Bean And Pea Medley Recipes

GREEN BEAN AND MUSHROOM MEDLEY

Steps:

• Place green beans and carrots in 1 inch of boiling water. Cover, and cook until tender but still firm. Drain.
• Melt butter in a large skillet over medium heat. Saute onions and mushrooms until almost tender. Reduce heat, cover, and simmer 3 minutes. Stir in green beans, carrots, salt, seasoned salt, garlic salt, and white pepper. Cover, and cook for 5 minutes over medium heat.

CORN AND PEA MEDLEY

Steps:

• In a small saucepan, place 1 in. of water. Add peas and corn. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until peas are crisp-tender. Meanwhile, in another saucepan, saute onion in butter until tender. Stir in the lemon juice, dill and pepper. Drain peas and corn; add the onion mixture and stir to coat.

SLOW-COOKED BEAN MEDLEY

Steps:

• In a 5-qt. slow cooker, combine the first 12 ingredients. Stir in the remaining ingredients. Cover and cook on low for 5-6 hours or until onion and peppers are tender. Discard bay leaves.

SAUTéED VEGETABLE MEDLEY WITH BACON

Steps:

• Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
• Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.

HONEY-MUSTARD STEAMED GREEN MEDLEY

Steps:

• Bring a large pan of water to the boil. Whisk the oil with the mustard, honey and vinegar in a large bowl and season.
• Put the leeks in the water, bring back to the boil, then simmer gently for 1 min. Add the beans and cook for 2 mins, then add the broccoli and simmer everything for 4 mins. Finally, add the peas, bring back to the boil and simmer for 1 min more. Drain really well, then tip into the large bowl and toss through the dressing. Serve straight away.

BEAN, AND PEA MEDLEY

Steps:

• 1. Sort navy beans and peas, rinse well. Cover with water, and bring to a boil for one minute. Allow to soak one hour.
• 2. Cut Acorn squash in two and scrape out the seeds. Cover with foil, (cling wrap if microwaving)and bake until fork tender. Remove skin and cut into one inch cubes. Set aside.
• 3. Drain beans, peas, and put them in pressure cooker or stock pot.
• 4. Adds squash, lentils, seasoning meat, garlic, onion mixture, bouillon, pepper seed, salt and pepper. Fill pressure cooker or stock pot half full of water. (Pressure cook for 15 minutes after cooker begins to jiggle). In stock pot cook until beans are tender.
• 5. Remove neck bones, hocks, and allow to cool, and remove meat from bones. Add meat to beans along with can of black beans, and corn. Simmer until everything is well heated. Taste for additional seasoning as needed.
• 6. Serve over rice with slice of corn bread and glass of Ice tea.