|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 64 for snap beans
Result Page: 1
Mix lemon juice, butter, and chives together. Pour over cooked snap beans and heat. Serve immediately.
Drain snap beans and place in ... butter, soy sauce, and garlic powder; pour over beans. Place bacon on top and bake at 350°F for 45 minutes or until done.
Place ham bone ... water to cover beans. Bring to ... the beans and snap or cut into ... with the sugar and pepper flakes. Cook over medium heat for 1 hour.
Place all ingredients in a medium saucepan. Cover and cook on medium for 10-15 minutes.
Heat sugar, vinegar and oil until sugar melts. Mix and let stand overnight. Pour liquid off, serve. Chill.
Place beans in a vegetable ... heat 15 minutes or until beans are tender. Discard cloves and bay leaf. Yield: 6 servings (38 calories per 1/2 cup serving).
Mix bread crumbs, ... put 2 cans beans, 1/2 of ... rest of beans, then remaining mixture. Pour olive oil over all. Bake 25 minutes at 325 degrees (covered).
Cover beans with water. Add ... in the jar while being processed. Consult your favorite canning reference for more details on proper canning techniques.
Wash, string and cut beans into small pieces. ... low and cook for about 1 1/2 hours. During cooking period occasionally add additional water. Serves 6.
Wash, string and cut beans into small pieces. ... turn heat to low and cook for about 1 1/2 hours. During cooking period, occasionally add additional water.
Result Page: 1
top of page