45 fresh bean onion saute Recipes

dry white beans - i used great northern, thyme (dried), divided, sage (dried), divided, oregano (dried), divided, basil (dried), divided, rosemary (dried) broken up, divided, bay leaves, bacon grease/olive oil, carrots, sliced, stalks celery, sliced, onion, chopped, leek, trimmed, halved, and sliced, fennel bulb, chopped, garlic cloves, crushed, salt and pepper to taste (i used about 1/2 tsp and 1/4 tsp pepper sauteing veggies and added same amount to soup pot), chicken stock/water + bouillon, cooked crumbled bacon (optional), shaved parmesan cheese (optional), chopped fresh parsley (optional), lemon juice (optional), note: if you choose to use canned beans, you ll need 3 15 oz cans, drained and rinsed. in this case, your cook time will be lessened greatly and you ll skip the first series of directions. i suggest using dry b/cup they absorb more flavor as they cook and are less expensive., note: this can easily be adapted into a vegetarian recipe by substituting the chicken stock with vegetable stock and opting for olive oil. if you still want to achieve smoky flavor, add a few drops of liquid smoke to mixture (start with a bit, you can always add more).

a few tsp canola oil, for sauteing, onion, finely chopped, fresh garlic, minced, double-concentrated tomato paste (in tube ), dried turkish bay leaves, a few pinches ground cinnamon, whole allspice, red wine (i used zinfandel), links of barcelos linguica, casings removed and sliced (or best quality you can find), organic pinto beans, with liquid, you can serving the linguica from here : http://www.barceloslinguica.com

canola oil, chopped green onions (about 4), garlic clove, minced, sliced fresh okra (about 4 oz), chopped red bell pepper (about 1), chopped seeded jalapeno pepper, fresh corn kernels (about 2 ears ), black beans, rinsed and drained, minced fresh cilantro, salt, freshly ground black pepper

vegetable oil, divided, egg, lightly beaten, cut fresh green beans (1/2-inch pieces), chopped onion, sliced quartered zucchini, sliced fresh mushrooms, garlic clove, minced, cooked long grain rice, soy sauce

skinless, boneless chicken breast halves, sesame oil, chicken broth, rice vinegar, honey, orange jelly beans, crushed red pepper flakes, garlic, minced, minced fresh ginger root, sliced almonds, minced green onions, fresh cilantro sprigs, for garnish

olive oil, vertically sliced onion, cumin seeds, red bell pepper strips, water, chopped green onions, salt, chickpeas (garbanzo beans), drained, chopped fresh basil (about 4 bunches), garlic -and-herb seasoned breadcrumbs, hot cooked long-grain brown rice

summer garden vegetable soup, saute in 2 tsp. olive oil, onions, diced, carrots, diced, celery, diced, deglaze with; stir in, dry white wine, chicken or vegetable broth, diced potatoes of choice or new potatoes, cauliflower florets, zucchini, diced, bay leaf, add, tomatoes, diced, fresh or frozen corn kernels, fresh green beans, trimmed, salt and pepper to taste, herb dumplings, makes 20-25 dumplings and total time to make:30 minutes, whisk together and stir in; melt, all-purpose flour, parmesan, grated, baking powder, sugar, salt, ground black pepper, chopped fresh chives, chopped fresh parsley, whole milk, unsalted butter, heat; cook dumplings in, soup

oil, for sauteing, yellow onion, chopped, carrots, finely chopped, garlic cloves, finely minced, diced tomatoes, white beans, rinsed and drained (cannellini, great northern, navy), kale, stemmed and coarsely chopped (about 3/4 lb), fresh parsley, finely chopped, vegetable stock (or half stock and half water) or 6 cups water (or half stock and half water), bay leaves, shell pasta, cooked (elbow macaroni, shells, etc.), salt & freshly ground black pepper, to taste

vegetable oil, sake (rice wine), soy sauce, mirin (sweet rice wine), sugar, carrots, sliced, onion, sliced, green beans or 2 cups broccoli, cauliflower or 2 cups cabbage, scallions, roughly chopped, bean sprouts, fresh shiitake mushrooms, sliced, lemon juice, chopped parsley, sesame seeds, toasted, light soy sauce, salt , to taste, black pepper , to taste

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

salmon fillet, center cut, skin removed, rice wine, water, sugar, salt, julienned ginger, toasted szechwan peppercorns, grain rice, oolong tea or black lychee tea, orange peels, canola oil, ground pork, garlic, chopped white onion, chinese long beans, soy sauce, chicken stock, freshly grated ginger

quick-cooking barley, cornstarch, water, soy sauce, garlic clove, minced, vegetable oil, carrots, thinly sliced, cut fresh green beans (2-inch pieces), green onions, sliced, unsalted cashews , optional

napa cabbage, trimmed, olive oil, green onions, chopped, garlic cloves, minced, bay scallops or 1 lb sea scallops, quartered, bean sprouts, chicken stock, basil, chopped, ketchup, black pepper, freshly ground, angel hair pasta

southwestern eggrolls, chicken breast fillet, vegetable oi, minced red bell pepper, minced green onion, frozen corn, canned black beans, rinsed and drained, frozen spinach, thawed and drained, diced, canned jalapeno peppers, minced fresh parsley, cumin, chili powder, salt, cayenne pepper, shredded monterey jack cheese, five 7-inch flour tortillas, avocado-ranch dipping sauce, smashed , fresh avocado (about half of an avocado), mayonnaise, sour cream, buttermilk, white vinegar, salt, dried parsley, onion powder, dried dill weed, garlic powder, pepper, chopped tomato, chopped onion, preheat barbecue grill to high heat., rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. lightly salt and pepper each side of the chicken while it cooks. set chicken aside until it cools down enough to handle., preheat 1 tbsp of vegetable oil in a medium-size skillet over medium-high heat ., add the red pepper and onion to the pan and saute for a couple minutes until tender., dice the cooked chicken into small cubes and add it to the pan. add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. cook for another 4 minutes. stir well so that the spinach separates and is incorporated into the mixture., pan from the heat and add the cheese. stir until the cheese is melted ., wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot., spoon approximately 1-fifth of the mixture into the center of a tortilla. fold in the ends and then roll the tortilla over the mixture. roll the tortilla very tight, then pierce with a toothpick to hold together. repeat with the remaining ingredients until you have five egg rolls. arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. overnight is best., while the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl., preheat 4-6 cups of oil to 375 degrees ., deep fry the egg rolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes., egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. garnish the dipping sauce with the chopped tomato and onion.

lean beef round cubes cut in small bite size pieces, sweet onion diced or chopped, stalks celery diced or chopped, fresh zuccini sliced thin, yellow squash sliced thin, fresh string beans sliced, fresh lima beans, ears white corn (remove from husks with knife ), carrots peeled and sliced thin, whole tomatoes in puree, cannilini beans drained, bay leaves, fresh thyme, two tbsp. fresh oregano, two tbsp, chopped fresh italian parsley, kosher salt and fresh pepper to taste, hot sauce(more if desired), lime juiced, dried herbs may be substituted use 1/2 amount ), olive oil to saute,about 2 tbsp or as needed, water to cover all, eight oz of bowtie noodles (or any you prefer )

vegetable oil, for sauteing, onions, diced, red bell pepper, diced, carrot, diced, celery ribs, diced, sambal oelek, dried oregano, boneless chicken thighs, cut into chunks, chicken stock, diced tomatoes (400g = approximately 13 oz, just under ), cannellini beans, drained and rinsed (420g = approximately 13 oz, just over ), balsamic vinegar, sea salt, to taste (may not be needed at all if you re using the sambal oelek ), fresh ground black pepper , to taste, fresh coriander, chopped, sour cream, to serve (low-fat is fine ), tasty cheese, grated, to serve

chicken breasts, cut up in cubes, pancetta or 3 slices bacon, chopped, celery ribs, rough chopped, onion, large chopped, leek, thin sliced, red pepper, diced, carrots, medium chopped, spinach, baby 1 bag, red potatoes, large peeled and chopped, cannellini beans, rinsed and drained (2 cans), garlic, minced, whole tomatoes , rough chopped, chicken broth (or approx 3 cans), white wine, fresh basil, fresh thyme, bay leaves, kosher salt, ground black pepper, olive oil to saute vegetables, feta, crumbled, cornstarch (optional), water (optional)