Montereygreenbeans Recipes
MONTEREY BEANS AND CHEESE
This is one of those recipes I turn to again and again when I don't feel like working too hard on dinner. I'm including the ingredients from the original recipe, though I always add corn, and never add the bacon or green pepper. It's great served over rice. From the More with Less Cookbook.
Provided by pattikay in L.A.
Categories Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If using bacon, fry, drain and break into pieces.
- Saute onion and green pepper (if using) in bacon grease (or in a bit of vegetable oil if not using bacon).
- Add beans (and their liquid), tomato sauce, seasonings and corn.
- Cook over medium heat, stirring till mixture is blended and bubbling and liquid reduces some.
- Stir in cheese and stir till cheese is smooth and melted into the sauce.
- Cook, stirring till mixture attains desired thickness.
- Serve over cooked rice.
Nutrition Facts : Calories 358.3, Fat 11.3, SaturatedFat 6.2, Cholesterol 29.7, Sodium 1154.2, Carbohydrate 46.9, Fiber 11.9, Sugar 7, Protein 21
MONTEREY GREEN BEANS WITH MUSHROOMS
A delicious way to change up your green beans and get your picky vegetable eaters to love green beans! Leave out the mushrooms if you have mushroom haters. Use fresh, frozen or canned beans. French cut beans make for a pretty presentation. To really spice them up, add some Pepper Jack!
Provided by Cindy Smith Bryson
Categories Vegetables
Time 15m
Number Of Ingredients 7
Steps:
- 1. In saucepan, saute onions in butter until tender. Add beans, mushrooms, lemon-pepper and salt. Cover and cook over low heat for 5 minutes or until beans are tender. (Cook longer if beans are fresh; less amount of time if using canned beans).
- 2. Sprinkle with cheese; cover and let stand for 1 minute or until cheese is melted. Serve while warm.
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