|The Bean Harvest Cookbook|
|by Ashley Miller|
Long a favorite food for those interested in high-fiber, low-fat nutrition, beans are also an excellent source of protein.
1 - 10 of 17 for brined beans
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Cover beans with water and ... in shredded ham, sprinkle red chili powder on top of each bowl and add a dollop of sour cream if you can't take the heat.
Wash and pack ... boil. Pour over beans leaving 1/4 inch ... shrivel after processing, don't worry, they will plump in a couple weeks. Makes about 4-6 pints.
Prepare vegetables carefully. ... and soak in brine overnight. Drain. To ... vinegar is too strong, dilute with a little water. Put in small jars and seal.
Place olives, capers, ... small bowl. Cook beans in large pot ... Drain well and transfer to serving bowl. Add olive butter and toss to coat. Serve hot.
Pack beans, 1 clove garlic, head of dill and hot pepper in quart jars (beans should be room temperature). Cover with hot brine and water bath for 10 minutes.
Day before serving, wash beans. Cover with ... dry. Remove cover last 1/2 hour. Good for fix ahead meal. Skip last 1/2 hour of cooking and use when heating.
Pack beans lengthwise into hot ... headspace. Adjust caps. Process for 10 minutes in a boiling water bath. Let stand 2 weeks before serving. Makes 4 pints.
Cook green beans until tender, not ... pepper. Pour boiling brine over beans and ... ingredients and let come to a boil and pour over beans in hot jars and seal.
Put into sterile pint jars: Pack beans in very tight. ... hot water while brine is heating so ... beans and seal. Let stand at least 3 weeks before eating.
Sort beans and wash in ... minutes. Make a brine of 1 tablespoon ... jar. Seal immediately. Process 5 minutes in boiling-water bath. Makes about 4 pints.
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