380 liquid green beans Recipes

ground beef, tomato sauce, kidney beans w/liquid, pinto beans w/liquid, onion, diced, green chili, diced ( i used i can of diced chiles), rib celery, diced, tomatoes, chopped (no salt tomatoes in the can work well if totally ripe tomatoes are not in season.), i added 1 can and the 3 tomatoes, cumin powder, chili powder, granulated garlic, black pepper, salt (i did not add . these is so much in the beans, add some to the bowl if you need it.), water (i did not add any , the liquid from the cans was sufficient and took a while to boil down.)

chicken broth (swanson is best), diced tomatoes , with juice, water, dark red kidney beans or 1 cup black beans, with liquid, yellow frozen corn kernels, frozen cut green beans, diced green chilies, diced spanish onion, tomato sauce, corn tortillas, chili powder, garlic powder, grated cheddar cheese or 1 cup monterey jack cheese, blend, crumbled corn tortilla chips

oil or 1 -2 tbsp butter, onion, chopped (or leek, shallots, green onions), garlic, crushed (optional), boneless meat chicken, chopped firm vegetables (potato, sweet potato, carrot, celery, turnip, parsnip, zucchini squash, sweet corn), stock (beef, chicken, vegetable or fish; liquid or cubes), penne pasta, chopped green vegetables (eg broccoli, spinach, green beans, peas, canned vegetables), salt and pepper, herbs (eg, fresh or dried basil flat-leaf parsley, oregano), red sweet pepper, salt and pepper, dried herbs (or fresh to taste), worcestershire sauce, soy sauce, chili sauce, tomato paste , juice,puree, creamed corn

olive oil, onion, chopped, garlic cloves, minced, green pepper, diced, zucchini, chopped, salt, rosemary, oregano, tarragon, thyme, chili powder (use more or less depending on how spicy you like it), brown sugar (balances acidity of tomatoes) (optional), diced tomatoes (with liquid !), kidney beans, great northern beans (any type of beans work great try chickpeas or black beans), whole kernel corn, sliced mushrooms, tomato paste (for thickening) (optional)

split peas (green or yellow ), lima beans, red beans, great northern beans, baked ham (diced , with ham bone), salt pork, diced, white onion, diced, carrots, diced, bay leaves, liquid smoke, onion salt, garlic salt, chicken base, black pepper, salt, poultry seasoning, parsley, water, olive oil

dried cannellini beans (white kidney beans), water, olive oil, head of garlic, unpeeled top 1/2 inch cut off to expose cloves, sage, thyme, black peppercorns, kosher salt to taste, olive oil, onion chopped, carrots chopped, ribs of celery chopped, garlic, chopped, water (or more later), cooked beans with 3/4 cup cooking liquid, pasta such as farfalline or ditallini, tomato, fresh loosely packed spinach julienned, tbsp-1 tbs herbes de provence, kosher salt and fresh ground pepper, green onions chopped, for garnish

corn, with liquid, tomatoes seasoned with basil garlic & oregano, with liquid, frozen peas, frozen green beans, frozen chopped broccoli, carrots, chopped, onion, chopped, stalks celery, chopped, boneless skinless chicken breast , cut into 1-inch pieces, chicken broth (or more , or use half chicken broth, half vegetable broth), orzo pasta

olive oil, onions, coarsely chopped, carrots, coarsely chopped, celery stalks, coarsely chopped, zucchini, thinly sliced, red potatoes, peeled and cubed, shredded green cabbage, beef broth, parmesan rind (optional), tomatoes with liquid, chopped, white beans, rinsed and drained, green beans , cut into 1-inch pieces, salt, freshly grated or shaved parmesan

ground beef or 2 lbs ground turkey, tomato sauce, black beans, with liquid, pinto beans, with liquid, onion, diced, diced green chilis, diced celery, canned diced tomatoes, cumin powder, chili powder, black pepper, salt, water, taco seasoning mix, crushed corn tortilla chips, fresh cilantro leaves, chopped

ground beef, tomato sauce, kidney beans (with liquid ), pinto beans (with liquid ), diced onion (1 medium onion), diced green chili pepper (2 chilies), diced celery (1 stalk ), tomatoes, chopped, cumin powder, chili powder, black pepper, salt, water

ground beef, tomato sauce, kidney beans, with liquid, pinto beans, with liquid, diced onion, diced green chili pepper, diced celery, tomatoes, chopped, cumin powder, chili powder, black pepper, salt, water

lean beef (or 1 lb of each) or 2 lbs veal, cut into cubes (or 1 lb of each), onion, sliced, garlic clove, minced, white mushrooms or 1 lb baby portabella mushrooms, cleaned and cut into quarters, olive oil (or oil of choice), crushed italian plum tomatoes with liquid (or two 14 ounce cans of tomato sauce), carrots , cut into 1 inch pieces (about 1 lb), peeled potatoes, cut in half , then quarter each half, fresh green string bean, cleaned and cut into bite sized pieces (can use frozen, cut green beans), dry red wine, bay leaf, dried basil, crushed (optional), dried oregano, crushed (optional), salt (to your taste ), pepper (to your taste ), boiling water

vegetable oil, onion, finely chopped, garlic cloves, minced, jalapenos, seeded and finely chopped, chopped fresh ginger, madras curry powder, whole peeled tomatoes, chopped, with their liquid, water or canned low-sodium chicken broth, smooth peanut butter, salt and freshly ground pepper, sweet potatoes, peeled and cut into 1-inch chunks, carrots, cut into 1/2-inch dice, frozen whole okra or 6 oz fresh whole okra, frozen green beans or 1/4 lb fresh green beans, cut into 2-inch lengths, cilantro leaves, chopped salted peanuts, lime wedges, for serving

butter, minced shallot, cooked white beans, shredded duck confit, links smoked sausage, peeled , sliced into half moons, (recommended: surry county) rendered slightly, reserved white bean cooking liquid, duck stock , if necessary, cooked local braising greens , such as collards, kale, chard and frisee, kosher salt and freshly ground black pepper, to taste, wild mallard duck breasts, salt and freshly ground black pepper, clarified butter , plus 2 tbsp whole butter, garlic, rosemary, duck foie gras, cut into 4 portions, kosher salt and freshly ground white pepper

olive oil, red onion (large) diced, red pepper seeded and diced, yellow pepper seeded and diced, green pepper seeded and diced, ground turkey, hot italian turkey sausage meat removed from casings, chili powder, ground cumin, diced tomatoes with liquid (28 oz), chili beans (15 oz), great northern beans (15 oz) drained and rinsed, kidney beans (15 oz) drained and rinsed, black beans (15 oz) drained and rinsed, dijon mustard, cilantro chopped, fresh dilled chopped

pinto beans, drained and rinsed, black beans, drained and rinsed, pork and beans, with their liquid, unsweetened pineapple chunks, hickory flavored barbecue sauce, prepared yellow mustard, onion, chopped, green pepper, chopped, cooked smoked ham, cut into 3/4 inch cubes, red wine vinegar, fresh ground pepper

cooked chicken, diced (or you can use 1 15 oz. can of loma linda brand diced vegetarian fri-chick drained with liquid reser), celery ribs, chopped chinese style, onion, chopped, cheddar cheese, grated, sliced water chestnuts, french style green beans, drained, fresh mushrooms, sliced, mushroom soup , diluted with, water (if you use the vegetarian fri-chick, dilute the soup with 3/4 cup and the liquid from the fri-ch), light soy sauce, oil , to saute the vegetable, crispy chinese noodles

thaw time : 40 minutes bake time: 25 minutes, prep time : 45 minutes chill time: 60 minutes, beef tenderloin (2 to 2 1/2 lb), ground black pepper (optional), a 17.3-oz package pepperidge farm puff pastry sheets (1 sheet), thawed, egg, water, butter, chopped mushrooms, onion, finely chopped (about 1/2 cup), heat the oven to 425of. place the beef into a lightly greased roasting pan. season with the black pepper, if desired. roast for 30 minutes or until a meat thermometer reads 130of. cover the pan and refrigerate for 1 hour., reheat the oven to 425of. beat the egg and water in a small bowl with a fork or whisk., heat the butter in a 10-inch skillet over medium-high heat. add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often., unfold the pastry sheet on a lightly floured surface. roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. brush the pastry sheet with the egg mixture. spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. place the beef in the center of the mushroom mixture. fold the pastry over the beef and press to seal. place seam-side down onto a baking sheet. tuck the ends under to seal. brush the pastry with the egg mixture., bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140of., tip serving suggestion: serve with green beans amandine. for dessert serve with cheesecake topped with sliced strawberries., cauliflower cream sauce, head of cauliflower, washed and chopped, heavy cream, butter, garlic clove, minced, olive oil, parmesan cheese, hot pepper flakes, water, salt and pepper to taste