How To make Five Day Beans
1 1/3 cups Great Northern beans or lima beans
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon salt
plus salt to taste
2 tablespoons butter
3/4 cup minced green onion
1/2 cup grated carrot
1/2 cup minced celery
2 tablespoons minced fresh sage
fresh ground pepper :
to taste 1/2 cup whipping cream
1/4 cup seasoned bread crumbs
1. On Day 1 cover beans with cold water and let stand 24 hours.
2. On Day 2 drain beans. Place in a medium saucepan, add bay leaf, thyme, 1/2 teaspoon of the salt, and water to cover. Over high heat bring to a boil, reduce heat to maintain a simmer, and cook until tender (about 1 hour). Drain beans, reserving 1 cup liquid. Transfer beans to a bowl, add reserved liquid, cover, and refrigerate.
3. On Day 3 in a large skillet over moderate heat, melt butter. Add onion, carrot, and celery and saute 3 minutes. Add sage and cook 1 minute. Stir in beans with their liquid and simmer 5 minutes. Remove from heat, cool, cover, and refrigerate 2 days.
4. On Day 5 preheat oven to 400 degrees F. Butter an 11- by 13-inch baking dish. Season beans with salt and pepper, then transfer to baking dish. Drizzle cream over dish and dot with bread crumbs. Bake until hot and lightly browned (15 to 20 minutes). Serve from the baking dish, if desired.
How To make Five Day Beans's Videos
5 MINUTE THANKSGIVING GREEN BEANS RECIPE
5 Minute Thanksgiving Green Beans Recipe
I love the traditional green bean casserole as a Thanksgiving side dish. It’s just so creamy and delicious and those fried onions on top just make it so dang good.
But this recipe is nothing like that out-of-a-can and dump recipe. This recipe uses fresh green beans and ingredients in order to give a healthier take on the traditional favorite…so you can save room for pumpkin pie, of course!
Here’s the recipe:
//RECIPE: 5 Minute Lemon Pepper Green Beans
Ingredients
1 pound fresh green beans, trimmed and snapped in half
3 tablespoons butter
2 pinches lemon pepper
salt to taste
Directions
Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add butter to green beans; cook and stir until butter is melted, 2 to 3 minutes.
Season with lemon pepper and salt.
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Healthy Baked Beans | 5 Minute Breakfast
Today I'm sharing one favourite comfort breakfasts, baked beans on toast! So delicious as the weather gets a bit colder in the mornings.
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The Ultimate Baked Beans Recipe
The Ultimate Baked Beans Recipe
Ultimate Baked Beans Ingredients:
2 (28 oz) can Baked Beans
6-8 slices cooked Bacon, chopped
1/2 Red Onion, diced
1/4 cup Ketchup
1/4 cup Yellow Mustard
1/4 cup Brown Sugar
2 tbsp Molasses
2 tbsp minced Garlic
1 tbsp Worcestershire Sauce
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This Beans and Noodles Soup is perfect for a cold winter day! #healthyrecipes
Beans and Noodles Soup ????
Also known as ‘Aush’, a hearty soup originating from Central Asia, with lots of legumes in a creamy broth. It’s packed with lots of fiber and plant proteins and an easy meal on any weeknight.
Ingredients:
1/2 cup cashews, soaked in hot water for at least 30 mins, then blended with a cup of hot water into a cream
1/2 cup mung beans, rinsed and boiled until soft
1 medium onion, chopped
4 cloves of garlic, minced
Half of a 15 oz can tomato sauce
1 tsp turmeric
2 tsp coriander
1/2 tsp red chili powder (optional)
Black pepper
6 cups vegetable broth
1 15 oz can of each chickpeas and kidney beans
1/2 package of lentil pasta
Juice of 2 lemons
2 tbsp dried mint
More dried mint and red chili for garnish
Directions:
Soak the cashews and blend them with hot water to make cashew cream. Set aside. Boil the mung beans until soft for about 20 minutes. On medium heat, sauté the onions, garlic, tomato sauce, and spices in a stock pot for about 5 minutes, add the vegetable broth, and bring to a simmer. Add the chickpeas, kidney beans, and cooked mung beans. Add the pasta. Bring to a boil and simmer until the pasta is al dente. Turn off the heat. Add the cashew cream, lemon juice, and dried mint. Serve with more mint and red chili powder as tolerated. This soup is supposed to be tangy, so add more lemon as needed. Enjoy.
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Baked Beans and Mayonnaise Salad
Baked Beans and Mayonnaise Salad
Spanish Garlic Green Beans | Possibly the BEST Green Beans Recipe
EPISODE 864 - How to Make Spanish Garlic Green Beans | Judias Verdes al Ajillo Recipe
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