vegetarian Times Complete Thanksgiving Cookbook.

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans

Green Beans Almondine

½ lb. fresh green beans, steamed
¼ cup slivered almonds, toasted
6 large mushrooms, sliced
1 tbsp butter

In a skillet over medium-high heat, sauté the mushrooms in butter. When the mushrooms are tender, add the almonds and steamed green beans. Cook for 1-2 minutes to blend the flavors.

Yield: 4 half-cup servings

This recipe was adapted from American Diabetes Association: Special Celebrations and Parties Cookbook

Find more bean recipes here: The Complete List of Bean Recipes by BeansBeansBeans