Scalloped Creole Green Beans Recipes

Steps:

• Heat the coconut oil in a Dutch oven set over medium heat. Add the leeks, carrots and celery, and saute until soft, about 5 minutes. Add the mushrooms, garlic, thyme, bay leaves and creole seasoning; stir, and saute 2 more minutes.
• Add the mushroom broth, beer, tomatoes and pinto beans. Bring to a simmer, then cover with a tight-fitting lid and cook until the beans are tender, about 1 hour.
• Uncover the pot and cook until the liquid is reduced by one-third, about 15 minutes. Season with 2 tablespoons of the miso paste and some pepper. Taste and add more miso as needed.

Steps:

• Cook beans according to package directions. Meanwhile, in a skillet, cook bacon, onion and green pepper over medium heat until bacon is crisp and vegetables are tender. Remove with a slotted spoon., Stir the flour, brown sugar, Worcestershire sauce, salt, pepper and mustard into the drippings until blended. Stir in tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain beans and add to skillet. Stir in bacon mixture.

Steps:

• Melt butter over medium heat in a large skillet. Stir in green beans, bacon, onion, green pepper, and garlic; cook and stir until onions are translucent, about 2 minutes. Stir in cayenne pepper, Creole seasoning, and black pepper. Cover; reduce heat to low. Simmer until vegetables are tender, about 20 minutes. Season to taste with salt.

Steps:

• Preheat oven to 350 degrees.
• Fry bacon until crisp and set aside. Saute onion, celery, and bell pepper in bacon drippings until transparent.
• Transfer onion mixture to a medium sauce pan and add tomatoes, salt, pepper, and sugar. Cook, covered over low heat for 1 hour. (yes--1 hour!).
• Add cheese to sauce mixture and stir until melted.
• Place green beans in casserole dish, crumble bacon over beans, and pour sauce over top.
• Bake, uncovered for 1 hour.

Steps:

• Melt butter in a medium sauce pan over high heat.
• Add bacon and ham and cook, stirring for 2 minutes.
• Add onions and cook, stirring until soft, about 4 minutes.
• Add tomatoes and their juice and cook, stirring for 4 minutes.
• Add 2 cups of the water, salt, pepper and beans.
• Reduce heat to medium and cook, stirring occasionally, until beans begin to soften, about 20 minutes.
• Add remaining 1 cup water and cook until beans are very tender, about 10 minutes.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Generously grease a casserole dish with 1 tablespoon butter. Bring a generously salted pot of water to a rolling boil over high heat.
• Remove stems from beans by trimming with a knife or snapping them off with your fingers. Cut beans in half.
• Add beans to the boiling water, stir, and cook until just barely tender, 5 to 6 minutes, testing often to make sure you don't overcook them.
• Remove beans with a strainer and immediately place in a bowl of cold water to stop the cooking process.
• Once beans have cooled to the touch, use your hands to drain and transfer them into the prepared casserole. It's okay if they're still a bit wet.
• Season beans with pepper, kosher salt, and Dijon mustard; mix until beans are well coated. Pour in cream, scatter Comté cheese over top, and sprinkle with Parmigiano-Reggiano.
• Combine melted butter and bread crumbs in a small bowl. Stir until well combined and mixture resembles wet sand. Spoon and sprinkle bread crumbs over the casserole, then dust with cayenne.
• Bake in the center of the preheated oven until browned and bubbly, 15 to 20 minutes.
• Let cool for 10 minutes before serving.

Steps:

• Mix all ingredients together except the grated cheese.
• Place in a greased baking dish.
• Sprinkle the top with the grated cheese.
• Bake at 350°F for 45 minutes.

Steps:

• Wash and peel the potatoes.
• Slice potatoes and put into a glass or tefal baking dish.
• Wash green beans, snip ends and cut each bean in half, add this to baking dish with potatoes.
• In a saucepan, melt 4 tablespoons butter, add 2 tablespoons of flour and stir until coated and cook to a light brown color.
• Remove flour from heat, add 2 cups of milk and stir with whisk until smooth.
• Add 1 cup of water, chicken boullion, salt & white pepper, return to a low heat to boil.
• Once boiled, should be a bit thick.
• Serve in 1 tablespoon of heavy cream and add this to oven dish of potatoes and beans.
• Sprinkle paprika on top.
• Put into a preheated oven at 350 degrees, bake for approximately 1 hour. Should have lost most of its liquid, and be browned on top and a bit crusty on sides.
• Serve next to your favorite dish!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a round, glass pie pan with olive oil cooking spray.
• Slice the potatoes finely using a mandoline and set aside.
• Empty both cans of green chiles into a bowl and pulse with an immersion blender. Mix in cream and butter; season with salt and pepper.
• Layer the bottom of the prepared pan with potatoes and spoon over some of the cream mixture. Continue layering until you are out of potatoes. Pour the remaining cream mixture over the top.
• Bake in the preheated oven until tortilla is set, about 1 hour and 15 minutes. Let cool, slice, and serve.