30 butter bean saute Recipes

dry polenta, stock, asparagus, chopped into 1 inch pieces, leeks, sliced finely, chopped tomatoes (2 small romas ), button mushrooms, quartered, canned butter beans, red wine vinegar, lemon juice, balsamic vinegar, coarsely chopped parsley, salt, pepper

green beans, trimmed, extra virgin olive oil, minced fresh garlic clove, paprika, raw shrimp, peeled and deveined (21-25 per lb), canned butter beans, red wine vinegar, carrot, shredded, fresh ground pepper

butter, chopped fresh broccoli, whole kernel corn, drained, green beans, drained, crumbled feta cheese with dried basil and tomato, sun-dried, dried oregano, salt, ground black pepper

fresh green beans, trimmed and halved, baby portobello mushrooms, quartered, onion, finely chopped, butter, cubed, garlic cloves, minced, chicken bouillon granules, tomatoes, peeled and chopped, dried marjoram, pepper, minced fresh parsley

unsalted butter, softened, smoked paprika, garlic cloves, thinly sliced, olive oil, green beans , stem ends snapped off, beans cut into 2-inch pieces, sea salt and ground black pepper to taste, water, juice from 1 lemon, almonds, toasted

fresh wax beans (can use both) or 2 lbs fresh green beans (can use both), olive oil (can use more , and can use both oil and butter) or 1 -2 tbsp butter (can use more, and can use both oil and butter), onions, sliced, chopped fresh garlic cloves (or to taste, i use about 2 tbsp, chopped not minced !), grated orange zest, orange juice, salt and pepper

beef stew cubes, flour, salt and pepper, olive oil, for sauteing, onions, diced, garlic crushed, red wine, chicken stock, chopped fresh tomatoes, baby carrots, butter beans, frozen peas, hot sauce, capers

beef stew cubes, flour, salt and pepper, olive oil, for sauteing, onions, diced, garlic crushed, red wine, chicken stock, chopped fresh tomatoes, baby carrots, butter beans, frozen peas, hot sauce, capers

butter or 1 tbsp margarine, onion, chopped (1 cup), garlic clove, finely chopped, whole wheat couscous, frozen whole kernel corn, thawed, frozen baby lima beans, thawed, water, dried thyme, salt, almonds, toasted

caribou, butter, wild mushrooms, currant jelly, shallot, minced, veal stock, red wine, salt and pepper, yukon gold potatoes, head garlic , roasted and mashed, butter, bacon, cooked and chopped fine, milk, hot, asparagus, peeled and blanched, snow peas, trimmed and blanched, bok choy, blanched, string beans, trimmed and blanched, butter, for sauteing, kosher salt and freshly ground black pepper

lamb stew meat, butter, olive oil, sliced garlic cloves, sliced onion, powdered portabella mushroom, lemon slices, cut 1/4-inch crosswise with rind, powdered ginger, lemon pepper, thyme, lemon juice, balsamic vinegar, eggplant, cut into 1-inch cubes, green beans , snapped into 2-inch pieces, balsamic vinegar, olive oil, sugar, salt

butter, divided, shallots, thinly sliced, chopped fresh lemon thyme or 1 tsp fresh summer savory, fresh wild mushrooms (read *note), brown button mushroom, thickly sliced, madeira wine, french haricots vert, ends trimmed (or any small, slender green beans), fresh low sodium vegetable broth or 3 tbsp fresh chicken stock, salt & freshly ground black pepper

risotto with sausage and cranberry beans, make risotto , you absolutely must use a specific type of rice called arborio rice (carnaroli and vialone nano are also used, some say superior, but are more difficult to find). these types of rice release starch when stirred in a liquid; it is this process which makes risotto, otherwise you just have a starchy mess of mush. these types of rice are identified by their fat round grains and pearly appearance. they can be used to make other sorts of rice dishes, such as pilaf, but other types of rice cannot be used for risotto. arborio is no longer that much of a specialty product; it can be found in most large, well-stocked grocery stores in the italian section. or sometimes, misguidedly, in the asian section., okay , so now we have the rice. you will also need some good, low-salt stock or broth - it should be low-salt not for health reasons, but because a good deal of it will evaporate, leaving its salt behind, and i like to have more control over the salt in a dish. it can be homemade, but i m not going to be a snob about it because, in truth, we go through gallons of store-bought stock in this household and i don tsp see that changing anytime soon. furthermore, risotto is actually a dish which can be whipped up out of thin air when it seems as though you have nothing to eat, as long as you have butter, rice, stock, maybe a few herbs, and some leftover parmesan. i like the kind of stock purchased in tetrapak cartons, because they are resealable and can be put in the fridge and used as needed. if you really want to use homemade but you don tsp have time to make stock or don tsp like the aroma of roasting bones in your house (i don tsp blame you), you can buy really great stock at north market poultry and game - it is expensive, but can be diluted with a 2- or 3-to-1 ratio of water to stock, so it stretches. my general guideline is to plan on 1/4 cup dry rice per person, and about 4 cups of stock to 1 cup of rice. of course, this isn tsp exact and will vary depending on your elevation and the phases of the moon, but it s a good place to start. i usually just use 4 cups of stock and then dilute with water or wine (or sometimes beer, if that s all i have) if i feel i m going to run out., well, we have rice and stock covered, now we just need our setup: place the stock in a saucepan on your rear burner, bring to a simmer, and leave it there with a 6-8 oz ladle in, and place a large, wide saute pan (must be really large, plan that your rice will at least quadruple in size) or dutch oven on the burner in front. get out your favorite wooden spoon and flex your stirring arm., nice thing about using sausage is it s so full of flavor you can leave out the usual onion/garlic/shallot/celery nonsense if you re tired and don tsp feel like chopping. furthermore, sausage goes from the freezer to the pan without suffering too much. okay, let s go, risotto with sausage and cranberry beans - serves 4, links italian sausage , or 1 lb bulk (or hot, or a combination - definitely with some fennel), casings removed, cooked cranberry beans or 1 can white beans, drained, arborio rice, beef , chicken or vegetable stock, butter, freshly, finely grated parmesan cheese , plus more for garnish, an oz) flat-leaf parsley, chopped finely, lemon juice , or juice from 1/2 lemon, salt and black pepper to taste, red pepper flakes to taste, optional, good balsamic vinegar , optional

brussels sprouts (fresh or frozen ), green beans, fresh or 1 lb green beans, frozen if fresh cut ends off, butter or 4 tbsp margarine, garlic clove, crushed, salt and pepper, to taste, balsamic vinegar

cooked black beans, drained, unsalted butter, softened, chopped cilantro, chopped shallots, minced garlic, creole spice , recipe follows, flour for dredging, vegetable oil for sauteing, shrimp, tail-on, peeled, and deveined, white wine, unsalted butter, salt and freshly ground black pepper, cilantro leaves for garnish

dried beans, salt, bay leaf, onion, chopped, oil, enough to saute onion, chopped tomatoes, jalapeno pepper, garlic cloves, chopped, cumin, chili powder, parsley, chopped, salt , to taste, milk, salt, cornmeal, oil or 4 tbsp butter, eggs

fresh green beans, cut in 1-inch pieces, cooked until just tender, jerusalem artichoke, fresh lemon juice, butter or 1/3 cup margarine, parsley, minced, dried oregano

black beans, grain white rice, chicken broth, butter, salt, garlic cloves, chopped fine, yellow onion, chopped fine, assorted bell peppers, chopped with seeds removed (green, yellow , orange), olive oil , to saute, garlic sausage (optional)