Healthy can be yummy! Lyn served these at a party as an appetizer. She was gracious enough to share her recipe about a year ago and it has been a great addition to several menus. I love the color, the crunch, and the simplicity. Green beans a finger food? Why not.
Using a wire wisk, mix the 4 ingredients well.
1/2 cup sugar (you can use sweetener)
1/2 cup white wine vinegar
1/4 tsp pepper flakes (I add a little extra)
1 clove garlic – chopped (I use 1 large or 2 if they are small)
Mix above early in the day and refrigerate.
Cook 1 lb. green beans for 3 minutes in boiling water. Remove and plunge in ice
water. Refrigerate beans.
About an hour before serving, pour marinade over green beans and allow to reach
room temperature. Serve. It makes a great appetizer or a side dish.
Tracy gave me this recipe that my mom has made for years. It is great for burger cookouts or with fried chicken.
2 cans kidney beans
2 cans butter beans
2 cans pork and beans
1 pound of bacon
¾ pound of hamburger
1 cup ketchup
½ cup brown sugar
½ cup vinegar
Rinse and drain beans. Fry bacon and crumble. Saute the onion in bacon grease and set aside in small bowl. Fry hamburger in same skillet. Mix beans, onion, bacon, and hamburger in big casserole dish with only ½ bacon grease. Mix up sauce of ketchup, brown sugar, and vinegar. Add to casserole and mix. Cook at 350 for 30-45 minutes.
My sister Tracy made this for us, and it was shocking how good they were, especially without meat! I’m going to be real honest and say that sometimes I don’t even puree them. They are great just as beans over rice, etc. This recipe is from AllRecipes.com, which Tracy loves for great recipes.
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black pepper
1/8 teaspoon ground cumin, optional
9 cups water
Place the onion, rinsed beans, jalapeno, garlic, salt, pepper and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.
This has been served as a warm appetizer or a side dish for ham. Enjoy going outside the box on this one!
1-20 oz. can Pineapple drained. (use chunks or crushed or combo) save 1/4 c. juice
1/2 c. sugar
3 T. flour
1/4 cup melted margarine
1 1/2c. cheddar cheese, colby
2/3 cup Ritz crackers, crushed
Mix sugar, flour, margarine, 1 c. of cheese. Add pineapple. Pour into a greased pan. Top with crackers. Pour juice over top, cover, and bake 30-35 minutes at 350 degrees. Uncover, top with 1/2 cup cheese and bake 5 minutes.